What Is The gluten-free Flour Mix?

[ilmotherof2]

I have read that many of you use your "non-gluten-free cookbooks" and substitute a gluten-free flour mix for regular flour. What is that? Is it the gluten-free flour mix in Bette Hagaman's book which is 2 parts rice flour, 2/3 parts potato starch and 1/3 part tapioca flour? Does it work well in most recipes? Is it substituted equally, 1 cup for 1 cup? Do I then need to add xanthum gum? or anything else?

Thanks for the help!

[Guest nini]

we use a variety of mixes...

my personal fave for substituting for regular flour is Orgrans All Purpose Flour Mix. I don't have to add anything to it.

[Daxin]

We've been playing around with all of the mixes from the books you mentioned, and have found they of course work VERY well in her recipies, but the jury is still out on our old recipies. I'll let you know. I have heard there is a fliur mix we can by at the helath food store that can be substituted cup-for-cup for regular flour, but have not been able to find it.

[emcmaster]

From reading posts on here, it seems that most people have personal favorites that differ between the type of recipe they are cooking: certain ones that work well for cookies don't necessarily work well for pancakes and cake, etc.

I've used Hagman's mix in pancakes (fantastic), english muffins (ok), and brownies (fantastic). It seems that the best way to find what you prefer is to start experimenting.

[LyndaK]

I'm putting my question here since it relates to flour.

I just received as gifts the Dummy gluten-free book and the incredible edible for kids book. Most recipes in these call for rice flour. Can I subsititue another flour or starch for the rice flour? I am allergic to rice and it is hard to find recipes or mixes that have no rice. What is the ratio if any for the sub?

Thanks for any input/ ideas.

Have a good day!!

LyndaK

[GlutenFreeGirlie]

You can replace rice flour with Sorghum flour without any problems. You can also try using Amaranth flour or a bean flour- garbanzo or fava. All those flours are interchangeable (i.e. cup for cup), though changing the flour base may change the final outcome of the recipe a little. Typically the final flavor will be a little different, though not drastically. The texture should work out just fine. I get tired of the rice flour and like to try recipes with new flour combinations.

However, I am usually kind of lazy and use the Bob's Red Mill gluten-free flour blend. It uses the bean flours, sorghum, tapioca and potato starch. I like that cause it's already blended and I can substitute it cup for cup. (A nice time saver when you have kids!)

[emcmaster]

I'm glad someone likes Bob's Red Mill gluten-free mix. I think it's pretty nasty - the bean flavor is way too strong.

[Cheri A]

Lynda ~ my dd can't have rice either and I always sub sorghum flour for rice flour in any recipe on a 1:1 basis. I really like the Incredible, Edible cookbook too

[angel-jd1]

I'm glad someone likes Bob's Red Mill gluten-free mix. I think it's pretty nasty - the bean flavor is way too strong.

I can really taste that flavor in the raw dough, but once cooked I don't taste the bean flavor at all. I like it!! It is good for a time saver like Glutenfreegirlie said. Goes in recipes cup for cup.

For cakes I have been using Analaise Roberts flour mix. I really like the way that baked goods turn out with that mix.

-Jessica