Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

soulcurrent

Confused About Flour..

Recommended Posts

Several recipes from the web and posts here have mentioned used multiple kinds of flours. I'm not much of a baker unless it comes in a box with all the ingredients I needed, but I'm really hoping to make this pumpkin cake for Thanksgiving. Are there any tips I should know, or suggestions for things to change?


Haikus are easy

But sometimes they don't make sense

Refrigerator.

-------------------------

Diagnosed 9/28/09; Gluten free diet started 10/4/09.

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


In one of the notes under her recipe she says ... "For a change of pace I sometimes use Pamela's Ultimate Baking & Pancake Mix as my flour mix (and leave out the baking soda, powder)." You could try using this if you don't want to mix up your own flours. I have tried some of her recipes and they have all been wonderful!


Lisa

Gluten Free 2/08

Dairy & Soy Free 8/08

Corn & Egg Free 3/10

Lots of autoimmune in family, no diagnosed celiacs. Non-supportive doctors...told there was nothing wrong with me. Tested by Enterolab. Diagnosed with reactive hypoglycemia (6/10). Doing much better managing hypoglycemia in addition to no eggs or corn.

Share this post


Link to post
Share on other sites
Several recipes from the web and posts here have mentioned used multiple kinds of flours. I'm not much of a baker unless it comes in a box with all the ingredients I needed, but I'm really hoping to make this pumpkin cake for Thanksgiving. Are there any tips I should know, or suggestions for things to change?

While I am no baker supreme, I am getting the hang of gluten free flours (finally)! Glluten free flours seldom work well on their own. Generally, you use at least one starch (potato, corn, tapioca--sometimes all three), an all purpose flour like brown or white rice flour, and since all those have very little nutrition, something like sorghum, buckwheat, quinoa, amaranth to give some body, protein and texture. If Elama says she sometimes uses Pamela's mix in this recipe, it would seem like it is fairly forgiving and you shouldn't have too much problem with it. With gluten free flours carefully follow instructions for xanthan/guar gum, baking powder and baking soda, because it is important to get these proportions right to get a good texture and rise. Good luck with your cake.


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

Share this post


Link to post
Share on other sites

I'd just use Pamela's mix for it. I've used it for regular recipes like this and it's always been fine. Going to copy the recipe for my Thanksgiving Notebook. tfs


1960s-had symptoms-could have been before but don't remember

1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms

Me, dd and ds diagnosed with Lactose Intolerance

2000-osteopenia

2001-had stroke because of medications I was given

June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months

June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)

May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

Share this post


Link to post
Share on other sites
In one of the notes under her recipe she says ... "For a change of pace I sometimes use Pamela's Ultimate Baking & Pancake Mix as my flour mix (and leave out the baking soda, powder)." You could try using this if you don't want to mix up your own flours. I have tried some of her recipes and they have all been wonderful!

I saw that, just wanted to get more opinions on it.


Haikus are easy

But sometimes they don't make sense

Refrigerator.

-------------------------

Diagnosed 9/28/09; Gluten free diet started 10/4/09.

Share this post


Link to post
Share on other sites
While I am no baker supreme, I am getting the hang of gluten free flours (finally)! Glluten free flours seldom work well on their own. Generally, you use at least one starch (potato, corn, tapioca--sometimes all three), an all purpose flour like brown or white rice flour, and since all those have very little nutrition, something like sorghum, buckwheat, quinoa, amaranth to give some body, protein and texture. If Elama says she sometimes uses Pamela's mix in this recipe, it would seem like it is fairly forgiving and you shouldn't have too much problem with it. With gluten free flours carefully follow instructions for xanthan/guar gum, baking powder and baking soda, because it is important to get these proportions right to get a good texture and rise. Good luck with your cake.

Man that sounds really complicated. It probably really isn't, I just generally don't like cooking so adding the powdered cheese mix to the macaroni seems complicated.


Haikus are easy

But sometimes they don't make sense

Refrigerator.

-------------------------

Diagnosed 9/28/09; Gluten free diet started 10/4/09.

Share this post


Link to post
Share on other sites