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TOPIC:   Gluten Free Flour 


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JULABELLE
JULABELLE's Photo Posts: 2,481
3/22/12 6:11 P

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Thanks for the replies. Am very new to the whole GF thing... I appreciate the insight.

~Julie from Northern Virginia (EST)
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HEALTHYBARB1
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3/22/12 5:38 P

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Dorothy...I whip my egg whites when I make waffles...helps a lot...love adding fruit as well and makes pancakes, waffles and muffins taste better.

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

Time Zone: PST


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1GRNTHMB
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3/22/12 5:00 P

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Now that would be a way to make it lighter.

I also like to use Almond Meal in my pie crusts (lose crust instead of rolled)

Mark
Leader: Gluten Free and Healthy
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


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DJ4HEALTH
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3/21/12 11:52 P

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Guess I am weird because I like the taste of buckwheat. I have found that if you whip the egg whites then the pancakes are light and fluffy.

Dorothy





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HEALTHYBARB1
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3/21/12 5:00 P

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I also like to add nut flours to my baking...almond flour adds sweetness to cookies, cakes and makes great crusts for cheesecake and cream pies.

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

Time Zone: PST


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1GRNTHMB
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3/21/12 2:35 P

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Just because it's flavor which is just to strong. My brother-in-law made Buckwheat Pancakes with only using Buckwheat and they were heavy, strong flavored and hard to eat. The dogs would not even eat them and they eat just about anything.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


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DJ4HEALTH
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3/20/12 11:56 P

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why is it not good to use buckwheat straight?

Dorothy





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1GRNTHMB
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3/20/12 2:38 P

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using straight buckwheat is not good. But if it is used with other flours it gives a nutty taste to the pancakes. I like to use it sometimes but only add 1/2 cup of it in the flour mix.

My favorite flour to use now when backing sweets is Organic Coconut Flour. I replace 1/2 cup of flour with the coconut flour. It adds a natural sweetness, a mild coconut flavor, smoother texture and it helps to make the baked goods hold together.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


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DJ4HEALTH
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3/19/12 11:26 P

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I like it but you have to make sure that you get a good recipe for it or it will not taste good.

Dorothy





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HEALTHYBARB1
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3/19/12 10:20 P

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I like buckwheat flour as an additive but not as the only flour.

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

Time Zone: PST


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TEDDYBEARDONNA
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3/19/12 12:24 P

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Yes and I personally didn't like it. I tried to make buckwheat pancakes. Nasty....



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JULABELLE
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3/19/12 10:36 A

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Has anyone tried buckwheat flour?? How did that work for you?

~Julie from Northern Virginia (EST)
fabulousfiestyfoxes.weebly.com/


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HEALTHYBARB1
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3/7/12 2:17 P

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I like millet flour and add almond flour to some things as well.

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

Time Zone: PST


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DJ4HEALTH
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3/6/12 11:05 P

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Have quinoa but have not found amaranth but will look the next time I am in the health food store when I get home,

Dorothy





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1GRNTHMB
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3/6/12 8:02 P

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you can also try some of the other gluten free whole grains such as Amaranth and Quinoa flours instead of the Sorghum.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


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DJ4HEALTH
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3/6/12 7:46 P

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Thanks will try that when I get home

Dorothy





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HEALTHYBARB1
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3/6/12 7:26 P

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White or Brown rice flour and Sorghum are exchanged for one another. I just don't like it as well. I have also tried using 1/2 rice and 1/2 sorghum with less gas and tummy irritation issues if that helps you. Barb

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

Time Zone: PST


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DJ4HEALTH
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3/6/12 7:23 P

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What do you do when you have problems with sorghum flour? My body acts like it is wheat .

Dorothy





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1GRNTHMB
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3/6/12 7:06 P

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I have found that most gluten free all purpose flours do not perform equally. The best seem to be ones that use sorghum flour in the mix. For sweet items (cookies and cakes) I have started replacing 1/4 of the all purpose mix with coconut flour and it has really good results in the baked items. Also when using an all purpose flour in place of wheat flour, if it does not all ready contain Xanthum gum then you need to add it.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
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HEALTHYBARB1
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3/6/12 3:08 P

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I use a blend of Bob's red mill flours. 1/3 Sorghum flour, 1/3 tapioca starch flour and 1/3 potato starch flour that is based on Carol Fenster Cookbooks (my favorite is 1000 gluten free recipes) and substitute this blend for most baked goods cup for cup and just add xanthum gum 1 tsp per cup of flour. This has worked in most recipes but I have separate flour blends/ recipes for pie crust, biscuits, pizza crust and some breads though and agree with Donna certain blends work best with certain recipes and everyone has different taste buds and preferences. I love the Pamela mixes and make sandwich rolls with this companies bread mix and pancakes and some muffins with their pancake mix. I have checked out lots of cookbooks from the library to try out different gluten free cooks ideas and love searching through Gluten free cooking blogs and websites for new recipes. I have been gluten free for 4 years and it is a journey of discovery. Take one day at a time and enjoy this new adventure. Barb

Smiles from Barb!!

"If you want something you've never had...you must do something you've never done!"

Time Zone: PST


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TEDDYBEARDONNA
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3/6/12 11:53 A

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I have found most all purpose flours work in most wheat recipes. I actually use 3 different all purpose flours because some seem to work better in certain recipes. After 11 years of cooking GF you will find that you will need to use a certain combination of flours to get the best result. I would say to invest in a general GF cook book. I have 4 that are my favorite. There are lots of good recipes on line, but I try to stick with forum recipes as they are tried and true. The other day I made biscuits posted by someone and they had to be thrown away. The person said they tasted like the real thing. I couldn't choke them down nor could my DH.



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BJCANDOIT
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3/6/12 9:20 A

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I am new to this (two weeks) and I would love to have that info also. Have not tried any substitutions as of yet.

Barbara

A goal is not enough - You have to have a plan.

You have not failed until you fail to try.

If hunger is not the problem, then food is not the answser.


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ETHANSMOMMY6709
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3/6/12 7:57 A

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Does all purpose GF flour work in recipes that call for whole wheat flour or would it mess with the recipe?

Nothing worth having comes easy!!!!


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