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Karab65 is now following Mel
Mar 16, 2014
I can soooo understand your frustration with moving from home baking to gluten free! My partner is gluten intolerant, and we made the shift over a year ago, and it took the better part of 8 months for me to find a suitable gluten free flour substitute. After having tried the half-dozen or so pre-mixed flour substitutes here in Western Australia, I found one I can substitute in nearly every recipe and get more than reasonable results (White Wings brand - I don't think it's available in the States tho :( ) The one thing I did find in all my experimenting is that it is worth keeping a range of flours in the freezer or pantry, as each has its own flavour and cooking characteristics, and you can mix and match!I have chick pea flour, buckwheat flour, millet flour, lupine flour, potato flour, brown rice flour and maize flour (organic and non-GM) on hand at all times. I also keep organic xanthan gum or guar gum, as these add the "chewiness" to the baked goods. For my "everyday" baking, especially for cakes and biscuits (cookies), I find that substituting some of the flour for almond meal (I usually substitute 1/4 to 1/2)has a nice, light, moist result! Of course adding shredded apple, zucchini or carrot also adds to the moisture of the end result too! Its a bit of an expense at first, to stock up on the unusual flours, but if you can get them at a bulk food seller, you can get smaller quantities which you can try. Read the ingredients on your packet mixes to work our what to use in your "from scratch" really does help when they are written in English, not "chemicals"! :)
Toggle Commented Aug 10, 2010 on veggies and brownies! at beauty that moves
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Karab65 is now following The Typepad Team
Aug 9, 2010