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Baking

Guest Lindam

By Guest Lindam
in Gluten-Free Recipes & Cooking Tips

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Guest Lindam
Guest Lindam
Posted

I think I have read this somewhere, but can someone tell me how to substitute "our" flours for wheat flours? Is it cup for cup? I primarily use potato starch, corn starch or tapioca flour. Please help!! :D

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Guest Florida Jean
Guest Florida Jean
Posted

I use it cup for cup, but I never use only one of "our" flours in

a recipe. I keep Betty Hagman's flour "mix" on hand and use that

in my cake recipes. Don't forget to use xanthan gum if you are

baking cakes! That is 1 tsp = 3 cups of flour. Again, it's the

flour "mix" that I speak of...[potato, tapioca, and rice]

I have substituted all of my old wheat flour cake recipes using

the mix and xanthan gum and they come out just as great

as before.

Good luck!

Jean

MichelleC Apprentice
MichelleC
Posted

I use Bob's All Purpose gluten-free flour mix cup for cup, and most often just toss in a tsp of Xanthan gum, no matter how much flour! LOL! It all seems to come out fine, despite my lack of exactness on the X gum.

Bob's has bean flour in it, so the batters/doughs smell kinda funky, but there is no bean flavor at all in the finished product.

Good luck!

Michelle

  • 2 weeks later...
92939 Newbie
92939
Posted

DEAR FLORDIA JEAN, DO YOU MIX THE XANTHAN GUM IN WITH THE FLOUR AS YOU WOULD BAKING POWDER AND SODA BEFORE ADDING THE LIQUIDS

THANKS

NC JEAN

catfish Apprentice
catfish
Posted

92939, I'm not Florida Jean but I can answer that. Yes, you should mix the Xanthan gum with the dry ingredients before adding any wet ingredients or it will clump together.

Sherquilts Newbie
Sherquilts
Posted

Hi there! I baked my first batch of cookies today using my own recipe. I used betty Hagmans 3 flour recipe{rice, potatoe starch,& tapioca} and added zanthan. I used her flour cup for cup and they turned yummy. I couldn't tell the difference. They were chocolate chip by the way and sure were good especially since I haven't had any cookies for 2 1/2 months.

Sheryl

Guest Florida Jean
Guest Florida Jean
Posted

I have never tried cookies. I prefer eating cake or pie.

But....with the xanthan gum, my info states not to use

xanthan gum for cookies. Hmmmmm! How interesting.

Did you use 1 tsp. per 3 C. flour for the cookies?

I will have to give this a try.

Jean

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Sherquilts Newbie
Sherquilts
Posted

Dear Florida Jean,

Hi there! I am really new to gluten-free but am learning. I bought "The Gluten-Free Gourmet" by Betty Hagman. She recomended 3/4 teasp. Xanthum gum per cup of flour for bread, 1/2 teasp. per cup for flour for cakes, and 1/4 to 1/2 teasp. per cup of flour for cookies. My receipe called for 2 1/4 cup of flour so I used 1 teasp of xanthum gum. Hope this helps. I want to make some bread soon but need to order dough enhancer and egg replacer before I can make it no one close to me sells these items. Good luck with your cookies.

Sheryl

Guest Florida Jean
Guest Florida Jean
Posted

Hi Sheryl,

Thanks for that info.

MUST you make your own bread from scratch?

There is a wonderful bread mix that I found to be about the best and

you don't have to buy all of the flours, etc. etc. And, it comes out just right.

It's Manna from Anna.

glutenevolution.com is her web site.

I ordered my mixes on a Thurs. and it was here on Sat., I think.

Good luck. I will try the cookies, too.

Once again,

Thank you!

Jean

Jo Ann Apprentice
Jo Ann
Posted

Under the topic "All Rice Flour Mix", Connie shared her discovery of using a combination of equal amounts of Asian rice flour, Asian glutinuous rice flour, and American rice flour to produce a baking mix equivalent to regular white wheat flour. Look up this topic on the forum and read about others who have had good success with cookies and cakes. I plan to use this blend to make the next loaf of white bread. According to Connie, it is much easier to use since she has used her old (pre gluten-free) recipes just substituting this 3 flour blend for flour in the recipes. I bake for my 12 yo grandson, and he does not like the flavor of the bean, sorgham, etc. flours. Hope this is helpful to you. Jo Ann

GEF Explorer
GEF
Posted
I plan to use this blend to make the next loaf of white bread

I'd love to hear how it turns out. I read Connie's post on that mixture too and I'm eager to try it on my favorite (gluten) cake recipe. I'm sure I can find the flours nearby.

Gretchen

crc0622 Apprentice
crc0622
Posted

The site referenced below is the BEST for gluten-free recipes. I have mentioned it here before. One of the moderators is a chef, owns her own restaurant and posts - literally - hundreds of recipes. If you only use this website, check out others because each has its own "flavor" or personality.

Open Original Shared Link

There is also good information for newbies on cross-contamination, how to de-gluten your kitchen, etc. etc.

Celeste

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