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

Favorite Flour Blend?


AMom2010

Recommended Posts

AMom2010 Explorer

Typed on my phone - sorry for typos!

I am finally getting up the nerve to try some gluten-free baking after nearly 4 months gluten free since the holidays are approaching. I also want to share my love of baking with my daughter and have realized I don't want to give up the fun of baking and the special memories we will make together. Some of my best childhood memories are the ones with my mother in the kitchen.

From reading previous post, I understand it is best to use a blend of flours when you bake. I see the the King Arthur blend is popular, would you advise me to start using it or make me own blend? Any other tips for substituting gluten-free flours for wheat flour are welcome too! I admit I am really overwhelmed, but usually when that is the case it's not as difficult as I anticipated. Thanks in advance, I know this is the best place to get my answers :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Holidaily Brewing Co.
Lakefront Brewery



Celiac.com Sponsor (A8-M):
Daura Damm


mushroom Proficient

There are loads of better bakers on here than me, but I'll get you started. Gluten free flours, as you have learned (with the possible exception of almond) work best in cmbination with others. Generally you will use one or more starches (white/brown rice, tapioca, potato, arrowroot, corn) along with another higher protein flour with more structure/texture like buckwheat, sorghum, garbanzo or other pea flours, nut flours, coconut, sweet potato, quinoa, amaranth, millet, masa harina, teff - you see, you can totally fill your pantry up with flours :lol:

If you are just starting out try some mixes until you get used to the tastes and textures of gluten free baking and before buying any flours in bulk. You don't want 5lbs of something you detest sitting in your pantry :o And there may well be some of these that you do not tolerate, not being used to digesting them. I specifically left soy out of there because that's my own personal bias but some like it - many don't tolerate it.

You will get lots of other advice. :)

sa1937 Community Regular

Mushroom has given you some good advice. I am a total flour junkie...well, except I won't buy soy flour either. Every cookbook author has their own favorite flour and starch combinations and it can be quite overwhelming. One size does not fit all.

Try some of the mixes and pay attention to some of the flours used in them. Some people don't like the bean flours and find them unpalatable; others like them. Some want high protein; others want bland tasting white flours/starches. Invariably it will be a combination of flours and starches as we try everything in our power to replicate the elusive elasticity of wheat.

For mixes that are easy to find, Betty Crocker will be one. My local Wal-Mart carries their gluten-free brownie mix, cake mixes and cookie mix and as you have already discovered...gluten-free Bisquick. It does make good tasting pancakes...just not very good pizza. :lol: I also like Pamela's Baking & Pancake Mix for quick breads, muffins, pancakes and waffles.

I'm sure you'll get a lot more responses, too.

ETA: Do you have anything specific that you'd like to bake?

AMom2010 Explorer

I really enjoy making cakes and cookies. I want to try the peanut butter cookies, but DD can't have nuts until 2 yrs old. I love cake decorating as a hobby and have a Betty crocker chocolate mix in the pantry so I will try that first. Hubby's birthday is coming up and I'm afraid he's not going to like it when I tell him I'm not going to make his favorite, Texas sheet cake...

Roda Rising Star

I really enjoy making cakes and cookies. I want to try the peanut butter cookies, but DD can't have nuts until 2 yrs old. I love cake decorating as a hobby and have a Betty crocker chocolate mix in the pantry so I will try that first. Hubby's birthday is coming up and I'm afraid he's not going to like it when I tell him I'm not going to make his favorite, Texas sheet cake...

Here are just a few recipes I found from a google search for "gluten free texas sheet cake." I personally like the sound of the first link...

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Now the fun begins experimenting!! I think hubby could have his cake and eat it too! :P

Go on Betty Crocker's website and there are a whole bunch of gluten free recipes using their gluten free mixes. I have tried the carrot cake, russian tea cakes (if I make them again I will have to tweek the recipe, they crumbled and didn't hold their shape), sugar cookies, and snickerdoodles. My youngest son's favorite is the snickerdoodles. I have found when I make the snickerdoodles(from the bisquik mix) I have to add extra xanthan gum. I don't know the amount right now, but I do have it writtain down if you want it.

sa1937 Community Regular

While it's not a chocolate sheet cake, my gluten-eating friends really like this Open Original Shared Link and have all asked me for the recipe.

BakingQueen Newbie

I really like the mixture of 3 cups brown rice flour, 3 cups white rice flour, 2 cups potato starch, and 1 cup tapioca starch. Thts makes about 9 cups, and it works really well for breads, cakes, muffins etc.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Tierra Farm
Holidaily Brewing Co.



