RE: Cooking with glueten-free flour (including nut flours), or low-gluten flour
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RE: Cooking with glueten-free flour (including nut flou... - 8/20/2008 7:34:08 PM
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agapetos
Posts: 5412
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From: This side of the lil duck pond!
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quote:
We have actually had bouncing competitions with muffins in our kitchen. LOL! I'll have to tell my friend that!
She has said that some things don't keep well, if at all. The book I have (the author is an Aussie) devised a blend of flours and some of the recipes actually improve after a couple of days!
But I have just found out potato starch and potato flour are not the same thing.
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RE: Cooking with glueten-free flour (including nut flou... - 8/20/2008 11:43:31 PM
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Liveloved
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I was just going to tell you that potato and potato starch flours are different. Glad you found out.
I get my potato starch flour from Ener-G Foods. www.ener-g.com
I think Bob's Red Mill sells it as well.
I'll find my sunflower bread recipe and post it later.
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RE: Cooking with glueten-free flour (including nut flou... - 8/21/2008 6:12:18 PM
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agapetos
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I live in the UK, but thanks for the links ~ and thanks in advance for posting the sunflower bread recipe.
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Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
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RE: Cooking with glueten-free flour (including nut flou... - 8/21/2008 9:55:26 PM
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Liveloved
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Country Bread (Sunflower Bread)
1 t sugar
3 1/2 t yeast
1 c brown rice flour
1 c sunflower seeds (toasted)
1/2 c flaxseed meal
1/2 c potato starch flour
1/4 c soy flour
1/4 c tapioca starch flour
1 T xanthan gum
1 t salt
3 eggs
1/2 c soy, rice or almond milk
1/4 c olive oil
1/4 c molasses
1 T cider vinegar
Coat 9x5inch loaf pan with cooking spray. Combine 1t sugar in 1/4c warm water. Sprinkle yeast on top and stir to combnine.
Whisk together dry ingredients. In separate bowl whisk together eggs, milk, oil, molasses, and vinegar.
Add dry ingredients to egg mixture and beat with electric mixer on low 1 minute. Add yeast mixture and increase speed to med/hi and beat 3 minutes. Pour batter into loaf pan and let rise 1 hr in warm place. Dough will rise to top or just above top of pan.
Preheat oven to 350 degrees. Bake loaf 45-55 minutes, covering with foil after the first ten minutes to prevent too much browning. Tap top of center to make sure it's done before removing from oven. Cool on rack.
This is the best gluten free bread recipe I have found. If you can't find potato starch flour, I'm sure you could substitute. I'd try increasing the tapioca flour to 1/2 c and the rice flour to 1 1/4 c. But that's just my best guess. Enjoy. 
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RE: Cooking with glueten-free flour (including nut flou... - 8/21/2008 10:29:24 PM
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nicole6598
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LOL about the muffin bouncing!! I made some muffins out of gluten/wheat/TASTE free flour and they were ooooookkkkk I guess the first one I ate, the next day even our dog wouldn't eat them!!
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RE: Cooking with glueten-free flour (including nut flou... - 8/22/2008 9:56:03 AM
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agapetos
Posts: 5412
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From: This side of the lil duck pond!
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I don't think there's much to be afraid of with yeast to be honest. I think many say that it's easier to use dry, but fresh smells so much better ~ and I do think that I get better results from it. Actually, I'm not very afraid of cooking. Sometimes it works, sometimes it doesn't, most times it's edible.
Miasma ~ those links don't work for me.
quote:
One bag of flour, vs....let's see, I still have potato, tapioca, rice flour, soybean flour...and I think three more types? But perhaps I do more baking than you do. Or perhaps some of the flour I can get in smaller quantities than you can for reasonable prices (which I can, because the health store I use bags many in small bags).
quote:
1 c sunflower seeds (toasted) It didn't sink in when I first read the recipe, but later it suddenly occured to me that 1c is quite a lot isn't it? 
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
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RE: Cooking with glueten-free flour (including nut flou... - 8/22/2008 10:02:22 AM
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miasma
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/shrugs
Whether you do a little baking or a lot, it still seems it'd be easier to have one flour you can use for any and everything, than have ten flours, and try to figure out which one goes with which other one(s), what works with what, and in what amounts, and what other ingredients you have to get, to make it work - and risk it not working at all.
