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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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  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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