Question by clif d: What is the best gluten free flour mix to use in recipes that call for “all purpose” wheat flour?
There are many ready made gluten free flours available to purchase, but I have never found one that comes close to matching the real thing, i.e.wheat flour. Has anyone experimented with gluten free flour combinations or used ready made mixes that they found as satisfying in baked goods as wheat flour?
Best answer:
Answer by yozora
I can only recommend that you ask this question in the “Health / Diseases and Conditions / Other – Diseases” category. You’re more likely to find someone who’s got experience with Coeliac disease there.
Or, you could search for coeliac gluten free recipes – when I just did it there were quite a few results! SOME of them are probably good…!
As for your recipe, if you can’t find someone here or on a coeliac blog, you’ll have to experiment yourself I’m afraid…
Know better? Leave your own answer in the comments!
From experience as a Coeliac of 41 years and a chef of 25 years I havent come across a flour that realy comes anyway close, they are all pretty much the same.
Using a bread machine does have better results.
However you might want to try these people:
http://www.dovesfarm-glutenfree.co.uk
Its down to the method and other ingriedients ie:
I use,carroway seeds, rosemary,poppy seeds and rye etc, also try making it the same way as focaccia bread I find Italian and German recipes good for this flour.
12-18 rolls
Water 1-1/4 cups
Eggs, whole 3/4 cup
Vegetable oil 3 tablespoons
Honey 3 tablespoons
Garfava bean flour 1-1/2 cups
Cornstarch 1/2 cup
Tapioca flour 2/3 cup
Rice flour 1/3 cup
Xanthan gum 1 tablespoon
Salt 1-1/2 teaspoons
RED STAR® Active Dry Yeast 2-1/4 teaspoons
Bread Machine Method
Have all ingredients at room temperature. Combine water, eggs, oil and honey; pour
into baking pan.
Thoroughly blend dry ingredients (including yeast). Do this either in a bowl with a wire
whisk or shake together in a gallon size, self-sealing plastic bag. Add to liquid ingredients
in the baking pan.
Select the DOUGH cycle, but stop the machine as soon as the mixing is done; do not allow
dough to rise in the machine. Pour batter into greased muffin cups. Cover, let dough rise
approximately 30 minutes. Bake at 375ºF for 15 minutes, until tops are golden brown.
Remove from cups after 10 minutes.
Mixer Methods
Heat water to 110º to 115ºF and pour into mixing bowl. Add yeast and allow to hydrate
for 5 minutes. Add eggs, oil and honey to water and yeast.
Thoroughly blend dry ingredients (except yeast). Do this either in a bowl with a wire
whisk or shake together in a gallon size, self-sealing plastic bag. With the mixer on a
low speed, gradually add to liquid ingredients until all dry ingredients are well blended.
Beat on medium speed about 5 minutes.
Spoon batter into greased bread muffin cups; allow to rise approximately 30 minutes.
Bake at 375ºF for 15 minutes; until tops are golden brown.
Hope this is of some help.
Yes, I’ve tried dozens, and found that if you just need a little flour in something , Bob’s Red Mill GF Baking Flour is fine. However, making bread from almost any of these flours is a depressing process. Try Breads from Anna (www.glutenevolution.com). She has VERY good bread mixes, cake mixes, etc. and is very nice. Pamela’s makes an excellent pancake mix (better than regular pancakes even).
Good Luck