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RE: Cooking with glueten-free flour (including nut flou... - 8/22/2008 10:28:45 AM
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agapetos
Posts: 5412
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But isn't that half the fun of cooking? I'm not suggesting that we just start making things up, but there's nothing wrong with experimenting.
I make a really simple barley bread. I also love seeded bread and next time I make the barley bread, I'm going to chuck some seeds in to see what happens. I'm also going to try it with other grains. Maybe it'll be worse than the original, maybe it'll be better.
We can't always substitute ingredients and sometimes we mix things that don't work, but that's no excuse for not trying new things.
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
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RE: Cooking with glueten-free flour (including nut flou... - 8/23/2008 12:19:45 AM
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Liveloved
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Potato and potato starch flour are two different things. Potato flour has a strong potato flavor and I've never seen it used in gluten free cooking. All of the information I have says to make sure you use potato starch flour.
The flour mix I use for general (not bread) baking is this:
1 c brown rice flour
1 1/4 c sorghum, amaranth or brown rice flour (I use a combination.)
1/4 c potato starch flour
2/3 c tapioca starch flour
3/4 c sweet rice flour
1/3 c cornstarch
2 t xanthan gum
I mix this up in a big sealed tub and store it in the refrigerator where it is accessible anytime I need some flour for a recipe. Some of the alternative flours need refrigeration as they spoil quickly---brown rice flour especially.
I add 2 T sesame seeds, 2 T sunflower seeds, and 2 T flaxseeds to every bread recipe I use to give it more substance as well as better flavor.
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RE: Cooking with glueten-free flour (including nut flou... - 8/23/2008 8:50:47 AM
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monamie
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I just changed the recipe on our website to one for cookies that my boss's wife made yesterday. It's at the bottom of the first page HERE.
She made one batch with pecans, and one batch without and they tasted totally different. They would be really good with flaked unsweetened coconut in them too. A very versatile recipe.
Our docs recommend not eating ANY grains--at all. Grains cause inflammation in the body. (I do have some rice on occasion, or I maybe some non GMO corn chips---but maybe once every week or two.)
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RE: Cooking with glueten-free flour (including nut flou... - 9/2/2008 12:01:01 AM
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Liveloved
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quote:
I'm not sensitve to gluten products, but I would like to eliminate refined flour from my cooking. I know nothing about replacing refined flour with other flours or anything else. But the black beans got me intrigued, so I did a quick internet search. Sure enough, there was another cake recipe where the flour was replaced with chickpeas. Do y'all know anything about this? Is there a way to modify other recipes using beans instead of flours?
Grace-N-Mercy,
Was it a pumpkin torte made with chickpeas? I've made that the last two Thanksgiving's as my husband is on a gluten free diet. It's excellent. I also used canned chickpeas. LL
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RE: Cooking with glueten-free flour (including nut flou... - 9/2/2008 10:58:03 PM
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dozermom67
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quote:
ORIGINAL: monamie
Almond meal/flour makes really good pancakes and muffins. And coconut flour makes REALLY good muffins (though when eating them, just remember that coconut flour is very high in fiber.......don't eat four or five of them at one time!!!!).
So can you just substitute the same amount of coconut flour for regular flour in a recipe? BTW, is coconut flour allowed on the anti-yeast diet, Monamie? Thanks.
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"Trust in the Lord with all your heart; and lean not on your own understanding. In all your ways acknowledge Him, and He will direct your paths." ~ Proverbs 3:5-6
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RE: Cooking with glueten-free flour (including nut flou... - 9/4/2008 7:47:33 AM
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monamie
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From: OK
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You have to be careful substituting coconut flour for regular flour in recipes, as it can change the texture. It's something you just have to play with.
And coconut anything is anti-fungal, so it's definitely fine on the candida cleanse diet.
My boss's wife found THIS website that has some great recipes using coconut flour and almond meal. The carrot cake was the best I have ever tasted. So rich and moist.
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Unforgiveness is the poison we drink hoping others will die.
