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BTD Forums  /  Live Right 4 Your Type  /  Flour Ideas for B's
Posted by: amazon, Wednesday, May 5, 2010, 3:43pm
I was wondering if anyone had any good flour combinations for baking for B's. We can't have most grains so I've been struggling trying to find good flour combinations for baking. I was told 1:1:1 ratio of brown rice flour, millet flour, and potato starch for flat breads and it worked pretty well but I don't know what to do for sweet breads, muffins, cakes, cookies, ect...
Posted by: Victoria, Wednesday, May 5, 2010, 6:03pm; Reply: 1
Do you really want to be eating potato starch?

If you don't have gluten sensitivities, white spelt flour works well.  Many people do their baking with almond and/or flax meal, as long as you don't need it to be fluffy.  :-)
Posted by: amazon, Wednesday, May 5, 2010, 9:10pm; Reply: 2
No not really but I didn't know what else to use. I've heard potato starch and arrowroot flour/starch/powder (whichever one you call it) can be used interchangeably but I wasn't sure if arrowroot was any healthier than potato starch.

Yes I have celiac disease and can't have gluten so spelt and oat flours are out. I'm really in a bind when it comes to having grains  :(
Posted by: Victoria, Wednesday, May 5, 2010, 9:41pm; Reply: 3
Ok, you're correct, amazon.  I have been on the Genotype diet too long!  lol!  :-)

For a B Secretor, both are neutral.  
Posted by: ruthiegirl, Wednesday, May 5, 2010, 10:08pm; Reply: 4
White rice flour works pretty well all by itself in sweet recipes. I think the texture might be different (denser, more crumbly) than wheat flour version of the same baked goods, but rice flour cakes and cookies are delicious anyway (and if you can't have the wheat version to compare it to, you won't know what you're missing.)

Sometimes your best bet is to keep things simple.
Posted by: gulfcoastguy, Wednesday, May 5, 2010, 10:34pm; Reply: 5
Actually if you can buy glutein free oatmeal or flour you would probably be okay. The problem with regular oatmeal or flour is cross contamination, they grow oats on the same field that wheat was previously planted on and they process oats using the same machinery as used for wheat.
Posted by: ruthiegirl, Thursday, May 6, 2010, 12:05am; Reply: 6
Many people with gluten intolerance can't tolerate oats, even the gluten-free kind.
Posted by: amazon, Thursday, May 6, 2010, 1:15am; Reply: 7
Yeah I was told to stay away from oats even if they are considered gluten free, which is sad because I use to love oats
Posted by: Changeling, Sunday, May 9, 2010, 4:07pm; Reply: 8
For sweet breads, muffins, cakes, cookies, etc., you may want to try this for your type:

2 C. brown rice (finely ground will produce a better product, but regular is OK)
2/3 C. potato starch (NOT flour!)
1/3 C. arrowroot

Remember that this combination will produce a 'starch' product that is very dry so you may have to adjust the "fat" in any recipe to improve your results.  -OR- Adding flaxseeds to a recipe helps to 'bind' the ingredients and attract moisture...double bonus.


Posted by: Lola, Sunday, May 9, 2010, 6:05pm; Reply: 9
thanks for sharing! :)
Posted by: Changeling, Sunday, May 9, 2010, 11:25pm; Reply: 10
Thank you for the kind welcome Lola.  I have been lurking for a while and thought that offering a non-gluten, Type-friendly flour in answer to the post, might be a good way to start  :)

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