Jump to content
  • Join Our Community!

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


Help With Flours!

Rate this topic

Recommended Posts


Can someone help me out with all the different type of gluten free flours? Can I use any flour (rice, sorgum, soy, potato, etc) for any recipe? I'm use to keeping regular white or wheat flour around and pulling it out when I want to bake, but now I don't know what type of flours to buy! For instance, do certain flours go better with breads and certain flours go better with baked goods? Can I use "flour blends" in any recipe? :unsure:

Thanks for any help and advice!

Share this post

Link to post
Share on other sites

Do yourself a baking favor and buy the book "Cooking Free". It is amazing. It explains all of the flours, how to interchange them, and all other baking ingredients for gluten-free. She gives substitutions for everything. And the recipes are easy to follow.

Share this post

Link to post
Share on other sites

I agree with ShayFl, I refer to her book all the time. Meanwhile go to this web site from Bette Hagman for some tips:




However she uses rice flour mixes and I have switched to mostly sorghum mixes now found in Carol Fensters book "Cooking Free".

Here is a thread on sorghum flour that would be helpful to read too:


I like sorghum flour blend in cookies, muffins, sweet breads, scones, foccacia, brownies, cakes...

I use rice flour blend in tortillas, Oreos, pizza crust, pie crust, I use it 1/2 and 1/2 with sorghum blend sometimes...

We are not big bread eaters so I just follow the recipe ingredients if I make a yeast bread item or its a new recipe. Adjust after trying the recipe.

Share this post

Link to post
Share on other sites


from http://betterbatterblog.blogspot.com/2007/...lour-power.html

1) You want four main types of flour in your mix--

Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa, millet, amaranth, and cornmeal are a few options. These provide bulk and protein as well as the vitamins (if any, teff is a great source of vitamins).

Modifiers-- Tapioca starch, cornstarch, potato starch, arrowroot powder. These provide lightness and smoothness to the mix.

Moisturizers-- potato starch (this is a duel status item and should be counted in the ratio as a modifier, but if you use too much it will over moisturize the mix), potato flour. These counterbalance the drying tendencies of modifiers.

Extenders-- guar gum, xanthan gum, pectin, (to a degree) fruit acids, and, to a degree, flaxseed. These substitute for gluten and add extra body and stretch to the flour mix, as well as extend the shelf life of your baked goods.

A good ratio to make is 2 cup bodifier: 1 cup modifier: 1/4 cup moisturizer: 3 tsp. extender

You can multiply this ratio for any amount. The secret to getting a mix you like is to mix and match within the categories, but keep the ratios the same.

So you might use 1/2 cup brown rice flour and 1 1/2 cups of teff flour, for a 2 c of a bodifier, etc.

You want to buy or make a mix that has at least 4 g protein in it per1 cup. So what you'd do is take the protein content of each ingredient you used, add them all together, and divide by the number of cups you get (usually 4 c to a pound).

Brown rice has more protein than white. Bean flours contain more protein than grain flours. You need this protein content in order for things like pie crust (and bread) to turn out properly (to fail less).

A lot of times a gluten-free recipe will call for gelatin or extra eggs to provide this protein. If you have enough protein in the flour itself, you can avoid adding extra ingredients.

Extenders... use 1/2 the amount of guar gum in the ratio, or you'll get a laxative effect.

Also, understand that you've got to use SOME guar or xanthan gum. Pectin or ground flaxseed alone won't cut it.

It's even more helpful to cook the flaxseed in a bit of water, to make a gel, and add it into the wet ingredients, if you decide to use it.

If you're buying a flour mix you also want to buy one that already has the extenders in it. Otherwise you're paying a huge mark-up for something you can make yourself for next to nothing. It's the xanthan gum and guar gum that's the costly ingredient and secret to great baking.

Your costly ingredients are (in order of cost): xanthan/guar gums; pectin; potato flour, specialty flours (like teff, sorghum, amaranth). If your mix doesn't contain one of these, once again, you're most likely paying a markup for something you could mix in bulk for yourself, quite cheaply.

Also shop around for different brands of flours. Some are grittier than others. Anything too gritty seems to have a cornmeal taste, no matter what you do.

Finally, my advice is to do a cost analysis of your flour mix. I've found that buying a good mix in bulk is usually equivalent to (at LEAST) or even cheaper than mixing it yourself. This is particularly true if you can buy it directly from the manufacturer.

Share this post

Link to post
Share on other sites

We use better batter gluten free flour and we substitute it one for one in all recipes - and don't have to add anything to it. Its the best flour we have used, by far!

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.

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

    • May 29, 2019 04:00 PM Until 08:00 AM
      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
    • June 01, 2019 Until June 02, 2019
      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.
      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 
    • July 07, 2019 Until August 03, 2019
      For more information, visit www.kefss.com or call (407) 255-6550. info@kefss.com 

      KEF USA Summer Camps Announces the New KEF Gluten-Free Camp in Orlando, Florida for Youths with Celiac Disease.

      [Orlando, FL February 6, 2019]-KEF USA is excited to announce that we will offer a new 100% gluten-free camp program to give kids and teens with Celiac Disease a safe, exciting and healthy summer. KEF USA programs offer fun and unique experiences that can only be found in Orlando, Florida. Campers explore the theme parks and local attractions, make new friends, discover new interests and create memories that last a lifetime.

  • Member Statistics

    • Total Members
    • Most Online

    Newest Member
    David Kirkpatrick
  • Forum Statistics

    • Total Topics
    • Total Posts
  • Who's Online (See full list)

    There are no registered users currently online

  • Forum Discussions

    Hi Lfortson, I assume you are on the gluten-free diet?  So no wheat, rye or barley?  That's good, but there are about 10% of celiacs who react to oats also.  So you might want to get rid of oats for several months and see if things improve. Another somewhat common food issue is dairy.  Some people can't digest lactose (cow milk sugar), and some can't digest casein (cow milk protein).  So it might help to eliminate all dairy for several months also.  Almond milk is a possible substitute
    Thank you for all of the suggestions and information.  I will see a lot of the symptoms that I have that I didn't mention listed caused by lack of certain enzymes.  I have blood tests every 3 months. That is when I noticed my cholesterol, etc. not in check.  I eat too many carbohydrates because it causes less diarrhea than a lot of vegetables.  But in talking to 3 of my sisters they are already on medication for the problem.   One has Celiacs the other has Sjorgrens which I also have.  I'm conce
    For the fog and memory, it can be many things, the brain requires certain ratios and amounts of fat to function, it also requires b-vitamins the full spectrum among other amino acids, minerals and vitamins, nerve functions require magnesium, potassium and other things to fire right.  Celiac can hamper the ability to break down and absorb nutrients, digestive issues and enzymes can further complicate this, and trying to eat the right ratios of foods. I supplement with Liquid Health Mega B-compl
  • Blog Entries

  • Create New...