Great tip for Cooking

StaceyMac · Joined: 12 Aug 2006 Posts: 31 Location: Burkburnet, TX

I have been doing some experimenting with my own gluten free recipes, and I have found that substiuting a gluten free flour, like Bob's Red Mill gluten free all purpose flour in any of the recipes that you used before you became GF. It has worked in all of the recipes that I have made so far and they come out absolutely wonderful! Very Happy

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gluten-free-mike · Joined: 07 Sep 2006 Posts: 349 Location: Cleveland, OH

I'm glad that is working for you.
I've personally not had such an experience, and found it necessary to do quite a bit of "fine tuning" of my recipes to get the flour balances perfect in order to make the GF foods be nearly exactly like the "real" foods. Especially in cakes, cookies, and the like.
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Mike
GF Since 2003
Severe weakness for Desserts

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2484

kathyjp · Posted: Fri Sep 29, 2006 12:42 pm Post subject:

For me, it seems to depend on the recipe. If there are ingredients that contribute both flavour and texture. like a lot of chocolate or sour cream in a cake or peanut butter in cookies, then it works fairly well with GF flour. I made sour cream coffee cake this way this week and my wheat-eating son loved it.

But if the recipe is more basic like a plain white cake, it won't be as good. And if the stretch of gluten matters like in bread or pie crust, I can't just substitute into a regular recipe; I need to get the GF cookbooks out.

Pancakes have always worked GF for me with no adapting.