Looking For Help

[chefsara]

I am a personal chef and just added a new client. She is gluten-free and is most interested in having me help her come up with homemade pancake mixes, tortillas, white bread etc. She cannot keep purchasing mixes off the internet as they are too expensive. I thought that surely there would be a few of you here that also make your own mixes! I would appreciate any input you have at all. I want to test all recipes first before I give them to her, or show her how to do it.

Thank you very much.

p.s. I have found some great websights--savorypalate.com, theglutenfreelifestyle.com and of course this one. If you have others to point me to, thank you for that as well.

[queenofhearts]

I'd highly recommend checking out Bette Hagman's books, also Annalise Roberts & Carol Fenster. There are several recipes specifically designated for mixes, but you can also adapt other favorites easily. Just remember NOT to put yeast in any mix as it will expand before its time!

Also a tip for buying gluten-free flours inexpensively-- check your local Asian supermarket. Loads cheaper than other sources.

[lonewolf]

My best tip is to have her mix up a batch of gluten-free flour. You can get the basic ingredients at most health food stores, some mainstream stores or ordered online. I make everything using my gluten-free flour and follow "regular" recipes for the most part - it's easier than all the time-consuming crazy recipes I've found with bizarre ingredients. Here's my basic flour recipe:

3 C Brown Rice Flour (make sure it's finely ground, not gritty. I use Lundberg Farms brand.)

1 C Potato Starch (not potato flour)

1/2 C Tapioca Starch (also called Tapioca flour)

2-1/2 tsp. Xanthan gum

(I often add about 1 C Bob's Red Mill gluten-free Flour Mix too, but not always)

Sift together 3 times, store in the refrigerator.

I use this flour to make pancakes, muffins, homemade noodles, cakes, cookies, etc. To thicken gravy I use plain rice flour, usually white.

gluten-free Pancakes

1 Egg, beaten slightly (or substitute)

2 Tbs. oil or melted butter

1 C Milk or rice milk

3/4 C gluten-free flour

2 Tbs. Ground flax seed

2-1/2 tsp. baking powder

1/2 tsp. salt (not if using salted, melted butter)

1 tsp. cinnamon

Beat egg, oil and milk with an egg beater. Add dry ingredients and beat with the egg beater or stir until all lumps are gone. Let it sit for a couple of minutes and check for consistency - don't add more flour too soon - it might look runny because the br. rice flour and gr. flax seed both will "soak up" some liquid after a minute or so. If it's too runny (depends on humidity) add flour 1 Tbs at a time. Cook on a hot griddle just like regular pancakes.

I've made tortillas before too, but can't find the recipe. I followed a "regular" recipe and added quite a bit of xanthan gum to the flour mixture and they turned out great.