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TOPIC:   GF Baking - which flours to sub? 


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MARGIE100%PURE
MARGIE100%PURE's Photo Posts: 1,500
7/1/10 10:15 P

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I am in a mission to correct the gut healing. I avoid additives and food sensitive issues, I have many; and remove the aggressive form of Candida found in Systemic Candida (from antibiotics to fight infections and steroids from prescription meds). This hard-to-remove life Candida, changes shape becomes more stubborn and goes beyond 'the gut'.

My research with trial and errors has lead me to a low glycemic low yeast, and nearly none of the simple sugar things to actually achieve progress that leads to longer lasting control, when many diet plans fail. Too many carbohydrates both simple and complex with foods made of yeast, yeast based additives, and supplemental vitamins and foods -fed them not me-. There are many food choices that I just took for granted that I must control, now. The common table salt in the classic cylinder has dextrose in it I must avoid, I use sea salts.

I fry in self-made herb and spice rice flour blend my favorite, of course, is sweet brown rice flour (spicing varies with food to be fried) with or without an egg wash. I also use Pamela's baking mix sparingly with extra rice four added to cut the nut flour ratio for treats of a less than normal sweetness level. I am free of lactose intolerance but watch the glycemic value. Nuts and nut flours are to high in arginine that stirs up gut inflammation and pain in me. I notice better overall body comfort fewer headaches. The energy needed for healing and weight loss is not stolen in forms of inflammation and digestive chaos from eating foods that inflame and reduce my healing. I have been G-F for 26 months.


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BAILEYS7OF9
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7/1/10 1:40 P

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nut flours and rice flours it is supposed to happen to. recommend you keep in the freezer or air tight and use quickly I have heard.





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JENCORINNE
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7/1/10 12:28 P

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It didn't make me sick it just smelled and tasted off. It seems it's more about the fats in the flours like in nut flours but can happen to any flour.

I hadn't realized the scent till I opened a new bag and new it was different then the other bag.


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VEGGIEMARJI
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7/1/10 12:16 P

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Hmmmm. I didn't realize flour spoils. What happens? Does it make you sick?



BAILEYS7OF9
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7/1/10 12:12 P

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Usually you need a mix of 3 + xyantham gum to exchange for flour. All purpose blends can work too.

Or if you really want to experiment, I highly recommend reading some of the ideas that Karina mentions on
glutenfreegoddess.blogspot.com/ she has a lot of different pairings and why she chooses them. Then you would have a better idea on the flours and know when to use this one vs that one.

Good luck!





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PASCAROL
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7/1/10 12:08 P

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Hi VeggieMarji,
I too like to bake. I use the recipe on the package of sweet sorghum flour, from Bob's Red Mill it makes great scones. My non-GF father just loves them. You can experiment to add in the flavors you want.


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JENCORINNE
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7/1/10 11:52 A

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Gluten is the glue that holds the baked item together, remove that and the item will crumble. xanthum and guar gums work as the binder.
Weights are better than cups because they are more true. Europe and any manufactured foods use weights. 1 cup of rice flour will weigh different then potato starch or wheat flour and so on.

With Bob's GF AP flour - if you have an open bag make sure to store in the fridge or freezer because it spoils quickly. I learned the hard way. This is true with most GF flours but found especially true with Bob's AP.

Edited by: JENCORINNE at: 7/1/2010 (11:56)

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IVORY1825
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7/1/10 9:28 A

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My typical baking mix is equal parts sorghum, millet, and tapioca flour. If I want something to crisp a little more, I'll increase the proportion of tapioca. I add 1/2 tsp each of baking soda and xantham gum to each cup of flour on top of the baking soda the recipe calls for. If I'm making a sticky dough, like roll out cookies, I'll double the xantham gum. This has worked in all my mom's old recipes and most of what I find on the internet. Ready made mixes work well too, but I like to cook and I like control over my ingredients.

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AROOSTOOK
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7/1/10 8:48 A

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Here is all the info on Bobs Red Mills gf a p flour. www.bobsredmill.com/gf-all_purpose-baking-
flour.html
The extra potato flour in bread gives it more moisture and make the bread like real flour bread. Xantham gum adds volume and viscosity to bread and other gluten-free baked goods. It actually takes the place of the gluten in the floor. Not sure on weight. I do know though this flour or feather lite are the only two I would use.

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ILLINITEACHER52
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7/1/10 8:42 A

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Find the other thread with a link to how to use various flours. I learned the hard way not to use strictly soy or garbanzo bean flours (They tend to absorb more liquid and don't give a good finished product - but can be used in combination with other flours.) I have substituted rice flour to make cookies. They turned out well, and have used almond meal flour to make pancakes, muffins and pudding.
Ground flax also works well in some recipes to give a whole grain effect.


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VEGGIEMARJI
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7/1/10 8:28 A

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Thank you! What exactly is the purpose of the xantham gum? Also, you add the potato flour in addition to the Bob's AP flour? I love baking bread...

What is the Bob's Red Mill AP GF flour made of? Just curious. I haven't bought it because I wasn't sure if it was really just for baking sweets... I know there are a bunch of different types out there.

Also, I love Cooking Light recipes. They often list the WEIGHT of the flour, along with the measuring cup size. If I am subbing a diff type of flour, would you think it's better to weigh it? Or just measure as normal??

Thank you so much!



AROOSTOOK
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7/1/10 7:34 A

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I have found that Bob's Red Mills All Purpose Gluten free flour works great for all my recipes. If I make bread I add 1 tbsp potato flour. To all recipes I add exantam (sp) gum, 1 tsp for each cup of flour in regular recipes. 2 tsp for each cup of flour in breads. Just that simple! Good luck!

He is your friend, your partner, your defender, your dog. You are his life,
his love, his leader. He will be yours, faithful and true, to the last beat of
his heart. You owe it to him to be worthy of such devotin
~~~Author Unknown~~~


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VEGGIEMARJI
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7/1/10 7:09 A

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Hi all! I know there is another GF baking thread a bit further down, but I think my question is a little different.

I am new to being GF. I do not have Celiac's, but I have horrible IBS, and I am working on cutting out gluten, in an effort to see if it will help calm my symptoms a little. Prior to becoming GF, I was really into cooking and baking. I still am. I am wondering though - can I still bake the SAME treats, but use different types of flours? I am NOT looking for recipes, cookbooks, or websites. I have a lot of them, but I am really hoping to find out how to make subs for treats I want to bake.

For example - I desperately want to bake these parm pumpkin scones from Cooking Light Mag. So, obviously they aren't GF - they call for whole wheat and AP flour. Can I bake them, but sub chickpea flour, brown rice flour, or something else that IS GF??

Advice for a newb? Thanks, all! You've been a wealth of awesome info!



 
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