Baking Success

[jenvan]

Just had to share in case someone else wanted to try this flour... I made some peanut butter cookies last night and they came out perfect! I used my good ol' Better Homes and Gardens Baking cookbook recipe and used Authentic Food's Multi-flour Blend, which you sub with a 1:1 ratio for flour in "old" recipes. If anyone wants to try, the link is below. They cookies taste great, no gfy flour taste, and the texture is just like regular cookies. I will try it in several more recipes...but have been looking for a good easy flour with a 1:1 ratio so I could use my old recipes. PS-My dad also used this to make me gluten-free sweet rolls for Christmas and it worked great.

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[cgilsing]

Thanks Jenvan! I'll have to try it out!

[lonewolf]

Yay! Isn't it great to have baking success? I have found that it's best to stick to old recipes from regular cookbooks after finding a good gluten-free flour too.

[jenvan]

Liz-

Yeah, I wasn't looking fwd to getting all new recipes! I'll be ready for my cookie exchange this Christmas!

[ebrbetty]

happy to hear the came out great. thanks for the link..once I figure out why gluten-free breads and bagels are killing me I may order some lol

[jenvan]

Another good experience with this flour. I made chocolate chip cookies using the classic Tollhouse Recipe last weekend...subbed this flour. They turned out great! And Celiacs and non-Celiacs alike both enjoyed them at the party this weekend. Had a non-Celiac take a bag home too! Seemed just like regular cookies...

[Judyin Philly]

JEN- GOOD MORNING KIDO

I RMEMBEER I ASK YOU BEFORE..THE 1-1 MEANS 'USE THE SAME FLOUR RATIO OF gluten-free FLOUR TO RECIPE? RIGHT..I HAVE THE OLD B/H GARDEN COOKBOOK. NOT BAKING BOOK . ARE THE RECIPES THE SAME.

JUDY

[ebrbetty]

thanks for the tip, glad to hear the baking was a success

[wolfie]

Which of the flour blends did you use? was it the 4 bean or the featherlight blend? I think I have the featherlight blend and am anxious to give it a try in some of my old recipes!

Thanks!

Nevermind...I see you say the multi-flour blend! See what I get for speed reading? LOL!

[Guest gfinnebraska]

Hi Jen ~ You didn't add any of the usual stuff that the gluten-free recipes say to add?? Just recipe sub. gluten-free flour? That would be awesome! I am "known" for my cookies, but have never tried them gluten-free. Thanks!!!

[mamaw]

I'll have to try that flour too. I do the same thing with the four bean from B Hageman. I wonder which flour is cheaper??????The cost of this stuff is getting way out of hand........

I think the B hageman's was like $12 + for a 2# bag

mamaw

[jenvan]

Judy-

Yup, same amount of flour--if 2 cups regular flour, then sub 2 cups of this gluten-free blend.

Kimberly-

The blend I mention above has the mix of flours and the xanthan gum already in it--so no need for 'mixing' your own blend.

Mamaw-

It may be cheaper to make your own blend...but the ease of this one and the success I've had makes me want to stick with it. Was trying to find how much my mix cost on the gfmall and can't find it at the moment...weird

[DingoGirl]

Jen - I am excited about this news as I miss Tollhouse cookies more than ANYTHING!

Susan

[Cin]

Jenvan,

What is the "mix" of flours. Does the box give you the exact measurements in case we wanted to make our own. I know Bette Hagmans does but I wasnt exactly pleased with hers...or maybe I am just not a great baker. lol

[pixiegirl]

does anyone know if these flours have cross contamination issues with peanuts/tree nuts? It lists them as wheat free (some soy free, whatever) but it doesn't mention nuts. We have found it almost impossible to bake hardly anything because of the issues most mixes and flours have with cross contamination.

Thanks, Susan

[jenvan]

Susan-

Not sure about nut CC--you could call or e-mail Authentic Foods--I'm sure they could tell you.

Cin-

Unfortunately the bag doesn't list ratios or amounts...but the ingredients are, in order, Brown Rice Flour, Sweet Rice Flour, Tapioca Starch, Cornstarch, Potato Starch, Xanthan Gum.

