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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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