Where Can I Find....

[kbabe1968]

Definitions of the flours and starches and things like xanthum and guar gums to see what they offer to baking things like breads, cakes, etc.

Like if I made a bread with just different types of rice flour (like brown and white) and I used xanthum gum, would it work or would I need to have tapioca or potato starch in it? Does that make sense?

I want to know what each type of flour could "bring to the party" as it were, so that I could figure out what ingredients are interchangeable, droppable, a must have, etc.

THANKS!

[larry mac]

(where can I find)

Definitions of the flours and starches and things like xanthum and guar gums to see what they offer to baking things like breads, cakes, etc.

Like if I made a bread with just different types of rice flour (like brown and white) and I used xanthum gum, would it work or would I need to have tapioca or potato starch in it? Does that make sense?

I want to know what each type of flour could "bring to the party" as it were, so that I could figure out what ingredients are interchangeable, droppable, a must have, etc.

THANKS!

Both of the cookbooks I just acquired have info just such as that, plus a lot of other useful info. Be forewarned however, most of the recipes specify sorghum and garfava flours (Bette Hagman is adamant about nothing replaces sourghum, and Donna Washburn & Heather Butt say you can use any bean flour, but also that nothing replaces sourghum). I haven't been able to get sourghum yet, nor do I have garfava, so I can't personaly evaluate these recipes. I'm working on it though.

I got both books for only $25.33, including free shipping, from amazon. A very good value, in my opinion, as they retail for $18.95 & $18.00 US, respectively.

~ The Best Glutin-Free Family Cookbook by Donna Washburn & Heather Butt.

~ The Glutin-Free Gourmet Bakes Bread by Bette Hagman

best regards, lm -------------- ( added info 1-17-07 lm)