What Are The Types And Preferences?

[doodle]

Hi folks. I own a small specialty food and pre-made meals business and have always carried a section of gluten-free products made in other dedicated kitchens. Now that my grandson has been diagnosed as extremely allergic to gluten/wheat, egg and dairy I would like to convert to a gluten free shop, but changing all my recipes is going to be a daunting task. Can anyone share their wisdom about types of gluten-free flours, your preferrences and why, and best combinations for usage? I have seen a few books out there to purchase and I certainly will be doing that but there is nothing like asking the "experts" -right here- for their opinions.

I would appreciate guidance and direction to finding info about substitutions as well. For example, I read in another post that someone used Sectrum (?) instead of vegetable shortening to avoid soy.

I need to be able to formulate my own gluten-free flour mixes as using other commercial products will not be economical for me. However, tried and true preferrences from those of you that eat gluten-free food is where I want to start.

Does anyone else out there buy from commercial gluten-free flour suppliers? If so, is there some companies you would recommend over others?

I live in Ontario, Canada and would also appreciate your suggestions as to where to source my ingredients to be absolutely certain they are gluten free.

thank you so much

doodle

[mindwiped]

Sweetie, Sorry to be the one to tell you this, but this is the celiac's equivalent to 'White or Wheat' Bread? A lot of the answers are going to be preference. There are a few flours I found repulsive, but that's my tastes. For me, the biggest part is, unless your recipe only needs 1-2 Tablespoons of flour, do not use any single flour. Find a flour blend you like: domata, bob's red mill, featherlite, bette hageman's, I know they're more out there, these are the first few commercially available ones I could think of. You can also find a personal blend and make your own, if you wander around here, many people have posted various blends.

Down in the other intolerances section I have a thread about dairy issues and celiacs, the people there gave a lot of great advice to me to help me on a dairy free road.

Good Luck!

[jkmunchkin]

In my experimenting I have found the flour mixture in Annalise Roberts book, gluten-free Baking Classics to be a good standard. I pretty much always use that. My one struggle is I never know how much xanthum gum to use. I need to find out if there is some sort of flour to xanthum gum ratio.

As for brands, I am very loyal to Authentic Foods Rice Flours. I found all the other brands gave a gritty texture. As for the other types of flours (potato, tapioca starch, etc); I don't have any preference. I think any will do.

[Darn210]

In my experimenting I have found the flour mixture in Annalise Roberts book, gluten-free Baking Classics to be a good standard. I pretty much always use that. My one struggle is I never know how much xanthum gum to use. I need to find out if there is some sort of flour to xanthum gum ratio.

As for brands, I am very loyal to Authentic Foods Rice Flours. I found all the other brands gave a gritty texture. As for the other types of flours (potato, tapioca starch, etc); I don't have any preference. I think any will do.

I agree with the Annalise Roberts recommendation. I use her combo of (Authentic Foods) SuperFine ground brown rice flour (6cups)/Tapioca Flour (2 Cups)/Potato Starch (1 Cup). I love the Authentic Foods flour but it is expensive over 10 dollars for 3.5 pounds and I can buy it locally so I don't have to pay shipping. You can find places that sell it by the case, but the shipping is killer.

I have not used it but there are some people on here that have and really like it . . . the better batter flour can be bought in bulk - like 25 pounds or something - I would want to try a small bag to see if I liked it first though. (try googling for more info - there's a website)

I use a recipe from allrecipes.com for gluten free yellow cake that is very good. It calls only for white rice flour and tapioca starch. I accidently used potato starch instead of tapioca starch and thought it came out MUCH better so that's the way I go now. If you need just plain white rice flour, go to the asian markets. It's much cheaper and a finer grind (less gritty) than what you get at whole foods. I think I paid like 70 cents/pound.

[Lisa16]

Here is what I have figured out for myself--

In most cases you can use a flour blend (usually rice based) for most everything. I like Domata flour the best so far-- it is dairy and gluten free and certified by the CSA. I have also tried better batter and nearly normal (aka Jule's) flour. They are all similar and contain a xanthan or xanthan-like ingredient.

In general, you can also use a .33-.33-.33 ratio of what I think of as "the big three"-- rice flour, potato starch and tapioca starch. You will find that for things like pie crust, you can use an egg to bind things together. (so a pie crust might be 1 cp of our flour, an egg and .33 cp of oil plus salt)

If you want to do tempura like coatings, stick with the starchier flours like tapioca or potato starch. These make a very light batter when doing things like onion rings. These flours are very light. You can do amazing things with them.

