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      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.

Shauna James' gluten-free Flour Mix
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9 posts in this topic

I would like to try her gluten-free flour mix formula, but cannot use millet flour. Does anyone have a suggestion for substitutions? Brown rice flour doesn't seem to have any flavor and amaranth I use in small quantities.

I'm interested in hearing what you would use.

Here's the short demo:

http://glutenfreegirl.com/how-to-make-a-gluten-free-all-purpose-flour-mix/

200 grams sorghum

200 grams millet

300 grams potato starch

300 grams sweet rice flour

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Grains/seeds

besan - chickpea/garbanzo flour - buckwheat flour - teff flour - maize flour - masa harina - Quinoa Flour

Tubers/beans

tapioca flour - soy flour - cornstarch - arrowroot - mung bean flour

others

nut meals - coconut flour - fine grind polenta - chestnut flour - water chestnut flour - acorn flour

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Shauna's theory is that there is an optimal ratio of starches/whole grain flours. I wouldn't substitute tapioca, arrowroot or cornstarch for the millet, any of the others would work, depending on the taste you are going for and what you are making. Just substitute the same number of grams.

The problem you get is that if you use something like almond meal or coconut flour is that it absorbs liquids differntly than millet does, so that will affect the end product. Bean flours give things a distinctive taste that some people don't like. Quinoa is useful, buckwheat is good but has a distinct taste/feel,as does teff. I use almond meal a lot in cookies and brownies as I like the taste.

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Shauna's theory is that there is an optimal ratio of starches/whole grain flours. I wouldn't substitute tapioca, arrowroot or cornstarch for the millet, any of the others would work, depending on the taste you are going for and what you are making. Just substitute the same number of grams.

The problem you get is that if you use something like almond meal or coconut flour is that it absorbs liquids differntly than millet does, so that will affect the end product. Bean flours give things a distinctive taste that some people don't like. Quinoa is useful, buckwheat is good but has a distinct taste/feel,as does teff. I use almond meal a lot in cookies and brownies as I like the taste.

Tapioca, cornstarch and arrowroot are all starches, so I don't think they would work. Her formula is 40% (400 grams) wholegrains, 60% starches (600 grams).

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Grains/seeds

besan - chickpea/garbanzo flour - buckwheat flour - teff flour - maize flour - masa harina - Quinoa Flour

Tubers/beans

tapioca flour - soy flour - cornstarch - arrowroot - mung bean flour

others

nut meals - coconut flour - fine grind polenta - chestnut flour - water chestnut flour - acorn flour

Great list! I have some chickpea flour never opened. Hum. That might just work. It's a bean flour, not wholegrain, but still...might work.

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Tapioca, cornstarch and arrowroot are all starches, so I don't think they would work. Her formula is 40% (400 grams) wholegrains, 60% starches (600 grams).

That's what I said. I said they wouldn't work.

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That's what I said. I said they wouldn't work.

Another confirmation I need to have my eyes checked!!!!! :lol:

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The way I experiment:

I throw batches of stuff together, make up a pancake batter or waffle and go from there.

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The way I experiment:

I throw batches of stuff together, make up a pancake batter or waffle and go from there.

Totally wonderfully great idea! Thank you.

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