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When Baking. Featherlight Or Generic?

melrobsings

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melrobsings Contributor
melrobsings
Posted

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

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missy'smom Collaborator
missy'smom
Posted

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
Sweetfudge
Posted

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
Guest j_mommy
Posted

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

melrobsings Contributor
melrobsings
Posted
  • Author

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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