For heavier items, like cakes, brownies and breads, you can use rice flours (sweet and regular) or bean flours or meals. I find it has a lot to do with the texture or taste of the item you are making. Some flours have a distinct taste that they will impart to the baked item. Potato flour (not starch) is a good example. You wouldn't want to use it in cookies, say, because it has a strong potato taste. Bean flour is another example. Almond flour (meal) has a distinct flavor as well-- it can be great in cakes or cookies.

As for getting them in bulk, there was a post a few months back from celiacmommy who found a place that sells 50lb bags in the US-- you might try to find it by searching her post history.

I would say to experiement like crazy until you get a feel for what tastes good and what works. This is a serious enterprise as these flours are somewhat expensive. That will be mistakes and lots of trial and error.

Good luck!

Lisa

[doodle]

Thank you so much to those of you who have assisted me with my challenge. There is no doubt there will be a great deal of trial & error but info like you have given me is a good start.

Please don't stop, any advice is welcome, especially your experiences, as it is much needed. I have a lot of learning to do.

I have been told by so many of my customers that they are getting tired of products with rice flour but perhaps they just haven't had the right blend & ratio of rice flour to make it palletable.

For sure it's the ratios that are such a big help like Darn210 & Lisa16 suggested.

It is my goal to be able to make a loaf (actually many loaves at a time)of gluten-free bread that is as close to "real" bread as possible.

And thanks for your well wishes, I will need all the luck I can garner.

doodle

[mushroom]

I have a local gluten free bakery which has just started making a buckwheat bread. I don't know what additional flours they used along with the buckwheat since I am on my first trial loaf, but it is delicious and a lovely brown colour, looks like whole wheat. There are other flours that also impart different flavours. I made a recipe from Karina, the GlutenFreeGoddess, for a cake using mostly sorghum flour that was a hit with even my gluten eating friends, as well as a friend yesterday for whom it was his first gluten-free baked goodie since going gluten free. There are so many gluten free flours out there each with their own merits (and also their own detractors). I wish you luck in your venture. I know the people at our bakery and they are constantly experimenting with different combinations, and they also sell their own basic mix of rice, potato and tapioca flours.

[Jenny (AZ via TX)]

I have been using the Better Batter Flour which seems to work really well in everything I have tried so far.

[happygirl]

Ditto on the better batter flour - no more mixing.

www.betterbatter.org

[Wonka]

I love to cook and bake, always have. When I cooked with gluten ingredients, I tended towards more whole grains. That hasn't changed since going gluten free.

Here is my latest mix. I get consistent good results with this mix, but I don't use it for everything. Some recipes just scream out to use what is called for in the recipe for many different reasons. Any recipe that I have used that calls for a mix, this mix works great with.

2 scoops brown rice flour

1 scoop each: millet flour, sorghum flour, coconut flour, tapioca starch, arrowroot starch (can't tolerate potato otherwise I'd use it instead of arrowroot), cornstarch

[N.Justine]

Hi folks. I own a small specialty food and pre-made meals business and have always carried a section of gluten-free products made in other dedicated kitchens. Now that my grandson has been diagnosed as extremely allergic to gluten/wheat, egg and dairy I would like to convert to a gluten free shop, but changing all my recipes is going to be a daunting task. Can anyone share their wisdom about types of gluten-free flours, your preferrences and why, and best combinations for usage? I have seen a few books out there to purchase and I certainly will be doing that but there is nothing like asking the "experts" -right here- for their opinions.

I would appreciate guidance and direction to finding info about substitutions as well. For example, I read in another post that someone used Sectrum (?) instead of vegetable shortening to avoid soy.

I need to be able to formulate my own gluten-free flour mixes as using other commercial products will not be economical for me. However, tried and true preferrences from those of you that eat gluten-free food is where I want to start.

Does anyone else out there buy from commercial gluten-free flour suppliers? If so, is there some companies you would recommend over others?

I live in Ontario, Canada and would also appreciate your suggestions as to where to source my ingredients to be absolutely certain they are gluten free.

thank you so much

doodle

I -never- use gums and have no need to -- not for breads or anything else. Get to know your leveaners -- baking soda, baking powder, vinegar, sour cream, buttermilk, etc.

I also don't use bean flours -- too gasy for most folks -- and, esp soy, have strong flavors

Sorghum, rice, and potato are my top three

for sweets I like coconut, sweet rice, and tapioca

for more nutritious foods: teff, quinoa, amaranth, and buckwheat

whisk flours so they don't get too heavy

try to use two flours and 1 starch -- creates a nice balanced flavor and reaction in baking

[Ahorsesoul]

doodle, I wish you luck with your new store. I like Pamela's Baking and Pancake mix. I love the pizza crust, lemon bars and cinnamon rolls from Grandma Ferdon's. I also love things like Flour-less Chili Chocolate Cake (many recipes on the internet).

