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Pamela's Ap Flour Questions

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I got some of Pamela's Artisan Flour for Christmas baking this year. So I wanted to know, with this recipe for example, do I use this flour for all the flours and starches this calls for?

 

Sugar Cookie Recipe

1/3 cup margarine   1/3 cup shortening

1 cup rice flour   1 tsp xanthan gum

1 tsp unflavored gelatin  1 egg

3/4 cup sugar   1 tbs. milk

2 tsp. baking powder    1 tsp. vanilla

1/4 tsp. salt   1/2 tapioca starch

1/2 cup potato starch

 

I know it will vary from recipe to recipe but I can pretty much just replace the flours a recipe calls for with Pamela's right? Since it says it's cup for cup. (unless I'm getting this wrong)

 

Is there anything else I need to know before using this flour? I'm mostly just making cookies and muffins this month. 

 

Thanks!

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Yep just sub in the flour blend for all the flours/starches in the recipe.  Sometimes texture can be weird, but with things like cookies and brownies it is easier to get the texture right than with like bread and cake.  If your flour blend has a gum in it (xantham gum/guar gum) omit that, too.  If it does not have that in it, it still needs to be added.  I have taken regular wheat flour recipes and subbed in flour blends and all my cookies have turned out great. 

 

Good luck and enjoy your cookies! :D

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I actually have never made my own gluten-free bread.  It is just me so it is more worth it to buy the frozen loaves.  I know pamelas website has a lof ot recipes with their products so I would check there and see what they have.  I also have only made one cake in the year since my celiac diagnosis, I used a mix. LOL.

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It is very easy to make gluten-free cookies, brownies, muffins, cakes, etc. using substitutions (often 1:1) BUT for bread it is an entirely different story.  I make my own bread, cinnamon rolls, English muffins, etc. but also have a freezer with at least 20 kinds of flours/starches.  If you want to skip the icky bread recipes, head straight to Simona's Challah bread recipe on this site.  It is one of my favourite gluten-free breads of all time.  Excellent flavor, crumb, texture, etc.

 

BTW, if you have butter, I would use that instead in your sugar cookie recipe.  Butter just tastes better!  :)

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Pamela's gluten-free AP flour is terrific for cakes and cookies! I was a big baker prior to my diagnosis and I haven't had the courage (or energy) to take on bread.  I rarely eat bread now and just buy commercial gluten-free bread for my husband.  

 

Good luck on your baking and skip the shortening too (not good for you) and use all butter in your recipe!  Yum!  

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