GF/CF flour blends

[celiacmaine-iac]

[The Edifying Conscience]

If there is a 45 minutes drive to the appropriate store I completely understand why one would order the mix. As for me I can get the flours needed for that blend at my local supermarket which is about 5 minutes from here.

[celiacmaine-iac]

Our supermarkets just do not carry the things I need. Just to make the 6-2-1 blend I have to go to Portland or Scarborough, which is 1-1/2 hour from my house. The 5 lb. bag of brown rice flour cost $11 the last time I checked, so the pizza mix isn't that far off base price-wise. Also all of our grocery stores no longer carry xanthan gum, so I pay about $3-$4 more per bag of that at the health food stores. It's not easy finding specialty foods in Maine. It's better than it used to be, but we've got a long way to go.

I'm finding buying in bulk, usually on-line, to be the cheaper and easier thing in the long run. I sometimes envy people who have just a 5 minute drive to just about anything, but we chose to live where we do, and at least at this point, the trade-off is still worth the extra inconvenience.
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Steph

[bakinghomesteader]

It is, but, it is superfine ground and the ratio I'm not sure of. All I know is I have blended my own flour before and it was ok. This is wonderful.
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dx Myasthenia Gravis 1998

Official Celiac dx 6/2008

Gluten Free since 6/5/07 (with the exception of 6 weeks and any cc)

Positive Enterolab Result 8/23/07

Positive bloodwork 6/2/08 after eating gluten for 6 weeks

[Fifi]

I used this flour this weekend. I made fried chicken and pizza. 2 of the things I have been missing for 7 months and it was amazing. I could finally have fried chicken like normal people and not even notice a difference. I was a bit worried about the pizza, it wasn't the foldable chewy crust, but it was really good. I didn't feel like it wasn't real pizza. I had all the toppings, sauce and lots of mozz. I was in hog heaven. with leftovers to last for lunches for the week. I would definitely recommend this flour for the recipe challenged like me. The fewer ingredients the better I like it. I used the seasoned flour for the chicke and it isn't just lightly seasoned they really seasoned it so you can taste it. and the pizza flour had everything in it. Awesome!
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GF BD 1/4/2008
Rosanne

[bakinghomesteader]

Wonderful! I have only tried the all purpose one. That's all I can afford! lol
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dx Myasthenia Gravis 1998

Official Celiac dx 6/2008

Gluten Free since 6/5/07 (with the exception of 6 weeks and any cc)

Positive Enterolab Result 8/23/07

Positive bloodwork 6/2/08 after eating gluten for 6 weeks

[celiacmaine-iac]

Fifi,
When you made the chicken how did you coat it? Did you dip it in something first, and then dip it in the flour mix? I've only made fried chicken once or twice because that's what I thought KFC was invented for!
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Steph

[Fifi]

I know, I did too until I was diagnosed. I rinsed the chicken and dried it off then dipped it in the flour then dipped it in buttermilk with hot sauce in it then dipped it in flour again to get a good coating on it. then I let it sit for a little bit to set while the oil got hot then I fried it till it was golden. mmm mmm gooood. By the way, I have never ever made fried chicken before in my life. I guess watching all those cooking shows really did help!
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GF BD 1/4/2008
Rosanne

[celiacmaine-iac]

Fifi! Sorry I forgot to do this! To make a grilled Hawaiian Pizza with Domata Pizza mix.

Mix dough using 1 c. flour mix and 1/2 c. water. Roll dough out into a thin circle on parchment or non-stick foil. Don't use plastic wrap.
Heat your barbecue grill on medium for a few minutes. Grill a couple of slices of ham (I use Hormel's Natural Selections Applewood Smoked Ham. It's delicious, GF, and has no nitrites or nitrates added.) Grill a couple of slices of fresh pineapple too. When they are browned remove from grill and slice up however you like them on your pizza. Have your sauce and cheese out and ready to use. I like a mix of mozzarella and cheddar for this pizza. Leaving the grill on, place your pizza dough on the grill dough side down, and peel the parchment or foil off. Grill until the bottom is browned and the top starts getting bubbles. Flip. Immediately top with sauce, cheese, ham and pineapple. If your grill is browning too fast, you might want to lower the heat. Cook covered, until the bottom of the dough is browned and the cheese is melted nicely. Check frequently, these cook pretty fast. This was soooo good.

If you choose to make more dough make multiple pizzas. I made them larger the first time and found them difficult to handle. I think the easiest way to get them on the grill is to put the dough on a non-stick pizza pan that has sloping sides and simply slide them onto the grill, but if you don't have that kind of pan the parchment method works fine.
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Steph

[celiacmaine-iac]

OK. I said I would post a review of the plain Domata flour mix after I had actually used it. I've got to say, I will not be buying it again. I still like the pizza crust mix a lot, and probably will continue to purchase it.

As for the plain flour mix... The instructions say use it cup for cup like regular wheat flour in all your own recipes. I decided to use one of my favorite recipes that I had just made recently using the Wendy Wark flour blend so I would have a basis for comparison. My DH wanted blueberry cake for his birthday, so I made one using the Wendy blend. It was as good, (I think better actually), as it was when I made it in my NGF days. I then made the second one using the Domata mix. It was not good. The cake was sort of soggy and did not hold up well to the moisture from the blueberries at all. The middle was sunken in, yet it tested fine when I checked for doneness. Overall, the cake did not rise as well either. It was also gritty in texture.

I did use the Domata to make waffles, and they were OK, but again I like the results of the WW best. I didn't think the waffles using the Domata mix held up well to the moisture from the syrup also.

My recipes that I make using the Wendy Wark mix are never gritty. In it I use super-fine brown rice flour. The white rice flour I buy at an Asian food market, and never have an issue with grittiness. IMHO I think the Wendy Wark flour blend is the best I've used so far, especially when converting my NGF recipes.
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Steph