The Basics, Flour Substitutes Etc.

[rmosby]

Is there a basic "how-to" for converting favorite recipes to gluten-free? What determines which alternate flour to use? and why the zanthan and guar gums? My 20 yr old daughter was recently diagnosed celiac disease (blood test only) so we are in the early phases of the learning curve. Thanks in advance, Rosemary

[Guest Lindam]

Hi rmosby,

Welcome to the forum. I pulled this quote from a topic that was already posted on the board. I hope this helps. I personally only use Xanthan. I have heard and read that Guar Gum causes a lot of stomach pain and gas.

Linda

Unfortunately, there are no substitutes that will work straight across the board for regular wheat flour, at least none that I know of. Rice flour is the most widely used in combination with the xanthan gum, but you often get better results using a combination of several flours.

My best suggestion is to mix your own flous and store them ready to use. For instance, Bette Hagman's featherlight mix works very well for most cookies, it's a combo of rice, tapioca and potato flour. I mix mine about 10# at a time and that lasts me a while. Then just use the amount called for in a standard recipe and add about 1 tsp xanthan gum depending on the recipe. It saves tons of time and saves pantry space instead of having 12 different containers of misc flours all over.

Bette Hagman's Featherlight Mix (makes 12 Cups of mix)

4 C rice flour

4 C tapioca flour

4 C Cornstarch

4 Tbs potato flour

Bette Hagman's Gluten Free Mix (makes 12 Cups of mix)

8 C rice flour

2 2/3 C potato starch

1 1/3 C Tapioca flour

[rmosby]

Hi Linda,

Thanks for your reply.

Sorry to be asking about already-covered stuff but I don't quite know the ropes yet ie. where to look for info. I'll get there!

What is the diff between feather-light mix and gluten-free mix?

I suppose I don't REALLY have to know all the ins and outs but I do wonder about how all these different things (eg. zanthan) work to achieve certain results. For example, several eons ago when I was in Home-ec class, we learned about the science behind recipes: mixing certain powders, liquid and heat, release of carbon dioxide, etc etc. I presume with gluten-free recipes the same sort of thing happens but using different agents. I guess I'm just curious about the what and how so that I can be a bit more creative at some point....and hopefully avoid some disasters!

Is there a good book out there, perhaps the gluten-free counterpart of Joy of Cooking, that offers some teaching on these things?

Rosemary

[plantime]

Xanthan and guar gums make the finished product stickier, so your bread does not crumble and your cookies fall apart. Personally, I am allergic to rice. I use a blend of garbanzo bean flour, potato flour, and soy flour, equal amounts of each. It does not require the gums, the garbanzo bean flour has a natural "stickiness" to it. It makes good pancakes and cookies, and cakes with the texture and consistency of brownies.

[rmosby]

Thanks Dessa,

More helpful tips, much appreciated. Love your signature - always good to be reminded of that!

Rosemary

[plantime]

I did forget to say that I mix up these three flours, and use them cup for cup in conventional recipes. By that I mean if the recipe calls for 1 cup of wheat flour, I use 1 cup of my flour mix. I also use ground flax for my egg replacer, since I am allergic to eggs.

[FreyaUSA]

Dessa, thanks for the mixture! I've been using chickpea and soy mixed, sometimes a little potato or tapioca flour, but haven't been all that pleased (works great in muffins with just the two bean flours though.) I'll try it with equal parts all next time. And, you really don't use the xanthan gum?! I've been led to believe it is a must with any gluten-free flour recipe. Lol!

[tarnalberry]

I don't do a lot of baking, but when I do, substitutions depend on what I'm making. The gluten-free flours all have their own unique taste, so I try to match the flours with the flavors of the item I'm cooking. For example, a banana bread could hold up to a nuttier flavor (I'm thinking amaranth) or more robust flavors (some bean flour) than, say, a more delicate blueberry muffin.

[plantime]

When using chickpea flour, it has stickiness in it, so the gums are not needed. It is strictly because of the chemical makeup of the bean.