Comments on: Gluten Free, Soy Free All Purpose Flour Mix

By: Kathy

Kathy — Sat, 06 Dec 2008 16:15:59 +0000

My favorite GFCF sandwich bread recipe is a slight variation of Bette Hagman’s Cinnamon-Raisin-Nut Bread found on p. 85 of the Gluten Free Gourmet Cooks Fast and Healthy. This book is also on line at: books.google.com/books?id=dbtR_jmoYpMC&pg=PA65&lpg=PA65&dq=bette+hagman+cinnamon+raison+nut+bread&source=bl&ots=cZ4Q. Just scroll to p. 85.
I use arrowroot flour in the flour mix because I can’t have corn. Omit the raisin, nuts, and cinnamon for sandwich bread. Also consider trying the the raisin bread. I purchase yeast through an Amish market and it is far fresher than the grocery store. Bread consistency is superb and the loaves are 3+ inches high. I use 9×5 metal pans lined with parchment paper. I always double the recipe. Cool, slice and freeze. If cooled entirely in the pan bread will not sink. For every other batch premix second recipe of dry ingredients so the next time I need bread I only have to mix the wet. This is not the fastest bread due to the many ingredients but it’s worth the effort. I dislike rice flour recipes due the to grainy quality. I purchase arrowroot, tapioca flour and dried orange peel in bulk. Haven’t found bean flour in bulk but it’s slightly cheaper at my local health food store than online.
Regarding xanthan gum- Now Foods has one that is certified to be wheat, corn soy, dairy free, salt, yeast, milk, and sugar and starch free. Their label also describes Xanthan Gum as a fiber produced from pure culture fermentation of the Xanthomonas Campestris microoganism.

By: Mary Frances

Mary Frances — Mon, 24 Nov 2008 02:54:09 +0000

@Debi: I use the Maseca brand. It’s with the Hispanic foods in almost all of the grocery stores in our area.

By: Ema

Ema — Sun, 23 Nov 2008 23:07:14 +0000

Debi, plain masa harina and corn flour are naturally gluten free so any brand will do. As a substitute for either you can use just plain cornmeal that you put through a food processor blender and whirl.

By: Debi

Debi — Fri, 21 Nov 2008 21:43:24 +0000

I can’t find masa harina or corn flour that states that it is gluten free. Am I missing something? Bob’s Red Mill doesn’t offer either of these products as “gluten free”. Help!

By: Mary Frances

Mary Frances — Thu, 23 Oct 2008 00:04:02 +0000

@Angel: You might try millet flour or any lightly flavored bean flour.

By: Angel

Angel — Thu, 16 Oct 2008 20:28:14 +0000

# out of the four ingredients I can’t any suggestions for subs for sorghum. I already use tapioca and arrowroot for the others

By: Linda

Linda — Wed, 03 Sep 2008 00:07:34 +0000

Although I already have a couple of flour mixes that I keep on hand, this one looks good. I’ll give it a try the next time I need to mix up a new batch. I definitely like using sorghum.

By: Fresh Blueberry Scones - Gluten Free, Casein Free | Gluten Free [Cooking School]

Thu, 17 Jul 2008 18:45:46 +0000

[...] 2 c. Gluten Free, Soy Free All Purpose Flour Mix 1/3 c. sugar 1 Tbsp. baking powder 1 tsp. xanthan gum 1/2 tsp. salt 6 Tbsp. vegetable shortening 1 [...]

By: Mary Frances

Mary Frances — Sun, 27 Apr 2008 21:20:16 +0000

Hi Merrit, Can you use tapioca starch? Or Potato starch? Any of these starchy “flours” should work well in the mix. I’ve used the tapicoa starch and could not discern any differences in the baked goods I made with that batch of the mix versus ones that contained corn starch.

By: merritt

merritt — Fri, 25 Apr 2008 00:11:21 +0000

okay I’m looking to make a great sandwich bread in my bread maker & your gluten, casein and soy free is a start…but we can’t use corn either HELP!