Went Crazy With Gf Flours

[Bette]

I went a little overboard this past weekend at the health food stores and bought a lot of the various gluten-free flours. I am so tired of paying these outrageous prices for the premixed ones (although a lot less time consuming) plus now my dilemma is how to store them.

Is it okay to freeze what you won't be immediately using? Plus do you refrigerate or put them in cupboard? Do you leave them in their original bags they come in or do you put them in some kind of air tight container (especially to keep those little beasties out of the flour bin).

Now I need a whole new pantry just to store all of flours and baking supplies

On a side note, my daughter has been craving her all time favorite food PIZZA. So I bought one of the premade pizza crust from wild oats market and we tried them out tonight, can you say YUCK!!! Tasted like cardboard, it was so hard I ended up giving piecies of the crust to my little dog as a bone. At least somebody enjoyed it!!!

So that leads me to question number two, does anybody have an awesome pizza recipe (that won't take hours in the kitchen) ?

Bette

[ILOVEOMC]

I leave my flours in their original clear bag. I fold them down and put a clothespin on it and then store them together in a larger airtight container and put that in the frig. Then I can pull out all the flours at once. I cook with a mixture of flours and this makes it easy. Hope that helps a little.

[Mahee34]

I freeze the ones i don't use, but not for a long period of time...you can keep them however you like, once again, not for a long period of time. It's usually better to keep them in an air sealed container...

as for pizza.......chebe bread is very good you can go to www.chebe.com

[mstrain]

Bette:

I can totally relate to your flour problem. My husband bought me a bread machine and then we went flour shopping. I bought so much flour it is scarey. In the process, though, this is what I have learned: Brown rice and brown rice bran should be refridgerated/placed in freezer. I also placed my bean flours, hazlenut and almond flours in the freezer. I've placed the following in air-tight containers with labels in my cupboard: tapioca flour, white rice, corn starch, potato starch, and sorghum. I followed Bette Hagman's advice on how to store these items. Good luck!

[Claire]

I went a little overboard this past weekend at the health food stores and bought a lot of the various gluten-free flours. I am so tired of paying these outrageous prices for the premixed ones (although a lot less time consuming) plus now my dilemma is how to store them.

Is it okay to freeze what you won't be immediately using? Plus do you refrigerate or put them  in cupboard? Do you leave them in their original bags they come in or do you put them in some kind of air tight container (especially to keep those little beasties out of the flour bin).

Now I need a whole new pantry just to store all of flours and baking supplies

On a side note, my daughter has been craving her all time favorite food PIZZA. So I bought one of the premade pizza crust from wild oats market and we tried them out tonight, can you say  YUCK!!! Tasted like cardboard, it was so hard I ended up giving piecies of the crust to my little dog as a bone. At least somebody enjoyed it!!!

So that leads me to question number two, does anybody have an awesome pizza recipe (that won't take hours in the kitchen) ?

Bette

<{POST_SNAPBACK}>

Flour is fine in the freezer. I have always stored any extra that way so it wouldn't get the 'moths' that are so troublesome. Regarding pizza - I have a recipe for pizza with a rice crust. It is so good - way way better than cardboard. If you want the recipe reply with an email address and I will send it to you. Claire

[redheadheather]

Now I need a whole new pantry just to store all of flours and baking supplies

On a side note, my daughter has been craving her all time favorite food PIZZA. So I bought one of the premade pizza crust from wild oats market and we tried them out tonight, can you say  YUCK!!! Tasted like cardboard, it was so hard I ended up giving piecies of the crust to my little dog as a bone. At least somebody enjoyed it!!!

Bette

<{POST_SNAPBACK}>

We tried the Gluten Free Pantry frend bread/pizza crust mix and it was pretty good! My son said he LOVED it and ate two pieces!

[jenvan]

I have been storing mine in a cupboard w/o issue. However, some gluten-free flours do not last as long and need to be stored at least in the fridge--ie. soy, tapioca, brown rice...

Go here to see info on flours and storage. I copied storage exerpt below. Open Original Shared Link

Storage

Potato flour, arrowroot, tapioca, water-chestnut flour, white rice flour, and corn flour can be stored at room temperature for 6 to 12 months in a tightly covered container. Any whole-grain flour keeps for less than a month at room temperature, so store it in a tightly covered container in the freezer; it will stay fresh for up to a year. You can use the flour directly from the freezer.

[elbar]

Flour is fine in the freezer. I have always stored any extra that way so it wouldn't get the 'moths' that are so troublesome.  Regarding pizza - I have a recipe for pizza with a rice crust. It is so good - way way better than cardboard. If you want the recipe reply with an email address and I will send it to you.  Claire

<{POST_SNAPBACK}>

Hi Claire,

Your rice pizza crust sounds good - I'm still looking for a good substitute for pizza crust and would like to receive your recipe.

Thanks,

Elaine

elbar63@comcast.net

[Bette]

Claire, thanks I would love to try your recipe my email is bboophsd@earthlink.net.

redheadheather- I do love the gluten free pantry products, so I will have to check this out.

Mahee34- I keep hearing about Chebe bread, does that have to be purchased online? or does whole foods market or wild oats carry it?

Thanks for all the respones on how to store flour, I guess I need to purchase some airtight containers, make room in my freezer and fridge, and oh yeah still need a whole new pantry jenvan thanks for the link, you are awesome!!

