Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Advice On A Flour Recipe , Please


pieman

Recommended Posts

pieman Newbie

Hi, I'm new to gluten free and I am trying out different flour mixes for baking because it's much cheaper than any of the premade flour mixes. I wanted some suggestions on the best ratio to use in a rice flour/maize flour/potato starch combination (these are the only grains I can get in bulk where I am in new zealand) I was going to try a 2:2:1 mix but is this too much potato starch? Cheers very much.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Authentic Foods
GliadinX



Celiac.com Sponsor (A8-M):
Food for Life


sa1937 Community Regular
  On 6/27/2011 at 8:53 AM, pieman said:

Hi, I'm new to gluten free and I am trying out different flour mixes for baking because it's much cheaper than any of the premade flour mixes. I wanted some suggestions on the best ratio to use in a rice flour/maize flour/potato starch combination (these are the only grains I can get in bulk where I am in new zealand) I was going to try a 2:2:1 mix but is this too much potato starch? Cheers very much.

First of all, Welcome! I agree that it's tough to find a *perfect* flour mix and it's definitely cheaper to mix your own. I think every cookbook author has their own mix/mixes. Here's a link that gives the recipe for Jules Shepard's Open Original Shared Link mix, which does include corn flour (maize). I don't know if that would work for you.

Can you get tapioca flour/starch or cornstarch? They're pretty easy to come by here in the U.S. but I don't know about N.Z. Hopefully someone from N.Z. will chime in with what they use.

ETA: Your flour/starch ratio sounds too heavy on the flour and too light on the starches, which are usually a mix of starches, not just one.

freeatlast Collaborator

Cornstarch gives me heartburn, so that wouldn't work for me, but everyone has to experient to see what works for them. I use Bette Hagman's blend sometimes, but lately have used variations mixing different flours and like that better. One poster (20 yrs. gluten-free) said she uses equal parts hazelnut flour, corn flour, and rice flour for her flour. I haven't tried that, but plan to as soon as our new mostly gluten free health food store gets some hazelnut flour.

mushroom Proficient

Where do you live in New Zealand? Is there a Bin Inn in your vicinity somewhere? I find it easy to find tapioca, sweet rice flour, buckwheat, sorghum, quinoa, millet, etc. New World carries a few of these although if you live in a small town maybe not. Since New Worlds are independently owned some are better than others. Try talking to the manager and see what you can persuade him to carry. I have done a bit of arm-twisting at my favourite New World :D If there are any Asian markets around they usually carry tapioca as well as the other rice flours (but not brown rice - white is their "thing" but brown has more nutrition. I cook with sorghum a lot, and use almond meal in baking quite a bit.

By the way, welcome to the board, pieman :)

Archived

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


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,188
    • Most Online (within 30 mins)
      7,748

    terencie
    Newest Member
    terencie
    Joined

  • Celiac.com Sponsor (A20):
    GliadinX


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX



  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):
    Daura Damm



  • Upcoming Events

  • Posts

    • trents
      First, welcome to the forum, @boy-wonder! Second, a little clarification in terminology is in order. Granted, inconsistency is rampant when it comes to the terminology associated with gluten disorders, but it has more or less become settled in this fashion: "Gluten intolerance" is a general term that car refer to either celiac disease or NCGS (Non Celiac Gluten Sensitivity). "Gluten Sensitivity" is the shortened version of NCGS. Third, Celiac disease is not an allergy to gluten. It is an autoimmune disorder characterized by gluten ingestion causing the immunes system to attack the lining of the small bowel, causing damage to it over time due to the constant inflammation that wears...
    • AllyJR
      Has anyone found a gluten free parakeet seed mix? I can't find a single one! My doctor wants me to make sure all pet food in the house is gluten free but I'm not sure if that's even possible with parakeets. We love our birds so much! I'm wondering if anyone has ever made their own bird seed mix if gluten free ones are not available. 
    • boy-wonder
      Hi, new member. About me, I had been suffering with weight gain, bloating and irregular and extreme bowel habits for a year or so. For example, I went on holiday in 2023, then again I  2024 at the same time of year and every shirt I wore in 2023 didn't fit anymore, couldn't even do the buttons up. Being in my mid 50s I put it down to age and middle aged spread. I'd been lucky all my life having good metabolism and being able to eat anything and as much as I like without putting on any weight, it drove my other half mad. Over a conversation with a friend health and age Related stuff came up and he mentioned someone he knew who had recently found out they were gluten...
    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
×
×
  • Create New...