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Best Gluten Free Flour

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I was just wondering if I could have a few opinions? I am trying to do tons of baking this summer. I have tried mixing up a few of my own gluten-free flour mixes, but they won't work with every recipe. I am looking for a flour that will work with everything and will taste great. I have seen King Arthur , Jules and Tom sawyer.. Which is the best?I need a flour that will work with regular recipes, and I can just sub my gluten-free flour for the other stuff.

Help, Please!

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My mom makes me buckwheat bread with buckwheat flour. Its actually really good and has a decent consistency for a gluten-free bread. I love its earthy flavor.

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Me too, I much prefer it to other gluten-free flours. It's great for crepes, tortilla type roll-ups and gyoza pot stickers, Ravioli and much more.

My mom makes me buckwheat bread with buckwheat flour. Its actually really good and has a decent consistency for a gluten-free bread. I love its earthy flavor.

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I prefer Bob's Red Mill. Works really well for a 1:1 sub.

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I was just wondering if I could have a few opinions? I am trying to do tons of baking this summer. I have tried mixing up a few of my own gluten-free flour mixes, but they won't work with every recipe. I am looking for a flour that will work with everything and will taste great. I have seen King Arthur , Jules and Tom sawyer.. Which is the best?I need a flour that will work with regular recipes, and I can just sub my gluten-free flour for the other stuff.

Help, Please!

I use this flour mixture for all my baked goods.

gluten-free Flour Mix

For every cup of flour used in cakes and cookies add an additional

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i use authentic foods multi blend gluten-free flour mix. i have made quick breads, muffins, pancakes and cookies. i also use it in recipes that need flour as a thickener. i use it cup for cup. there are also several people on this board that swear by better batter flour.

hez

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My favorite so far: Tom Sawyers cut with sorghum -- 1:1 ratio. Makes awesome cakes, muffins and cookies. For breads, I use mixes. :)

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I like Tom Sawyers cut with a few different things too. usually we use about 75% TS and the rest whatever is left over from something else, Sorghum, Quinoa, buckwheat -- even tef.

My favorite so far: Tom Sawyers cut with sorghum -- 1:1 ratio. Makes awesome cakes, muffins and cookies. For breads, I use mixes. :)

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I was just wondering if I could have a few opinions? I am trying to do tons of baking this summer. I have tried mixing up a few of my own gluten-free flour mixes, but they won't work with every recipe. I am looking for a flour that will work with everything and will taste great. I have seen King Arthur , Jules and Tom sawyer.. Which is the best?I need a flour that will work with regular recipes, and I can just sub my gluten-free flour for the other stuff.

Help, Please!

Authentic Foods Classic Blend is THE BEST, you cannot tell the difference between this and "regular" baked goods using this flour! I've made cakes, muffins, cookies with it and I feel they are better than my old recipes. You will need a small amount of xanthum gum with it, I can't remember the proportions but it's in Annaleise Roberts' book, you will be very happy with this flour.

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I haven't use this but have eaten muffins and cookies used with Namaste gluten-free flour mix. I was told by the baker they used it cup for cup with their wheat flour recipes. good luck

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I keep hearing about this but have not seen it in Hawaii yet. I do like their pother products though. If you try it, please let us know what you think

thanks

ken

I haven't use this but have eaten muffins and cookies used with Namaste gluten-free flour mix. I was told by the baker they used it cup for cup with their wheat flour recipes. good luck

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Authentic Foods Classic Blend is THE BEST, you cannot tell the difference between this and "regular" baked goods using this flour! I've made cakes, muffins, cookies with it and I feel they are better than my old recipes. You will need a small amount of xanthum gum with it, I can't remember the proportions but it's in Annaleise Roberts' book, you will be very happy with this flour.

I use the recipe in Annalise Robert's book . . . the ingredients are the same and I assume the proportions are the same for the Authentic Foods Classic Blend.

Here are the proportions/recipe

2 Cups Brown Rice Flour (extra fine ground)

2/3 Cup Potato Starch

1/3 Cup Tapioca Flour

Authentic Foods is the only company that I know that makes the fine-ground brown rice flour which makes sense that they would end up making a blend based on Annalise Roberts' book. The brown rice flour is pretty expensive but it makes all the difference in the world to the quality of the end product (ie, it's not gritty). I make up a huge batch and store the majority of it in my overflow fridge and keep a 4 cup container in my pantry.

I use this in almost all of my recipes. That being said, I still make substitutions/variations depending on what I'm making. The cake recipe that I use the most uses a fine ground white rice flour (bought at an Asian grocery) and potato starch. On many recipes, I substitute a small portion of the flour with Pamela's baking mix. I don't know why (the almond meal maybe?) but I feel like it helps with overall moisture and shelf-life of my baked goods. I love Pamela's in general (for pancakes and as an ingredient) but to bake with it on its own yields a tasty but dense/heavyish product . . . OK for cookies but not for cupcakes.

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