Flour Blends For Bread

[KarenFe]

There seem to be a whole lot of flour blends for breads, which is a good thing, but like choosing anything at the grocery stores these days, I can look for half an hour trying to figure out just which something-or-other it is I want. Too many options leaves me more confused than when I started.

I've seen Better Batter mentioned, I've seen Betty Hagman mentioned, I've seen Analise Roberts (I think that's her name) mentioned, I've seen Pamela's mix mentioned...... How is one to decide? Trying them all, of course, but in the mean time I'd love to hear some reviews from you who have tried many bread recipes. What are your opinions? Favorites? Why?

In a different thread here someone mentioned Betty Hagman's flour blend is really good, but an "older blend." I found this statement to be really interesting. I'm sure the world of gluten-free eating is evolving every day. Are the "newer" blends better or just something different?

I found a web site that I really like, Karina's Kitchen, and am enjoying her suggestions. Maybe I should just stick with her recipes and quit looking around at what else is out there.

Thanks!

Karen

[bbuster]

I have been doing gluten-free baking for about 4 years now.

I have tried several bread mixes and have good luck with all. But they are expensive, so I prefer to work from scratch when possible.

I have tried lots of recipes for bread and other items. My son's favorite bread is Bette Hagman's featherlight recipe. It is also the basis of my best (so far) recipes for Tollhouse cookies, brownies, and chocolate cake. I also use Bette Hagman's pizza crust recipe - not exactly the featherlight flour, but similar.

Since my son is the only Celiac in the family, I defer to what he likes. I do like to experiment with other things, but if he doesn't like it better, I take it off my list.

I still use Pamela's baking mix for waffles, chocolate chip cookies (if I'm in a hurry) and carrot cake.

I have used Domata flour for cookies, and for biscuits that I thought were good, but my son didn't care for. It's a little heavier than the featherlight mix for bread.

[hannahp57]

I am not as experienced as some others but i thought i would throw in as well.

I will have been three years without gluten this august. in this time i have learned that there are two mixes i like a lot. Pamela's is by far my top favorite. I love. good taste and texture. my gluten eaters enjoyed it! my second favorite is gluten free pantry sandwich bread. it has a good taste, but the texture is a bit strange. not bad at all, just different. I too prefer to bake from scratch when possible. I tried Karina's Kitchen bread recipe and loved the taste. it didn't raise though so it was very dense. but this i beleive is me, not the recipe. I would advise trying that one since you mentioned the website (maybe you have tried other things on there?)

hope some of this has helped...