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308Littleton

Best Home Made gluten-free Flour Mixes For Baking

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Hello,

I'm new here. I'm just figuring out how to live, work, play and eat with a list of food issues that feels encyclopedic. The ones important to baking are gluten, dairy, egg yolks, nuts.

I have been attempting to perfect a homemade flour blend to use cup for cup in my home baking. I have been doing extensive reading and some experimentation, but today am quite discouraged. I made this:

http://www.adventuresofaglutenfreemom.com/2010/11/crescent-rolls-and-cinnamon-rolls-gluten-free-dairy-free-egg-free/

I tried this flour blend:

http://www.vegkitchen.com/tips/cooking-gluten-free/

I Used the basic mix.

Just took the first batch out of the oven, and it's pretty blech. The taste is ok, but I'm unhappy with the gritty nature of the pastry. I did not use the sweet rice flour, I used simple white rice flour from bobs red mill. Is this what caused the gritty texture? Also, I used the potato starch which was an alternative listed in the recipe to corn starch.

Anyone have a tried and true replacement for the flour? Any help is appreciated.

Edited by 308Littleton

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The gritty or sandy texture is from the rice flour. If you get King Arthur Brand(little pricey) you don't get that gritty texture. The other one I use a lot is Trader Joe's Gluten Free Flour. It is 3.99 for a 1 pound bag. I don't get the gritty texture with that. Also if you are looking for cinnamon rolls on the side of Bob's Red Mill Gluten Free Pizza dough there is a pretty good recipe using the pizza dough.

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gluten free on a  shoestring  has  some  good  flour blends  to make  at  home plus  many  recipes & cookbooks.... Betterbatter flour  is  another for  recipes  &  you  can  buy that  flour ready made..

I also  use  Annalise  Roberts  flour  blend  again   make your own or  buy.

there  are  many  premium  gluten-free flour  blends  available to purchase.....

If  you  want  to  make  your own the first  two  mentioned  are  very good....

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Hello,

I'm new here. I'm just figuring out how to live, work, play and eat with a list of food issues that feels encyclopedic. The ones important to baking are gluten, dairy, egg yolks, nuts.

I have been attempting to perfect a homemade flour blend to use cup for cup in my home baking. I have been doing extensive reading and some experimentation, but today am quite discouraged. I made this:

http://www.adventuresofaglutenfreemom.com/2010/11/crescent-rolls-and-cinnamon-rolls-gluten-free-dairy-free-egg-free/

I tried this flour blend:

http://www.vegkitchen.com/tips/cooking-gluten-free/

I Used the basic mix.

Just took the first batch out of the oven, and it's pretty blech. The taste is ok, but I'm unhappy with the gritty nature of the pastry. I did not use the sweet rice flour, I used simple white rice flour from bobs red mill. Is this what caused the gritty texture? Also, I used the potato starch which was an alternative listed in the recipe to corn starch.

Anyone have a tried and true replacement for the flour? Any help is appreciated.

It has been my experience that brown rice flour works excellent for me instead of white rice flour when making my own " from scratch" mix. I've had excellent results with Analise Roberts recipes,  Betty Crocker, and King Arthur mixes and especially Namaste Spice Cake mix. There are many mixes out there, and you will have to experiment with many of them to find what works best for you. It was very discouraging when I had to go wheat,soy,dairy,nut free, and very expensive. Thankfully the internet has many websites now to help you get through this. I cook at 4200 ' altitude in a dry climate 1/2 the year, and at a lower more humid sea level altitude the rest of the year. Give the brown rice flour mix a try, it may work well for you.

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Analise Roberts recipes are great but you have to use the superfine rice flour. I have used Bob red mills rice flour and it is gritty. The only exception is you let the batter rest for hours or overnight. I have about 8lbs of Bob red brown rice flour that has been siting in my freezer since last year. I do like it in bread this one in particular http://www.instructables.com/id/Surprisingly-Soft-Gluten-Free-bread/  it taste like Udi's . For cookies, muffins and cakes they seem to come out crispy & gritty.  I recently check out Babycakes cookbook and she recommends Bob red mills flours and includes this for an all purpose rice flour mix

2 cup brown flour

3/4 cup potato starch

1/3 cup arrowroot starch or tapioca starch

 I have not tried it yet but do plan to. I will probable sub 1/2 cup of brown rice with sorghum it is not as grainy. 

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I just received a new cookbook titled "How Can It Be Gluten Free" by America's Test Kitchen.  They tested recipes on many different gluten-free grocery store brands of flour.  Bob's Red Mill and King Arthur came out on top.  They use the same recipe on both flour blends and give instructions for how to modify it to get the best result.  I am finding it very useful.  Their point is that one flour blend is not suitable for all types of baking such as for cakes, cookies, pancakes, etc.  They also review breads, pastas, etc. 

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I don't do much baking, but what I have done is cookies, quick breads, muffins.  I don't have many choices living in a small town w/1 grocery store.  I have used Bobs redmill all purpose baking flour.  That has seemed to be ok for those.  I have not tried bread and have never been a bread fan so I don't know how it would be for that.

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