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Flour


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14 replies to this topic

#1 Rowena

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Posted 08 October 2010 - 02:11 PM

I'm a baker at heart, and I love to make cookies. (I do make other desserts too, but cookies is usually what I make.) But as I said in my intro thread I just recently went gluten free. I want to know what kinds of flour are (in your opinion) best to use. There are so many flours out there that I have never even know existed that are gluten free. I hear coconut flour is good in a lot of types of cookies. But what else do you use? Also what is a good general purpose flour? (IE if I wanted to make gravy or use it to thicken a sauce... or whatever.)

(PS a lot of my cookies are chocolate cookies. Do you know of a good cocoa that doesn't have gluten? Or most cocoas usually safe?)

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Gluten Free since Oct. 1, 2010
Fish/Seafood Free since 1997
Chocolate Free (with a few taste tests to see if I'm just crazy) since 2001.
Officially Dairy free 8/5/2013 (mostly dairy free before that, but I like my cheese and things) (dx'd officially with lactose intolerance, suspect casein too though)
Esophagitis dx'd 8/5/2013 thus doing a diet devoid of acidic foods and stuff


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#2 mushroom

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Posted 08 October 2010 - 03:56 PM

Gluten free baking is a bit of a learning experience because you have to reject a good part of what you already know. Gluten free doughs and batters have a totally different consistency and texture than gluten ones and it takes a bit of experimenting to find out what the doughs/batters should look like. Also, the flours all have their own unique tastes and behavior patterns. I think it is best to start out using a basic mix like Pamela's until you get used to this. Then you can try mixes with other types of flours to learn what tastes you like. Then you can start buying the individual flours and experimenting for yourself. It is a good idea to buy yourself a good gluten free cookbook (be careful here because some authors use their own flour mix for all their recipes and if it happens to be a flour you don't like or don't tolerate, the book is a waste of money unless you can find a good sub for that flour). Gluten free baking is all about learning substitutions - for whatever - whether it be certain flours, eggs, milk, butter......

IMHO, bakers don't know what baking is until they have tried gluten free :lol:
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#3 Roda

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Posted 08 October 2010 - 06:26 PM

My favorite is a sorghum blend and substitute cup for cup for regular flour. Since I mix it myself I have to add xanthan gum or guar gum to whatever I am making.
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Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.


#4 purple

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Posted 08 October 2010 - 07:50 PM

Yup, same as Roda. I like a mix of sorghum, cornstarch and tapioca flour for cookies and muffins. Yum, I love chocolate cookies :D
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#5 MelindaLee

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Posted 08 October 2010 - 08:53 PM

I'm realatively new to this too, but I have definately found the sorghum flour/tapioca/corn starch blend to work great. I do have about 10 different flours right now, so I mix a bit. I also like the King Arthur all purpose mix better than Bob's Red Mill. I found I am not a big fan of the bean flours...they taste metalic to me, espeically in cookies. If you google or do the forum search here for cookie recipies, there are some GREAT ones to start with.
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#6 sa1937

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Posted 09 October 2010 - 05:03 AM

If you haven't bought any flours yet, I can vouch for Flourless Peanut Butter Cookies. A recipe was posted some time ago or there are several variations on cooks.com. They are so yummy!!!

I also like Pamela's Baking & Pancake Mix. I haven't tried cookies yet but there are a bunch of recipes on their website. http://pamelasproduc...ipe_frames.html I especially like the banana bread. I've printed out, but have not yet tried, the recipe for pumpkin bread. I also made blueberry muffins from the mix.
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Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#7 sb2178

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Posted 09 October 2010 - 12:18 PM

I like corn and buckwheat flours for flavor. For something more innocuous, I use a little corn with white rice and sorghum flour. And, add couple of tablespoons of starch to any flour blend (excpet for cornbread). Too much sorghum gives me a stomach ache though.

Then there is the whole gum thing... I've mostly been generous with the eggs and ground flaxseed instead.
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2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

#8 mushroom

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Posted 09 October 2010 - 12:51 PM

Because I don't do potato or soy, my usual flours or mixes involve brown/white rice and/or tapioca or arrowroot, sorghum, buckwheat, teff and almond, with emphasis on sorghum and buckwheat. I may challenge millet and amaranth later, but not ready yet :P Quinoa and corn are out for me, too.
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#9 MelindaLee

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Posted 10 October 2010 - 12:04 PM

Too much sorghum gives me a stomach ache though.


I wonder if this explains my "heartburn" after eating homebaked treats? :blink:
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#10 Rowena

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Posted 10 October 2010 - 06:52 PM

I wonder if this explains my "heartburn" after eating homebaked treats? :blink:


Not sure about sorghum but I know that unless I am takin my omeprazole (and sometimes not even then) I cant eat things with chocolate. Chocolate has a big effect on people with reflux/heartburn...

As for the flour suggestions, sounds good I'll have to try 'em. Currently in my posession I have an all purpose flour from Gluten free pantry, anyone know if this is a good flour?

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Gluten Free since Oct. 1, 2010
Fish/Seafood Free since 1997
Chocolate Free (with a few taste tests to see if I'm just crazy) since 2001.
Officially Dairy free 8/5/2013 (mostly dairy free before that, but I like my cheese and things) (dx'd officially with lactose intolerance, suspect casein too though)
Esophagitis dx'd 8/5/2013 thus doing a diet devoid of acidic foods and stuff


#11 sa1937

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Posted 11 October 2010 - 03:35 AM

As for the flour suggestions, sounds good I'll have to try 'em. Currently in my posession I have an all purpose flour from Gluten free pantry, anyone know if this is a good flour?

I would describe a "good" flour as one you like that works well in the recipes you use. I think some of these flours are an "acquired" taste as they are so much different than the wheat flour we've all used in the past. And there's definitely a learning curve to baking gluten free, especially breads.
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Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#12 Lostfalls

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Posted 05 November 2010 - 09:22 AM

I have heard some good things about the All Purpose flour from Better Batter - just google it and you will find it.... Mostly rice and potato flour but they seem to have a nice combination going for them my friend makes some great stuff with it...
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#13 runningcrazy

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Posted 05 November 2010 - 12:31 PM

Orgran flour is great! We've tried lots of flours and a lot of them have nasty aftertastes or just dont turn out well. Orgran works awesomely! Since going gluten free the homemade cookies we make (which are DELISH!) have come out about 10x better than the gluten-ous ones we used to make. It just works perfect. I've never seen it at the normal store where they have some brands, but we get it at a gluten free market, and im sure you could order it off the internet if you need.
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'You can't start building a better tomorrow if you wait until tomorrow to start building'

#14 luvs2eat

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Posted 05 November 2010 - 12:52 PM

I got tired of mixing up different flours... I tried several blend recipes. I've just bought Better Batter and have to say it's great. I've made really light, fluffy banana bread and homemade won ton skins. I've not tried cookies cause I've been disappointed w/ any I've made so far, so I just don't bake 'em.
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luvs2eat
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!

#15 MelindaLee

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Posted 05 November 2010 - 06:25 PM

My favorite premixed AP flour was King Arthurs. Bob's was okay. I tend to do all the mixing and have a variety in my kitchen. But I'm just weird like that :blink:
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