Pick And Choose...

[Katester]

If you had to pick only five gluten-free flours to have, what would they be? Which ones are used the most and are the most useful? Which flours are the most versatile? What's your opinion?

[mamaw]

I would pick a couple flour blends first off... Annalise Roberts blend. Betterbatter flour blend, Tom Sawyer blend. Then I would take betty hageman,s flour. Then super fine brown rice flour, & sorghum flour! I do use teffat times & coconut flour but it is new to me so I'm just learning how to use the coconut....

hth

mamaw

[Sweetfudge]

I would pick white rice flour, potato starch, potato flour, tapioca starch, and cornstarch. That's all I ever use. I have two tupperwares of the following mixes in my pantry at all times:

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

3 c. rice flour

1 c. potato starch (NOT potato flour)

[purple]

I started using the same ones as Sweetfudge at first and still use them. But now I mostly use Carol's flour blend. Sorghum has more fiber and protein than rice flour and it works great in baked goods. No gritty texture.

1 1/2 cups sorghum

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

Then I add ground flax seed, either a tsp. or a T. to everything. And sometimes a T. of coconut flour.

This adds fiber and protein and doesn't change the recipe.

[missy'smom]

I use the first blend of Betty Hagman's that sweetfudge posted and the sorghum blend that purple posted.

[CeliacAlli]

If you had to pick only five gluten-free flours to have, what would they be? Which ones are used the most and are the most useful? Which flours are the most versatile? What's your opinion?

I would only need four. Use betty hagman's four bean flours. Together they are compatible to any non gluten-free recipe.

[JNBunnie1]

Sorghum, tapioca starch, coconut flour, Arrowroot starch, millet flour. I tend to prefer the more nutrtious flours, and I'm rather anti-corn in general. A combo of any or all of the flours above works for everything I do. Does flaxmeal count as a flour, if you had to pick? In which case I'd replace millet with flax for certain things.

[Sweetfudge]

I use the first blend of Betty Hagman's that sweetfudge posted and the sorghum blend that purple posted.

just curious, when would you use one over the other?

I would only need four. Use betty hagman's four bean flours. Together they are compatible to any non gluten-free recipe.

I hear good things about bean flour. However, I cannot eat beans anymore, nor did I care for the flavor of recipes I tried with bean flour. This one is really one you have to give a try to see if you like the flavor.

PS: don't eat the dough raw. It's NASTY!

[JNBunnie1]

Ditto. That's why I didn't like Bob's Red Mill choc chip cookies. It works ok in the choc cake, because the choc flavor covers it up mostly, but the choc chip cookies have the most sugar per cookie I've ever seen and they're still funky tasting.

[dksart]

Only five?!

I don't know about that, I have to buy new canisters on a regular basis whenever I add a new flour to my repertoire. I think I have about 18 or 20 now.

1.) Corn (white, yellow or blue) flour/starch/meal/masa

2.) Almond flour/meal

3.) Rice flour (sweet, brown and white)

4.) Potato flour/starch (white and sweet)

5.) Sorghum, no Garbanzo bean, buckwheat, wait, teff, or maybe coconut....ummmm I mean soy, arrowroot, no definitely amaranth or quinona. Tapioca starch for sure!

....do I still get to choose xanthan gum?

[VioletBlue]

Tapioca, teff, sorghum, white rice and sweet rice flour.

I can't eat potatos or corn and quinoa makes me slightly queasy for some reason. I've used Millet in the past, but I prefer Teff. Garfava is nice but it imparts a definite taste, so I only use it when I want that bean flavor in something. Same with buckwheat; I like it, but it has a definite taste to it that I have to want in whatever I'm making.

[SUZIN]

The pick and choose ones I would use.....brown rice flour, sorghum flour, potato starch, tapioca fl/starch, sweet rice flour.....

[Youngceliac16]

Only five!? I always use the flour mixes from the Bette Hagman's books, she's the best! One of my favorites is her gluten-free all-purpose flour mix, but tweaked a bit:

3 cups white rice flour

3 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Original:

6 cups white rice flour

2 cups potato starch

1 cup tapioca flour

If I am baking, I also cut out about a fourth of the amount asked for and replace it with amaranth flour.

Hope I helped!