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rlwilson99
Joined: 26 Jan 2007
Posts: 24
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 Posted: Fri Jan 26, 2007 12:24 pm Post subject: GF flours and subing |
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example first:
1/2 c ABC flour
1 c DEF flour
1/4 c HIJ flour
equals 1 3/4 cups of "flour".
Now, my question is, can you simply replace all those different "cups" of flour with 1 3/4 of a GF mix (any brand)? |
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aklap
Joined: 02 Oct 2004
Posts: 7818
Location: WI, USA
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| Posted: Fri Jan 26, 2007 12:47 pm Post subject: |
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Hi RL,
Welcome to the board!! We've got a lot of bakers around here - I'm not one of them LOL!!! My wife is in our house.
I suspect you're making bread  It really depends. In GF baking all those different flours are used to impart different tastes & textures in effort to replicate wheat. So, while you probably could just replace all those different flours with 1 mix - it may not turn out exactly like the recipe shows. You may find you might have to add or subtract some of the flour just because one type of flour may not sub over cup for cup. Or you my find to add/subtract wet ingredients because of it.
Anyway...that's my 2 cents...I'm sure one of the other baking mavens will be along shortly.  I mainly just wanted to say Hi and welcome!
Good luck in your baking!! I can smell it already hehehehee
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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rlwilson99
Joined: 26 Jan 2007
Posts: 24
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| Posted: Fri Jan 26, 2007 1:36 pm Post subject: |
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 yeah I am planning to attempt this feat this weekend. I mean, come on... how hard can this be? Mix up a batch of dough. Roll it out.. let it rise.. no problem. Until I have done some more research and am finding that "GF doughs are cake batter to cookie batter consistancy". How in the world do you roll cake batter??
And all the different recipes call for different flours. Lord, I'll be dirt poor. I know eventually I will get the other flours, once I figure out what I need and I am doing, but for a quick fix, I got the Hagman premixed flours.
Anyway, Mrs. Al might be the baker in your family, but your advice makes sense. Even the difference in texture between the featherlight and the bean flour mixes I have are totally different from each other.
So much for me getting away easy and lazy huh.
I guess the worst that can happen is bake bricks, huh? |
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aklap
Joined: 02 Oct 2004
Posts: 7818
Location: WI, USA
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| Posted: Fri Jan 26, 2007 1:43 pm Post subject: |
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Uhhh you don't always - you pour/scoop it into a pan.
Expensive brick!! As you know, some of that flour is not cheap. Specially the Bette Hagman's 4 flour blend 
Maybe if you post the recipe, we could help with suggestions.
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Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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ostrich
Joined: 30 Mar 2006
Posts: 3727
Location: Nebraska
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| Posted: Fri Jan 26, 2007 3:26 pm Post subject: |
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Sadly enough, I've pretty much had to give up baking. I don't have the money, time, or energy to wrestle with flours and amounts and substituting. I haven't had a slice of bread in ages. 
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Ostrich :>--O==={
I lie below, you float above
In the pretty white ships that I am dreaming of |
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Linda
Joined: 20 Aug 2005
Posts: 394
Location: Calgary, AB, Canada
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| Posted: Fri Jan 26, 2007 7:56 pm Post subject: |
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Ostrich,
Try this recipe:
Lorka's flax bread [with mixer]
1 1/4 c. flour mix [i used bob's all purpose]
1/4 c. garfava flour
1/2 c. potato starch
1/4 c. cornstarch
1/4 c. flaxmeal
2 1/2 tsp. xanthan gum
2 tsp. active dry yeast
1 tsp. salt
2 eggs + 2 whites
1 c. water or milk
2 tbsp. vegetable oil
2 tbsp. honey
2 tsp. vinegar
Combine flours, flax, starches, gum, yeast, salt.
In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes.
Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
Bake at 350F for about 40 minutes. Remove from pan, cool, and slice.
For the flour mix, I used 1 1/4 cups gluten-free flour which consisted of: 1/2 cup brown rice flour, 1/2 cup sorghum flour and 1/4 cup tapioca starch. Then the rest as indicated in the recipe. (1/4 cup garfava flour, 1/2 cup potato starch, 1/4 cup cornstarch, 1/4 cup flaxmeal)
So I used this:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup garfava flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup flaxmeal
_________________
Mom of Ty (he's eight) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005 |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1411
Location: Portland, OR.
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| Posted: Fri Jan 26, 2007 8:24 pm Post subject: |
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| Quote: | Gluten-Free Flour Alternatives by Karen Robertson
Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant.
Arrowroot Flour can be used cup for cup in place of cornstarch if you are allergic to corn.
Bean Flour is a light flour made from garbanzo and broad beans. To cut the bitter taste of beans, replace white sugar with brown or maple sugar in the recipe(or replace some of the bean flour with sorghum).
