Comments on: All Purpose Gluten Free Flour Mix Recipe

By: Barb

Barb — Thu, 25 Nov 2010 01:30:59 +0000

I don’t know if there are any more “Jays” out there who aren’t able to get Masa Harina easily, but it is just corn flour instead of corn meal. It should be easy to find online, but I’ve wondered if a person could grind white cornmeal into flour with a blender or food processor? It would be a little more coarse than Masa Harina, but it should still do the trick in a pinch, I would think.

By: Connie

Connie — Mon, 08 Nov 2010 20:43:54 +0000

Hi, I just tried the bread recipe. Thanks so much! I had all but given up on a tasty GF bread. Great texture and taste. One question- my loaf was only 4″ tall, did I do something wrong or is this normal. I tried to follow the recipe closely; beat it for a couple min. before adding to the machine, also. Thanks for any input.

Also, would like to know if you have perfected a sourdough bread recipe. My husband is diabetic and sourdough has a lower glycemic index no.
Thanks

By: Gabriela Trujillo

Gabriela Trujillo — Sat, 30 Oct 2010 13:57:48 +0000

We are very anxious to trying your recipes but we have been unable to find sorghum flour where we live in Costa Rica. We found soy flour but we don’t really like it unless it is extremely necessary: the question then: is there a substitute for sorghum flour? In Costa Rica we have been able to find: Potato Starch, Pejibaye (Bactris gasipaes HBK) Flour, Tapioca Flour, Sweet Potato Flour, Cornstarch, White Rice Flour, Chickpeas Flour, Soy Flour basically.
By the way, we don’t find Brown Rice and I would like to know if I can use White Rice Flour instead.
Thanks a lot in advance for your help.

By: Krista C

Krista C — Fri, 01 Oct 2010 02:16:30 +0000

I used this flour blend to make my old German Pancakes recipe, and it turned out great! Of course it looked quite different (it was a little grey-ish and the crust didn’t curl up on the edges), but it was as tasty as it always was with wheat flour. Try it if you’d like:

3-5 Tbsp butter (more tastes a little better but less is healthier)
6 eggs
1 cup flour
1 cup milk
1/2 tsp salt

Melt the butter in a casserole dish in the oven while it heats up to 425 degrees.
Mix eggs, flour, milk, and salt until smooth.
When the butter is melted and the oven is hot, slowly pour batter into dish with the butter.
Return to oven and cook for 20 minutes (until a knife or toothpick inserted in the middle comes out clean).

Some of my favorite toppings are blueberries and honey, fresh lime juice and powdered-sugar, or yogurt.

By: Amy

Amy — Fri, 06 Aug 2010 17:04:25 +0000

I reside in Canberra, Australia and there’s a bakery right near me that is entirely grain-free (they use no grains/grain derivatives in any products on premises). I’m allergic to soy as well as coeliac, and finding alternatives has been hard. The aforementioned bakery, however, sells a few items that are soy free as well including rolls which contain water, quinoa, tapioca, sugar, canola oil, salt, sesame seeds and guar gum. Their products are delicious!

From here, there has been greater awareness now for individuals with multiple allergies and additional requirements as well as coeliac disease.

I guess this is no help to you, I’m sorry. Haven’t been to the States for a while but I’d hope things are steadily getting easier over there, too.

By: Sue

Sue — Thu, 15 Jul 2010 12:38:06 +0000

I mixed up just enough of this to make your pancake recipe and since I didn’t have the masa harina on hand I substituted quinoa flour. I thought it was wonderful! On one of your posts you mentioned not liking the beany flours and up to now that’s been the only pancake or flour mixes I’ve been able to find in the stores – mixes that include bean flours. It’s been awhile since I’ve eaten wheat flour, but this mix sure made pancakes that tasted like the real thing to me. Thanks so much!

By: Bread Recipe: Gluten Free Cooking School Sandwich Bread | Gluten Free Portland Oregon

Fri, 21 May 2010 05:03:53 +0000

[...] letter. To make the bread, you need to make up a batch of their all-purpose gluten-free flour mix, here, and then add basic bread ingredients that go in most breads. The one item that’s a little [...]

By: Jill

Jill — Fri, 21 May 2010 02:14:26 +0000

Hi,
I have been working on a wonderful GF flatbread using ancient grains for a long time and am now starting my own company calle Zema’s Madhouse Foods, inc. I have a line of GF flatbreads(soft and chewy) and will be coming out with baking mizes in a few months. My breads are yeast free, soy free, dairy free, rice free, and are a great source of protein, omega’s and complez carbs. I started this business due to my kids(I have 5) adhd, as well as my husband. They love them. You can contact me at jill@zemasflatbread.com and I can try to help you with some options.

By: Stephanie

Stephanie — Wed, 19 May 2010 02:22:57 +0000

Random Question… I have noticed that most recipes for call for Rice Flour, Soy Flour or Corn Flour. Unfortunately, I am allergic to those items. I try to avoid them as much as possible. Any ideas for substituting them in your recipes would be a welcome relief.

Thanks for all of your hard work!

By: Jude

Jude — Tue, 11 May 2010 03:08:06 +0000

Jay in NZ: If you would like me to mail you some Masa Harina, please say. I am a Texan of Kiwi descent, so I do sympathise very much! Here in Texas, Masa Harina is a very, very common food item.

Let me know. I too, have coeliac, and I know it’s challenging enough without being able to find some food items!! Cheers, mate.

Kind regards,
Jude xo