Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Homemade Flour Mixes
0

13 posts in this topic

Hey everyone,

I have all of the flours I like to use when baking, and my pantry is pretty well stocked as far as gluten-free baking is concerned.

Anyway, I was going to combine my flours that I typically use (say 1 cup brown rice flour, one cup white rice (or a bean) flour, and one cup tapioca flour). I really want to have my own mix...instead of always dragging out ALL the flours.

But I'm confused, in Carol Fenster's cookbook, several of her mixes call for a starch to be part of the mix (corn or potato..I can't remember). So what does that mean? If my mixture already had starch in it, do I then ignore any recipes that tell you to add starch? What if the ratio is not right for the recipe?

Can anybody help explain this.

Also, I was wondering....is it possible to go ahead and add xan. gum to my homemade mixture?

As I slowly refine my skills in the kitchen (and I'm proud to say that I am getting better). I just want to make sure I don't waste perfectly good ingredients b/c I decided to "jump in" without questioning you guys first.

Thanks so much in advance! -Julie :)

0

Share this post


Link to post
Share on other sites


Ads by Google:

I always just pull out all the flours.....but I do keep some all purpose around for recipes that ask for it! Each recipe has a diffrent ratio of flours...I wouldn't do an all purpose mix for every recipe.

I also would wait to add xanthan/guar gum until your actually cooking!!!

Good Luck!

0

Share this post


Link to post
Share on other sites

Here's my best answer and hope I don't lead you astray. Take the total number of flour + starch cups and substitute with your flour mix. Since your's has a starch you are okay because things usually taste better with some starch. Bette Hagman has several listed in her books. Here are a few so you can get the idea:

Featherlight Mix

Rice Flour (1 part)

Tapioca Flour/starch (1 part)

Cornstarch (I use arrowroot) (1 part)

Potato Flour (1 tsp. per cup)

Four Flour Bean Mix

Garfava bean flour (2/3 part)

Sorghum Flour (I use Millet) (1/3 part)

Cornstarch (1 part)

Tapioca flour/starch (1 part)

Of course, these are just the flour mixes, not the recipe for things like bread that you would add other things to.

I have Hagman's Gluten Free Gourmet Bakes Bread and want to get her dessert one also. She says to add the xanthum to the mix and it is okay. A couple of her books also have a chart showing the total grams of protein, carbs, fat, etc. of the various flours (as well as wheat) so you can get an idea of their composition and how they might fare compared to wheat.

I think as long as you don't exceed 1/3 to 1/2 of the recipe in starch you are okay. ALTHOUGH I have made a great pizza crust (recipe from this site) that is all starch.

Good luck!!

0

Share this post


Link to post
Share on other sites

I use Annaliese Roberts' mixes, and she has one for breads and a different, lighter mix for cakes and cookies.

Cakes and cookies:

6 parts extra finely-ground brown rice flour

2 parts potato starch

1 part tapioca starch

Breads:

2 parts millet flour

1 part sorghum flour

1 part cornstarch

1 part potato starch

1 part tapioca starch

She uses other flour mixes calling for bean flours, which work really, really well, but I hate the way they smell before they're cooked, so I just use the millet flour recipe.

I use her recipes most of the time, so I use the amount of xanthan gum she specifies in each recipe. Different recipes and different cooks call for different proportions, so I never mix the xanthan gum in in advance.

I do use Lorka's flax bread recipe (google gluten-free flax bread, sorry I don't have a link), which calls for gluten-free flour mix IN ADDITION to various starches.

Lotsa luck!

0

Share this post


Link to post
Share on other sites

To answer your question, it doesn't hurt a bit to add the xanthan gum to the flour mixture. As a matter if fact, I mix all my dry igredients for bread (except yeast) in a zip lock bag about 5 or 6 at a time, so all I have to do when I'm ready to make bread is dump the bag in the mixer and add my wet ingredients. (I did this one year when we went to Florida to visit my daughter and it worked so well that I do it all the time now)

As for all purpose flours that you want to substitue in a regular recipe, I keep a cannister of a mixture that works quite well. Mine happens to be the rice flour, tapioca starch and potato starch combo, but I don't add xanthan gum to that one since I'm never sure what I'll be using it for.

I, too, have many flours in my pantry which I use when making a special recipe or a first time recipe that calls for them.

Hope this helps..these three categories work really great for me.

0

Share this post


Link to post
Share on other sites




I mix up my flour in big batches with the xanthan gum well sifted in. I store it in the refrigerator in a gallon sized container. It's nice to have the flour ready to go without having to mix up a bunch of flours for every recipe.

I use a similar recipe to Carol Fenster's:

3 C brown rice flour

1 C potato starch

1/2 C tapioca starch

2-1/2 tsp. xanthan gum

Sift together 3 times. You can make more up a time if you have a big enough sifter, but mine only holds this much, so I make up 3-4 batches at a time and put it all in the container.

0

Share this post


Link to post
Share on other sites

So far, I've just pulled out all of the flours...it really hasn't been that cumbersome at all...truly I love baking b/c it requires measurement and focus. you can't think about anything else and bake b/c it's a science.

ALTHOUGH...I'm about to try a "workable" dough recipe - one that promises to be able to be used like a regular bread dough. the recipe calls for their mix...so I'm going to have to make it up. I'm going to try hard to make enough JUST for the recipe...but I usually have some leftover! LOL :D

OH WELL.

