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cruelshoes
Joined: 23 Sep 2005
Posts: 3359
Location: Washington State
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 Posted: Thu Jun 26, 2008 9:10 am Post subject: Making your own flour blends - Here's a formula to use |
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Found this little tidbit of info linked over on Delphi. I have often toyed with the idea of inventing my own flour mixes, but I wasn't sure where to start. This gives me some great tools to play with. There is a lot more info on the page I am linking below, but here are the basics to coming up with your own flour mix.
http://betterbatterblog.blogspot.com/2007/05/flour-power.html
| Quote: | Food Science and Flour Mixing: Everything you need to know
1) You want four main types of flour in your mix--
Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins).
Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix.
Moisterizers-- potato starch (this is a duel status item and shouldbe counted in the ratio as a modifier, but if you use too much itwill over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers.
Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods.
A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender
You can multiply this ratio for any amount.The secret to getting a mix you like is to mix and match within thecategories, but keep the ratios the same.
So you might use 1/2 cup brown rice flour and 1 1/2 cups of teff flour, for a 2 c of a bodifier, etc.
You want to buy or make a mix that has at least 4 g protein in it per1 cup. so what you'd do is take the protein content of eachingredient you used, add them all together, and divide by the numberof cups you get (usually 4 c to a pound). |
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-Colleen
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Linda
Joined: 20 Aug 2005
Posts: 408
Location: Calgary, AB, Canada
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| Posted: Mon Jun 30, 2008 8:31 am Post subject: |
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Thanks, Colleen. I might have to try to come up with a flour formula. I made French Bread from a Recipezaar recipe last week and it was pretty good, but something needs to be changed. It used white rice flour and tapioca flour. The crust was perfect, but the inside was not quite right to me. Everyone loved it, but I thought there was too much tapioca. I'm going to try it again, maybe replace some of the rice flour with sorghum and replace some of the tapioca with potato starch.
I'm not a scientist, it may end up as another kitchen distaster converted to breadcrumbs.
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Mom of Ty (he's nine) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005 |
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cruelshoes
Joined: 23 Sep 2005
Posts: 3359
Location: Washington State
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| Posted: Sun Oct 05, 2008 8:14 pm Post subject: |
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OK guys, help me figure out the math on this. According to the instructions, I need to come up with a blend that has 4% protein per cup. I'm trying to noodle it through, but I am not a math wizard.
For example, I have some sorghum flour. The package size says the serving size is 1/4 cup. That 4g of protein. So that means that 1 cup of sorghum flour has 16 grams of protein. So I need to use a combo of the other flour that will bring the protein per cup down to 4 g.
Does anyone know of a chart online that will tell me how much protein is in a cup of each GF flour? I can do the math, but it would be nice if someone else had done the work for me. I think there might be a chart in one of my Bette Hagman cookbooks, but I haven't taken the time to look yet.
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aklap
Joined: 02 Oct 2004
Posts: 10519
Location: WI, USA
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| Posted: Sun Oct 05, 2008 8:19 pm Post subject: |
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Hmmmm me thinks we need a spreadsheet....
Protein of BRM's flours
Teff flour - 4g - 1/4 cup = 30g
Sorghum - 4g - 1/4 cup = 34g
Brown Rice - 3g - 1/4c = 40g
Tapioca - 0g
Millet - 3g - 1/4c = 30g
Sweet Rice Flour - 3g - 1/4c = 51g
Potato Flour - 3g - 3 Tbsp - 34g
Organic White Rice Flour - 2g - 1/4c = 40g
Organic Quinoa - 4g - 1/4c = 28g
Coconut Flour - 2g - 2 Tbsp = 14g
Aramanth - 4g - 1/4 cup = 30g
Garbonzo Fava - 6g - 1/4 cup = 30g
Flax meal - 3g - 2 Tbsp = 13g
Xanthan Gum - 0g
Potato Starch - 0g
Non BRM
Corn starch - 0g
Tricia Thompson's GF Nutrition Guide has such a chart.
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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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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1327
Location: Maine
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| Posted: Mon Oct 06, 2008 7:51 am Post subject: |
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| Quote: | | make a mix that has at least 4 g protein in it per1 cup |
Is there a reason you don't want more than 4 grams of protein per cup? The guide you posted at the top said you needed at least 4 grams per cup. I think it could go higher, esp. if you are making a blend for bread. I think what they don't want people doing is using starches alone for a blend. If I remember correctly wheat bread and pasta flours were high protein (gluten) around 6% or so, to give the bread and pasta the stucture it needed.
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