hi every one, i am wondering if anyone has a recipe they have put together of flours (wheat excluded)to bake biscuits/breads/pancakes etc. with. my husband can't eat wheat anymore and the mixture i did find is very crumbly and isn't good for sandwiches. i know about rice flour and spelt flour but so far anything i have put together isn't working well. Thank you so much! miss kris
AuntPammy
True Blue Farmgirl
488 Posts
Pamila
williamstown
wv
USA
488 Posts
Posted - Jan 13 2009 : 12:56:41 PM
Hi Kris. Here is the recipe that I have.
Here's a substitution for wheat flour: 1/4 cup soy flour 1/4 cup tapioca flour 1/4 cup brown rice flour
I have a friend whose children have an allergy to wheat and she uses this.
There is another recipe that uses potato starch, I don't have that recipe.
"Keep your face to the sunshine and you will never see the shadow." Helen Keller
chessie
True Blue Farmgirl
403 Posts
Karen
Vista
CA
USA
403 Posts
Posted - Jan 13 2009 : 2:02:26 PM
kris, have you tried the MaryJane's product "gluten free Budget Mix"? Ift comes with recipes and Alee has posted the most yummy additional recipes here using it... Cheers, karen
By the way, spelt is closely related to wheat and does contain gluten. If you have celiac disease or gluten intolerance, you shouldn't be eating spelt. Here is a discussion about it on the celiac disease forums.http://www.celiac.com/gluten-free/index.php?showtopic=12296
When I bake for my gluten intolerant children, I use one of the following mixes or follow a specific recipe. I also always add a binder of sorts. Xanthan gum or Guar gum are the common ones. I like books by Carol Fenster and Bette Hagman. But there are a lot of new books out now that I haven't seen. You can find these at a public library so you have a chance to preview before purchasing.
Here are the two mixes I use frequently:
Sorghum mix 1 1/2 cups sorghum flour 1 1/2 cups potato starch or cornstarch 1 cup tapioca flour (also called tapioca starch) 1/2 cup corn flour (not cornmeal)
Rice Flour Blend 2 cups flour 2/3 cup potato starch 1/3 cup tapioca flour/starch
There are "formulas" for determining how much zanthan/guar gum to add per cup of flour. It depends on the type of food you are baking. Quick bread generally use less than yeast breads. These formulas can be found in almost any gluten free cookbook.
If you have access to an Asian food store, go there to find the various starches and flours. It is waaay cheaper than a health food store.
alternative flour mixs
Posted - Jan 13 2009 : 12:43:21 PM
