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zachsmom

What Are The Best And I Mean The Best gluten-free Flours

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I need to make cookies,

I need to know your best choclate chip cookie recipie.

and I want to get the best gluten-free flour ... one that no matter what you do it turns out well. tastes good ... and just is good.

I have one right here .. Bobs red mill ... but it has a bunch of differnt stuff garbozo beans potoato starch tapioca flour white sourghum flava bean flour.

Is this a good one ... or is there one better..

HELP ....

Help I need to know. I want to make the baby a sugar cookie.

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I want the little guy to have a nice sugar cookie! :D

This is the recipe I used last year--they were excellent--

SUGAR COOKIES

2 cups shortening

2 cups sugar

4 eggs

6 cups rice flour blend

3 tsp. xanthan gum

4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

In large bowl, cream shortening and sugar. Beat in eggs, one at a time. Add dry ingerdients and mix well. Divide in half, form dough into balls and refrigerate for at least 1 hour. Roll out as desired. Bake at 350 for 8-10 minutes.

RICE FLOUR BLEND

6 cups rice flour

2 cups potato starch

1 cup tapioca flour

FROSTING

1/2 cup butter

1/2 cup shortening

4 cups 10x sugar

1 tsp. vanilla

Enough milk or substitute to get desired spreading consistancy

Beat butter and shortening. Add vanilla. Beat in sugar. Add milk a little at a time.

--------------------

Since that time, I've become sensitive to tapioca :( , so I plan to try them without it and see what happens.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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Guest nini

my best chocolate chip recipe is simply the Nestle Tollhouse Cookie recipe (without the nuts) and I just use Orgran's All Purpose Gluten Free Flour Mix instead. It is by far the best flour mix I've found and everyone I've served them to CANNOT tell the difference. My non gluten-free hubby usually eats almost the whole batch before I get a chance to have more than a few! My daughter absolutely loves them, especially right out of the oven after cooling for a few minutes... I use parchement paper on the cookie sheet to keep them from sticking and it really doesn't matter what chocolate chips you use (so long as they are gluten-free) I've used the Nestle chocolate chips, Hershey's special dark chips, Enjoy Life chips... they all turn out great...

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I have only ever tried one gluten-free-flour mix and I love it. It's a mix from Annalise Roberts (she has a cookbook that came out earlier this year; everything I've tried I've been delighted with and my non-celiac family loves, too). Anyway, you can either mix it yourself (go to foodphilosophers.com and it is on that site) or you can now buy it pre-mixed (at authenticfoods.com). The key to the mix is using "superfine" brown rice flour; ensures no grittiness, etc.

I've made fabulous chocolate chip cookies and sugar cookies with it. I've also substituted it for regular flour in lots of my "pre-celiac" recipes--banana bread, pumpkin bread, etc.

good luck!

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I second Patti with loving the rice flour blend!!! I always use Kinnikinnick flours because I feel as though they make a much nicer end product.


~Angie~

Gluten free since May 2004

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RICE FLOUR BLEND

6 cups rice flour

2 cups potato starch

1 cup tapioca flour

--------------------

Since that time, I've become sensitive to tapioca :( , so I plan to try them without it and see what happens.

I was wondering if this is your regular 'all purpose' flour blend?


Lisa

gluten-free since~November 30, 2006 (yes I know not long)

trying to stay away from milk

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Pink Bunny,

Yes it was--before I realized I was intolerant to tapioca. I used all Ener-g flours/starches and it worked very well in everything I used it in. :)


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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I made sugar cookies for DD last week because she was going to her first Christmas party with her sisters. They serve sugar cookies there and I didn't want her to miss out on anything. I used Cherrybrook Kitchen's gluten free sugar cookie mix. They turned out great! In fact, she only ate 1 of the 2 I made so I had the other-yummo!

I frosted it with the Wilton icing recipe (which I happened to have leftover from her sister's birthday party the day before) and added some green sugar crystals. They looked very much like something you would buy in a grocery store bakery and it was all gluten free!


Mom to 3 girls

DD1-diagnosed by allergist 10/2006

DD4 & DD9-diagnosed by Mom 01/2007

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I use the same mix that Patti (Jerseyangel) uses, but use brown rice flour (I guess like Annaliese Roberts) and sift in xanthan gum.

I mix my flour like this:

3 C Brown rice flour

1 C Potato starch

1/2 C Tapioca starch

2-1/2 tsp. xanthan gum

Sift together 3 times and store in the fridge.

I make all my cookies with this - chocolate chip, sugar cookies, Russian Teacakes, etc. They all turn out great.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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I need to make cookies,

I need to know your best choclate chip cookie recipie.

and I want to get the best gluten-free flour ... one that no matter what you do it turns out well. tastes good ... and just is good.

I have one right here .. Bobs red mill ... but it has a bunch of differnt stuff garbozo beans potoato starch tapioca flour white sourghum flava bean flour.

Is this a good one ... or is there one better..

HELP ....

Help I need to know. I want to make the baby a sugar cookie.

I think gluten-free chocolate chip cookies taste best when you add a couple of tablespoons each of sorghum flour and almond meal to your mix.


Bev

Mom of Garrett - Mizzou freshman; diagnosed Jan 2005

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I like the recipes in Annalise Robert's, Gluten Free Baking Classics.

She recommends using the Authentic Foods Superfine Rice Flour for the flour mixture, and I have to say I like it. No grainy texture whatesoever.


