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!"
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+
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!"
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)
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+
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!"
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!"
Rh- Expluntherer... It means I'm an O...;-) Ee Dan
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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
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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 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
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black dot as far as I know, and only for some
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