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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  baking with rice flour
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baking with rice flour  This thread currently has 17,476 views. Print Print Thread
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Debra+
Thursday, October 8, 2009, 6:14pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
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Last weekend we did a road trip and I had made some flaxseed bread.  (Just the plain) I split it through the middle to make two thin pieces of bread and spread ghee and almond butter and closed it up.   Mind you...I had a cooler to keep it cool, but it was really good.  Portable, not messy and yes, of course...yummilicious.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Ribbit
Friday, October 9, 2009, 3:00am Report to Moderator Report to Moderator

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Kyosha Nim
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My chocolate chip cookie recipe:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?770

If you can find them, golden flax seeds are better than the brown ones.  When ground, they bake beautifully.  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Skillie
Friday, October 9, 2009, 9:05am Report to Moderator Report to Moderator

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Hallo Everyone, Thank you for the advise I will try and grind the flaxseed that I have and see what the result is.

Brighid45, these cookies are very tempting I will be making some of those too this week-end.


Following the SWAMI Gatherer diet ESTJ
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Olygirl
Friday, October 9, 2009, 3:39pm Report to Moderator Report to Moderator

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I just discovered a great place to get different flours and so much more.
I don't know how to do direct link.  The site is http://www.barryfarm.com.  I'm just about to put in a large order.  The prices seemed pretty good.  They even have sweet potato flour!


"Live in the magic of life"from The Secret

Living with, but not surrendering to, Rheumatoid Arthritis for 30 years.
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deblynn3
Thursday, April 1, 2010, 2:41pm Report to Moderator Report to Moderator

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Ee Dan
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I'd like to replace tapioca flour with rice. One of the rice flour is said to be the lightest. Does anyone know which one it is?   thanks debbie


Swami, 100% me..
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Eric
Thursday, April 1, 2010, 10:40pm Report to Moderator Report to Moderator

Kyosha Nim
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When I was back with my parents last summer, I would bake rice brownies & cookies (since my parents/siblings are all crack wheat addicts).  They relentlessly criticized the texture, etc. but never hesitated to polish off the latest batch.  I guess I've gotten to used to baking with rice that my expectations for baked goods have changed


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deblynn3
Friday, April 2, 2010, 12:41am Report to Moderator Report to Moderator

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iddowler
you can sub arrowroot for the cornstarch equal parts it would seem


Swami, 100% me..
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Ribbit
Saturday, April 3, 2010, 2:06am Report to Moderator Report to Moderator

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Kyosha Nim
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There are different rice flours.  There's rice ground into flour, which is a little finer than corn meal.  The rice flour that you would get at an Asian store (I think it's called sweet rice flour) is more the consistency of corn starch or arrowroot.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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balletomane
Saturday, April 3, 2010, 2:23am Report to Moderator Report to Moderator

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I have experimented with brown rice flour and found that by adding some amaranth flour to it, you can achieve a good balance in moisture.




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Possum
Saturday, April 3, 2010, 2:45am Report to Moderator Report to Moderator

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Quoted from Eric
When I was back with my parents last summer, I would bake rice brownies & cookies (since my parents/siblings are all crack wheat addicts).  They relentlessly criticized the texture, etc. but never hesitated to polish off the latest batch.  I guess I've gotten to used to baking with rice that my expectations for baked goods have changed


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Possum
Saturday, April 3, 2010, 2:49am Report to Moderator Report to Moderator

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I remember the first time I ground my own rice for shortbread & my new bro in laws called my attempt "gravel cakes"... I quite liked the slightly crunchy texture, but then I have weird taste
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Leanne
Sunday, April 4, 2010, 8:33pm Report to Moderator Report to Moderator

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If you double the amount of oil it calls for you'll have a perfect muffin, cake or pancake.  I use to use xanthan gum but noticed that it made our stomachs bubble.  


My husband Daniel A+ Teacher, me O+ Hunter, DJ O+ Hunter, Abiail O+ Gatherer, Nathaniel O+ Hunter, Israel A+ Teacher, Esther O+ Gatherer, Levi O+ Hunter.
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Bekki Shining Bearheart
Sunday, April 4, 2010, 11:48pm Report to Moderator Report to Moderator

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Eric, so appreciated your "crack" comment, like others here.

I think it hit my funny bone precisely because even those of my family/friends who see the benefit of my diet for me still give me a hard time over the rice flour vs wheat flour goodies. My husband who willingly cooks rice flour stuff for me and who never eats wheat at home always eats as many wheat treats as he can get when visiting his daughter (who is, like he is, a superb cook and very good baker--with wheat of course). She will provide alternative for me-- but also continues to do all kinds of avoids for herself and dad!). Since we are currently visiting her, it was especially appropriate to the moment.

And my dad!!! loves to bake, does not understand why I can't eat my great grandmother's Danish rye (which is mostly "graham" --read wheat-- flour).
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Lola
Monday, April 5, 2010, 2:41am Report to Moderator Report to Moderator

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Sa Bon Nim
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some people you just can t tell!!!

specially the bread bakers and the pastry chefs!
I salute your hubby for trying and creating rice goodies for you!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Eric
Tuesday, April 6, 2010, 2:37am Report to Moderator Report to Moderator

Kyosha Nim
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Hahah thanks Bekki   That's why I love the forum.. we totally understand eachother!


