Need Baking Ingredient Help

[Blue]

Hi all, I'm new here as well as being new to being a Celiac. I've been reading your forums about a week now and would like to thank you all for making this easier to deal with. Unfortunately I have a problem I haven't seen covered here and have a few questions I hope someone can help me with...beside being a Celiac I'm intolerant to rice in any form.

As it stands there are many flours to deal with as well as starchs and I was wondering in particular about flours (sorghum, tapioca, coconut, potato and corn) and starches (corn, tapioca and potato).

If I am intolerant to rice will any of these also likely affect me? Also which combinations will be best for baking breads, buns/rolls and pastries? It seems most options out there contain rice in some form so I plan on baking alot of my own goods but don't know where to start riceless.

Any help is greatly appreciated. Thanks all.

[Pink-Bunny]

From what I've read Tapioca flour and starch are the same thing. Potato flour and starch are not the same. I made the mistake of using potato flour instead of starch. \

I don't have any advice about the rice flour thing but I'm sure someone will be around to help soon.

Welcome to the board

[Sweetfudge]

From what I've read Tapioca flour and starch are the same thing. Potato flour and starch are not the same. I made the mistake of using potato flour instead of starch. \

I don't have any advice about the rice flour thing but I'm sure someone will be around to help soon.

Welcome to the board

I have made that mistake before too...yuck! I even made the mistake of using corn meal instead of corn starch once...what a noob! lol

As far as the flour goes, as long as you get it from a safe source, you should be okay with any of those flours. I know lots of health food stores sell their flours in bulk, which guarantees CC safety. Good luck!!

[tarnalberry]

I've heard that *some* people with a rice sensitivity will cross react with sorgum, but not everyone. So, there's a chance sorgum will be out for you. Montina, being a wild-rice based flour, probably will *not* be a problem, as wild rices aren't true rices at all, but a grass.

[Blue]

Thank you Pink Bunny and Sweetfudge I thought they were the same too, reminds me a bit of home ec class where a friend mixed up the salt and sugar on a cake batter because it looked the same we failed that semester and the teacher was sick for days Luckily my family won't have to suffer the same fate now at my hands

Thank you for the suggestion tarnalberry, I've never heard of that flour before. Is it sold in health food stores or would it be something exclusively to look for online? We have Whole foods, Wild Oats and Trader Joe's in our area.

[Pink-Bunny]

I didn't find the Montina flour on amazon. I don't have any of the stores you mentioned by me. The only store that i found that has a gluten-free section around here besides the nutrition store is Wegmans and ours doesn't have it either

[Pink-Bunny]

Thank you Pink Bunny and Sweetfudge I thought they were the same too, reminds me a bit of home ec class where a friend mixed up the salt and sugar on a cake batter because it looked the same we failed that semester and the teacher was sick for days Luckily my family won't have to suffer the same fate now at my hands

Ya know I was thinking recently about how my home ec class was. I wouldn't be able to pass if I had known about gluten-free back then. The teacher was an A.. She failed a girl because we made taco rice stuff and the girl wouldn't eat it because she was vegetarian.

[tarnalberry]

I originally found it at Wild Oats, but then purchased a larger box (cheaper) online, directly from the producer - Open Original Shared Link

It's nice in that it is higher in protein and fat, and much higher in fiber than most of the other gluten-free flours - even the whole grain ones - and provides a little more texture than the rest of them. That, in turn, adds a 'hearty' taste, like you get when you go from white wheat flour to whole wheat, but I like using it in limited amounts in a number of quick breads and muffins.

[Blue]

I originally found it at Wild Oats, but then purchased a larger box (cheaper) online, directly from the producer - Open Original Shared Link

It's nice in that it is higher in protein and fat, and much higher in fiber than most of the other gluten-free flours - even the whole grain ones - and provides a little more texture than the rest of them. That, in turn, adds a 'hearty' taste, like you get when you go from white wheat flour to whole wheat, but I like using it in limited amounts in a number of quick breads and muffins.

Thanks for the recommendation tarnalberry. I'll be putting an order in before going to sleep It's going to be weird getting used to all these new tastes.

Pink Bunny, we don't have Wegman's up where I live unfortunately (Boston area) but from what I've been seeing I wish we did. Is it just me or are all home ec teachers the same Mine was notorious for giving detentions for failed cooking attempts (despite the fact the vp told her you can't punish someone for being a bad cook).

[dragonmom]

The Gluten Free Kitchen by Roben Ryberg seems to be pretty good because she mostly uses corn starch and potato starch, I made the cinnamon rolls and they were great. Corn starch is pretty inexpensive , potato starch is 'nt too bad either. The dough is very "moist" not at all like regular dough. That really takes some getting used to . Good luck !

[Blue]

The Gluten Free Kitchen by Roben Ryberg seems to be pretty good because she mostly uses corn starch and potato starch, I made the cinnamon rolls and they were great. Corn starch is pretty inexpensive , potato starch is 'nt too bad either. The dough is very "moist" not at all like regular dough. That really takes some getting used to . Good luck !

Thank you dragonmom . I'm learning alot from everyone here and I thank you all, it seems I have alot to learn or in this case relearn about how to cook and find myself very eager to now instead of being afraid. So to recap just to make sure I'm taking things I'm reading in right...

Montina, Corn Starch, Potato Starch, Tapioca Flour, and Coconut Flour are best used to substitute only a portion of the flour in a recipe each (usually 15-20%) but more can be used for breads without a problem. Coconut flour can be used at 100% for cakes and pastries.

