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gointribal

White Rice Flours Instead Of...

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I've tried it. It seemed to work fine in muffins, especially in my pumpkin muffins since the pumpkin holds it all together. I also made cranberry orange muffins and corn muffins with white rice flour. Both tasted fine but looked a little different because the flour is so pale. I did add some Xanthan Gum as a binder.

I haven't tried cookies yet...I'm curious if anyone has had luck making cookies that didn't fall apart with rice flour...

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If you want to subsitute straight rice flour,

1 cup wheat flour = 7/8 cup rice flour (brown or white)

Or use a mix of

3 cups white rice flour

1 cup potato starch flour

1/2 cup tapioca flour

The mixture will probably be better, because all rice flour can be gritty.

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I agree that you have to use a mixture of flours. I had more baking disasters than I can remember when I tried using just rice flour. I've also discovered that brown rice flour works better in the mix. Add at least 1/2 tsp of xanthan gum per cup of gluten-free flour or baked goods will be really crumbly.

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I have pretty good results with taking one cup of rice flour, take out 2 tbs. and replace with potato starch. Add 1/2 tsp. of xanthan gum. I used the mix that mommida listed for Christmas cookies, and they turned out excellent--the only problem is that I now react to tapioca flour. I am going to try a mixture of rice flour, sorghum flour and potato starch as soon as I can get some sorghum flour. When I do, if it is successful, I'll post.

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I never had to cook before going gluten-free. My hubby used to be a chef so he did all the cooking until we stopped going out twice a week last month post dx. I saw Gluten Free Panty all purpose flour at WF and it says just use it like reg. flour. It has a lot of different flours in it already. My question is what is the purpose of buying all those flours yourself? It is cheaper that way? I know it would not be for me as I only make pumpkin bread about twice a year and don't bake besides that. But for those of you buying all these flours, are you just baking alot so your stuff doesn't go bad? I'm just curious.

Once I asked someone about how I could make pumpkin bread a really good cook on here told me about 10 flours I'd need and so I said to myself 'okay no more pumpkin bread for me'. Then I see this GFP flour package but I never saw anything on this site (or any other) about it. For those of you who aren't Martha Stewart, but you bake infrequently, you can just buy a bag of gluten-free flour and bake until your heart's content!

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My question is what is the purpose of buying all those flours yourself? It is cheaper that way? I know it would not be for me as I only make pumpkin bread about twice a year and don't bake besides that. But for those of you buying all these flours, are you just baking alot so your stuff doesn't go bad? I'm just curious.

I bake several times a week, between pancakes, muffins, waffles, cookies and occasionally bread. For me, it's way cheaper to buy my 3 main flours in bulk (br. rice, potato and tapioca), and since my family loves the results, I've decided to stick with my success. If I baked infrequently, I would buy a tried and true packaged gluten-free flour mix.

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At holiday time when I needed to make a lot of cookies on a deadline, I used Kinninck gluten free flour mix. It was awesome! The cookie dough I usually have a hard time with worked better gluten free. I did add some Or-gran gluten free gluten replacement. (It has ground peas in it!)

People swear it is cheaper buying your main flours in bulk and making your own mixture. Unless you have somewhere to store all that bulk flour, that may not be worth the effort and hassle. If you don't intend to do a lot of baking, a bag of gluten-free flour could be enough for you.

Laura

Yes, you should definately add some xanthan gum or guar gum for better texture. If you are using a gluten free cook book that is probably in the ingredients. I think the kinnicknik mix all ready had the xanthan gum in it. I don't know about gluten free pantry's mix.

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