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Mandy M

By Mandy M
in Gluten-Free Recipes & Cooking Tips

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Mandy M Rookie
Mandy M
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

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mbrookes Community Regular
mbrookes
Posted

I tried a couple of things (pie crust and biscuits) with disasterous results. Better to stick to the well developed specialty recipes for me.

Tina B Apprentice
Tina B
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

I've done things like gingersnaps and biscotti using gluten-free flour mix. Came out good. You just have to remember to add 1 tsp xanthum gum or they fall apart.

celiac-mommy Collaborator
celiac-mommy
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

Pamela's pancake and baking mix. I sub it for flour, salt, baking powder, baking soda and 1/2 the fat listed in the ingredients. Works in pretty much everything but yeast breads :)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

For things like thickening a sauce or soup or in a casserole or coating food to fry, yes I've had success. For baked goods (especially bread) I don't recommend it. Gluten free baking is very different from gluten baking. It's best to stick with some tried and true recipes until you figure out things like what the consistency of the "dough" should be. I put dough in quotes because many of the things I have tried have been more of a batter or a thick spread than dough. Bread typically doesn't need to be kneaded as much if at all. For example, I made the Open Original Shared Link last week and it was SO good, but when I was putting it in the oven I had doubts about how it would turn out because my dough was more of a batter.

scarlett77 Apprentice
scarlett77
Posted

Pamela's pancake and baking mix. I sub it for flour, salt, baking powder, baking soda and 1/2 the fat listed in the ingredients. Works in pretty much everything but yeast breads :)

I use Pamela's a lot too. It works very well in some recipes. I also use it for gravies, roux, and dredging. As long as you don't mind the almond meal it works very well. I even use it to make mac & cheese. Like above says make sure you omit the baking soda/powder and salt. I've never reduced the fat in my recipes though.

missy'smom Collaborator
missy'smom
Posted

I've had good results with muffin recipes. However, all of them have had one thing in common-oats. I picked recipes that called for a large percentage of oats-maybe 50% and then subbed a sorghum blend for the all-purpose or whole wheat flour. I also added X-gum according to the instructions/chart on the gum package. I figured that with the types of recipes that I picked I would only be changing up half the flours and because the other part-oats(certified gluten-free;)) would remain unchanged, the chances for changing the overall chemistry of the recipe would be lessened. It's worked well so far. That's my plan and I'm sticking with it!

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Mandy M Rookie
Mandy M
Posted
  • Author

Thanks everyone! i was looking at an everything loaf of bread to make. Thank you for all the advice. Back to looking for a gluten free everything bread! hahaha

Roda Rising Star
Roda
Posted

I've made cookies, muffins, quick breads and cakes with substituting my gluten free blend for the amounts of regular flour. I've had to experiment with the amount of xanthan gum, but other than that the recipes I have made have been really good.

  • 2 weeks later...
KathyW Newbie
KathyW
Posted

I was wondering if anyone has had sucess with doing normal recipes with subsitution all purpose flour with gluten free all purpose flour?

Try using Jules Gluten Free All Purpose flour. It can be used in all of my "normal" recipes with no aftertaste.

Jules also has a lot of great recipes on her website.

www.JulesGlutenFree.com

I tried a couple of things (pie crust and biscuits) with disasterous results. Better to stick to the well developed specialty recipes for me.

If you need help with pie crusts, Jules Shepard has videos that you can watch to help you bake certain recipes.

The videos, pictures and recipes are available for all to see. Just visit www.JulesGlutenFree.com.

She also has a great Thanksgiving Ebook that is available for free right now. Use coupon code: thanks10 at checkout to get it for FREE!!!!

Thanks everyone! i was looking at an everything loaf of bread to make. Thank you for all the advice. Back to looking for a gluten free everything bread! hahaha

Jules Gluten Free is coming out with a bread mix!!!! Woo hoo. I was told it will be available really soon.

All of her other items are great.

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      how much gluten do I need to eat before blood tests?

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