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Baking Substitutes For Flour

dionnek

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dionnek Enthusiast
dionnek
Posted

I'm new to this gluten free thing and unfortunatly I love to bake - is there a good substitute for the regular flour in my cookies/cakes/brownie recipes? I've seen potato and rice flour, as well as these "all purpose" and "feather light" mixes - does anyone know what works best and what brands? Any baking tips would be appreciated - I don't want to give that up :D

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2Boys4Me Enthusiast
2Boys4Me
Posted

Here are a couple of links to sites with flour blend recipes.

Open Original Shared Link

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lonewolf Collaborator
lonewolf
Posted

I know this is posted elsewhere on this site, but I've found that the easiest flour mix is 3 C Brown rice flour, 1 C potato starch, 1/2 C tapioca starch and 2-1/2 tsp xanthan gum. Sift it together 3 times. Sometimes I use more potato starch or substitute some sweet rice flour, but this is the basic mix. I make everything with it - just made pancakes this morning. It's cheaper, if you can find the flours in bulk, then the pre-packaged stuff.

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Guest nini
Guest nini
Posted

normally I just use mixes, or Orgran's gluten-free all purpose flour, but today all I had in the house to bake with was The Gluten Free Pantry's All Purpose Flour Mix and I had to bake my birthday cake for tomorrow. I "think" it turned out somewhat ok, although my baking skills leave a lot to be desired when I'm feeling sorry for myself!

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dionnek Enthusiast
dionnek
  • Author
Posted
I know this is posted elsewhere on this site, but I've found that the easiest flour mix is 3 C Brown rice flour, 1 C potato starch, 1/2 C tapioca starch and 2-1/2 tsp xanthan gum. Sift it together 3 times. Sometimes I use more potato starch or substitute some sweet rice flour, but this is the basic mix. I make everything with it - just made pancakes this morning. It's cheaper, if you can find the flours in bulk, then the pre-packaged stuff.

does this then substitute cup for cup in your old recipes for all purpose flour?

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lonewolf Collaborator
lonewolf
Posted
does this then substitute cup for cup in your old recipes for all purpose flour?

Yes, but I usually either sift it again before measuring or measure a scant cup (just slightly "dipped"). I usually make regular recipes from Betty Crocker or wherever. It seems easier than following a lot of the special gluten-free recipes. The only thing this flour hasn't worked well with is yeast bread, but that's almost impossible anyway. Once you get the hang of gluten-free baking, you might want to try some variations, like a little bit of bean flour in things you want some "spring" in (especially if you have to substitute for eggs), but this will work for cookies, muffins, quick breads, pancakes, etc.

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