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Good Alternative Flours Cookbook?

CeliacInSanDiego

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CeliacInSanDiego Apprentice
CeliacInSanDiego
Posted

I had given up on most gluten-free products and cookbooks until I found a couple products in the store today that I can eat, mostly based on tapioca, bean flours and such. So, perhaps I should look for a good gluten-free cookbook that doesn't rely on the usual flours, which I can't eat (no rice, corn, soy). Anyone have a favorite? Thanks!

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missy'smom Collaborator
missy'smom
Posted

Carol Fenster uses a blend of sorghum, bean, potato and tapioca. You may want to check it out. I like the sorghum.

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irish daveyboy Community Regular
irish daveyboy
Posted
I had given up on most gluten-free products and cookbooks until I found a couple products in the store today that I can eat, mostly based on tapioca, bean flours and such. So, perhaps I should look for a good gluten-free cookbook that doesn't rely on the usual flours, which I can't eat (no rice, corn, soy). Anyone have a favorite? Thanks!

.

Hi,

A book you might consider is 'Totally Flour Free Baking' by Dinah Alison.

.

Taken from the inside cover of her book.

.

Dinah Alison catered for her gluten and lactose intolerant daughter for years before an allergic

reaction meant that she couldn't eat any grain or starch.

.

Unable to find any completely flour free recipes for breads and cake, or any ready made products

she started experimenting with ingredients and methods, developing a wide range of recipes

for baked goods as satisfying and delicious as those they replaced.

.

This book is available from Target, Amazon etc at about $32.00.

.

Hope this helps,

David

CeliacInSanDiego Apprentice
CeliacInSanDiego
Posted
  • Author

Thank you David and Missy's Mom. Those are both excellent suggestions.

David, do you know more about that cookbook? I surfed on it a bit and saw that it relies heavily on almond meal. Can you comment on that and other basic ingredients?

Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do you pretty much stick to the ones on her website?

Rachel

irish daveyboy Community Regular
irish daveyboy
Posted
Thank you David and Missy's Mom. Those are both excellent suggestions.

David, do you know more about that cookbook? I surfed on it a bit and saw that it relies heavily on almond meal. Can you comment on that and other basic ingredients?

Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do you pretty much stick to the ones on her website?

Rachel

.

Hi 'CeliacInSanDiego',

Yes you are correct this book uses ground almonds as a direct flour replacement, I have this book

it was a present from my son when I was diagnosed.

.

I tried quite a few recipes from the book, which I found excellent, but it tended to be very costly using

ground almonds (almond meal).

.

I taught myself to bake and now I devise a lot of my own recipes,

all of which are on My Web Space (access via my profile) (direct link from here is against board rules).

.

Before you buy any cook book can you go to your Municipal Library and check them out first ?

.

Best Regards,

David

missy'smom Collaborator
missy'smom
Posted
Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do you pretty much stick to the ones on her website?

Rachel

I don't bake very often but I've used it successfully in a bread recipe and a roll recipie from this site, maybe one other thing. I haven't tried any of Carol's recipies yet. I have been experimenting with subbing sorghum for some of the rice flour in other gluten-free recipes and I like it. My reason for using it is that I want something a little healthier than the rice flours/starch blend.

CeliacInSanDiego Apprentice
CeliacInSanDiego
Posted
  • Author

Thanks, I checked out your recipes, and I'll see if my library carries it.

Rachel

.

Hi 'CeliacInSanDiego',

Yes you are correct this book uses ground almonds as a direct flour replacement, I have this book

it was a present from my son when I was diagnosed.

.

I tried quite a few recipes from the book, which I found excellent, but it tended to be very costly using

ground almonds (almond meal).

.

I taught myself to bake and now I devise a lot of my own recipes,

all of which are on My Web Space (access via my profile) (direct link from here is against board rules).

.

Before you buy any cook book can you go to your Municipal Library and check them out first ?

.

Best Regards,

David

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CeliacInSanDiego Apprentice
CeliacInSanDiego
Posted
  • Author
I don't bake very often but I've used it successfully in a bread recipe and a roll recipie from this site, maybe one other thing. I haven't tried any of Carol's recipies yet. I have been experimenting with subbing sorghum for some of the rice flour in other gluten-free recipes and I like it. My reason for using it is that I want something a little healthier than the rice flours/starch blend.

When you sub the sorghum flour for rice flour in recipes, do you find that you need to change the quantity or anything else? Do you know of a good site that lists the properties of different flours (flavor, texture, rising, etc) and subbing suggestions? I saw a site in another topic, but most of the subs involved wheat flour.

Rachel

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