Posts: 5
2/9/09 11:31 A

I really like Pamela's bread mix...I like to make bagels out of it. The other flour that I use alot is white rice flour. I HATE Bob's GF mix-I think it's the aftertaste that gets me. I love pancakes and use the rice flour instead of regular flour and they have the same texture and consistancy as the old ones I used to make. I also use the rice flour for thickener.

SparkPoints: (12,360)
Fitness Minutes: (8,681)
Posts: 1,065
2/8/09 5:44 P

Ugh. Went to a friend's house for brunch today, and there was almost nothing I could eat. On the plus side, I didn't load up on a bunch of crap. I figure that the GF experiment I'm doing is at least making me more mindful of careless snacking I had been doing.

Posts: 11,044
2/8/09 2:24 P

I haven't found a good Red Velvet GF recipe that I like yet. I really miss it. I will have to look up Paula D. and see how it compares. What is miss is the frosting that is to go with it and I am not talking about cream cheese. That isn't the frosting that the cake started with. The frosting is what made the cake.

Pounds lost: 6.6

0 4.5 9 13.5

18

Posts: 100
2/8/09 12:44 P

I'm glad that someone else likes the Red Velvet cupcakes! I know everyone here is trying to lose or maintain a good weight, so when I suggest things that are not diet friendly, I feel bad! I guess part of my mental recovery is to find ways to modify and create the dishes I miss the most. There isn't any that I previously enjoyed that I can't have now, in just a different way. If you go to the Food Network website, look up Paula Dean's Red Velvet Cupcake reciepe. Last year I just subsituted my flour for "normal people" flour and added a little xanthem gum (my preference too) and away we went! They are really moist, you'll think they're not done, but they are and they are "devilishly" good! For the record, we don't eat a lot of sweets and junk food, but I have a very hard working farmer/rancher husband who is a meat N taters type of guy and I need to keep him going with big, healthy meals. Sorry to get off topic, I guess I should start a new discussion on food cravings, etc. At any rate, enjoy the cupcakes and good luck finding flour you enjoy!

Posts: 675
2/8/09 12:20 P

Red Velvet Cupcakes!!!!! OMG! I had given up on baking treats because the flour mixes or all purpose flours weren't really giving me the desired results. Maybe I'll look for some of these and try again!

Red Velvet Cupcakes!!!!!

Anybody have a recipe for GF scones? I love scones and miss having them even just on occasion.

PeachesII

Posts: 407
2/7/09 5:07 P

As for a "technical" answer to your question, I confess that I don't have one. I just think I've noticed that there is a more "tender" and "flexible" dough with the Xanthun gum rather than with the guar gum, so that has become a preference with me. Anyone else have any more actual knowledge on this?

current weight: 166.0

193 176.75 160.5 144.25

128

SparkPoints: (12,360)
Fitness Minutes: (8,681)
Posts: 1,065
2/7/09 5:04 P

Thanks for the ideas, everyone. I love to bake, so this has been the most challenging part of going gluten free. I'm looking forward to trying your suggestions.

OUTOFIDEAS...what makes the xanthan gum preferable to the guar gum?

Posts: 407
2/7/09 3:18 P

I can't find any of the mentioned pre-mixed GF flours in my area, other than Bob's Red Mill Baking Mix, which I do not like at all, and Pamela's WF bread mix, which I love! I have had very good results with the following mixture, however. It makes 9 cups of flour; I use it on a one to one substitution basis for regular "all-purpose" flour in recipes, and it does not require refrigeration. Simply store in an air-tight cannister.
2 cups Brown Rice Flour
1 cup Sorghum Flour
2 cups Potato Starch
1 cup Corn Starch/or Sweet Rice Flour
3 cups Tapioca Flour
Use 1 tsp. Xanthun gum (or guar gum...I prefer Xanthun, even though it costs more.) per cup of flour. I use this mix for cookies, brownies, pie crusts, muffins, pita, foccacia, crusty rolls, pizza crusts, cakes, gravies, "breading"...all with good results. I have not actually used it for a "loaf" of bread, because I've been very happy with the Pamela's mix which is so easy (and consistent) to use.
Note: "Sweet Rice" flour differs from regular rice flour. It is not granular, but more like corn starch in its smooth powdery consistency. It is made from a different strain of rice called "sticky" or "glutinous" rice. (no "gluten," despite the name) Hope this is helpful...

current weight: 166.0

193 176.75 160.5 144.25

128

Posts: 11,044
2/6/09 10:17 A

I tried all different kinds of make your own flour and never was happy with the results. I now use only Beth's All purpose flour just like I would use regular flour. There are a only a few things I don't get great result from by using this flour. I do not keep it in the refrigerator and order it from Amazon.

I have found it isn't any more expensive to buy flour that is premixed vs making your own. At least for what I buy. Sure less hassle.

Pounds lost: 6.6

0 4.5 9 13.5

18

Posts: 763
2/5/09 11:45 P

I like Pamela's -- and use it just like flour. It also already has xantham gum added. If you want to make your own I have found this recipe from the Gluten Free Recipe Exchange to be very good. It is called Featherlight Flour

1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour

I can't have any corn products either so I just use the potato flour instead of the cornstarch.

Good Luck!

Michelle

Posts: 100
2/5/09 11:40 P

I just discovered Better Batter. It already has xanthem gum added and is used cup for cup just like regular flour. I don't keep it or Gluten Free Mamma's flours in the fridge. The Better Batter website has great reciepes. I just made their Red Velvet cupcakes with chocolate ganich centers and cream cheese frosting for my birthday. I know its TOTALLY not diet friendly, but birthday cakes/cupcakes don't have calories right? :) Good luck with the flour!

Posts: 18
2/5/09 11:09 P

I have tried other flour mixes too, but my favorite is Domata. You do not have to add anything to it, it is just like real flour. It makes excellent Tollhouse chocolate chip cookies and is great for everything. Just use it in all recipes that you would need flour for. Just remember to keep all gf flours in the fridge.Good Luck.

Edited by: CYCLONECUB at: 2/5/2009 (23:10)

SparkPoints: (12,360)
Fitness Minutes: (8,681)
Posts: 1,065
2/5/09 10:43 P

Can anyone suggest good proportions for an all purpose flour mixture? I've tried the premixed "all purpose" stuff and I'm not 100% sold on that.

Thanks!