Celiac.com Sponsor (A8-M):
Tierra Farm


AMom2010 Explorer

Oh baking queen I wish I had seen your post before I went shopping today. My hubby bought me " The gluten-free Bible" and I thought I would try the blend the author suggests. It's one cup of each: white rice flour, tapioca flour, sorgum flour, cornstarch, and almond flour. I plan to bake the chocolate fudge cookies in the the same book tonight. I will follow up with my results! I am cautiously optimistic :)

sa1937 Community Regular

Oh baking queen I wish I had seen your post before I went shopping today. My hubby bought me " The gluten-free Bible" and I thought I would try the blend the author suggests. It's one cup of each: white rice flour, tapioca flour, sorgum flour, cornstarch, and almond flour. I plan to bake the chocolate fudge cookies in the the same book tonight. I will follow up with my results! I am cautiously optimistic :)

Actually that flour blend sounds like a pretty good combination. Yes, we definitely want to know the results of those cookies!

AMom2010 Explorer

While it's not a chocolate sheet cake, my gluten-eating friends really like this Open Original Shared Link and have all asked me for the recipe.

I looked at the reviews for this, and one poster said she uses this for cake balls! I love makin cake balls, can't waitti try it out, thank you so much!!

lemontree1 Rookie

Here's my blend-- and it makes delicious bread:

4 cups brown rice

4 cups sorghum

3 cups teff

3 cups arrowroot

Bread:

3 cups of the above mix

1 Tbs xantham gum

1 Tbs yeast

1 1/2 tsp salt

2 Tbs honey

2 eggs

1 Tbs oil

1 Tbs vinegar

1 1/2 cups warm water

Mix up well, put in a greased bread pan, let rise until doubled. Bake at 350 for 40 minutes.

AMom2010 Explorer

Thank you for all the input!

Last night I made waffles from the gfb using the blend I mentioned above, and they tasted really good!! I was so excited, especially since I expected it to taste as awful at the bisquick pizza crust I made last week :). I am so relieved to know I can continue baking and share those precious memories with my daughter!

The only thing I noticed that was a bit "off" regarding the pancakes was that while they were crisp when I removed them from the waffle iron they didn't stay crisp. Oh well, at least the taste was good, I guess we can't have it all ;)

MJ-S Contributor

I've used the Namaste flour blend and really liked it! I also use their pancake waffle mix to make yummy pancakes.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):
    Daura Damm
    Tierra Farm




    Celiac.com Sponsors (A17-M):

    Lakefront Brewery



  • Recent Activity

    1. - trents replied to Pamp8's topic in Dermatitis Herpetiformis
      4

      Dermatitis Herpetiformis

    2. - knitty kitty replied to Pamp8's topic in Dermatitis Herpetiformis
      4

      Dermatitis Herpetiformis

    3. - Scott Adams replied to CeliacNew's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Newly diagnosed, struggling

    4. - Scott Adams replied to sheba's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      foods

    5. - CeliacNew posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Newly diagnosed, struggling


  • Celiac.com Sponsor (A19):
    Little Northern Bakehouse



  • Member Statistics

    • Total Members
      129,943
    • Most Online (within 30 mins)
      7,748

    Judy Ottinger
    Newest Member
    Judy Ottinger
    Joined

  • Celiac.com Sponsor (A20):
    Smith & Truslow


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    NutHouse! Granola Co.



  • Upcoming Events

  • Posts

    • trents
      I would hesitate to recommend tetracycline or any antibiotic as a long term therapy option because of the negative impact it has on the gut biome. I took it for years as a teenager for acne and I'm convinced it was a contributing factor in my having developed celiac disease.
    • knitty kitty
      Welcome to the forum, @Pamp8, I stopped foods high in iodine, like dairy and eggs, kelp and iodized salt.   I take Niacinamide also called Nicotinamide or Vitamin B3.  I haven't taken the tetracycline with it.   It seems to make the blisters disappear quicker. I also use tallow balm, a cream made from beef fat, which has been used for thousands of years.  It is absorbed into the skin better than creams made from plants.  It helps prevent or lesson scarring.  See the study below. Two Cases of Dermatitis Herpetiformis Successfully Treated with Tetracycline and Niacinamide "The combination of tetracycline and nicotinamide can be recommended as a useful therapy for patients where dapsone is not available or for patients who do not tolerate dapsone." https://pubmed.ncbi.nlm.nih.gov/30390734/
    • Scott Adams
      First off, I’m so sorry you’ve been dealing with this for so long—being sick for half your life is unimaginably tough, and it’s huge that you’ve finally gotten some answers. A celiac diagnosis can feel overwhelming (especially on top of being vegan!), but it’s also a turning point. Your body is about to start healing, and that’s hopeful! This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Yes, it is likely your villi healed, but if you are exposed to gluten regularly again the damage will likely come back and cause some potentially serious health issues.
    • CeliacNew
      Hey yall! I am dealing with a new diagnosis. I have been sick in some sort of way for 10 years. I am 22. I can’t remember a time in the last decade I have not had some strange symptom. This last year it got way worse. I lost 40 pounds and had to drop out of school. I ended up getting and endo and blood tests and got positive results for celiac. I am looking for advice of ANY type. I am vegan so this is a big adjustment to add this to my diet. Thansk fro the help. 
×
×
  • Create New...