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Which Flours Are Must Haves?


teacherwheart

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teacherwheart Apprentice

I am an avid baker and am getting tired of spending so much $ at the health food store for the different flours. I have only been baking gluten free for 3 months and find I use rice flours and tapioca flours a lot. Are there any other staples I should order in bulk? I was also thinking of going to either Amazon or Bobs Red mIll and ordereing, is that good? Thanks for your help.


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purple Community Regular

I switched from rice to sorghum. Need any info just google sorghum. It's alot like wheat minus the gluten. And its not grainy.

Janessa Rookie

My favorites are brown rice flour, buckwheat flour and tapioca, but I also use amaranth, teff, millet, and arrowroot.

CeliacMom2008 Enthusiast

I love amazon for bulk...here's what's in my fridge:

Brown rice flour (I buy through amazon subscription for added discount) - we use this alot because of pizza

White rice flour - just started using for cookies

Sweet white rice - I need a little bit in my pie crust recipe

Tapioca - use it for all kinds of things (I buy this in bulk)

Potato starch - Just bought this in bulk, but can't for the life of me think why right now! Bread?? I've been doing a lot more baking, so it must be in something!

Potato flour - use a very little

Sorghum - bread (we use a lot)

Garbanzo Bean - use a lot for bread

Amaranth, arrowroot, teff, favabean - use a little for breads and misc. recipes

I've just started to do more "advanced" baking. I mostly used mixes early on. To get started I found a few recipes to try and then only bought the flours needed for those. Then if they turned into favorites I bought more of the flour and decided if I need to buy in bulk.

Good luck!

teacherwheart Apprentice

thank u, im going to do some shopping later tonight :)

Takala Enthusiast

Any sort of 3 way mixture of whatever gluten-free flours you can tolerate usually works, the more kinds of flours you use in a bread, the better it seems to taste and function. I think of them as a base flour, a starch, and a hearty flavor.

So, I tend to use tapioca, rice, and nut meals, or tapioca, cornstarch, and nut meals, or tapioca, rice or corn, and sorghum. Sorghum tastes good. I grind my own nut meals in a blender because it's cheaper and fresher that way. I didn't do well with flax oil so I'm in no hurry to use flax meal, but a lot of people like it. Some prefer quinoa or buckwheat. Sometimes I make flat breads with just nut meal and eggs for low carb high protein.

I try to keep tapioca and rice on hand as the two staples. I buy nuts in big 3 or 5 lb bags at a farmer's market in bulk, pricey but much cheaper per serving that way. I think I have a little bag of almost everything in the small spare fridge in the garage.

If you see the xanthan gum cheap, you should get some of that. I also keep baking soda on hand because I use that with apple cider vinegar to leaven things.

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