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Ribbit
Wednesday, April 7, 2010, 10:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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I laughed at that too, Eric.  So true.  Ahhhhh.......Opiates.  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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grey rabbit
Saturday, December 4, 2010, 4:04pm Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
Kyosha Nim
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I have recently discovered "Authentic Foods" brown rice flour, superfine. It is not the least bit gritty.


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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Landie
Wednesday, March 9, 2011, 12:20pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Here's my "all purpose gluten free flour mix":

3/4 cup rice flour (brown or white)
1/4 cup starch (corn starch, potato starch, or arrowroot)
1 tsp xanthan gum (or any other kind of gum.)

The above works well in breads or in cakes and cookies and stuff, but the following proportions work even better in cakes and cookies:

1/2 cup rice flour
1/2 cup starch
1/4 tsp gum

You can mix up a big batch of flour mixture and measure it out, cup for cup, in recipes as needed. Or you can mix up what you need for each recipe.

For making rice flour breads, I've sucessfully cut out the extra starch, but it just does NOT hold together without the gum. OTOH, for cakes or cookies, you can use the starch and skip the gum- they will be more crumbly without the gum, but if you use enough starch, it still works.

Potato starch can be subbed for corn starch. They're both Type O avoids, but corn is a "bigger avoid". I personally avoid corn even in trace amounts, but will occasionally have a bite of something made with potato starch. Arrowroot starch (which is the exact same thing as arrowroot flour) subs equally well and is perfectly fine for Os, although 3-4X the price (which is why I still use some potato starch in my house, for things that I dont' plan to eat, or only plan to have a tiny portion of.)


RuthieGirl (or any Type Os out there) - I'm about to tackle some serious O-friendly baking, and I was wondering about the potato starch. I haven't had a white potato since I started this eating plan in January, and I don't want to start slipping and sliding off track.  Do you think the use of potato starch as part of the gluten-free flour mixture is a big deviation for a Type O, or not signficant?  I hadn't read about arrowroot, so I'll do some research on that to see if I might go that route instead.




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Bobbier
Wednesday, March 9, 2011, 4:55pm Report to Moderator Report to Moderator

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Great Question Landie,

I am also waiting on the answer to this. This summer will be the real test of my type O LR4YT lifestyle. Usually during the summer I bake and cook a LOT (all of our children are usually here then- 9 of the 10). My job will be to prepare baked goodies and meals that are compliant across the board. My garden will be ready, but as far as baking, I have some work to do. Learning all I can.


Bobbier
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Landie
Thursday, March 10, 2011, 1:47am Report to Moderator Report to Moderator

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I hear you Bobbier! Hopefully someone will get back to us!




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Lola
Thursday, March 10, 2011, 4:18am Report to Moderator Report to Moderator

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Sa Bon Nim
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depending on the grade of compliance you wish, depending on your health issues

this plan is as individualized as you wish to take it

Landie and Bobbier if you both are following LRFYT, potato is but a tiers II avoid

unless you were to find out both you were non secretors, the tiers system would not apply for you


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lola
Thursday, March 10, 2011, 6:24am Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted Text
all of our children are usually here then- 9 of the 10).

amazing!!
are they all 2 years apart?
or are there a couple of twins thrown in between?
how old is the youngest?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Wholefoodie
Thursday, March 10, 2011, 12:24pm Report to Moderator Report to Moderator

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Quoted Text
Potato starch can be subbed for corn starch. They're both Type O avoids, but corn is a "bigger avoid". I personally avoid corn even in trace amounts, but will occasionally have a bite of something made with potato starch. Arrowroot starch (which is the exact same thing as arrowroot flour) subs equally well and is perfectly fine for Os, although 3-4X the price (which is why I still use some potato starch in my house, for things that I dont' plan to eat, or only plan to have a tiny portion of.)


Above is Ruthie's advice on arrowroot earlier in this post. She said it subs equally well! Thanks, Ruthiegirl! You are a wealth of knowledge.


FIfHI
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couann
Saturday, March 12, 2011, 11:50pm Report to Moderator Report to Moderator
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no potato starch for type O ...deffo not. Why eat what is not for your group? there is no point in changing your diet so radically & then use something because it makes life appear easy!
I make lovely sponge & fruit cakes without using any other flour than rice, & without butter, gums, sugar etc. Just rice flour, agave syrup, olive oil, eggs & whatever fruit/flavouring etc. There is a book I was given by a french friend, when I go home I will get the name & post it here for all, its a great book & real easy to understand. The main thing I have learn't is do not try to bake what wheat bakes but learn to bake what Rice bakes.
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Jesi
Sunday, March 13, 2011, 2:20am Report to Moderator Report to Moderator

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For bread I use: brown rice flour (along with white or by itself) plus tapioca flour (it's a neutral), plus oat flour (if I have any, don't always use it), plus a tiny bit of xantham gum (I know, I know). I also add ghee and 1 or 2 eggs, plus honey. If you warm up the flours (I keep mine in the freezer) when adding the yeast water/almond milk to it, it helps the bread rice quicker (also, add the salt at the very end).


"For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well". Psalm 139

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