Bread Recipe Question

[krisb]

I made a big batch of the gluten-free mix from Bette Hagman. It's the one with rice flour, potato starch and tapioca flour. I can't use the bean mixes because of allergies. So I made a huge batch to keep and I just ordered a 5 lb bag of the mix. The problem is that I can't find any of the recipe's that call for the original gluten-free mix. I have one bread recipe that uses it but the new Hagmans cookbook I have doesn't call for that flour blend. Can I use that flour blend in the recipe's in place of her bean flour blends and the other mixes she uses? I was just going to substitute my mix for whatever mix she calls for. I was under the impression that you can use the original gluten-free mix in place of any flour. That's why I ordered 5 lbs of it.

[lonewolf]

I don't try to make my own bread with the original mix, but I have great luck making almost everything else with it. I add about 3/4 tsp xanthan gum per cup so recipes won't turn out crumbly. Try it in cookies, quick breads, biscuits or pie crust (just use a recipe from any cookbook and substitute the flour). I go through 5 pounds of flour pretty quickly this time of year, so if you bake at all it shouldn't be a problem. My family can't tell the difference between most of my gluten free baking and regular stuff, so I don't waste my time making two sets of treats - we all eat gluten free cookies, etc.

Good luck,

Liz

[Felidae]

I know that you can use the Featherlight Rice Four mix in exchange for wheat flour in recipes. The ingredients are very similar to what you described (rice flour-1 part, tapioca flour-1 part, cornstarch-1 part, potato flour-1 tsp. per cup). I think you would be able to use the mix you have.