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imsohungry

Mix And Store

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Hey everyone,

It has been awhile since I posted; I've had some health issues. Glad to be back! B)

I just purchased g/fava bean flour from B-R-Mill. Now, I know from experience that flours taste different, and I've read that the bean flours can have a particularly strong flavor. When I read the label this flour looks so nutritious (high in fiber and iron), I had to try it. I'm just curious about the flour ratio as I try to incorporate this.

I also bake with tapioca flour, and brown and white rice flour.

Many thanks! :) -Julie


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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Hey everyone,

It has been awhile since I posted; I've had some health issues. Glad to be back! B)

I just purchased g/fava bean flour from B-R-Mill. Now, I know from experience that flours taste different, and I've read that the bean flours can have a particularly strong flavor. When I read the label this flour looks so nutritious (high in fiber and iron), I had to try it. I'm just curious about the flour ratio as I try to incorporate this.

I also bake with tapioca flour, and brown and white rice flour.

Many thanks! :) -Julie

When we first went gluten free I bought a bunch of bean flour and I'm still trying to use it up. My husband has become pretty adept at picking it out in baked goods. I try to use just a little and hide it, about 1/4 or less of the flour mixture in whatever I'm making. He's still pretty good at detecting it in small quantities so I usually try to save the bean flour for something that will have a stronger taste to help mask the bean taste, like in banana bread or pizza dough or some cookies (gingerbread or graham cracker kinds). Good luck!

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My husband has become pretty adept at picking it out in baked goods.

That would be me, too. I can't stand the stuff, even in tiny amounts. All of our baking is 100% bean free. :D

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Hi Julie:

I have been gone for a while also, but am back now. Hope you are doing ok?

I have had the best luck with the flour from Authentic Foods, Bob's just doesn't seem to bake as well for me. I use the bean flour to make pizza crust and bread. That is the Garfava flour. I like making up a bunch of different flours and then it's easy to use for baking. I make the mixes up from Analise's Roberts cookbook: (gotta give her credit)

For the bean flour use I use:

1 c. garfava bean flour

1 c. sorghum flour

1 c. millet flour

1 c. cornstarch

1 c. potato flour

1 c. tapioca flour

This recipe makes 6 cups of flour . I keep it in a container on the kitchen counter and then use as needed.

I add 1/2 Tbs. of xanatham gun to every cup of flour that the recipe calls for

I have been told that the flour goes bad after a couple of months but haven't had that problem yet. The flour I don't mix up I keep in the freezer until needed.

The bean flour does have a stronger taste. It makes really good bread though.

Mostly I use a mixture of extra finely ground brown rice flour, potato

starch and tapioca flour because I mostly like to bake sweets as my rapidly expanding waist will attest to! :(:rolleyes:

I was wondering if other people have a problem with Bob's flours or if I am just doing something wrong?

it just seems I have the best luck with Authentic Foods flours. I just ordered their multi blend flour that has xanatham gum mixed in with it so will be curious as to how well it works

Anyway, glad you are back

I was just wondering if it would work to mix up the flour I use for baking and store that in the freezer? Does anybody do that?


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" 15 years of it's stress!"

"blood work show's a disease called celiac,

but it can't be that because it's rare!"

Diagnosed via blood and biopsy 2003

Not a medical professional just a silly celiac

offering support, my

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For the bean flour use I use:

1 c. garfava bean flour

1 c. sorghum flour

1 c. millet flour

1 c. cornstarch

1 c. potato flour

1 c. tapioca flour

I was just wondering if it would work to mix up the flour I use for baking and store that in the freezer? Does anybody do that?

Do you mean potato flour or potato starch flour? Because Potato flour is pretty heavy.

I freeze my mixed flour, just let it warm up to room temp. before using it (you can microwave it for a few seconds if necessary). I also keep some of my flour in the fridge as well.

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Thanks for the replies...I'm really having a heck of a time with my health right now (mainly my autoimmune disorders). Anyway, I am reading your responses, even if I'm not posting as much. Merry Christmas, Happy Holidays, God Bless. -Julie :)


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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