Brown Rice Flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since this flour contains bran it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Ener-G Foods and Bob’s Red Mill produce a finer, lighter brown rice flour that works well with dense cakes such as pound cake.
Cornstarch is similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours.
Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use half as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines.
Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative.
Potato Flour has a strong potato taste and is rarely used in gluten-free cooking.
Potato Starch Flour is used in combination with other flours, rarely used by itself.
Sorghum Flour a relatively new flour that cuts the bitterness of bean flour and is excellent in bean flour mixes.
Soy Flour is high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life.
Sweet Rice Flour is made from glutinous rice (it does not contain the gluten fraction that is prohibited to the gluten intolerant). Often used as a thickening agent. Sweet rice flour is becoming more common in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste (that is common in gluten-free baked goods) when combined with other flours, see Multi Blend recipe.
Tapicoa Starch Flour is a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods. It is especially good in pizza crusts where it is used in equal parts with either white rice flour or brown rice flour.
White Rice Flour is milled from polished white rice, best to combine with several other flours to avoid the grainy texture rice flour alone imparts. Try to buy the finest texture of white rice flour possible.
Xanthan Gum is our substitute for gluten, it holds things together. See usage information on Multi Blend recipe page. Xanthan gum is derived from bacteria in corn sugar, the corn sensitive person should use guar gum (using half as much guar gum to replace xanthan gum).
Alternative Flours
The national patient support groups agree that the following flours are fine for the gluten intolerant providing you can find a pure source (grown in dedicated fields and processed on dedicated equipment). These flours greatly improve the taste of gluten-free baked goods. To incorporate into your favorite recipe, replace up to 50% of the flour in a recipe with an alternative flour and use the Multi Blend mix for the balance. Pizza crust and bread proportions don’t follow this rule.
Amaranth a whole grain from the time of the Aztecs- it is high in protein and contains more calcium, fiber, magnesium, Vitamin A and Vitamin C than most grains. Amaranth has a flavor similar to graham crackers without the sweetness.
Buckwheat is the seed of a plant related to rhubarb, it is high in fiber, protein, magnesium and B vitamins. Dark buckwheat flour turns baked goods purple, I only use light buckwheat flour.
Millet a small, round grain that is a major food source in Asia, North Africa and India.
I haven’t used millet and don’t know much about the grain.
Quinoa (keen-wah) A staple food of the Incas. Quinoa is a complete protein with all 8 amino acids, quinoa contains a fair amount of calcium and iron.
Teff an ancient grain from Ethiopia, now grown in Idaho. Teff is always a whole grain flour since it is difficult to sift or separate. High in protein, B vitamins, calcium, and iron. |
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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aklap
Joined: 02 Oct 2004
Posts: 7818
Location: WI, USA
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| Posted: Fri Jan 26, 2007 9:35 pm Post subject: |
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Jenn, we'll need that in the GFBBC thread...
_________________
Al
“We cannot all do great things, but we can do small things with great love.” Mother Teresa |
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2262
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| Posted: Fri Jan 26, 2007 10:36 pm Post subject: |
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| rlwilson99 wrote: | | yeah I am planning to attempt this feat this weekend. I mean, come on... how hard can this be? Mix up a batch of dough. Roll it out.. let it rise.. no problem. Until I have done some more research and am finding that "GF doughs are cake batter to cookie batter consistancy". How in the world do you roll cake batter?? |
I like how you ask "How hard can it be?" My answer to that question is "You can't even begin to imagine!"
Just so you know cake batter can't be rolled by a sane person! It has to be 'poured' and smoothed or smooshed into place. Generally, gluten-free bread doesn't need to be kneaded. All it needs is a good mix in the Kitchen Aid which is the gluten-free kitchen's work horse. It's also important to know that gluten-free bread/baked goods generally only need one rise time as compared to the NGF variety that need to be mixed, left to rise, punched down and left to rise again.
For many years I will readily admit that I was a Bette Basher. Shortly after I was diagnosed, I received The Gluten-Free Gourmet Cooks Fast and Healthy and I thought it was terrible. It was everything that I hate in food. What I didn't know was that she had lots of other 'baking books' and I had been gifted with her 'main course book.'
Last fall after becoming interested in bread baking, I was turned on to the The Gluten-Free Gourmet Bakes Bread. It really is a fantastic book. Every recipe I have tried has been better than the last. The directions are easy to follow and are very simple to make. Best of all they turn out great loaves and make me look like a bettter baker than I really am. My favorite recipes in the book use the Four Flour Bean Mix. I especially love the Honey and Yogurt Quickbread. It uses baking powder and soda instead of yeast and with 1.25 hours I can have a loaf of hot, fresh bread.
