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thezoo17

Recipes

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Hi everyone,

Just alittle input would be greatly appreciated. I have tried to bake two different things the last two days using Bob's Red Mill all purpose flour. A loaf of bread and some brownies and they both tasted horrible. I also allergic to eggs so I used applesauce in place of the egg.

Does anyone have any suggestions as to where to find good recipes?

It seems like I cant eat anything tasty anymore.

Thanks for listening!

Joyce

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Hi everyone,

Just alittle input would be greatly appreciated. I have tried to bake two different things the last two days using Bob's Red Mill all purpose flour. A loaf of bread and some brownies and they both tasted horrible. I also allergic to eggs so I used applesauce in place of the egg.

Does anyone have any suggestions as to where to find good recipes?

It seems like I cant eat anything tasty anymore.

Thanks for listening!

Joyce

Recipes have their own section here on the Baking Tips and Recipes Thread.


Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

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Bob's Red Mill all purpose gluten-free flour has a strong taste that I don't care for. My advise is to change your flour. I use the featherlight mix. There's no funny aftertaste! I use this in most gluten recipes and they turn out great, but sometimes you need to add a little extra flour. ;)

1 cup white rice flour

1 cup corn starch

1 cup tapioca flour

1 TBSP potato flour

*1 tsp xanthan or guar gum per 1.5 cups flour.


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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Guest Jemenii36

betty hagman has great recipes. She has numerous cookbooks and you can find her recipes by just searching her on google. Also i would suggest making your own gluten free flour blend (there are so many you can search for on the internet) and just using that in place of wheat flour...using a gluten free flour blend has helped me make some of my best recipes...good luck! also...have you ever tried using sour cream in place of an egg? i did that for gluten-free bread once and it came out great, as we were out of eggs.

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Momma Goose,

I use my own blend of flours except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

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Momma Goose,

I use my own blend of flours (Bette Hagman's 2 parts white or brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch) except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

- 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

- 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder

- 1 Tbsp apricot puree

- 1 tsp yeast dissolved in 1/4 warm water

- 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar

This list was at www.healthsystem.virginia.edu

I used the gelatin formula and it worked fine. For bread I recommend the gluten-free Flax Bread recipe on this site in another thread. It's a lot like wheat bread. We also like Bette Hagman's French Bread which is also posted on this site in another thread. Besides the recipes exchanged here, try www.recipezaar.com; http://allrecipes.com;www.eatingglutenfree.com; etc. Look at gluten-free cooking books in your library. If you are looking for a particular recipe, ask on this forum and someone can probably help you. Sorry for the double post, thought the first try was lost!

Jo Ann

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Bob's Red Mill all purpose gluten-free flour has a strong taste that I don't care for. My advise is to change your flour. I use the featherlight mix. There's no funny aftertaste! I use this in most gluten recipes and they turn out great, but sometimes you need to add a little extra flour. ;)

1 cup white rice flour

1 cup corn starch

1 cup tapioca flour

1 TBSP potato flour

*1 tsp xanthan or guar gum per 1.5 cups flour.

Hi,

First of all let me thank you for responding!

By Featherlight do you mean the mixture you wrote? So if I mix these together then these I can substitute for any recipe that calls for flour and then add the xanthan gum as you said?

Thank you so much!

Joyce

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Hi,

First of all let me thank you for responding!

By Featherlight do you mean the mixture you wrote? So if I mix these together then these I can substitute for any recipe that calls for flour and then add the xanthan gum as you said?

Thank you so much!

Joyce

Yes, this is the featherlight mix. I substitute it (with the gum) in most recipes, except yeast breads. I use it for gravies, sauces, cookies, quick breads, cakes and more. I mostly use regular recipes and convert them to gluten free by using this mix, which means you can still use many of your old recipes. ;) For recipes I go to :

http://www.glutenfreeda.com/

http://www.recipezaar.com/

Numerous gluten-free blogs (each one has links to more blogs on the side of the page!)

http://glutenfreegirl.blogspot.com/

One thing to keep in mind is that many gluten-free recipes seem to need more flour. If your cookies go flat or if your bread caves in, try adding more flour. B)


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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