[jkr]

I have a question: When a recipe calls for a certain type of flour, can I subsitute any gluten free flour?

Thanks in advance!

[mamaw]

Yes & no!!!! Many times you can sub out flours but you need to know that some gluten-free flours are heavier & have a strong taste so you wouldn't want to try to bake a cake but it would be okay for a hearty bread recipe.
hth
mamaw

[mamaw]

29006.1 Here is a very helpful post from Mary at the glutenfreekitchen@yahoogroups.com

Dry Flour Mixes

Mix ahead for baking days or trips: Decide type of baking/mix, Store in a
closed container, Label ingredients.
At baking time add Baking Powder, Yeast, brown sugar or powdered
Sweeteners, & Powdered egg white [beaten & added at end]. Do not mix them
with flours for long time storage. Tightly store them separately.
Add additional Flavorings [1 t. Cinnamon to ½ each nutmeg, & clovers]
Learn your grains. Alternative flours are heavier & less tasty than
wheat.


Blend 2 to 4 Gluten-Free flours for better texture, flavor & cooking.
Tapioca adds stretch, but too much make things gooey.
Quinoa, millet, & amaranth are rich in protein & amino acids, slightly
heavy, tasty & good additions.
If bean, lentil or nut flour are added, compensate with lighter flours
and sweeten for taste. Granular sweeteners can be used such as granular
honey or pear. Buckwheat [a nut] has a strong flavor.
Light all starch flour mix for Pizza: [sweet or glutenous] white rice,
tapioca, potato, arrowroot, cornstarch,
Medium starchy blends for Cakes & Cookies: as white rice flour + tapioca
or potato starch
Heavier blends for Fruit Cakes or Waffles: ½ rice + ½ mix of bean [soy],
lentil, nut, or seed [flax, pumpkin] flours

A good balanced mix may include:
- ½ of mix being rice flour (3 parts brown rice to 1 part white)
- 1/4 or more starch [potato/tapioca/arrowroot],
- 1/4 quinoa or millet and/or fava/soy or other bean/nut/lentil flour or
egg white powder [for protein], + salt,
- + leavening agent such as egg, baking powder & soda, tofu, & gums
[especially for yeast breads], + gelatin.

Sample combinations:


Basic Rice - 1:1 minus 1 t. per cup
3 parts brown rice to 1 part sweet rice flour.
Use for anything. Just will not rise much.
[To this add quinoa &/or pea flour for enrichment.]

Quick rise Rice Flour mix
½ C. brown rice & ½ C. sweet rice flours,
1 Tb. baking powder, 1 1/4 t. baking soda.
1/4 to3/4 t. salt-optional.

Self-Rising, rice & potato flour Mix 1:1
<up to 1 C rice flours (1 brown to 1 white),
2 T potato flour,1 t. zanthan or guar gum or pre-gel starch,½ t. each
bicarbonate soda & cream of tartar

Rice Flours + Tapioca Base 1:1 for flour
Those less sensitive may cut rice with millet, quinoa, oats & buckwheat.
May lightened with egg whites.
4 C. brown rice flour, 1½ C. sweet rice flour,
1 C. tapioca starch flour, 1 C. rice polish,
1 Tb. guar gum [to make lighter, may act as laxative]
Add a little sugar, salt, unflavored gelatin, ascorbic acid.


Kathy Przywara’s whiter Rice Mix 1:1
1 1/4 C. white rice flour, 1 C. brown rice flour, 3/4
C. sweet rice flour, 2/3 C. tapioca starch, 1/3 C.
arrowroot starch, 1/4 C. potato starch, 2 t. xantham
gum, more if needed for some recipes.
Sift together twice and mix well.

Best gluten-free Mix for Baking
4 C Brown rice [may cut with quinoa, millet, amaranth buckwheat, lentil,
or others], 1 ½ C Sweet rice flour,
1 C Tapioca or Potato Starch Flour, 1 C Rice polish,
1 T Guar Gum or ½ t. xanthan gum, 2 T. unflavored gelatin, 1/4 t. ascorbic
acid
Last two ingredients hold baked goods together.
Whisk all ingredients together. Tip: Make large batches and store in
plastic zip lock bags in freezer.

French Bread / Pizza Mix (Makes 6 Cups)
3 ½ C white rice flour, 2 ½ C tapioca flour, 2 Tb. each - xantham gum
&. EnerG Egg Replacer, 1/4 C. sugar.
[2 Tb. egg replacer = 1 egg + 1 Tb. water later]
Mix & keep in airtight container. Stir before using.

Ener-g Brown Rice Baking Mix (a bought alternative)
To order & reicpes: 1-800-331-5222
Good for sugar & milk free baking.
Brown rice flour, Tapioca Flour, Almond Meal, Safflower & Sunflower Oil,
Methycellulose, Pear juice, Plain Gelatin, Rice bran, Vinegar.
Quinoa could be added for nuttier taste & binding.

Heart Healthy Mix
1.) 1/3 quinoa, 1/3 brown rice &/or millet, 1/4 starchy flours, dab of
flax and sesame seed meal.
2.) Brinda Lee’s blend: corn starch, buckwheat groats, ground sesame
seeds, chana (chickpea) flour and rice flour.
gluten-free Buttermilk Bisquick Mix (Betty Hagerman’s?)
Base Mix: 2 ½ C rice flour (could be white, brown or half & half), 1 2/3
C potato starch, 3 t. baking powder, 2 ½ t. salt, 2 T sugar, ½ C dry
buttermilk powder (if using whey powder add vinegar), 3 T egg replacer
powder (supermarkets over eggs section) .
Cut in 1 C - 1 T shortening until no lumps appear. Store in the fridg. or
freezer because of shortening.

B.H.’s Light Bean Flour Mix for breads only
3 C. each garfava bean, tapioca, + cornstarch, arrowroot or potato starch.
Does not exchange C. for C.
B. H.’s Four Flour Bean Mix Modified 1:1 ratio.
Good protein. Substitutes arrowroot or potato starch for corn starch.
1 part potato starch or arrowroot + 1 part tapioca.
Add: 2/3 garfava bean, 1/3 quinoa or sorghum
B. H.’s Four Flour Bean Mix Modified by Bob’s Red Mill. A ready to use
mix that uses potato starch.

B.H.’s gluten-free Flour Mix - 9 cups 1:1 ratio
6 C. rice flour: 2 C potato starch: 1 C tapioca starch
2 parts: 2/3 parts: 1/3 part
May cut the rice flour with quinoa, millet or buckwheat, or more tapioca
starch. It is slightly grainy and has lower protein than wheat.
Thus, add protein &/or leavening such as egg whites, whey or milk powder,
gelatin.

BH’s featherlight Rice Mix 1:1
3 parts each white rice, tapioca & cornstarch + {1 t. per C. of} potato
flour (not starch).

Modified B.H.’s Featherlight Rice & Starch Mix
3 C. white rice flour, 3 C. tapioca starch,
2 C. arrowroot starch, 1 C. additional starch flour,
3 Tb. potato flour
Sift ingredients together in large airtight container. Shake or stir well
before each use.

B.H.’s Rice/potato/corn/soy Mix
7/8 C. rice flour
5/8 C. potato starch flour
1 C. soy +1/4 C. potato starch flour
Or ½ C. soy flour + ½ C. potato starch flour
1 C. corn flour
1 scant C. fine cornmeal

[jkr]

Thank you so much!