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Learning....flour Blends?
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3 posts in this topic

I saw this recipe on GIG site..

RICE FLOUR BLEND

INGREDIENTS

6 cups Brown or White Rice Flour

2 cups Potato Starch

1 cup Tapioca Flour

Would this be same as all purpose flour in recipe?

Trying to figure out most economical solution. I bought a box of bisquick, but at $5 a box it is to high to sneak gluten free into my family cooking.

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You might try this: (copied off the forum, do not know to whom to attribute this,sorry :( )

DH misses "regular" white flour pancakes, so I tried an experiment.

I mixed up a small batch of my own "Bisquick" type mix, based on a recipe I found In "Top Secret Recipes Unlocked".

gluten-free "Bisquick" Mix

3/4 c. rice flour (I use a 50/50 mix of brown & white rice flours)

1/4 c. starch (potato, tapioca, or corn)

1/2 tbsp. baking powder

1/4 + 1/8 tsp. salt

1/4 c. butter (or shortening)

Combine dry ingredients, then cut in the butter or shortening until the clump size resembles peas. Store in fridge until use if you use butter, a cupboard for shortening.

For pancakes:

Entire batch of mix

1/2 of an entire beaten egg

1/4 c. milk (or just a bit more to get the pancakes to your desired consistency)

Combine wet ingredients into the dry and cook as you normally would for pancakes.

Comments:

I really, really liked these pancakes. They were slightly grainy, which I liked. DH wasn't so fond of the grainy-ness, so I'll use sweet rice flour next time.

The mix behaved exactly like regular bisquick. The pancakes were fluffy (ie thick), light and pancakey in texture, and got the most amazing golden color that I have seen on any gluten-free food item. Plus, these tasted exactly like the pancakes my mom made when I was a kid.

I don't buy shortening, so I used butter, and they were nice and buttery in flavor as well. Shortening would probably be just fine, too.

If you come from a larger family (we're only two), the full recipe would be:

3 c. rice flour

1 c. potato (or prefered) starch

1 c. butter or shortening

2 tbsp. baking powder

1 1/2 tsp. salt

The mixing directions for the mix would be the same and the pancake recipe would be:

2 c. mix

2 eggs, beaten

1 c. milk

for 14 pancakes (per the recipe)

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Thank you. I'll give it a try when I'm out of this box

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    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
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