Substituting For Gluten Free Flour
Posted 06 May 2012 - 09:03 AM
Thanks for any advice you can give me!
Posted 06 May 2012 - 09:14 AM
I can't figure out how to change where my topic posts,
There ya go - we mods have magic wands
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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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Posted 07 May 2012 - 12:02 PM
I have yet to find a gluten free cookie that is a good subsitute so that is going to be my next expierement with the Cup 4 Cup flour. It does contain dry milk though if that is an issue for you.
Posted 07 May 2012 - 12:37 PM
The for the remaining 70-75% of the flour I use a combination of white rice and brown rice flour. (I was using some sorghum for a short while also, but I think it's not agreeing with me...). And if I want to use buckwheat (i.e. for pancakes), I'll sub some of the starch for buckwheat. I've successfully used that method with a couple Fannie Farmer recipes, though for cookies I need to cut out some of the butter. Oh, I also add a little extra leavener (baking powder or soda) than the recipe calls for. One last tip is to add the rice flour to whatever liquid your recipe uses and let it sit for about 15 minutes or so before mixing the rest of it, or mix it all and let it sit before baking it, so it's not gritty.
Real life examples:
buckwheat pancakes - recipe calls for 1 cup flour, I use 1/2 cup white rice flour, 1/4 cup tapioca starch and 1/4 cup buckwheat flour. Recipe also calls for 2 teas baking powder, I added that plus an additional 1/4 teas baking soda.
Banana nut bread - called for 2 cups of flour, I used 1 1/2 cups of rice flours (3/4 c each of white and brown rice), and 1/4 cup each of tapioca and potato starch. It also called for 1 teas baking soda, I also added 1 teas baking powder. (I use Rumford, it's non-aluminum and non-GMO).
Hope that helps!
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