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I would suggest to add more of the other starches to make up for the cup of potato starch.Thanks so much. I'll have to figure out a sub for the potato starch because nightshades are not my friends right now.
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Posts I've Made
In Topic: Reaction ... Result Of Baking With Wheat Flour
31 January 2012 - 04:50 AM
I mix my own and it was a recipe that Jules had posted when I first went gluten-free. I have been successful with everything I have attempted yet. Here it is ...Which brand or mix are you using? I made a disaster trying to do a regular soda bread recipe with Jules blend a while back. It was a mushy-on-the-inside brick.
Nearly Normal Gluten-Free Flour Mix
Ingredients -
• 1 cup rice flour
• 1 cup potato starch (not potato flour)
• 1 cup cornstarch
• 1/2 cup cornflour
• 1/2 cup tapioca flour (or tapioca starch)
• 4 teaspoons xanthan gum
Directions -
Mix all ingredients together; store in an airtight container.
The blend that Jules sells is supposed to be improved from this recipe, but I wonder ....
Give it a try, I like it. I have tried other blends but liked this one the best.
In Topic: Reaction ... Result Of Baking With Wheat Flour
30 January 2012 - 06:28 PM
I agree - gluten free baking is as good as regular flour. I have been making all my old recipes with my all-purpose flour mix and everything has been turning out perfectly. I will try the recipe next time with my flour. My hubby told me that I had tried it before and it didn't work out but I don't remember if I did or not. But for sure no more cooking with wheat flour again.Well, if there are no other reasons for you to have the big D --you aren't sick and you do not normally have it and you did not eat anything with gluten in it---then, why wouldn't there be a reason to suspect the wheat flour as your source of CC?
Makes sense to me! Guess there will be no more baking with gluten for you!
I honestly do not know how anyone can tell the difference anyway.
It's a psychological thing, I think. No one has ever noticed anything I make as being any less superbly yummy because it is gluten-free.
Tasty is tasty, no matter the flour.
In Topic: Skin Tags ... From Celiac?
29 January 2012 - 06:40 AM
Very interesting! It is a bonus to not be continually getting skin tags, if it is from going gluten free it is another reason to be thankful for the celiac diagnosis.This is an excellent question, one I have wondered myself. I too have skin tags on my feet but no new ones have cropped up yet since going gluten-free.
Would be interesting to know if other celiacs have noticed that too.
