Thanks for the info and I am going to try those when I get home in a couple of months (hopefully)
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
I 2nd Valerie's suggestion of GF Girl and the Chef mix. Just remember 40% whole grain flours and 60% starches to make your own blend. I don't see it on that post but use 120 grams of the mix per cup the recipe uses.
You're very welcome! How awesome that you're such an accomplished baker, I bet that if anyone can do great things with GF flours, it's probably you. :) Please report back after you've given it a try and let us know how your efforts turned out. :)
Thanks TAEKWONDOCHICK - I know that I need to mix (I was an extremely experienced baker in my pre-GF days and even had a small baking business doing wedding cakes and other celebrations for a while) and I've already done the search on the many mixtures out there. I just wanted some real-people opionions on what has worked for them. Thanks so much for your suggestion, and I know I'll need to play around with it, I just didn't want a flop the very first time I tried, as I don't eat a lot of sugar and don't want to have a lot of extras to eat! Thanks so much - I'll give it a shot.
The greatest glory in living lies not in never falling, but in rising every time we fall.
Pounds lost: 3.2
Fitness Minutes: (96,765) Posts: 6,272 4/6/12 11:33 A
I use 1/3 sorghum flour, 1/3 tapioca starch, 1/3 potato starch for most baking but add in almond flour to the blend when I make my family favorite chocolate cake. I have the cookbook 1000 gluten free recipes by Carol Fenster and have used it to help in converting my gluten recipes to gluten free. Barb
Smiles from Barb!!
"If you want something you've never had...you must do something you've never done!"
If you search online, you'll see that each baker has their own blend of GF flours that they swear by. Honestly, you just need to try some out and see which one you like the best.
You can't just swap wheat flour for one single GF flour, you need a blend to try to mimic the characteristics of wheat flour. This means a good blend of high protein flours and starches.
The one that I personally prefer is the blend developed by Gluten Free Girl. Her hubby is a chef and helped her to create this blend, and so far it's worked well for me in all applications. I even successfully turned my great-grandmother's Devil's Food Cake GF by the simple substitution of this flour blend. :)
This is an awesome article about GF baking, and it includes the flour blend recipe. Yes, you have to go and buy a bunch of flours and mix it yourself... but the nice thing is that you can tweak it until you get it JUST the way you want it. And really, it's not hard to do.
I have been very successful at adapting already GF recipes to be GFCF and many times even better than the original. I have not, however, yet attempted to adapt non GF recipes. This one, however, has my interest piqued - especially since I have to birthdays (children's) coming up in the near future.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.