Please keep us informed on how you are doing with your store.

[purple]

Here is a ton of info:

Open Original Shared Link

Open Original Shared Link

[Jestgar]

I have a vague recollection that a few years ago someone from this site emailed me a chart with a lot of different flour mixes on it. If I still have it, it would be on my computer at work (home pc is new).

If you'd like me to try to find it, pm me your email, and I'll send it along, if it still exists.

[lcbannon]

I have found this mix to work pretty much cup for cup for regular flour in all baked goods EXCEPT breads- and I have just not experimented yet with it in bread. I used to own a bakery so texture and taste are very important to me. For items such as choc chip cookies or other chocolate items I drop the rest of the flour by 1/3 cup and use Teff flour instead. I also find a few more fats in a product work well ie: Buttermilk, sour creme, real butter etc.

As always Quality in = Quality out, in other words use the best ingredients you can.

2 cups Sorguhm Flour

3 cups Brown rice flour

3 cups white rice flour

2 cups potato starch

2 cups tapioca starch

1/2 cup potato flour - I whiz instant potato flakes for this

1/2 cup ground flax seed

1/4 cup xantham gum - I find too much of this makes a VERY elastic product which I was not happy with

your Asian Markets will have the white rice flour and tapioca and potato starch, the Brown Rice I use is the Arrowhead Mills variety- it really is the best grind.

Best of luck with your endevor and send me a loaf of bread- Be happy to try it....

[Lisa16]

Hi--

I forgot to say earlier that if you read the threads about flours here, you will find that there seems to be vast ranges of opinions about brands of flours and the cross-contamination issue. I have seen people here talk about how difficult it is to clean a millstone (some sensitives get sick from Bob's Red Mill) and I have seen other people talk about how flours sold in Asian markets are packaged (a flying flour environment-- see Irish Daveyboy.) I have also read about how some companies go to extremes (like domata) to make sure this doesn't happen. They even check the fields to make sure no cc is possible (see Mike M's post).

Then there is the statement "manufactuered on equipment that also processes wheat..." For some people this is okay and for some people it means "leave it on the shelf." Same for other ingredients like nuts, etc.

There are lots of factors to take into consideration with the flours. I think that if I were starting a commercial enterprise up and chosing flours, I would go with the safest possible ones. That may influence your decisions. But they are probably also more expensive.

Once you are up and running, let us know!

[doodle]

I just want to say --- you guys and gals are awsome!

thank you so much for your suggestions and info and I will be "talking" to some of you thru pm if that's OK?

I want to be compliant about the regulations of the forum and I am not here to promote my venture but to learn as much as I can so it will be a success for both me and my customers.

I will be going to a commercial flour supplier and putting together my own mixes but because I have never worked with most of the products I now need to use I can see my initial learning curve is going to be pretty steep. My goal is to produce a bread that is as close to "normal" as possible as well as other baked goods and of course - pizza. My meals will be the easiest to convert to completely gluten free, as long as I remember to correctly read the labels and go to the right web sites for clarification.

right Wonka? thank goodness I have you all to confirm any concerns or oversites on my part

thanks for all your well wishes - I am going to need them

doodle

BTW the Canadian Celiac Conference is being held the end of May in Waterloo, Ontario this year in case any of you are close by. I will be attending as an exhibitor.

[bootin' gluten]

Doodle, where is your shop going to be? I live in Waterloo (I'm a grad student at UW) and noticed you said that you're going to have an exhibit at the conference this year.

I don't think I'm able to go since I can't afford it (students are not paid well) but I'd be interested in finding out where you are based and conversing with you.

[doodle]

Doodle, where is your shop going to be? I live in Waterloo (I'm a grad student at UW) and noticed you said that you're going to have an exhibit at the conference this year.

I don't think I'm able to go since I can't afford it (students are not paid well) but I'd be interested in finding out where you are based and conversing with you.

bootin gluten I am not sure if I am allowed to state my website in this post or not but I think I can tell you how to "find" me

click on my name in the uper left corner of this post & that takes you to my profile

from there you can locate my info / store's web site and that will tell you how to contact me (left hand list of info) or just pm me and I can send you the site address

they will be opening up the conference to allow the public to visit the vendors on the Saturday - can't remember the times- perhaps you will be able to browse and say hello then?

I am from Guelph

doodle