I echo J.mommy....also< i wouldn't ad Xgum until the recipe. :D

0

Share this post


Link to post
Share on other sites

Thanks everyone!

I'm still a bit confused and will probably continue pulling out all of my ingredients every time I bake. I'm usually a fairly bright person...but I just don't quite get this yet. Maybe I will soon.

You all definitely gave helpful responses...I'm just waiting for that little bell in my head to go "ding" and suddenly I understand it all. :rolleyes:

Happy baking. -Julie

0

Share this post


Link to post
Share on other sites

Julie,

Probably the best thing you can do right now is just start - somewhere! Don't wait until you understand it all. It doesn't work like regular baking. You'll learn as you go. Look at the baking section on this site to get ideas for good recipes. Once you find a bread recipe you like, you can experiment with different flours - just leave the starch ratio and other things the same. One thing is for sure, homemade gluten-free bread is far better than what you can buy in the store.

Good luck!

Debbie

0

Share this post


Link to post
Share on other sites

I've tried a bunch of different baking strategies. But now, I'm an Annalise Roberts convert. All her recipes (except the bread) use the same flour mix. And they are all fabulous.

I don't have celiac, or any kind of food allergies, but I keep a gluten free house so I don't contaminate any thing my celiac son eats. So, I can go back and forth if I like. But I have to say, I actually like most of the stuff I've made from this cook book better than anything I've ever made from regular flours. The cakes and muffins rise to the sky. And I only have to keep track of three different kinds of flour.

The finely ground rice flour that her recipes require is kind of expensive, but it's totally worth it.

I just don't have the wherewithal to keep track of more than 3 or 4 different flours and The Annalise Roberts cook book caters to my limited brain functionality :D

Good luck!

0

Share this post


Link to post
Share on other sites
I've tried a bunch of different baking strategies. But now, I'm an Annalise Roberts convert. All her recipes (except the bread) use the same flour mix. And they are all fabulous.

I actually like most of the stuff I've made from this cook book better than anything I've ever made from regular flours. The cakes and muffins rise to the sky. And I only have to keep track of three different kinds of flour.

The finely ground rice flour that her recipes require is kind of expensive, but it's totally worth it.

My family agrees that the cakes and cookies I make from this book are the best I've ever made, gluten or gluten-free!

I agree about the rice flour, but simply can't afford it. I use 1/2 Bob's Red Mill brown rice flour and 1/2 finely ground white rice flour from the Asian grocery (69 cents a pound) instead of the finely ground brown rice flour, and things turn out nearly as well. (Are you reading this, Authentic Foods????? :ph34r: )

0

Share this post


Link to post
Share on other sites

LOL! Limited brain functionality :lol:

It's like having to retrain your thought-process

funny funny

sickchck

0

Share this post


Link to post
Share on other sites
LOL! Limited brain functionality :lol:

It's like having to retrain your thought-process

funny funny

sickchck

Heeeeheeeheee :lol:

Thank you so much for the help and the laugh! This thread will be of much use in the future when I understand things a little better.

For now, I'm waiting on that bell to ding in my brain. I would say that I'm waiting on that "light to turn on" in my head, but the light bulb went out years ago. :rolleyes:

Happy cooking! Julie

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,337
    • Total Posts
      917,378
  • Topics

  • Posts

    • 9 year Old going through testing
      Thank you everyone. I have scheduled a second opinion. He last biopsie came back and he is lactose intolerant.     
    • Gluten ataxia...?
      I was explaining that some people have other trouble that is immune related and caused by eating gluten, but doesn't effect the gut in a noticeable way. According to the paper that I quoted there are some people which have different types of brain problems but don't have inflammation when tested by a biopsy.  The author used the term "non-Celiac gluten sensitivity" to refer to anyone who has any brain trouble that can be traced to gluten but without obvious gut inflammation.  There are a lot of different possible ways gluten can effect the brain some may not be related to the gut.  It could still be an immune system problem.  Normally "non-Celiac gluten sensitivity" refers to just a food intolerance.  Withdrawal symptoms are not normal and could be indicative of an immune system response of some sort, but I don't know for sure.        
    • Weird Reaction
      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
    • Weird Reaction
      Hi Richie,  I've not heard of this drink before, as I live in the UK, but any drink made from barley is something you should avoid.  There's a brand in the UK that makes lemon and barley water and orange and barley water and Coeliac UK say it is not safe for people with Coeliac disease.  (Our labelling laws in the UK changed a couple of years ago).  You say the drink you had was under 20 ppm, which is acceptable (usually) for coeliacs, but a lot of people are super-sensitive to gluten even in very small amounts.  I recently had a similar problem with something which was supposed to be okay for coeliacs, but when I checked the website of the product, for all it said there were no gluten containing ingredients, it was produced in an area where gluten was present, which was enough to put me off and must admit, the symptoms you describe sound very much like I experienced at the time.  (Personally I'd be avoiding that particular drink like the plague from now on). One other thing though,  have you checked the ingredients to see if there could be anything else in it which you may be intolerant to? 
    • Confused
      I have not. I'll talk to my doctor about it
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,470
    • Most Online
      1,763

    Newest Member
    Kiwiana
    Joined