Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Gluten Free baking
Users Browsing Forum
No Members and 1 Guests

Gluten Free baking   This thread currently has 651 views. Print Print Thread
1 Pages 1 Recommend Thread
Chloe
Thursday, March 31, 2011, 8:53pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 8,978
Gender: Female
Location: Northeast USA
Age: 71
I thought this was worth sharing.  It's combinations of gluten free flours that make baking
mixes that can be used as a substitute for any flours used in making cookies, cakes, pies,
etc.  This info came from this website. http://www.1000GlutenFreeRecipes.com/recipes.aspx

The recipes have interchangeable ways to use these mixes.

Rice Flour Blend (#1)
3 cups brown rice flour
1 1/4 cups potato starch or cornstarch
3/4 cup tapioca flour

Bean Flour Blend (#2)
2 cups potato starch or cornstarch
1 2/3 cups garbanzo/fava flour
2/3 cup tapioca flour
2/3 cup sorghum flour

Sorghum Flour Blend (#3)
1 1/2 cups sorghum flour
1/1/2 cups potato starch
1 cup tapioca flour
1/2 cup corn flour* , chestnut flour, or bean flour
*grind white cornmeal into flour with small coffee grinder

Flax (Flaxseed) Mix
3 teaspoons flaxmeal  (if using flax-seeds, grind to powder with coffee grinder)
1 cup boiling water
Whisk flax into boiling water, remove from heat, and let stand for 5 minutes. Use as substitute for eggs––1/4 cup flax mix equals 1 large egg. (Baked items are heavier and denser.)


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message
Nadizzle
Thursday, March 31, 2011, 9:00pm Report to Moderator Report to Moderator

Studying....Sharing....Living!
Autumn: Harvest, success.
Posts: 227
Gender: Female
Location: South Carolina
Age: 42
I dont like that these flours have corn products in them. I hope to heavens that when I buy rice flour, corn starch is not in it!!! Ot Tapioca! That would make my efforts in vain!  


43% G6 Nomad Secretor started 2/1/12
BTD started 06/1/09

Hubby 39y AB+ nonnie, Daughter 12y B+, Son 10y AB+
Logged Offline
Site Site Private Message Private message Reply: 1 - 12
Chloe
Thursday, March 31, 2011, 9:13pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 8,978
Gender: Female
Location: Northeast USA
Age: 71
Quoted from Nadizzle
I dont like that these flours have corn products in them. I hope to heavens that when I buy rice flour, corn starch is not in it!!! Ot Tapioca! That would make my efforts in vain!  


I'm sure you could substitute some other GF flour for the tapioca.  Arrowroot?  Can you have
that?



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 2 - 12
C_Sharp
Thursday, March 31, 2011, 9:50pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
Administrator
Posts: 8,405
Gender: Male
Location: Indiana
Age: 53
Quoted from Chloe


I'm sure you could substitute some other GF flour for the tapioca.



I am not unhappy with the blends, but I am not sure they would work well for you.

The book Teacher diet eliminates most of the listed
ingredients in the blends except rice flour and sorghum.

Rice Flour Blend (#1)
3 cups brown rice flour (okay)
1 1/4 cups potato starch or cornstarch (both avoids)
3/4 cup tapioca flour (avoid)

Bean Flour Blend (#2)
2 cups potato starch or cornstarch (both avoids)
1 2/3 cups garbanzo/fava flour (both black dots)
2/3 cup tapioca flour (avoid)
2/3 cup sorghum flour (okay)

Sorghum Flour Blend (#3)
1 1/2 cups sorghum flour (okay)
1/1/2 cups potato starch (potatoes are avoids)
1 cup tapioca flour (avoid)
1/2 cup corn flour , chestnut flour, or bean flour (corn is an avoid, beans depend on particular bean, but these easier bean flours to get in Indiana are mung bean - an avoid, besan/gram/chickpea flour is a black dot)


MIfHI                            I follow a SWAMI diet.
Logged
Private Message Private message Reply: 3 - 12
Nadizzle
Friday, April 1, 2011, 12:10am Report to Moderator Report to Moderator

Studying....Sharing....Living!
Autumn: Harvest, success.
Posts: 227
Gender: Female
Location: South Carolina
Age: 42
no tapioca, no cornstarch, no sorghum, no arrowroot.

But I can have Oat, spelt, rice, millet.

I completely stay away from everything else. It hard to find any kind of rice flour product with out the tapioca. But I do my best. I love the rice pastas and bread. Oh, and millet is my favorite. But have to be so careful eating it at 100cals a slice for a very small peice of bread!  


43% G6 Nomad Secretor started 2/1/12
BTD started 06/1/09

Hubby 39y AB+ nonnie, Daughter 12y B+, Son 10y AB+
Logged Offline
Site Site Private Message Private message Reply: 4 - 12
Chloe
Friday, April 1, 2011, 12:11am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 8,978
Gender: Female
Location: Northeast USA
Age: 71
I'm referring to my own SWAMI where I can have brown rice flour, potato starch isn't listed, corn starch is a neutral, tapioca is a black dot, fava flour is okay  sorghum is good....so for me, these mixes work pretty well.  We all have different SWAMIs so I guess each person can sub differently, but the proportion of blended flours is often a problem for me when I try and take an ordinary recipe and figure out what to use for wheat flour.  Either a recipe comes out too dry (as in the case of muffins when I used sorghum flour) or the taste is terrible.