As for books I've seen suggested ones by Bette Hagman, Robin Ryberg and Bruce Fife. I also ordered a Montina cookbook with the Montina Baking Supplement I ordered last night.

Am I getting this right so far?

[dragonmom]

Too bad chemistry wasn't my forte in school. I just finished making my old favorite Gumdrop cookie, last year it was as hard as a rock, my husband just walked by and said "Either I'm getting used to this gluten free life style or these cookies taste just like the old ones." (I think the xanthum gum made the difference!) This is only my second Christmas of being gluten free but it does seem to get better as you go along. Keep plugging! Brenda

[Blue]

Too bad chemistry wasn't my forte in school. I just finished making my old favorite Gumdrop cookie, last year it was as hard as a rock, my husband just walked by and said "Either I'm getting used to this gluten free life style or these cookies taste just like the old ones." (I think the xanthum gum made the difference!) This is only my second Christmas of being gluten free but it does seem to get better as you go along. Keep plugging! Brenda

Never saw gumdrop cookies before, those sound so good What's the difference between using Xanthum Gum and Yeast in baking? I'm dying to try making Snickerdoodles (figure the cinnamon sugar will do wonders for taste), Glazed Doughnuts and try converting this Vegan Twinkies recipe I found online. Haven't had a Twinkie in years and miss'em alot

[Cheri A]

Hi Blue ~

My dd also has trouble with rice. She is doing fine with sorghum flour,though. I just substitute sorghum for rice flour. My favorite blend is a modified Carol Fenster blend. I use 1 1/2c. each for sorghum flour,potato starch, and tapioca starch. Carleigh loves the banana muffins at www.savorypalate.com.

The bread recipe I use is from www.twinvalleymills.com

[Blue]

Hi Blue ~

My dd also has trouble with rice. She is doing fine with sorghum flour,though. I just substitute sorghum for rice flour. My favorite blend is a modified Carol Fenster blend. I use 1 1/2c. each for sorghum flour,potato starch, and tapioca starch. Carleigh loves the banana muffins at www.savorypalate.com.

The bread recipe I use is from www.twinvalleymills.com

Thanks Cheri I'll try that combo as well I hate reacting to rice like this, when younger I practically lived on Fried Rice and Lobster Sauce

[dragonmom]

Hi Blue, the gumdrop cookie is really easy...recipe follows: Mix together 1 cup gluten-free flour mixture of your choice 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg 1 tablespoon xanthum gum. Add 2 cups cut up gumdrops, 1 cup walnuts (chopped),and1 cup chocolate chips. In a separate bowl mix together 2 eggs slightly beaten , 1cup packed brown sugar, 1 tablespoon cold water. Combine all ingredients pour into a greased and floured jelly roll pan ( cookie sheet size with sides). Bake at 325 for 30 to 35 minutes. Spread thin in pan. while still warm cut. Hope you enjoy this old family favorite.

[Blue]

Hi Blue, the gumdrop cookie is really easy...recipe follows: Mix together 1 cup gluten-free flour mixture of your choice 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg 1 tablespoon xanthum gum. Add 2 cups cut up gumdrops, 1 cup walnuts (chopped),and1 cup chocolate chips. In a separate bowl mix together 2 eggs slightly beaten , 1cup packed brown sugar, 1 tablespoon cold water. Combine all ingredients pour into a greased and floured jelly roll pan ( cookie sheet size with sides). Bake at 325 for 30 to 35 minutes. Spread thin in pan. while still warm cut. Hope you enjoy this old family favorite.

Thanks Brenda Guess what I'll be making for XMas Eve Can't wait to try these

[Blue]

Hi, just wanted to thank you all for some great holidays The gumdrop cookies came out great, my family actually enjoyed a gluten-free recipe, they were astonished when they found out. I didn't have the heart to tell them the other desserts were fully gluten-free too

I made the apple fritter recipe from Roben Ryberg's book, blueberry coconut muffins from Bruce Fyfe's Coconut Lover's Cookbook and a converted recipe for cherry cheesecake which was very sweet but very good. I made the 3 ingredient peanutbutter cookie recipe, added a bit of ground white chocolate and made a pie crust out of it baking it like a huge cookie pie shell. I then let it cool and used cream cheese, lemon juice, sweetened condensed milk and comstock canned cherry pie filling to finish it off. It tasted just like real cheesecake although for sugar purposes we limited ourselves to halfsize pieces compared to our old non-gluten-free days.

[larry mac]

......

The bread recipe I use is from www.twinvalleymills.com

Hi CA,

Are you getting your sourghum flour from them? I couldn't find any here, so I ordered some from them online a couple days ago. Haven't received a response from them however.

best regards, lm

[Cheri A]

Larry ~ I emailed them awhile ago but didn't hear from them either. Maybe we need to call them?!

I have been using the Bobs Red Mill sorghum flour but really like the idea of buying direct instead.

[larry mac]

Larry ~ I emailed them awhile ago but didn't hear from them either. Maybe we need to call them?!

I have been using the Bobs Red Mill sorghum flour but really like the idea of buying direct instead.

I've tried calling them the last two days, but nobody answered. I'm going to my first meeting of the Lone Star Celiac support group Saturday, and am hopeful for some good local advise on sources etc. It's ridiculous that I haven't been able to find any Bobs Red Mill sorghum flour even. lm