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

Question Of Best Flour For Recipe
0

10 posts in this topic

First let me say I'm terrible in the kitchen but I'm trying!

I have a recipe that uses butter, brown sugar, vanilla, eggs, baking powder, salt, white chocolate chips and shredded coconut. I made this before I knew I should be gluten-free and it was GREAT. It calls for 2 1/4 cups All Purpose Flour. Was wondering what you guys thought would be the right gluten-free Flour. I was going to use Bob's All Purpose but read it has a pretty strong bean smell/taste?

I also have to watch my oxalates so Buckwheat would be no good. I think Tapioca and Potato Starch have acceptable oxalate levels used in small amounts. I would really like to try Bob's but read so many bad things. I have a very sensitive sense of smell and taste. Thanks!

L

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have not had any success with bobs red mill. If gives a very griitty taste. My personal preference for the rice flours is authentic foods which I mix with ENERG brand tapioca and potato starch. Authentic foods is not sold in many places. If I could only choose from my local grocer I would pick gluten free pantry flour before Bobs red Mill.

0

Share this post


Link to post
Share on other sites

So you're saying you mix brown rice flour by Authentic foods with tapioca and potato starch? What would the amounts be of each?

0

Share this post


Link to post
Share on other sites

This is Annalise Roberts blend from her wonderful cookbook ( everyone should have it) 2c.authenic brown rice flour, 2/3 c. potato starch ( notPotato flour),, 1/3 c. tapioca flouryou would have to add Guar Gum or Xanthan gum. Again the best cookbook...

0

Share this post


Link to post
Share on other sites

First let me say I'm terrible in the kitchen but I'm trying!

I have a recipe that uses butter, brown sugar, vanilla, eggs, baking powder, salt, white chocolate chips and shredded coconut. I made this before I knew I should be gluten-free and it was GREAT. It calls for 2 1/4 cups All Purpose Flour. Was wondering what you guys thought would be the right gluten-free Flour. I was going to use Bob's All Purpose but read it has a pretty strong bean smell/taste?

I also have to watch my oxalates so Buckwheat would be no good. I think Tapioca and Potato Starch have acceptable oxalate levels used in small amounts. I would really like to try Bob's but read so many bad things. I have a very sensitive sense of smell and taste. Thanks!

L

I have used King arthur blend flour as a good substitute for basic PButter and sugar cookie recipes. You will need to add xantham or guar gum. I am finding guar gum to be less crumbly .

0

Share this post


Link to post
Share on other sites




This is Annalise Roberts blend from her wonderful cookbook ( everyone should have it) 2c.authenic brown rice flour, 2/3 c. potato starch ( notPotato flour),, 1/3 c. tapioca flouryou would have to add Guar Gum or Xanthan gum. Again the best cookbook...

Thanks guys! So 2 cups authentic brown rice flour, 2/3 cup ptoato starch, 1/3 cup tapioca flour and then how much Guar or Xanthan? Again I'm terrible in the kitchen. This is all new to me!

Or King's

0

Share this post


Link to post
Share on other sites

One teaspoon of xanthan gum per cup of gluten free flour.

2 cups br rice

2/3 cup potato starch

1/3 cup tapioca starch/flour (they are the same thing in tapioca)

___________

that is 3 three cups. therefore 3 teaspoons. mix well. measure out amount for recipe. put leftover in ziplock bag, label with ingredients and date, store in refrigerator for next adventure.

if you just wanted to use enough to make the recipe, 2 and a 1/4 cups, it would be

1.5 cups brown rice flour

.5 cup (half) cup potato starch

.25 cup (quarter) cup tapioca starch

about two teaspoons of xanthan gum, and maybe a pinch or a quarter teaspoon more, such as making one of the teaspoons rounder.

Other types of gluten free flours or meals may take less xanthan gum than those with a lot of rice flour (example,sometimes I post recipes that don't use any)

0

Share this post


Link to post
Share on other sites

oh wow, thanks so much! I'm writing it down now.

L

0

Share this post


Link to post
Share on other sites

First let me say I'm terrible in the kitchen but I'm trying!

I have a recipe that uses butter, brown sugar, vanilla, eggs, baking powder, salt, white chocolate chips and shredded coconut. I made this before I knew I should be gluten-free and it was GREAT. It calls for 2 1/4 cups All Purpose Flour. Was wondering what you guys thought would be the right gluten-free Flour. I was going to use Bob's All Purpose but read it has a pretty strong bean smell/taste?

I also have to watch my oxalates so Buckwheat would be no good. I think Tapioca and Potato Starch have acceptable oxalate levels used in small amounts. I would really like to try Bob's but read so many bad things. I have a very sensitive sense of smell and taste. Thanks!

L

There are several acceptable blends of flour out there to try - it will be cheaper for you starting out to just buy a blend than go hunt out and purchase all the specialty flours. I am fond of:

Gluten Free Mamas Coconut Blend for cookies and desserts.

http://www.glutenfreemama.com/sales.htm

She has an Almond Flour Blend for regular baking that does wonders too.

I also like Better Batters Gluten Free Flour Blend

http://shop.betterbatter.org/

Very low maintenance for recipes you are trying to convert.