You mentioned that you bought some of the Hagman premixed flours. That's a great place to start! (Just so you know the premade mixes are ultimately more expensive than the individual bags.) I might suggest that you get a copy of the bread book from the library or take the plunge and buy the book. The bread book has 3-4 different types of flour mixes and I'm sure the one/two mixes you bought are included.
If you're not ready to buy the book, just let me know which mix you have and I'll gladly post a couple of bread recipes for you to try. No gluten-free bread will be good unless it includes xanthan gum. It's very expensive, but it lasts forever and it is absolutely necessary in most gluten-free baking.
Fidd,
Great info on the flour/starch properties! |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1411
Location: Portland, OR.
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| Posted: Sat Jan 27, 2007 12:32 am Post subject: |
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| aklap wrote: | | Jenn, we'll need that in the GFBBC thread... |
Help yourself... 
http://www.celiac.com/st_prod.html?p_prodid=1078
_________________
Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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larrymac
Joined: 15 Jan 2007
Posts: 8
Location: Wylie,Texas
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| Posted: Sat Jan 27, 2007 2:00 am Post subject: |
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rw99,
I got the book tec refers to and the best gluten-free family cookbook by donna washburn & heather butt (also a pretty good book IMO)for $25.37 including free shipping & no tax from amazon.com, a very good value.
TEC, I'll die a happy man if I can learn to make bread like the pictures on the cover of bette hagmans bread book!
best regards, lm |
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mrsppmrxky
Joined: 09 Oct 2004
Posts: 1395
Location: GF Kitchen
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| Posted: Sat Jan 27, 2007 2:58 am Post subject: |
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I have been experimenting with the flour mixes because of the recent changes in MrP's diet.
For now, we are dropping the Garbanza Bean...........in it's place, I am putting 1/2 Teff and 1/2 Quinoa for whatever amount for the Bean Flour.
IF we want a stronger taste, I substitute MILLET for the Bean flour.
One thing in learning to cook GF bread, is to FORGET how you made bread that contains gluten. This is a totally different experience.
If the flour called for is more of a protein than a starch, you can probably safely sub another protein based grain.
Good luck with your baking. Try some of the breads posted here. They are good and pretty easy if you follow the directions posted.
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 2262
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| Posted: Sat Jan 27, 2007 10:40 am Post subject: |
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| larrymac wrote: | TEC, I'll die a happy man if I can learn to make bread like the pictures on the cover of bette hagmans bread book!
best regards, lm |
Make that Honey and Yogurt Quickbread today because it will make you happy! I think the recipe says it needs to bake for 55-60 minutes. Although I've found that it needs to bake about 65 minutes. Also, I've reduced the sugar to 2.5 tablespoons. Next time I make it I'm going to reduce it to 2 tablespoons. |
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rlwilson99
Joined: 26 Jan 2007
Posts: 24
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| Posted: Sat Jan 27, 2007 11:34 am Post subject: Lo and behold!!! |
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I have freakin bread crumbs for stuff if I need em!!! I tried the Bet hagmans four bean flour bread. Its awful... discusting.. gross!! Texture is wonderful.. flav was horrible. Guess cuz of the beans! And I tried making them in paper cupcake things. Don't try it. It didn't work. So I crumbled em up and will let them dry for bread crumbs. Cant be too bad in something!
Waiting for girlfriend to get her with some Pam before I try any other breads. BUT... I did make some choc brownies that were wonderful..and I currently have cup cakes in the oven. Banana muffins turned out great other than I don't like the carob chips in baking so far *CF also*.
I do have the Bread book by Hagman and I guess the next thing I'm going to do is sit down, figure out what flours I need and start stocking the pantry. I do know that is much cheaper in the long run. But I wanted to get things going, so am using premixes first.
Can someone tell me just how many cups are in a 1lb bag of flour?
6lb bags seem like SOOO much (and $23 a pop)... Thanks for the info. Gatta run before I burn my cupcakes |
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rlwilson99
Joined: 26 Jan 2007
Posts: 24
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| Posted: Sat Jan 27, 2007 11:44 am Post subject: |
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| Quote: | | I like how you ask "How hard can it be?" My answer to that question is "You can't even begin to imagine!" |
Tec, that was partially tongue in cheek. I do have some experience with GF because my MIL and SIL are Celiacs. I believe DH is too, and I think I am and DD is sensitive if not celiac (Autistic type, but not dx'd). Because of DD is why I'm moving into GF/CF.
But my experience was more in baking other stuff, like cookies, cakes, muffins, etc for MIL and SIL because all the other store bought stuff isn't all that great (or wasn't when they were first dx'd). And I still think home made taste better. I've just been making, tasting, seperating, wrapping and freezing stuff so all I have to do is "pull it out" when I need it.
So.. anyway.. I will keep you posted on how the next batch of bread comes out! |
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