More Glutenfree mixes

Now that we have a good idea which flours can be used in the glutenfree diet, we’ll look at recipes for different mixtures.

From Betty Hagman
Fleatherlight Mix

1 part Rice Flour –say 3 cups
1 part tapioca flour 3cups
1 part cornstarch or 3cups
Potato flour (not potato starch) 1 teaspoon per cup of flours or using the same proportions
3 teaspoons


The next recipe is a particularly good mix for cakes and cookies.

From Lisa Lewis’ Special Diets for Special Kids comes a chocolate chip recipe, which more closely resembles the traditional chocolate chip cookie.

The Best GF Chocolate Chip Cookie
Ingredients
11/2 cups white rice flour
1 teaspoons baking soda
¼ cup Potato Starch
½ cup Sweet Rice flour
2 teaspoons xanthan gum
½ teaspoon baking powder
1-teaspoon salt
½ cup sugar
½ cup brown sugar
1-cup gf margarine
2 eggs
1-teaspoon vanilla
12 ounces cf chocolate chips
1 cup chopped nuts

Combine first seven (dry) ingredients in a small bowl. Set aside.

Cream sugars and shortening until well blended. Beat in eggs, one at a time. Add vanilla.
Gradually add flour mixture and mix well. Stir in chocolate chips and nuts.

Drop by rounded spoonful on an increased baking sheet. Bake 10-12 minutes in a 375-degree oven. Cool on a wire cooking rack. Can also made into pan cookies by placing in an 8” square pan and baking 20 minutes or until toothpick test dry.

Try these and see which chocolate chip recipe you prefer. Happy baking.

Flours for Glutenfree Baking

Flours to be used for gluten free baking
We have talked about the different flours used in baking for the glutenfree diet.
Let’s talk now about each grain is currently being used for this purpose and relay a little about the properties of each one.

Arrowroot flour is a snow-white powder similar to cornstarch and is used basically as a substitute for cornstarch or potato starch. It is tasteless which makes it possible to use this flour when a thickening agent is required,

Bean Flour
There two kinds of bean flours (1) garbanzo or chickpea (2) garbanzo/favabean flour and they can be purchased already mixed. They are both slight yellow in color and both are great sources of protein.

Cornmeal is a good baking ingredient does especially well when combined with corn flour. Usually it is yellowish in color and coarser than corn flour.

Cornstarch is used to lighten baked goods but do not use by itself. Good to use this as a thickener for sauces. Cornstarch is white in color and has no nutritional value.

Potato starch has excellent properties for baking but does lump easily so be sure to stir before measuring. The color of potato starch is also white with a powdery in texture, which is different from potato flour which heavier and used very little in glutenfree baking.

White Rice flour is dry and gritty when used alone so is best when used NO more than 2/3 of flour mixture. Rice flour is white in color and mild tasting.

Brown Rice flour is very mild and produces a great product. The color is a little darker than white flour but is only slightly darker when finished.

Soy flour is excellent workable flour but does better in combination with the rice flours. The color is yellow with bland flavor and does combine well with fruit and nuts. Also you must remember that many people have sensitivities to soy.

Sweet Rice flour is different from white rice flour although it may be similar in appearance. It can only be used in small amounts in a recipe. The main use of this flour is that it acts as a thickeners or binder.

Tapioca is a white velvety powder with one apparent flavor but is excellent used in baked goods with 25-50% total flour. It lightens baked goods while adding chewiness and it browns quickly. All of these flours should be stored in airtight containers in a cool, dark, and dry place.

There are different mixtures that I will continue to post but feel to experiment with your own blend.