Comments on: Gluten Free All Purpose Flour Mix Recipe http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/ Lessons and Recipes for the Gluten Free Cook Thu, 04 Dec 2008 08:24:17 +0000 http://wordpress.org/?v=2.5.1 By: rfaulkner06 http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6917 rfaulkner06 Wed, 03 Dec 2008 03:36:45 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6917 I have been using your flour mix and it is great that I don't feel left out eating something baked that is sweet. Now I need to know how to convert the flour mixture to resemble Bisquick Mix? I want to do a recipe that uses this Mix. Also, I just ordered a bread machine for Christmas that has a GF setting. I will soon be able to eat a sandwhich....Merry Christmas to all! I have been using your flour mix and it is great that I don’t feel left out eating something baked that is sweet. Now I need to know how to convert the flour mixture to resemble Bisquick Mix? I want to do a recipe that uses this Mix. Also, I just ordered a bread machine for Christmas that has a GF setting. I will soon be able to eat a sandwhich….Merry Christmas to all!

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6849 Mary Frances Wed, 26 Nov 2008 18:33:05 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6849 @Esther: Unless someone recognized the ingredients, you're probably going to have to find a gluten free french bread recipe online and do some math to figure out how much yeast, oil, and water to add. (It looks like those are about the only missing ingredients). Gluten Free Sox Fan and Gluten a Go Go both have recipes on their blogs. I'd also recommend adding the water gradually to make sure your dough doesn't get too loose to shape properly, and beating the dough with a mixer for several minutes to get the xanthan gum to develop properly. Good Luck! @Esther: Unless someone recognized the ingredients, you’re probably going to have to find a gluten free french bread recipe online and do some math to figure out how much yeast, oil, and water to add. (It looks like those are about the only missing ingredients). Gluten Free Sox Fan and Gluten a Go Go both have recipes on their blogs. I’d also recommend adding the water gradually to make sure your dough doesn’t get too loose to shape properly, and beating the dough with a mixer for several minutes to get the xanthan gum to develop properly. Good Luck!

]]> By: Jackie http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6845 Jackie Wed, 26 Nov 2008 13:57:11 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6845 My name is Jackie: I am gluten intolance and it is hard to get myself to cook a decent meal because of this intolance that I have. I want to thank U for the different reciples that I can follow so I can make bread that is gluten-free. I have a bread machine and I bought a pre made brown rice bread machine from a box and the dough went all doughy. I didn't like it. It feels like I want to enjoy myself and start eating properly. Thanks so much for the different reciples. Keep me posted at all times for new reciples My name is Jackie: I am gluten intolance and it is hard to get myself to cook a decent meal because of this intolance that I have. I want to thank U for the different reciples that I can follow so I can make bread that is gluten-free. I have a bread machine and I bought a pre made brown rice bread machine from a box and the dough went all doughy. I didn’t like it. It feels like I want to enjoy myself and start eating properly. Thanks so much for the different reciples. Keep me posted at all times for new reciples

]]> By: Esther http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6838 Esther Wed, 26 Nov 2008 00:53:10 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6838 Hi, Just found this web-site while looking for instructions on how to use a GF French Bread Mix I bought today. No instructions on the bag and I need to use this for Thanksgiving (Mom-in-law is newly diagnosed). The ingredients are: White Rice Flour, tapioca flour, soybean oil, sugar, whole egg solids, egg replacer (corn flour, dextrose, salt, soy oil, egg yolk, lecithin), xanthan gum, salt,egg white solid, modified cornstrarch, lecithin. No brand name, no nothing. Can anyone help? Hi,
Just found this web-site while looking for instructions on how to use a GF French Bread Mix I bought today. No instructions on the bag and I need to use this for Thanksgiving (Mom-in-law is newly diagnosed). The ingredients are:
White Rice Flour, tapioca flour, soybean oil, sugar, whole egg solids, egg replacer (corn flour, dextrose, salt, soy oil, egg yolk, lecithin), xanthan gum, salt,egg white solid, modified cornstrarch, lecithin.
No brand name, no nothing.
Can anyone help?

]]> By: Peggy Pickett http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6829 Peggy Pickett Tue, 25 Nov 2008 01:47:53 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6829 Hi again: about rice flours- White rice flour is made from white rice. White rice is brown rice with the bran removed (it is the outer bran that makes brown rice brown). White rice flour is smoother than brown rice flour because it does not have the milled rice bran in it. I do not feel it rubbed between my fingers, but my palate sure knows the difference. I use brown rice flour as my preference for the extra nutrition, but if the 'sandy' texture gets in my way, I use white rice flour instead. Have also used coconut flour in my cookie flour mix. Delicious. Hi again: about rice flours- White rice flour is made from white rice. White rice is brown rice with the bran removed (it is the outer bran that makes brown rice brown). White rice flour is smoother than brown rice flour because it does not have the milled rice bran in it. I do not feel it rubbed between my fingers, but my palate sure knows the difference. I use brown rice flour as my preference for the extra nutrition, but if the ’sandy’ texture gets in my way, I use white rice flour instead.
Have also used coconut flour in my cookie flour mix. Delicious.

