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When Baking. Featherlight Or Generic?


melrobsings

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melrobsings Contributor

when baking pies, biscuts, and breads what is better? feather light or generic?


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missy'smom Collaborator

For breads I've found that I like some sorghum in the mix both for flavor and texture. I tried Carol Fenster's blend recently and like it. Savory Palate is her website. It is a mix of 1 1/2 c. sorghum, 1 1/2 c. potato starch, 1c. tapioca and 1/2 c. your choice of corn, bean, or others that she lists ( I used Bob's all-purpose). I tried it in rolls(Mrs. P's from this forum) and they came out very similar to wheat.

Sweetfudge Community Regular

I rely on the girls at eatingglutenfree.com. I have a big rubbermaid tub of each of these made up in my kitchen. if a recipe isn't specific, i use a blend - 1/4 gluten-free mix, and 3/4 featherlight mix. When I went to their cooking class last month, the girls said this is the ultimate "all-purpose" flour mix! it's worked out really well in regular recipe substitutions.

Gluten-Free (gluten-free) Mix - from Bette Hagman's Gluten Free Gourmet

3 c. rice flour

1 c. potato starch (NOT potato flour)

Guest j_mommy

When a mix calls for "flour" I always use the featherlite recipe. It works well in all recipes!

melrobsings Contributor

awesome! thanks guys! Big help and Christmas turned out great with both the flower mixes...i experimented at all of my friends expense! :)

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