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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
11/13/08 3:03 P

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Go Ron Go, I am thrilled that you have taken on the cookbook! There is room on the shelf for it should you publish. Hagman got her start the same way.
I can not eat anything corn so the tip of sweet rice flour instead is great. I use sweet rice as my gravy thickener. Making GF bread beyond the commercial cardboard versions is still my goal. As I go for my 7th month gluten-free I enjoy the other flours and did not appreciate their character in baked goods. emoticon

Edited by: MARGIE100%PURE at: 11/13/2008 (15:05)
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
OUTOFIDEAS's Photo OUTOFIDEAS Posts: 407
11/9/08 2:33 P

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This is my current flour mix. I use it for cookies, gravies, pancakes, brownies, cakes, etc. on a 1 to 1 substitution ratio for regular wheat flour in recipes. I have not yet baked a loaf of bread with it, but if anyone does please let me know how it turns out. I simply haven't had time to try that yet, and I still have some pkgs. of Pamela's bread mix in the pantry that are perfectly good and make a decent loaf, so I haven't felt pressed to experiment further yet. You still have to add xanthun gum (roughly 1 tsp./cup of flour) and may need to add an extra egg for lightness here and there, but it's been working pretty well. I also occasionally add a Tbsp. of almond meal or flaxseed meal for flavor, fiber, and extra protein.

2 cups brown rice flour
1 cup sweet sorghum flour
2 cups potato starch
1 cup corn starch or sweet rice flour
3 cups tapioca starch/flour

The "sweet rice" flour is a much finer flour that comes from what is called "sticky rice" and is not the same thing as regular white or brown rice flours. You can find it at a lot of Asian food markets. The "Gluten Free Girl" uses it in her bread flour mixes along with the other stuff I have in my mix. Bette Hagman's more recent mix is similar, except that she uses Garfava Bean flour rather than brown rice flour and does not use potato starch. I hope this helps. Best...Dana

"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)


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GFNOMAD's Photo GFNOMAD Posts: 1,513
11/9/08 10:51 A

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I'm not sure about a commercial mix but in Bette Hagman's cookbooks, she has a formula for the featherlight mix. Many recipes use it for a lighter weight product in cakes, etc and for better nutrition.

Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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RONLAW's Photo RONLAW Posts: 10
11/9/08 10:46 A

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Has anyone out there ever used a GF mix called Featherlight? I think it is a combination of three or more flours.

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RONLAW's Photo RONLAW Posts: 10
11/9/08 10:45 A

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Thanks for the suggestions. I'm hoping to put together a cookbook for everyday use. I have a young nephew who also has Celiac. So I'm hoping to have a few staple recipes together when he is old enough to start learning to cook.

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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
10/20/08 8:01 P

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Ron, this is an excellent thread! I am a bread baking person. My experience stretches for the past oh, thirty years! But since I just started GF, I am learning too. I believe the pros have been experimenting on their Kitchen Tested recipes for a few decades. I am not thrilled with the textures of the Gluten Free breads I buy. Glutino’s chocolate chip cookies are great! So far I have not purchased Gluten Free yeast. Try reading the ingredients on the commercial breads to get an ideal of ratios of the different flours used, as the guideline is the larger quantities are listed first; follow Betty’s recipes, she is great too; and enjoy the flops as we all explore the world of Gluten Free! And all my 6 months of experience in GF is in quick breads made from Pamela’s Baking and Pancake mix, like pancakes and muffins. Gravy made with rice flour is good. Tapioca starch, potato starch, guar gum, and other thickening agents do help. I compensate with natural extracts to enhance food flavors. Remember, keep the eater looking for the flavor and don’t smother a food with too much.
Try this one! I can taste the flavor zing that helps me forget about missing the gluten. Almonds are high in vitamin “A”, the flavinoids of the orange zest are anti-oxidants, and the flours of the mix a good in “B’s”. Even my gluten eating friends like it.
Almond/Orange muffins
Make a batch of muffins according to the package directions.
Add:
1t. almond extract
1t. orange extract
3T orange zest
The juice of one orange
Then add:
6 whole almonds to each muffin cup
Bake as directed on the package.
emoticon