Jillian

Positive Blood test and Biopsy

Inflamed stomach lining

Gluten free since July 6, 2005

Tarrytown, NY

"Sometimes being a b$tch is all a woman has to hold onto." - Dolores Claiborne

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I don't remember where I got this recipe. It isn't a Bette Hagman recipe, though. These melt-in-your-mouth cookies are better than the sugar cookie I used to make with gluten flour.

Sugar cookies

1 ½ c. sugar 1 ½ c. potato starch flour

1 c. butter flavor Crisco 2/3 c. corn starch

4 egg yolks 2/3 c. tapioca starch

1 tsp. Vanilla 2 tsp. Baking powder

2 ½ tsp. Xanthan gum 1 tsp. Salt

Blend sugar and Crisco. Add egg yolks and vanilla. Mix flours, baking powder and salt and add to first mixture. Will be crumbly. Form balls, press down in to discs. Dust top with potato starch and roll ¼ “, cut shapes, place on greased cookie sheet, bake at 375° for 8-10 minutes.

This recipe says to cook for 8-10 min, but I find they need 11-12 min.


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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Your buying the differnt ingrediants seperate... ( a bag of potato starch ) soughum ) are you buying them packaged or bulk..( Bulk isnt an option here .. they like to mix all the bulk. ucky .) thanks

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I haven't started buying in bulk yet. I buy each flour seperately. About 2-4 bucks for each box of flour depending on where I get it.

But from what I heard it might be cheaper in the long run if you do buy in bulk.

add: sorry that might have not made sense. there are ready made flour mixes that you could use. but some choose to make their own flour mixes


Lisa

gluten-free since~November 30, 2006 (yes I know not long)

trying to stay away from milk

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I want the little guy to have a nice sugar cookie! :D

This is the recipe I used last year--they were excellent--

SUGAR COOKIES

2 cups shortening

2 cups sugar

4 eggs

6 cups rice flour blend

3 tsp. xanthan gum

4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

In large bowl, cream shortening and sugar. Beat in eggs, one at a time. Add dry ingerdients and mix well. Divide in half, form dough into balls and refrigerate for at least 1 hour. Roll out as desired. Bake at 350 for 8-10 minutes.

RICE FLOUR BLEND

6 cups rice flour

2 cups potato starch

1 cup tapioca flour

FROSTING

1/2 cup butter

1/2 cup shortening

4 cups 10x sugar

1 tsp. vanilla

Enough milk or substitute to get desired spreading consistancy

Beat butter and shortening. Add vanilla. Beat in sugar. Add milk a little at a time.

--------------------

Since that time, I've become sensitive to tapioca :( , so I plan to try them without it and see what happens.

Thanks from me,too, Patti........I haven't had a sugar cookie in 3 Christmases and I can't wait to try them!

My kids have missed the annual cookie bake...we've done it, but I don't like to touch the wheat flour!! Puts a damper on their fun, so now we can have our favorite Christmas treats again. Any other suggestions or warnings as to the food dyes, sprinkles,etc...?


Iron deficiency without anemia, unexplained weight loss 2/2003

Positive celiac biopsy 4/2003

Autoimmune thyroiditis 8/2005

Gluten Free Since 2003

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Thanks from me,too, Patti........I haven't had a sugar cookie in 3 Christmases and I can't wait to try them!

My kids have missed the annual cookie bake...we've done it, but I don't like to touch the wheat flour!! Puts a damper on their fun, so now we can have our favorite Christmas treats again. Any other suggestions or warnings as to the food dyes, sprinkles,etc...?

Hi Ann,

Honestly, these roll out and taste just like the wheat version that we all remember. I'll bet your kids will love them!

I used Wilton colored sugar sprinkles. There's an 800# on the container--the woman I spoke to checked and let me know that the ones I had were gluten-free, but they do use gluten in the factory.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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Eh... "the best" is going to be relative. Personally, I like the flavor that bean flours add to most gluten-free recipes, but I know a lot of people who don't. I also love the taste that millet flour adds to muffins, but my husband finds it quite bitter... Good luck with the recipes you try! Hang on to the ones you like, 'cause they're far and few between. :D


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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I actually LOVE bobs red mill chocolate chip cookies mix! they are great and my familly who eats gluten loves them too! I also use his baking flour...haven't made my own cookies but I have used it to cook with...tastes great to me, and non-celiacs couldn't tell difference

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the xanthum gum.... whole foods huh..... cant find it no matter where i looked. thanks guys.... i will make all the recipies tomorrow. i cannot wait to make sugar cookies. some thing he has never been allowed to eat. .....

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the xanthum gum.... whole foods huh..... cant find it no matter where i looked. thanks guys.... i will make all the recipies tomorrow. i cannot wait to make sugar cookies. some thing he has never been allowed to eat. .....

Xanthum gum, try your local health food store, they should stock it.

my favorite cookie mix is the one by really great foods, easy to make and great tasting.

happy holidays ;)

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Xanthum gum, try your local health food store, they should stock it.

my favorite cookie mix is the one by really great foods, easy to make and great tasting.

happy holidays ;)

I use xan. gum, but you can substitute guar gum too if you can find that. It's also a bit cheaper usually, but you need to use another half as much guar gum as xan. gum in your recipe (so, if it calls for 2 teaspoons xan. gum, you use 3 teaspoons guar gum.) Most anywhere that has guar gum though should have xan. gum.

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I like Pamela's baking and pancake mix so far.

I found xantham gun at Kroger in the organic/health food section (I think it's Bob's Red Mill brand).

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