I've been gluten free 27 years. My old standby is Bette Hagmans' basic flour mix -but I use brown rice flour for more nutrition. Pamela's Gf flour mix is very good too but very light to what I am used to. I do keep most of my flours in the fridge. They do not gather moiture. I always put their original package in a reclosable plastic bag to keep better and to catch any spillage. I keep larger packages in the freezer. I haven't liked the sorghum or garfava flours I've purchase but when they are pre-mixed in a commercial mix, I have more success.
Where do I buy GF flour? A few local stores have GF sections; Fred Meyer, WinCo, and the local Co-Op all have a nice selection of flour especially RED MILL brand varieties. What they don't have a local well-stocked GF store has what I need: Jake's Gluten Free Store, Meridian, ID. I have also used Amazon.com and the gluten-free store at glutenfree.com when I can't find things locally.
I have some rice flour for breading and thickening, and found if I mix Mesa (corn)flour and seasonings with it, coat chicken it make excellent deep fried chicken. Even my grandbabie luves it and she is a very picky eater. Best pre-made flour I can recommend, so you are not spending a fortune and end up throwing away your final product because even the dog wouldn't eat it, is Pamela's mixes. They are excellent, my picky family eats it and doesn't even notice the difference. We had corn bread last night. What's even better is I purchase this at Kroger's, so when they go on sale, I purchase extra. Every Christmas cookie I have made since my diagnosis in 06 has been made with this product. I just follow the receipt and use this flour instead, she has done all the hard work for me. Nothing has been a flop. Good luck
I have several gf flours too, corn (makes good cornbread) potato (excellent for gravy, breading etc.) cornstarch also makes good gravy..I have found a great gf flour it's a all purpose and makes great chocolate chip cookies,etc and you don't have to add xantham gum it's like regular flour, Domata..I have also used Potato Starch (it's usually cheaper too.) I have used a lot too with a lot of recipes in Robin Ryberg's Gluten-Free Kitchen..easy recipes and very good food. I've also used Bob's Red Mill All Purpose GF Baking Flour. I have used this for lots of things.
I have brown, white and sweet rice flour, cornstarch, potato starch, tapioca, sorghum, garfarva, and millet. You'll find that a flour blend will make for much better texture and flavor than most of the GF flours on their own. It can be overwhelming at times and yes seems silly to need so many types, but you really do.
You definitely need quite a few. I have: garfava, cornstarch, potato starch, potato flour, white rice, brown rice, sweet rice, sorghum, tapioca, quinoa, flax seed meal... I'm sure that I missed some. You should not store flour in the fridge. It picks up moisture. I store my bean flour and quinoa in the freezer to keep it from going rancid. Everything else is on the shelf.
Brown rice flour, almond meal and coconut flour (but I don't do a lot of cooking) I use flax meal for making muffins, almond meal for pancakes and occasionally make cookies or a cake with rice flour but other than that I am not too adventutous.
As a newbie to the huuuuge world of gluten-free living, most of the books I have make it seem I should have about 8 different flours in my fridge at any given moment, or else. I find this hard to believe. How many and what types of flour do you have on hand rignt now?
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