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Topic: Gluten Free Alternatives Flour!  (Read 3587 times)
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ash_a007
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« on: June 11, 2005 11:19:28 PM »

I want to practice my gluten free baking for a dear loved one, but does anyone have info they'd care to share on the chemistry and appropriate uses of the alternative flours that I can use? Thanks
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StarSix
« Reply #1 on: June 16, 2005 12:21:34 PM »

I have Celiac disease, and have known for 6 years.  And NOTHING myself or my mother has tried to make has ever turned out well.  I've heard the key is to mix different flours, never just use a straight white rice flour.  That can be quite expensive and finicky, though!

Here is a mixture reccommended in my Gluten Free Anytime cookbook, meant to be sifted separately and then stirred all together:
3 cups white rice flour
1 cup brown rice flour
2 cups potato starch
1 cup cornstarch
1 cup soya flour

Still, my advice:  USE A GLUTEN FREE MIX!
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ladywyntir
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« Reply #2 on: June 17, 2005 11:49:04 AM »

spelt flour is good! it works like wheat flour (because it's heavy), however it may give you problems if you're watching your gluten.

Wheat Alternatives FAQ
Another post list for alternatives

hope that helps!

~wyn ^_^
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ash_a007
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« Reply #3 on: June 17, 2005 01:25:48 PM »

thanks!  those look like some good sites
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TeriLynn
« Reply #4 on: June 17, 2005 01:48:39 PM »

AAAAH! CELIAC CRAFTSTERS! That's so great! I am the only Celiac I know who is under age 50. Anyone a vegetarian? I've only found one type of veggie burger that I can eat, but I would love to find others...

Also, when I still had the paddle for my bread machine, I would make bread with a flour mix of 2 parts white rice flour, 1 part cornstarch, 1 part soy flour. (I think that's it... I will double check when I get home from the office.) You also have to add gelatin and xanthan gum and instant mashed potatoes & other stuff, but I just tweaked a Bette Hagman recipe to my liking.

I also just found out about Bard's GF beer, made from sorghum. They don't sell it in my state, so I have to get my brother to bring some next time he visits. Because THAT's what really makes me cry.

-TL
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ash_a007
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« Reply #5 on: June 17, 2005 08:00:11 PM »

TeriLynn , do you have any gluten free recipes you'd care to share...that would be so great!
thanks
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TeriLynn
« Reply #6 on: June 19, 2005 11:49:11 AM »

Man, I don't have a whole lot of recipes- I don't cook much (or well!) and my oven has been broken for about a year. I have this funny issue with eating- if I don't eat within about 20 minutes of getting hungry, I won't be hungry anymore. So mostly, I make sandwiches with Ener-G tapioca bread (because it's available at the grocery near my office. No flavor, but it keeps my hands clean!) and I eat a lot of rice and cheese. At the moment I have 7 different kinds of cheese in my fridge. My biggest problem with being a celiac vegetarian is that there aren't many vegetables I really like &/or can prepare decently at home. But lately, I've been making rice with feta and spinach and onions. It's quick and a somewhat decent replacement for greek spinach pie, which was one of my favorites. I have Bette Hagman's Gluten Free Gourmet Cooks Fast and Healthy, but most of the recipes I've tried haven't really come out well. This may be because I have a poorly equipped kitchen. Or it could be my ineptitude. My ex-boyfriend took one bite of my sweet potato soup and offered to take me out to dinner. We threw the soup out. It was TERRIBLE! I end up eating a lot of Amy's brand frozen stuff. Anything quick- I work full-time and have 3 bands, so I do a lot of running.
(I'm running late for band practice as I write...)
-TL
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hillarybillary
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« Reply #7 on: August 16, 2005 12:27:07 PM »

spelt flour is good! it works like wheat flour (because it's heavy), however it may give you problems if you're watching your gluten.

Wheat Alternatives FAQ
Another post list for alternatives

hope that helps!

~wyn ^_^

Spelt is not GLUTEN FREE!!!!!!!! ack god please don't use it.
bos red mill makes a good all purpose GF mix and so does kinnikinik (spelling?) I have successfuly used both in most of my normal recipes.
*h
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mountaingrl
« Reply #8 on: March 30, 2008 12:11:44 AM »

I have fallen in love with Tom Sawyer gluten free flour. It is a combination of rice and tapioca flours, xanthan gum, and unflavored gelatin. It also is cup for cup substitution of normal wheat flour so any recipe can be converted (well other ingredients need to be considered of course).
It is pretty expensive, I paid 15 bucks for a bag but I don't use it that often and it is SO much easier than piecing together a bunch of other flours. 
http://www.glutenfreeflour.com/
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CraftyChef
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« Reply #9 on: March 31, 2008 07:21:06 AM »

I'm having some difficulty finding a G-F sub for rice flour; rice flour is so gritty. Anybody have ideas?
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