Comments on: Gluten Free All-Purpose Flour Mixes

By: shafak

shafak — Sun, 20 Jun 2010 08:55:50 +0000

Hi i’m shafak and i’m new to this gf diet
my question is why my baked bread always gets very very gummy and not have that smooth texture of the real bread
i use the rice blend ( 6 cups rice , 3 cups potato starch, and 1 cup tapioca flour ) with 3 tsp xzanthan gum
please any help

By: Julia

Julia — Sat, 19 Jun 2010 17:34:48 +0000

To CloudyJewel, I suggest you stay away from Sorghum flour. It is a version/relative of corn.

By: Megan

Megan — Fri, 18 Jun 2010 14:36:45 +0000

CloudyJewel,

I’d probably go for a quinoa blend. You will need to blend with some starch to get the right consistency so perhaps tapioca will work. You can’t really get away without using some starch so just like wheat bread you will need to limit your consumption.

Quinoa cooked and used like rice is a delicious and high in protein as well as diabetic friendly.

By: Cloudyjewel

Cloudyjewel — Fri, 18 Jun 2010 04:42:23 +0000

I’m new to the GF scene and am really busy with two small children, plus chronic health issues, so I don’t have time or energy to experiment much. I’m looking for a flour blend that is high fiber, and high protein as I also have some blood sugar issues.

Plus,after blood tests, my ND told me I am severely intolerant of potato, corn and moderately, to soy. So basically that means I shouldn’t use potato, corn, soy or rice flour(due to the high GI levels it creates). HELP! )

By: Julia

Julia — Wed, 16 Jun 2010 05:05:58 +0000

@ Bron, the primary flour I know of for GF baking are white, sweet, and brown rice; sorghum, teff, potato, bean flours, amaranth, quinoa…those are off the top of my head

By: Bron

Bron — Tue, 15 Jun 2010 06:12:40 +0000

My daughter cannot have coconut flour, soy or nuts. What could I use as a substitute?

By: Julia

Julia — Fri, 11 Jun 2010 01:57:26 +0000

Thank you Megan and thank you Gluten Free Cooking School. I used Teff flour in place of Sorghum a few times. It worked out nicely. That depends on what your making though.
I have a new question to post as well. How do you determine when to use corn starch, tapioca, potato etc? Or maybe I should ask what makes each different in a recipe?

By: Megan D

Megan D — Fri, 04 Jun 2010 00:11:02 +0000

In place of sorghum I’d recommend a bean flour. Garbanzo/chickpea is widely available. White bean flour is milder but more difficult to find.

By: Julia

Julia — Sun, 30 May 2010 19:40:41 +0000

For those who want to substitute corn starch, use arrowroot in equal parts. Arrow root is also medicinal and healing to your intestines.
My question is: what can you substitute for sorghum flour? Sorghum tears up my stomach. I tried it wit family members who do not have problems with gluten, they get the same side effects. It creates a LOT of gas, bloating and diarrhea. That does not mean any of you will have this issue. I just don’t know if there is a standard substitute like the arrow root is for cornstarch or if you have to change to a different flour per recipe type that includes sorghum. I appreciate any help. Thank you.

By: Doris

Doris — Sun, 18 Apr 2010 17:40:05 +0000

King Arthur now has a gluten free flour mix and their ancient grains flour is gluten free. You can only get them thru their website for now. They are expecting to roll it out to the stores sometime in June.