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Learning....flour Blends?


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#1 DavinaRN

 
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Posted 19 October 2012 - 01:02 PM

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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Gluten Free since October 2012
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money

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#2 mushroom

 
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Posted 19 October 2012 - 01:33 PM

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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Caffeine free 1973
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(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
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Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
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Now tolerant of lactose

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#3 DavinaRN

 
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Posted 19 October 2012 - 05:34 PM

Thank you. I'll give it a try when I'm out of this box
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Gluten Free since October 2012
Negative blood work, positive dietary response
Endocrinologist offered referral to GI if I needed formal diagnosis to follow the diet, otherwise just pass on wheat, barley & rye
and save my money




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