There is an art to blending non gluten grains.  I suppose this is just going to be a different issue
of what flours are acceptable for each person who wants to avoid gluten.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 5 - 12
Nadizzle
Friday, April 1, 2011, 12:17am Report to Moderator Report to Moderator

Studying....Sharing....Living!
Autumn: Harvest, success.
Posts: 227
Gender: Female
Location: South Carolina
Age: 42
yes. i have found that I am better off just not trying!

i do make home made spelt bread that is simple, yeast free and fantastic, would you like it? Also a biscuit recipe if you like...

http://allrecipes.com//Recipe/very-simple-spelt-bread/Detail.aspx

http://allrecipes.com/Recipe/Spelt-Biscuits/Detail.aspx



43% G6 Nomad Secretor started 2/1/12
BTD started 06/1/09

Hubby 39y AB+ nonnie, Daughter 12y B+, Son 10y AB+
Logged Offline
Site Site Private Message Private message Reply: 6 - 12
Chloe
Friday, April 1, 2011, 12:45am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 8,978
Gender: Female
Location: Northeast USA
Age: 71
Quoted from Nadizzle
yes. i have found that I am better off just not trying!

i do make home made spelt bread that is simple, yeast free and fantastic, would you like it? Also a biscuit recipe if you like...

http://allrecipes.com//Recipe/very-simple-spelt-bread/Detail.aspx

http://allrecipes.com/Recipe/Spelt-Biscuits/Detail.aspx



Nadizzle, do you realize that spelt has gluten?  Gluten is the issue for me...and I'm trying to
find grains to substitute for wheat, spelt, barley, and rye for baking.



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 7 - 12
Nadizzle
Friday, April 1, 2011, 3:59am Report to Moderator Report to Moderator

Studying....Sharing....Living!
Autumn: Harvest, success.
Posts: 227
Gender: Female
Location: South Carolina
Age: 42
yes, i realize about the gluten, but it is on my beneficials.  

Swami should be here soon and then we will see if it will remain a beneficial. Prob. not, but for now. I am going with it.


43% G6 Nomad Secretor started 2/1/12
BTD started 06/1/09

Hubby 39y AB+ nonnie, Daughter 12y B+, Son 10y AB+
Logged Offline
Site Site Private Message Private message Reply: 8 - 12
Vicki
Saturday, April 2, 2011, 4:49am Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
Moderator
Posts: 3,852
I don't worry about getting the perfect mix of flours.  I use what I have and adjust from there.  I often use only one type of flour.

I can make pretty much anything except bread - and flaxseed bread does fine for bread.  
Logged
Private Message Private message Reply: 9 - 12
Possum
Saturday, April 2, 2011, 8:21am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,394
Gender: Female
Location: Wellington, New Zealand
Age: 53
My husband just requested a sponge cake for dessert & as I was out of cornflour (which is ok for Hunters) I used a brand called Simple Baking Mix by a NZ company (Healtheries), that was a mix of:
Rice Flour, Maize/Corn Starch, Tapioca Starch, Castor Sugar (Sucrose)*, Raising Agent (450, 500) & Vegetable Gum (Xanthan - 415)& made his cake... I wondered if rice flour in the mix, might make it a tad too heavy to rise as well as straight cornflour, but thought tapioca flour would make too gooey a mix
Well I was right...it didn't rise as much as normal, but considering the 4 eggs, it was not eggy like other sponges are that fail to rise... & in fact he said it tasted wonderful (& he has eaten my failed sponges before )
The result made me think that it would make quite a good bread as it rose the same amount as the flax bread does... It even inspired me to try that flaxbread recipe

*before anyone gets too upset, re the sugar - I doubt there was much as the mix was not sweet to taste

Revision History (1 edits)
Possum  -  Saturday, April 2, 2011, 9:32am
Logged Offline
Private Message Private message Reply: 10 - 12
ruthiegirl
Sunday, April 3, 2011, 1:44am Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,074
Gender: Female
Location: New York
Age: 41
Corn flour is OK for Hunters?

The best way to get a light, fluffy sponge cake is to separate the eggs: whip up the egg whites until nice and firm, mix up the yolks with flour (any type- no gluten needed because the eggs hold things together) and oil, then very gently combine the two batters before baking. Or does the flour/starch go in the whites mixture?

I've baked Passover cakes using that technique (and potato starch) for years. I'm fuzzy on the details because last Passover was 12.5 months ago, and my oldest daughter has been doing most of the baking for the past several years.

But look up Passover recipes for gluten-free baking ideas. Even the ones that call for matzah meal can be replaced with any GF flour (no gums needed) because the gluten in matzah meal isn't holding anything together in the recipe anyway.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 11 - 12
Lola
Sunday, April 3, 2011, 3:37am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,007
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
black dot as far as I know, and only for some


''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!
Logged
Private Message Private message YIM YIM Reply: 12 - 12
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Gluten Free baking

Thread Rating
There is currently no rating for this thread