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Recipe Conversion

sbenny

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sbenny Newbie
sbenny
Posted

I am a newbie at this whole gluten free baking thing and I found a recipe on the back of

some walnuts that I would like to try, but wondered how to change it from the all-purpose flour

to an alternative flour. How much and what kind of flour do I use instead? The recipe is for

Chewy Nut Bars. I would appreciate any help I can get. Thanks so much. :)

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Carriefaith Enthusiast
Carriefaith
Posted

Try Kinnikinnick all purpose mix. Open Original Shared Link

sbenny Newbie
sbenny
Posted
  • Author

Thanks so much Carrie. I will do that. I have been wanting to try these bars for

a while now.

Sherry*

lonewolf Collaborator
lonewolf
Posted

I use Bette Hagman's gluten free flour mix. It's 2 Cups rice flour (I like brown rice flour), 2/3 Cup potato starch and 1/3 Cup tapioca starch. I usually put in 1-1/2 tsp. xanthan gum too and then sift it together at least 3 times. I substitute it cup for cup for all-purpose flour in cookies, quick breads and almost everything. It's a little heavy for cakes though, and she has a "featherlight" flour mix that works better - I can't seem to find that recipe right now. I find that it's cheaper to mix up my own, since I cook and bake for a family of 6.

Liz

Idahogirl Apprentice
Idahogirl
Posted

I tried chocolate chip cookies using the Bette Hagman's flour mix and the Nestle recipe (added 1/2 tsp. xantham gum). They were hard and spread out flat. Is there something I did wrong?

Lisa

2Boys4Me Enthusiast
2Boys4Me
Posted
I tried chocolate chip cookies using the Bette Hagman's flour mix and the Nestle recipe (added 1/2 tsp. xantham gum). They were hard and spread out flat. Is there something I did wrong?

Lisa

That happened to me, too. Then I switched to Carol Fenster's sorghum/corn flour blend and made chocolate chip "squares". They were good, but a bit overcooked on the edges. I heard something about refrigerating the dough for an hour or so first and then they might not spread so much. I haven't tried that yet, I've been wrestling with pie pastry.

I look forward to reading some suggestions.

jerseyangel Proficient
jerseyangel
Posted

I got the same result, too--the cookies were flat and tasted good in the beginning, but got hard quickly. The flour mix also made me sick and I'm sure it was the tapioca flour--won't be using that again! I really like the choc. chip cookie recipe on the back of the Ener-g rice flour box. They don't come out like toll house cookies, more like little choc. chip cake cookies. They have a good texture and if kept in an airtight container, store well.

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lonewolf Collaborator
lonewolf
Posted
I tried chocolate chip cookies using the Bette Hagman's flour mix and the Nestle recipe (added 1/2 tsp. xantham gum). They were hard and spread out flat. Is there something I did wrong?

Lisa

Hmmm, I make them all the time with great results, but I leave out the egg, (replace it with ground flaxseed and Ener-G egg replacer) and add about 1/3-1/2 C Almond butter with the butter. Maybe this is what helps them turn out. With 4 kids, mine never get a chance to get hard. They're usually gone in day. They freeze well for me too.

Liz

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      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
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