Comments on: Gluten Free All-Purpose Flour Mixes

By: Megan

Megan — Thu, 18 Feb 2010 13:47:36 +0000

I am interested in the properties (water absorption, lightness, etc.) of different types of starches. A lot of gluten free recipes that I have found use a combination potato, tapioca, and cornstarch. I have looked through a lot of books without success, most just give a general description of each starch but nothing explains why a recipe functions best with a combination or how to create the right combination in a new recipe. Do you know?

By: Kim

Kim — Fri, 15 Jan 2010 21:10:54 +0000

Nicole:

My son is allergic to corn. So I was wondering if you can substitute tapioca flour in place of cornstarch in your flour recipe.

By: Mary Beth

Mary Beth — Thu, 26 Nov 2009 22:51:27 +0000

I was wondering what you can substitute soy flour with (instead of sorghum flour..don’t like the taste.) I have thyroid issues and soy is a thyroid inhibitor. Would tapioca flour work just as well? I have been using your all purpose mix in normal/standard recipes with xanthum gum and it has been a life savor. Most everything I make turns out beautifully and now my family and I can be gluten free affordably and happily!!

I have tried to make your yummy sandwich bread several times without much luck. I have followed the recipe to a tee and the middle of the bread never seem quite done. It also doesn’t rise very well, and I have made sure that every step I follow is exact. Any suggestions?
Thanks for your amazing website!

Mary Beth Frank

By: Mary

Mary — Mon, 23 Nov 2009 20:46:57 +0000

I have only recently started eating and baking gluten free. I love your recipes and flour mixes but have a problem in that I’m allergic to nuts and am finding it difficult to find a flour mix that is nut free. Any suggestions?

By: Jeeviebaby

Jeeviebaby — Thu, 05 Nov 2009 03:31:21 +0000

Do you have any experience with buckwheat flour in a mix? I cannot get brown rice flour easily, and I was wondering if I could substitute buckwheat flour for the brown rice flour in your all purpose mix.

By: Sindi

Sindi — Mon, 26 Oct 2009 21:51:23 +0000

Have any GF, dairy & egg free bagel recipes? I’ve tried the one in “Living Without” and I’m not happy with the taste.

By: Nicole

Nicole — Mon, 29 Jun 2009 19:34:50 +0000

Just an idea for a masa harina replacement, is Coconut flour. I have been wanting to try out coconut flour lately. Hearing all the craze about it sparks my curiousity. Also my substitute for the corn starch is to increase potato starch by one part and sub tapioca starch for the corn starch but reduce it by one part…i think i will try this out too this week!

By: Megan

Megan — Sat, 27 Jun 2009 20:33:32 +0000

What do you suggest for the Masa Harina other than corn flour or almond flour? We are avoiding corn and almond flour is prohibitively expensive. Any other suggestions?

By: Double Chocolate Brownies | Gluten Free Cooking School

Double Chocolate Brownies | Gluten Free Cooking School — Mon, 18 May 2009 00:12:40 +0000

[...] Gluten Free All-Purpose Flour Mixes Getting Started on a Gluten Free Diet [...]

By: Mary Frances

Mary Frances — Thu, 14 May 2009 20:26:58 +0000

AJ: thanks for leaving your mix in the comments. Let us know how your baking experiments go. A lot of my readers have corn issues so this will be a great mix for them.