[grantschoep]

For pizza mixes, if you don't want to mix the flours and all, I've found the Arrowhead Mills Pizza Crust Mix to be very good. I ignore the instructions that talks about kneeding it and working it out on the table, the stuff is just too dang sticky to do that. I just throw it in my mixer and let it work the dough for 10 minutes and then let it sit for about 15. Use wax paper or "baggies on my hands, sprayed with Pam" to put the dough down on a cookie sheet or pizza pan.

The mix, annoyingly comes in "2 crust" boxes. I just split it and the yeast in half each time.

[Katydid]

I think we can all relate to the storage problems for various flours, mixes, etc. I finally had my husband take one of our closets and build floor to ceiling shelves in it for a pantry.

As to Pizza. We just love Kinnikinnick Pizza Mix (not the ready made crust-but the mix). Just follow the directions on the bag and that recipe makes 4 pie size pizzas (l bag makes 8) As a matter of fact, I have some cooling right now. I work and I don't always have tme too start from scratch; so I bake them and freeze them. They are really awesome. IMPORTANT; be sure to grease your pans well, spoon the dough in 4 equal globs and then spray your hands VERY generously with cooking spray. This will permit you to pick up the glob of dough and pat it into a disk in your hand..then return it to your pan and flatten with the palm of your hand out to the edges and a little up the side. Poke the bottom several times with a greased fork and bake @ 350 for about 14 ninutes. I usually add a heaping teaspoon of italian seasoning to the dough to give it a little zip but thats optional. I hope you try it cause I think you'll love it.

Best Regards

Kay

I went a little overboard this past weekend at the health food stores and bought a lot of the various gluten-free flours. I am so tired of paying these outrageous prices for the premixed ones (although a lot less time consuming) plus now my dilemma is how to store them.

Is it okay to freeze what you won't be immediately using? Plus do you refrigerate or put them  in cupboard? Do you leave them in their original bags they come in or do you put them in some kind of air tight container (especially to keep those little beasties out of the flour bin).

Now I need a whole new pantry just to store all of flours and baking supplies

On a side note, my daughter has been craving her all time favorite food PIZZA. So I bought one of the premade pizza crust from wild oats market and we tried them out tonight, can you say  YUCK!!! Tasted like cardboard, it was so hard I ended up giving piecies of the crust to my little dog as a bone. At least somebody enjoyed it!!!

So that leads me to question number two, does anybody have an awesome pizza recipe (that won't take hours in the kitchen) ?

Bette

<{POST_SNAPBACK}>

[lpellegr]

I got tired of hunting all over the local health food stores or going online and paying shipping charges, so I finally took the advice of Chinese friends and went to a big Asian grocery store. Rice flour, 3-1 pound packages for $1! Tapioca and potato starch flour ditto. Now I go there and stock up instead of paying the scandalous prices from the health food stores and even Whole Foods. Now there's a big Rubbermaid container in the back room labeled "Mom's gluten-free Stuff" for all the flours and I can even hide snacks there.

I recommend the Easy Pizza recipe from "The Gluten-Free Gourmet Cooks Fast and Healthy" if you like doughy yeasty crust. Almost like normal.

[gf girlfriend]

I got tired of hunting all over the local health food stores or going online and paying shipping charges, so I finally took the advice of Chinese friends and went to a big Asian grocery store.  Rice flour, 3-1 pound packages for $1!  Tapioca and potato starch flour ditto.  Now I go there and stock up instead of paying the scandalous prices from the health food stores and even Whole Foods.  Now there's a big Rubbermaid container in the back room labeled "Mom's gluten-free Stuff" for all the flours and I can even hide snacks there.

I recommend the Easy Pizza recipe from "The Gluten-Free Gourmet Cooks Fast and Healthy" if you like doughy yeasty crust.  Almost like normal.

<{POST_SNAPBACK}>

Thank you for the idea! My boyfriend has celiac disease and has been trying different breads and such and has so far not found one he likes so I will attempt to make some for him. We tried a Gluten free pantry mix but it came out very heavy, like rice bread and he doesn't like that. My dietician suggested that maybe try the flourless sprouted bread, such as Ezekiel brand, and it is like a whole grain bread. It is a little dry but toasting it greatly improves the taste. I would love that pizza crust recipe, as he has tried the cardboard versions and fed most to our dog as well. Thanks!

[lpellegr]

From "The Gluten-Free Gourmet Cooks Fast and Healthy" by Betty Hagman

Easy Pizza

1-1/2 c Betty's flour mix

1-1/2t baking powder

1t xanthan gum

1/2t salt

mix dry ingredients above and set aside.

Add 1t sugar to 7/8c warm water, stir in 1 packet of rapid-rise yeast. Wait for it to bubble slightly.

With a hand mixer, beat 1 egg, 1T oil, and the yeast water in a large bowl. Mix in half the flour mixture. Use a spoon to stir in the rest of the flour. Pour onto a greased round pizza pan and spread out to cover the pan, leaving it thicker at the edges. Let rise about 10 minutes. Spread on sauce and toppings. Bake at 425 for 25-30 minutes.

I wait until the last 5 minutes to add the cheese. This is the best gluten-free pizza crust I have found yet.