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
GFNOMAD's Photo GFNOMAD Posts: 1,513
10/20/08 2:50 P

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I often make my own flour mix from Bette Hagman's original combination - rice flour + tapioca starch/flour + potato starch. I use the brown rice flour because it is healthier.
There are lots of gf recipes on www.celiac.com and on www.allrecipes.com and www.lemongingergirl.com
An awesome cake/cupcake recipe that uses white rice flour and tapioca starch is allrecipes.com/Recipe/Gluten-Free-Ye
ll
ow-Cake/Detail.aspx
(click on the photo for better pictures) I like reading the reviews
for more gf recipes on allrecipes, just enter gluten free in your search.

Edited by: GFNOMAD at: 10/20/2008 (14:52)
Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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SUN_CLAY's Photo SUN_CLAY Posts: 16,255
10/20/08 10:15 A

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Pamela's is my favorite mix, don't get me wrong, but I wasn't always completely happy with the results. though, they did make awesome strawberry shortcakes. But other things, just weren't quite what I wanted. Plus, the bulk flours are much cheaper than the mix. I guess you have to try for yourself. My BF doesn't like the "look" of things made with just buckwheat.

Life isn't about how to survive the storm, but how to dance in the rain.

"Even on the days you just don't feel like going to work, you still go, right? It's the same with exercise." -Professional Volleyball Player Gabrielle Reece

Remember, we all stumble, every one of us. That's why it's a comfort to go hand in hand. - Emily Kimbrough

The cure for anything is salt water - sweat, tears, or the sea. --Isak Dinesen
BAMJ111's Photo BAMJ111 SparkPoints: (4,226)
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10/20/08 8:38 A

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hi, i'm also having the same issue, i use to bake from scratch all the time, and have tried a few different receipes and didn't care for them, but i have all these flours left. i've used bob's red mill, bread and flour mixes and to me they definately taste differnt . i've never used pamela mixes i've never seem them in any of my local stores. i've used Glutino brand mixes and they were pretty good, but i still have all these flours sitting here that i don't want to go to waste, so i'm up for some suggestions too!

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NORMAMURIEL Posts: 106
10/20/08 8:30 A

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I use Pamela's for everything! When baking my Christmas cookies last year no one knew the difference even the grand babies. I follow the recipe and use her flour in place of the regular flour. Use her mix for pancakes and muffins instead of her bread mix for this purpose. I used her bread mix to make pie crust which was very good. Directions are on the back of her packaging.
Good Luck

SUN_CLAY's Photo SUN_CLAY Posts: 16,255
10/19/08 11:44 P

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lately, what I have found that I like is a combo of flours. I have some of the Pamala's pancake and baking mix. Which I mix along with equal parts of almond meal, Rice flour, and Buckwheat. Seams to be a good combo. I made pancakes with this mix and didn't feel like I was eating GF. I do add xantham gum to muffins(which were fantastic too). I haven't baked too many other things yet though.

Good luck!

Life isn't about how to survive the storm, but how to dance in the rain.

"Even on the days you just don't feel like going to work, you still go, right? It's the same with exercise." -Professional Volleyball Player Gabrielle Reece

Remember, we all stumble, every one of us. That's why it's a comfort to go hand in hand. - Emily Kimbrough

The cure for anything is salt water - sweat, tears, or the sea. --Isak Dinesen
RONLAW's Photo RONLAW Posts: 10
10/19/08 11:34 P

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I have a gf bread flour but it doesn't make good cookies. I have a variety of flours but don't have any proportions to mix either bread mixes or cookie mixes. Anyone out there make their own gf flour mixes?

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