Ended 8th annual new years day hatch a long contest number 3

Wickedchicken6 said:

Not even "just" pizza....but a gluten free pizza made from scratch!

DH is a celi-yaker too...lol


What do you guys use for flour? I used to use soybean flour when baking with the store bought celiac flour. It's what DH's grandmother used. It gives body to your flour and baked goods like cookies and such act just like our flour and baked goods turn out nice...instead of turning into a cake.

But then I came across a recipe to blend flours which acts just like our all purpose flour, albeit a bit gritty from the rice flour in the mix. It's fantastic for making everything from breads to cookies to cakes. You can even make bread with regular bread recipes. I could actually eat the bread I made because it tasted good! I can't eat the store bought celiac bread....

In case anyone's interested, I could dig it up.

Admittedly, I'm not so great at baking "regular baked goods."

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Wickedchicken6 said:

I fell right off there didn't I??

I asked DH about the flour. He doesn't think it was soy...I think it was...lol. He doesn't remember it changing the taste or texture for eating. So when I go to the city next time....I'm going to stop in that store and confirm what the flour is. I will get back to you on it...lol.

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DwayneNLiz said:

...

...

dont forget about us!

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Wickedchicken6 said:

I could never forget about you guys!!     e

What I did forget was to go to the health store so I could confirm that it IS indeed soy flour.   
 

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Wickedchicken6 said:

I could never forget about you guys!!     e

What I did forget was to go to the health store so I could confirm that it IS indeed soy flour.   
 

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Wickedchicken6 said:

A HA! You thought I'd forgot! (Insert evil laugh)
Well...I did not.

The flour recipe in question is from a book called "More from the Gluten Free Gourmet: Delicious Dining Without Wheat" by Bette Hagman.

https://www.amazon.com/More-Gluten-free-Gourmet-Delicious-Without/dp/0805065245
(The book has a nicer cover and is cheaper than when we bought it!)

That "was" way back in the '90s.

She has great info regarding all the types of flours and thickening agents and stuff. Really great info!

Her GF flour mix:

2 parts white rice flour
2/3's part potato starch flour
1/3 [art tapioca flour

or

6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour

This recipe substitutes for regular flour in any recipe. She mixed this in large quantities for baking. I used the exact recipe amounts as above...mixed well.
For substitution, she substitutes one cup of the GF flour mixture for 1 cup of wheat flour. I used this recipe for baking bread...well for everything I made for hubby. I think I was wrong when I said I used normal bread recipes. I think I started with her first bread recipe that she lists in her book. (It must be 10 or so years since I made anyone's bread. The bread machine will last longer this way)

It must be soy flour, she lists it in her book. She says it has a nutty flavor (so it DOES have a flavor to it) and is most successful when used in combination with other flours in baked products that contain fruit, nuts or chocolate. It has a high protein, high fat content...and a short shelf life.

Zanthan gum works as a substitute for gluten in yeast breads and other baked goods, just don't read what it is...lol. It's what I kept on hand after reading about it in her book. It's used in a lot of gluten free recipes.

Click to expand...

Wickedchicken6 said:

A HA! You thought I'd forgot! (Insert evil laugh)
Well...I did not.

The flour recipe in question is from a book called "More from the Gluten Free Gourmet:  Delicious Dining Without Wheat" by Bette Hagman.

https://www.amazon.com/More-Gluten-free-Gourmet-Delicious-Without/dp/0805065245
(The book has a nicer cover and is cheaper than when we bought it!)   That "was" way back in the '90s.:/

She has great info regarding all the types of flours and thickening agents and stuff. Really great info!

Her GF flour mix:

2 parts white rice flour
2/3's part potato starch flour
1/3 [art tapioca flour

or

6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour

This recipe substitutes for regular flour in any recipe. She mixed this in large quantities for baking. I used the exact recipe amounts as above...mixed well.
For substitution, she substitutes one cup of the GF flour mixture for 1 cup of wheat flour. I used this recipe for baking bread...well for everything I made for hubby. I think I was wrong when I said I used normal bread recipes. I think I started with her first bread recipe that she lists in her book. (It must be 10 or so years since I made anyone's bread. The bread machine will last longer this way)

It must be soy flour, she lists it in her book. She says it has a nutty flavor (so it DOES have a flavor to it) and is most successful when used in combination with other flours in baked products that contain fruit, nuts or chocolate. It has a high protein, high fat content...and a short shelf life.

Zanthan gum works as a substitute for gluten in yeast breads and other baked goods, just don't read what it is...lol. It's what I kept on hand after reading about it in her book. It's used in a lot of gluten free recipes.

Click to expand...