]]> By: Peggy Pickett http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6828 Peggy Pickett Tue, 25 Nov 2008 01:34:51 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6828 Hi Mary Frances: I made a traditional roast beef dinner last night with Yorkshire pudding and brown gravy. I used your all-purpose flour mix as I would have used wheat flour and it turned out beautifully. I had made your mix up once before, only I used corn flour instead of Masa Harina. Oops. Not a good decision. My daughter said everything I made with it tasted like dog biscuits! But the correct mix :) worked great. The Yorkshire pudding, which I make in one large pan like a souffle, although many people make it in muffin tins like popovers, rose beautifully and had a lovely, tender texture. I did make sure my measurements were scant as I find the rice flours tend to take a little more moisture. We had a feast! thanks! Hi Mary Frances: I made a traditional roast beef dinner last night with Yorkshire pudding and brown gravy. I used your all-purpose flour mix as I would have used wheat flour and it turned out beautifully. I had made your mix up once before, only I used corn flour instead of Masa Harina. Oops. Not a good decision. My daughter said everything I made with it tasted like dog biscuits! But the correct mix :) worked great. The Yorkshire pudding, which I make in one large pan like a souffle, although many people make it in muffin tins like popovers, rose beautifully and had a lovely, tender texture. I did make sure my measurements were scant as I find the rice flours tend to take a little more moisture. We had a feast! thanks!

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6825 Mary Frances Mon, 24 Nov 2008 19:04:10 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6825 @Tracie: Yes, use this flour just like plain wheat flour for breading chicken. For gravy, I generally just use brown rice flour by itself. We made Sawmill gravy last weekend and the brown rice flour worked just fine. (3 Tbsp brown rice flour, 3 Tbsp butter, 1 pint half & half, black pepper and salt to taste) @Tracie: Yes, use this flour just like plain wheat flour for breading chicken. For gravy, I generally just use brown rice flour by itself. We made Sawmill gravy last weekend and the brown rice flour worked just fine. (3 Tbsp brown rice flour, 3 Tbsp butter, 1 pint half & half, black pepper and salt to taste)

]]> By: Tracie http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6823 Tracie Mon, 24 Nov 2008 17:55:01 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6823 Can this flour mix be used like regular flour to fry chicken and make gravy? Some gluten-free mixes I have purchased and tried make very tough crust and gravy that stays thick as mud!! I need to be able incorporate my gluten-free requirements into some of the country type cooking that my husband loves. Can this flour mix be used like regular flour to fry chicken and make gravy? Some gluten-free mixes I have purchased and tried make very tough crust and gravy that stays thick as mud!! I need to be able incorporate my gluten-free requirements into some of the country type cooking that my husband loves.

]]> By: Diana http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6813 Diana Sun, 23 Nov 2008 23:04:52 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6813 Does anyone know if Amaranth flour known by any other name? I can't find it where I live. Does anyone know if Amaranth flour known by any other name? I can’t find it where I live.

]]> By: Nannsi http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6736 Nannsi Fri, 21 Nov 2008 21:31:43 +0000 http://glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/#comment-6736 I'm new here. Been GF for about 4 years, wouldn't go back. Re: substitute for whole wheat--make up a batch of flour in the amount you need, using 3 parts brown rice flour, 1 part potato starch, 1/2 part each (red) teff, amaranth, almond(flours), and stabilized rice bran. The almond and teff flours and rice bran give that "whole wheat" color and texture. The amaranth I use interchangeably with millet flour, in everything, to lighten the mix and add nutritional value. Side note: flours made primarily of white rice, potato starch, tapioca or arrowroot flours are nutritionally worthless. And yes...bean flours are icky. My husband usually goes along with the diet, but he drew the line at bean flours. I’m new here. Been GF for about 4 years, wouldn’t go back. Re: substitute for whole wheat–make up a batch of flour in the amount you need, using 3 parts brown rice flour, 1 part potato starch, 1/2 part each (red) teff, amaranth, almond(flours), and stabilized rice bran. The almond and teff flours and rice bran give that “whole wheat” color and texture. The amaranth I use interchangeably with millet flour, in everything, to lighten the mix and add nutritional value.

Side note: flours made primarily of white rice, potato starch, tapioca or arrowroot flours are nutritionally worthless. And yes…bean flours are icky. My husband usually goes along with the diet, but he drew the line at bean flours.

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