Beginner's questions

sfriedrichs · Joined: 10 Jun 2005 Posts: 11 Location: Kansas

Just wanted input from you veterans. Do most of you make your own flour mix or do you purchase a premade one? If you make your own please post your recipe. If you purchase one please provide me with the name of your favorites. I am interested in ease of use and expense as I am sure many of you are. Also can you pretty much just substitute the mix for the flour in your old recipes or there any tricks of the trade. Also I have purchased the corn tortillas that many use for "sandwiches", but I don't really care for the texture or taste. Are there any secrets to making these more palatable or am I just being too picky.
Susan in Kansas

tj · Guest

Susan in Kansas:
Yes it is a pain to find the right kind of products to substitute for the good old stuff. You can use pre-made products, "Food for Life" makes a great Rice Pecan, or Rice-Raisen Pecan bread, I think it taste great toasted or untoasted, also holds up well & doesn't fall apart. Makes a great sandwich, also Ener G- makes a bread that is GF it taste OK if you toast it, They have diff varieties, like brown rice, white rice, tapiocca. Also Kinnikikick (Mispelled) has a English Muffins & hot dog buns. Then you can get into some of the packaged products like namaste, they have a great pizza mix, and a brownie or blondie mix. There easy to make and can use a egg replacer if you can't have eggs. Pamela's make a great GF pan-cake mix, they also have some great GF cookies. my favorite is the Pecan Shortbread cookies. The Gluten-Free Pantry has a good cake or cookie mix. So there are lot's of products to try to get started with some cooking. If you want to make your own, I have used an AP flour (All purpose ) that works good that is GF ingredients It is. 1 Cup of Rice Flour (Fine Grind)...1/2 cup Tapioca Flour....1/2 cup of potatoe Flour...1 Tbsp of Xanthum Gum... Mix the flours together good... Just use as a regular flour. I also use rice flour alot when I cook...just like regular flour. It works great as a thickner for gravies etc. It has a good taste and you really don't get a flour taste at all. Oh, there is also great corn bread recipe that is Great...It taste like the real thing. Ingred: 1 cup milk ...1 egg...1/4 cup oil...1/4 tsp. GF vinegar...1/3 cup potato starch...1/2 cup cornstarch...1 tsp salt...1/4 tsp baking soda 1 tbsp...baking porter...3.4 cups cornmeal....1/2 cup organic sugar...1/2 tsp xanthan gum...Directions. Preheat oven to 375 degrees. In medium bowl combine milk, egg, oil, and vinegar. Mix well. Add all other ingredients and mix well, being sure to remove any lumps. Batter will be thin. Pour batter into a greased 8X8 baking pan. Bake for 28-35 min. until top is lightly browned. You can also do the toothpick test in the middle to see if it comes out glean. This is a great recipe...then go ahead and get some GF Chile "Sheltons" brand...and you got it made. Alot of these products can be purchased at a natural food store, Fred meyers, pilgrims. I don't know what you have available in Kansas. Gee, is Kansas in the middle of the US. Man, I don't know. I failed Geography. I really try watch cross contamination when I cook, I designate a cooking board, bowls, spatulas etc...all for only GF cooking. Well enjoy some of the recipes, experiment with your taste buds...and it will all come together.
Thanks TJ

donna · Guest

Susan, I personally have tried numerous kinds of flour and now have settled on Sylvan Border Farm flour. When I am using a recipe from a cook book this is all I use. I use it just like reg. flour of course adding xanthan gum as needed. When I cook from my GF book I use what they have but I am getting more where I use reg. recipes more all the time. My family really likes it. I order about a years supply at a time. It has a 2 year shelf life unopened. There are recipes that I use other flours for but this is my main one.
dkad

dk · Guest

Susan, shouldn't add this little bit since it has nothing to do with CD, but yea Kansas, it seems you are one of the first I remember who is from my stomping grounds. I graduated from Hays and taught in Stockton for many years before coming to TX. The last note was from me not guest but it wouldn't let me sign in as dkad.
dkad

aklap · Joined: 02 Oct 2004 Posts: 8329 Location: WI, USA

Guest · Posted: Tue Aug 23, 2005 2:09 pm Post subject:

I have tried several flours and I find the best for texture is found at an Asian store. The rice, tapioca, and potato flours are under $1 a pound, in fact I pay 39 cents for 12 oz tapioca. It makes a big difference in the end. I tend to make my own balance something like 1c rice 1/3c tapioca 1tbls potato.

Jeannine · Joined: 02 Apr 2005 Posts: 160

kemp · Joined: 27 Jul 2005 Posts: 6

What is a proxy chain?
A Proxy chain is a connection of 2 or more proxy servers. ProxyWay allows to work with any Internet service through a proxy chain of SOCKS or HTTP proxies. Using the program you can create proxy services (cascades/chains) with any number of proxy servers (supports HTTP, HTTPS, SOCKS4 and SOCKS5) to provide IP address security and tunnel Internet activity through proxy servers.

http://www.socksproxylist.com