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A Little Info Please

edye911

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edye911 Rookie
edye911
Posted

I am newly diagnosed and very lost. If someone could answer a few baking questions that would be a big help.

What is wrong with the regular baking power that has aluminum? Also why do all the baking recipes call for two or more types of flours? I only have a health food store with limited items so far, it is more than a hundred miles to the nearest specialty grocer for me.

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2kids4me Contributor
2kids4me
Posted

Welcome - the reason for the combination of flours is that it means a better end product . Rice flour alone has a grainy texture, tapioca flours is very fine...often 3 - 4 different flours are combined.

Several companies offer online ordering - you dont even have to leave your house to get gluten-free products! I live in a small town and nearest city is an hour away. I order from kinnickinnick. They have mixes as well as prepared product (like muffins or pizza crusts)

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It is initially overwhelming - keep comin back here - lots of great folks to help you through it

lorka150 Collaborator
lorka150
Posted

I use "Magic" baking powder, if that helps.

Guest ~jules~
Guest ~jules~
Posted

Welcome! The bread I make has 3 flours in it brown rice, tapioca, and potato. Its strange isn't it, but it tastes great. If you ever have any questions about anything no matter how "strange" don't hesitate to ask this group they have helped me alot. :D

Daxin Explorer
Daxin
Posted

I would highly recommend any of the "Gluten Free Gourmet" books. She has several that deal specifically with baking breds and desserts. She also offers up some suggestions on flour mixes you can make and store to use in those recepies.

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