Red Mill gluten-free Baking Flour

[celiac sam]

I have been living a gluten avoidance lifestyle for 30 years but have not tried to bake with gluten free products. For Christmas I received a bag of Red Mill gluten-free all baking flour and a few cook books. However all the recipes call for flour combinations that are not Red Mill AP baking flour. Also there doesn't seem to be an extensive recipe list that uses the Red Mill AP flour. My question is.... Can I substitute Red Mill AP flour in traditional wheat bread recipes? Are there any addition or conversions I need to know about? will the bread turn out anywhere close to wheat bread? IS there a recipe source that specifically uses Red Mill AP baking flour? I am curious to know..... I would REALLY like to explore this.

Thanks

Celiac Sam

[purple]

I only buy/use BRM All Purpose flour for this recipe:

Banana Nut Waffles

Open Original Shared Link

I use 1 1/2 cups almond milk, finely chopped almonds and I keep a banana in the freezer...just thaw and squeeze it out of the peel. They are wonderful!

[JNBunnie1]

I have been living a gluten avoidance lifestyle for 30 years but have not tried to bake with gluten free products. For Christmas I received a bag of Red Mill gluten-free all baking flour and a few cook books. However all the recipes call for flour combinations that are not Red Mill AP baking flour. Also there doesn't seem to be an extensive recipe list that uses the Red Mill AP flour. My question is.... Can I substitute Red Mill AP flour in traditional wheat bread recipes? Are there any addition or conversions I need to know about? will the bread turn out anywhere close to wheat bread? IS there a recipe source that specifically uses Red Mill AP baking flour? I am curious to know..... I would REALLY like to explore this.

Thanks

Celiac Sam

If you go to the Red Mill website they'll have a lot of recipes.

[sixtytwo]

I use BRM all purpose flour in all of my baking with good results. I do find that if you back off a little bit on the amount of flour you use when you are using your own recipes and add about 1 tsp. xanthun gum for each cup of flour, you will have good results. I can't believe you have been eating gluten-free this long and have not experimented with baking. BRM bread mix is great, I use it all the time and the pizza crust is TO DIE FOR. I just tried it for the first time recently.