Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

Joni63

Adding Healthier Flours To Baking

Rate this topic

Recommended Posts

Hello,

I am so thrilled to be baking and having great successes thanks to all the great suggestions and recipes from the terrific people on this site. :) Thank you!

But since the holidays have come and almost gone (New Year's Day), I have gained some weight! :huh:

Now I need to lose as part of my New Years Resolution (Yes, I have the same resolution EVERY year). My idea is to try the South Beach diet and then incorporate more healthier whole grain foods and less processed foods into my diet.

My question is:

How do I add these flours into recipes that don't list them? When do I know which I can use in what recipe and the amounts I can add???

Any help would be greatly appreciated!!!

Share this post


Link to post
Share on other sites

You can substitute almost any gluten free flour with another gluten free flour and gluten free starch with another starch. The only thing is, you might not like the taste combination as much as you did before the switching.

I use the superfine brown rice flour in lieu of plain rice flour most of the time except for the super sweet and delicately flavored recipes (i.e., yellow cakes or sugar cookies). Muffins, quick breads, even chocolate chip cookies, etc. are all good with brown rice flour over white rice. I also use a lot of sweet sorghum; a combination of sorghum and brown rice often tastes closest to wheat flour than any other combination, in my opinion. I personally don't like the bean flours as much, but they do add a little more elasticity since they're higher in protein. If you add things like coconut flour or montina, know that your products will be denser and that you may need to add additional liquid since they absorb so much. And as a little tip, add ground flaxseed, whether untoasted or toasted (toasted has a bit more fiber). It helps to keep moisture in your baked goods, is extremely high in fiber, and also adds much needed Omega 3 fatty acids, which are good for losing weight and maintaining healthy balance of HDL and LDL cholesterol levels (a problem with gluten free diets since they are often lower in fiber unless you eat A LOT of fruits and veggies). For breakfast I often have a little yogurt and mix in some toasted flaxseed with dried blueberries that I get from Trader Joe's. It's reminiscent of wheat germ, but a little nuttier tasting. Also, if you can digest them, look into using gluten free oats. They're expensive, so I use them sparingly, but I do love them. I add them in my baked bread and also make flourless oatmeal cookies with dried fruits and eat them for breakfast.

Share this post


Link to post
Share on other sites

I've just started experimenting with buckwheat, which we are grinding ourselves. About three cups of this plus an egg and a little water makes homemade noodles that are wonderful. Taste a little like pasta with some whole wheat in it.

We have also made "skins" with this for Chinese dumplings, and it worked okay. A little drier and thicker than what is best, we'll do some more experimenting.

We want to try this in bread, but haven't yet.

Share this post


Link to post
Share on other sites

I use the Bob's Redmill bean flour mix and for every recipe I make, I use 1/2 that and 1/2 brown rice flour-it cuts the bean taste. No one could believe that all the baking I did this holiday was gluten-free. I also add ground flax seeds to a lot of my baking for extra fiber.

Share this post


Link to post
Share on other sites
You can substitute almost any gluten free flour with another gluten free flour and gluten free starch with another starch. The only thing is, you might not like the taste combination as much as you did before the switching.

I use the superfine brown rice flour in lieu of plain rice flour most of the time except for the super sweet and delicately flavored recipes (i.e., yellow cakes or sugar cookies). Muffins, quick breads, even chocolate chip cookies, etc. are all good with brown rice flour over white rice. I also use a lot of sweet sorghum; a combination of sorghum and brown rice often tastes closest to wheat flour than any other combination, in my opinion. I personally don't like the bean flours as much, but they do add a little more elasticity since they're higher in protein. If you add things like coconut flour or montina, know that your products will be denser and that you may need to add additional liquid since they absorb so much. And as a little tip, add ground flaxseed, whether untoasted or toasted (toasted has a bit more fiber). It helps to keep moisture in your baked goods, is extremely high in fiber, and also adds much needed Omega 3 fatty acids, which are good for losing weight and maintaining healthy balance of HDL and LDL cholesterol levels (a problem with gluten free diets since they are often lower in fiber unless you eat A LOT of fruits and veggies). For breakfast I often have a little yogurt and mix in some toasted flaxseed with dried blueberries that I get from Trader Joe's. It's reminiscent of wheat germ, but a little nuttier tasting. Also, if you can digest them, look into using gluten free oats. They're expensive, so I use them sparingly, but I do love them. I add them in my baked bread and also make flourless oatmeal cookies with dried fruits and eat them for breakfast.

Thank you! Just the information I needed about substitutions. I didn't know which recipes were more forgiving. I always have whole flax seed available and use a coffee grinder to grind it. I'll try adding it in next time I bake something. Great tip!

I've just started experimenting with buckwheat, which we are grinding ourselves. About three cups of this plus an egg and a little water makes homemade noodles that are wonderful. Taste a little like pasta with some whole wheat in it.

We have also made "skins" with this for Chinese dumplings, and it worked okay. A little drier and thicker than what is best, we'll do some more experimenting.

We want to try this in bread, but haven't yet.

Just curious, is there a reason your grinding it yourself? To get a better texture, perhaps? Do you use a pasta maker to make your noodles? Fresh noodles sound great, but I have no idea how to make them.

I use the Bob's Redmill bean flour mix and for every recipe I make, I use 1/2 that and 1/2 brown rice flour-it cuts the bean taste. No one could believe that all the baking I did this holiday was gluten-free. I also add ground flax seeds to a lot of my baking for extra fiber.

I'll have to try mixing them half and half. Do you use them both in place of all the flours in the recipe or do you add in any of the other flours?

Share this post


Link to post
Share on other sites
I'll have to try mixing them half and half. Do you use them both in place of all the flours in the recipe or do you add in any of the other flours?

I do use them to replace any flour in any recipe. I haven't really used any of the gluten-free cookbooks I bought when my DD was diagnosed. There are a lot of ingredients needed for most of the recipes and I'm not a big fan of that--and mostly specialty ingredients. I most frequently use my Better Homes and Gardens cookbook and I convert every recipe. No matter how much flour it calls for, I always use the 1/2 and 1/2 mix--but add xanthan gum for the baked goods.

Share this post


Link to post
Share on other sites

Is there a difference between sorghum and sweet sorghum? I wasn't sure if they were the same thing or not, there is rice flour and sweet rice flour and they are not the same thing.

tia

Share this post


Link to post
Share on other sites
I do use them to replace any flour in any recipe. I haven't really used any of the gluten-free cookbooks I bought when my DD was diagnosed. There are a lot of ingredients needed for most of the recipes and I'm not a big fan of that--and mostly specialty ingredients. I most frequently use my Better Homes and Gardens cookbook and I convert every recipe. No matter how much flour it calls for, I always use the 1/2 and 1/2 mix--but add xanthan gum for the baked goods.

Thank you! I have to tell you I tried buckwheat pancakes using your 1/2 and 1/2 method, except I used brown rice and buckwheat flour. They looked funny, kind of grey-brown from the buckwheat flour but the taste was wonderful. I loved the taste and texture the 'darker' flours gave to the recipe. I cut out plain white bread long ago really like my recipes to be more like 'whole wheat'. This worked wonderfully, thanks!

Is there a difference between sorghum and sweet sorghum? I wasn't sure if they were the same thing or not, there is rice flour and sweet rice flour and they are not the same thing.

tia

Barb, According to the cookbooks I have sorghum and sweet sorghum are the same, but the rice and sweet rice are different flours.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • March 24, 2019 Until March 27, 2019
      0  
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 27, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 30, 2019 Until March 31, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
  • Blog Entries

  • ×
    ×
    • Create New...