[jenvan]

PS--I figured out the price for the flour: $10.32 for 3 lbs

[Guest Robbin]

Jen, Thanks so much for the information!! I have been experimenting and mixing different flours, but didn't care for the reg. Betty Hagman's gluten-free mix. Now, with the ingredients you posted, I figured the ratios of flours and I think the key is the two rice flours and less of the potato starch flour in Betty's mix, so here goes my version--This is based on the ratios in the gluten-free mix and the ingredients you listed, plus guides for xanthan gum:

This makes 9 c. :

3 c. sweet rice flour

3 c. brown rice flour

1 1/4 c. tapioca starch

1 1/4 c. cornstarch

1/2 c. potato starch

xanthan gum- (Betty Hagman's recommendations) for bread-3/4 tsp per c flour, for cakes 1/2 tsp per c. flour, for cookies- 1/4 to 1/2 tsp per c. flour.

I am going to use this tonight for cookies. Thanks again!

P.S. I already had these flours, but next time I need flour, I think it will be more economical to buy the mix already packaged if it is that price you quoted here in my town. Less hassle too.

[jenvan]

PS--Forgot...the price I quoted is from the gluten-free Mall online.

[lonewolf]

PS--I figured out the price for the flour: $10.32 for 3 lbs

YIKES! I guess I'm lucky that my flour mix works great for me. I mix it myself, buying brown rice flour in 25 lb. sacks and potato and tapioca in bulk and then sometimes throw in some sorghum flour or Bob's Red Mill gluten-free flour mix and it costs just over $1 a pound.

[Fiddle-Faddle]

YIKES! I guess I'm lucky that my flour mix works great for me. I mix it myself, buying brown rice flour in 25 lb. sacks and potato and tapioca in bulk and then sometimes throw in some sorghum flour or Bob's Red Mill gluten-free flour mix and it costs just over $1 a pound.

Wow, they're REALLY making a profit on it, aren't they? What a shame.

Lonewolf, where do you purchase 25-lb sacks of brown rice flour and potato and tapioca flours in bulk, and how do you store them when you get them home?

Thanks!

[lonewolf]

Wow, they're REALLY making a profit on it, aren't they? What a shame.

Lonewolf, where do you purchase 25-lb sacks of brown rice flour and potato and tapioca flours in bulk, and how do you store them when you get them home?

Thanks!

I buy the brown rice flour (and other things) through a buying club called Azure Standard that's located in Oregon. I think I paid 55 cents a pound last time. They deliver to the Western US. Our local health food store sells the unopened sacks at 10% off, but it's more expensive than Azure, although way cheaper than the little packages you can buy in most stores. Our HFS also has potato starch and tapioca starch in bulk at about $1.19 a pound and it's located by the dried beans - nowhere near anything with gluten. We put the br. rice flour in 2-3 gallon rubbermaid containers and freeze it until we use it. The starches we keep in plastic bags in the cupboard. I do buy little packages of sorghum flour and Bob's Red Mill gluten-free flour mix when it's on sale at one of the 4 stores that carries it in the area.

[Guest Robbin]

Wow, Liz, I wish I could find a place like that here in VA. I paid 3.49 for a 20 ounce box of sweet rice flour. The other flours are about the same. I am seriously thinking of trying a little grain mill. The way prices are here, I think it would pay for itself in no time. The Betty Hagman four flour blend I bought was 11.89 for 3 lbs. I went ahead and bought it and I bought the different flours to experiment with. Dh wasn't too thrilled with the grocery bill that week! By the way, the cookies were much better with the tweaking of that blend. Thanks again, Jen. I made the tollhouse cookies too and ds loved them.

[lonewolf]

Wow, I didn't realize how lucky I am here on the West Coast!

[bluejeangirl]

I always wondered how to use portions of NG flour blends to equal wheat and I found them today on the web. They are:

For 1 T of wheat flour substitute,

1 1/2 t. cornstarch

1 1/2 t. potato starch

1 1/2 t. arrowroot starch

1 1/2 t. rice flour

2 t. quick cooking tapioca

For 1 cup of wheat flour sub.

3/4 c plain cornmeal course

1 c. plain cornmeal, fine

5/8 c. potato flour

3/4 c. rice flour

So as you can see there is quite a difference in flours.