I am not a huge fan of gluten-free pantry or Bob Red Mill's gluten-free All-purpose flour

0

Share this post


Link to post
Share on other sites

I've had success subbing rice flour in every recipe I have tried so far..I'm the type of cook who doesn't measure, but know if it's right by if it "feels" right haha. Any recipe that calls for flour I use half brown, half white, and add a tbsp of potato starch OR tsp of xanthan gum, depending on how "sticky" I think the product will be. For breads I use xanthan gum, for brownies I use potato starch.

Not the easiest way of going about it for some but I have yet to have a cooking disaster..knock wood.. :P

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
      104,358
    • Total Posts
      920,531
  • Topics

  • Posts

    • Here's another thing.  Feeling deprived?  Order two of the same item.  I was hungry by the time dinner arrived! 
    • The doctors just made me feel like I was crazy because they did not have a clue of what was wrong with me. I did a stool test (positive) and I did a genes test (positive for two gluten sensitive genes, one in each chromosome).  Blood test are not so foolproof, if you read the comments/experiences in such topic you will see the problems. Biopsy can give a false negative if taken from an undamaged area. If you have medical problems that go away once on a gluten free diet then gluten is the problem. The medical establishment profit from managing your medical problems and big pharma makes money by pushing pills so we need to be careful because they won't benefit if a gluten-free diet solve your problems. Since I started a Gluten free diet I have been free of the following: (all related to Celiac)  Irregularity, Intestinal noise, Irregular stool, Tooth enamel defects, Rash in upper arms, Abdominal swelling, depression, fatigue, irritability, lactose intolerance, 
      loss of memory, dandruff, uncontrollable bladder, suicidal thoughts, unable to sleep, Canker sores/ Mouth ulcers, high blood pressure, and probably others that I did not realize. I was at the end of my rope, thanks to Google and the people that are able to talk about this I was able to get my life back. I am passionate about this because I know how bad its can get. 
    • Well, I have never cruised on Carnival, but I am sure they can accommodate you.  I assume that you have already alerted them that you require gluten free meals.  If not, please contact Carnival immediately. Here are my own tips.  Some folks eat off the buffet line, but not me or hubby except for coffee/drinks and baked potatoes (jacketed) and fruit that we wash in the restroom (people touch everything!)  Okay, I am OCD, but my last glutening which occurred the previous summer made me sick for three months (GI tested my antibodies to prove it).   When we board, I go to the buffet restaurant ASAP and ask to speak to the Head Waiter (they are usually there greeting customers and often trying to up sell to specialty restaurants.   Let them know you have celiac disease and must be gluten free.  They may try to tell you that each dish is clearly marked gluten free, but really?  Who's to say that some other passenger is not going to switch spoons (or I have seen passengers wandering around with serving spoons...I kid you not!  The staff usually will  go downstairs and fetch a gluten free meal for me from the main dining room's kitchen as there is usually a dedicated area for allergies.  We have to wait up to 20 minutes or so but it is worth it.  Starving?  Get a baked potato wrapped in foil until your gluten-free meal arrives.  Now, do not do this every single time.  Those folks have to go down several levels to fetch food and you don't want to be a pain.  But if the main dining area is closed, they need to make an effort to keep you safe.  On our last cruise, we were advised not to eat anywhere but the main dining room and that included room service (they are not trained to handled allergies).  My headwaiters have sent goodies (prepackaged gluten free rolls and cookies for us to keep in our room.  We can always grab whole fruit (I wash it first) to snack on.  I bring gluten-free non-perishable items with me to eat while at port in case we can't find anything (which can be often).  Again, when we get back to our ship, we contact our headwaiter and he/she can prepare some snacks until we have dinner.   Be grateful and not picky.   We eat all meals in the dining room (or at least as much as possible).  Our headwaiter had a few other celiacs on our cruise this summer, so they prepared some gluten-free waffles, etc. for our breakfast!  What a treat!  At breakfast, we'd have different waiters, so our headwaiter would always instruct our waiters each and every time!  They even let me tour the kitchen and showed me the allergy section.   The only time I did not feel safe was at the buffet.  We once ordered gluten-free pizza and I realized (I watched) that that restaurant didn't really have the gluten-free thing down), do I called him on it.  Got the manager etc.  So, be careful.  Other cruises made us frozen Udi"s which was just fine with us.  They covered it up in foil so that we would not get any cross contamination from their pizza oven. So, have fun!   Tipping?  We prepaid our gratuities, but we gave our headwaiter an extra $200.00 for his time.  For us, it was well worth the service and safety of our food.  It does not hurt to slip some of the tip ahead of time (like after your first meal!)   Oh, I checked your ship.  You must eat in the diningroom if you have special dietary needs.
    • French Celiac / Coeliac Gluten Free Restaurant Card <strong>What is ... What to know about celiac disease, gluten sensitivity, and gluten-free diets. View the full article
    • <strong>Celiac Disease & Gluten-free Diet Information at Celiac.com. Gluten Free Diabetes ::The 3 Step Trick that Reverses Diabetes Permanently in ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,432
    • Most Online
      1,763

    Newest Member
    rbeckler60
    Joined