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All Purpose Gluten Free Flour Mix

17 Aug

After posting how to convert traditional baking recipes into gluten free recipes, I realized that some may not know what a good gluten free flour mix is OR how to make your own GF flour mix. ¬†But you are in luck! Instead of having to do the dirty work of finding a decent tasting GF flour mix, I did it for you…your welcome ūüôā

Gluten Free Flour Ingredients

Now, the trouble with finding a really good GF flour mix is making sure it doesn’t taste too grainy. ¬†And¬†believe¬†you me, this is pretty tough to find, but once you do you are in heaven. ¬†You are looking for a superfine brown rice flour. ¬†Authentic Foods has a very good brown rice ¬†flour, try to avoid Arrowhead Mills; it might be inexpensive but the cost reflects in the quality. ¬†Ener-G and Bob’s Red Mill works well too, I just advise to run it through a food processor for a few seconds to get it super superfine. ¬†The brands of the potato starch and¬†tapioca¬†flour doesn’t really matter, they all seem to work pretty well.

When I first started baking with Gluten Free products, I got really confused on what everything was.  Below are some definitions of some ingredients you will be seeing a lot when baking GF.

  • Brown Rice Flour: Essentially it is brown rice milled very finely from the whole kernel.
  • Potato Starch: Not the same at potato flour. It is a thickening agent made from¬†skinned¬†potatoes¬†and creates a tender crumb you normally would get with traditional baking.
  • Tapioca Flour: Also called Tapioca Starch. ¬†A mild¬†starchy¬†flour that can be widely used in almost any GF baking recipe. ¬†Can use to substitute cornstarch in regular cooking.
  • Xathmun Gum: This is a plant gum that mimic gluten in every way except for being¬†actually¬†gluten! ¬†it provides structure and elasticity

Basic Gluten Free Flour Mix
Adapted from Cybele Rascal 

  • 4 cups superfine brown rice flour
  • 1 1/3 cups potato starch (not potato flour)
  • 2/3 cup tapioca flour (also called tapioca starch)

Combine all ingredients in a bowl and whisk until thoroughly mixed and there are no clumps.  Store in an airtight container or zip-lock bag.  You can put it in the refrigerator to ensure freshness, but if you are like me and you have no room at all, keeping it in a cool dark cupboard works just as well!  
Makes 6 cups
Will stay fresh for up to 6 months 

Now, if you are not wanting to make your own gluten free mix, there are some really good pre-made mixes.  

And remember, a cupcake WILL always help!

Gluten Free Conversion

17 Aug

¬† ¬†Recently I have become yet another gluten free consumer. ¬†This is¬†because¬†for the past oh, I’d say 8 years my mother has been trying to¬†convince¬†me that I am gluten¬†intolerant¬†but for the fact that gluten free food tasted way too much like cardboard I dealt with the constant stomach aches and headaches.
¬† ¬†In December I started losing WAY too much¬†weight, like I am pretty sure I looked like death on legs, and in May I finally decided that I needed to take control of my diet and well, go gluten free. ¬†It is now August and I am happy to say I have been 90% gluten free since May…It has been tough but I am doing it!
   The reason for this post is not to show off how long I have been on the gluten free wagon for, but to show you this really handy tool I found on converting pretty much ANY recipe from traditional to gluten free!

I used the conversion below to make Gluten Free

Tips for converting recipes to gluten free
adapted from Ruby Rose

These guidelines really only work for SOME baking like cupcakes, cakes, muffins, sweet breads, and pancakes. I do not advise using this conversion for complex foods like pasta, sandwich breads, and I have yet to try this on cookies so if you happen to let me know!

  1. Do an exact switch with your preferred gluten free flour/mix, instead of wheat flour.  No need for changing the measurements.
  2. Add 1/2 teaspoon xanthan gum for each cup of flour. 
  3. Ruby Rose says to replace some of the liquid with applesauce or a thickener with pectin in it, but I found that is unnecessary.  I advise to keep the liquid the exact same.
  4.  Add one extra egg, or two extra egg whites (really helps with binding and texture!). 
  5. Mix wet ingredients together on a high speed for about a minute, before mixing into well blended dry ingredients … this process helps to trap air, especially with the extra egg whites (think meringue), which in turn creates a lighter texture.
  6. Bake as normal to the directions you are following.

Hopefully this works as well for you as it has for me, I know it took me a long time to find the right combination of ingredients to make Gluten Free actually taste yummy.

And remember, a cupcake WILL always help!
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