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RE: Cooking with glueten-free flour (including nut flou... - 9/6/2008 12:58:31 PM
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Grace-N-Mercy
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quote:
ORIGINAL: Liveloved
quote:
I'm not sensitve to gluten products, but I would like to eliminate refined flour from my cooking. I know nothing about replacing refined flour with other flours or anything else. But the black beans got me intrigued, so I did a quick internet search. Sure enough, there was another cake recipe where the flour was replaced with chickpeas. Do y'all know anything about this? Is there a way to modify other recipes using beans instead of flours?
Grace-N-Mercy,
Was it a pumpkin torte made with chickpeas? I've made that the last two Thanksgiving's as my husband is on a gluten free diet. It's excellent. I also used canned chickpeas. LL
Oh, I love pumpkin-anything! Would you mind sharing the recipe? (I don't remember which recipe I'd run across... I'll have to see if I can find it again. It should be on bookmark).
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RE: Cooking with glueten-free flour (including nut flou... - 9/6/2008 5:47:33 PM
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Liveloved
Posts: 1843
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PUMPKIN TORTE
1 19oz can (rinsed) chickpeas or 2 c cooked
4 eggs or 1 c egg substitute
1 c sugar (or substitute)
1 15oz can pumpkin
2 Tbs maple syrup
1/2 t baking powder
2 t pumpkin pie spice
6 oz whipped cream cheese
2 c powdered sugar
1 11oz can mandarin oranges (drained)
1/4 c walnut halves
Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, sugar, syrup, baking powder, and spice, process again until smooth.
Spray a round cake pan with oil. Or use a springform pan. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. Be sure it is completely cool before removing it because it is very soft.
Combine cream cheese and powdered sugar. Spread over top and sides of torte. Decorate with mandarin orange slices and walnuts. Very pretty. Serves 8. Enjoy!
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RE: Cooking with glueten-free flour (including nut flou... - 9/10/2008 7:16:43 AM
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ninjai
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Hhhmmmmm buckweat pancakes with maple syrup and butter. there's a tasty healthy(ish) breakfast with no gluten.
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RE: Cooking with glueten-free flour (including nut flou... - 9/10/2008 8:46:39 AM
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monamie
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From: OK
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quote:
ORIGINAL: ninjai
Hhhmmmmm buckweat pancakes with maple syrup and butter. there's a tasty healthy(ish) breakfast with no gluten.
If it's REAL butter and REAL maple syrup, then it's pretty healthy. I've been making pancakes with almond flour and coconut oil. Very, very tasty.
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Unforgiveness is the poison we drink hoping others will die.
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RE: Cooking with glueten-free flour (including nut flou... - 9/19/2008 11:25:20 AM
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cherish405
Posts: 32314
Joined: 4/11/2005
From: The Land Down Under
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quote:
Here's a recipe for those who have allergies to gluten, eggs and dairy products. It makes one pudding or cake.
ALLERGY-FREE PUDDING
Serves 10
2 1/4 cups (360g) sultanas
1 1/2 cups (250g) chopped raisins
1/2 cup (75g) dried currants
1 1/2 cups (250g) chopped, seeded dates
1 1/2 cups (375ml) water
1/2 cup (125ml) orange juice
2 tablespoons honey
1 cup (200g) firmly packed brown sugar
185g (6 1/2oz) dairy-free margarine
1 cup (125g) soy flour
1 cup (150g) rice flour
1 teaspoon cream of tartar
1/2 teaspoon mixed spice
1 cup (125g) almond meal
Combine fruit, the water, juice, honey, sugar and margerine in large saucepan. Stir over heat, without boiling, until margerine melts. Transfer mixture to large heatproof bowl; cool.
Grease 2.25-litre (9 cup) pudding steamer, line base with baking paper.
Stir sifted dry ingredients and almond meal into fruit mixture.
Spoon steamer, cover pudding with greased foil; secure with lid or kitchen string. Place steamer in large saucepan with enough boiling water to come halfway up side of steamer; simmer, covered about 6 hours, adding more boiling water as necessary.
CAKE
Serves 10
Grease deep 19cm (7") square cake pan, line base and sides with three layers baking paper, extending paper 5cm (2") above edge of pan.
Complete cake mixture following instructions above, then spread mixture into prepared pan; bake in slow oven about 2 1/2 hours, covering loosely with foil after 1 hour. Cover hot cake tightly with foil; cool in pan.
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If I could, I'd mail you all my flours/starches, and let you have at it. 
