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What flour do you use if you are Gluten Free?

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My kitchen is going gluten free...ok so I have to cut gluten from my diet. If you are gluten free what kind of flour do you use to make bread, biscuits, dumplings and other normal gluten stuff? I refuse to store both wheat and non gluten stuff so hubby is along for the ride. Thank goodness he is ok with this.

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Honestly, it depends on the recipe. Recipes will tell you how much of each flour to use. GF bread-y recipes do call for a LOT more flours, because there is a perfect blend. HillbillyHousewife has a GLAD flour blend, BUT I ONLY use it for the biscuits, which are THE BOMB DIGGETY, BUT only if served hot. OK cold, but not the best biscuits ever. Google "Bread For the People" for the most amazing GF bread & if I remember correctly, that one is on Lovin from my Oven blog (or something like that). I've been GF for 2+ years & my youngest for just shy of 2 years, plus I worked for Cooking Traditional Foods (an allergen friendly mailer & site) + admin'ed the site for... 5 years (before we moved on to greener pastures). If you have ANY questions, message me on here of FB (I don't always get on here every day, but I get emailed for messages & check FB at least every other day anymore, but if I'm on my phone, I don't have the app, so I'll read it when I get to a computer). Also, if you want, I can message you my number & you can text, too. Text is usually the best way to reach me if you need something quick.

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My son has been gluten free for a couple of years, is on a limited budget so cooks from scratch. He is the gravy-maker in the household. Last year he thickened the gravy with cornstarch - tasty but veeeey thin. This year he found King Arthur gluten free flour and the gravy was great. He does very little bread- uses mostly rice or quinoa. He did find a gluten free bread at a Franz bread outlet that he says is the best he's had but pricey even with the discount. I hope it all works well for you.

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He didn't add enough cornstarch. I make GF gravy, & it's hit or miss no matter what I use, but I've managed to make a a thick (and once or twice TOO thick) gravy out of cornstarch. Even before GF cooking, I had to be sure I added enough of anything to thicken whatever I was making :)

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I haven't used non-gluten flours for a couple of years, they're stored in buckets right now. Tried gluten free diet and they didn't make any difference for us so we went back to "my way" of cooking which includes ADDING gluten to my regular flours when I bake breads. I sometimes hand grind a few wheat berries if I want to mix white & wheat. When I used GF flours it was a very mixed blend (and costly) of tapioca, potatoe, and a couple of others (can't remember and they're stored). I used Arrowroot to help thicken gravy as well as corn starch. Often wonder what people will do in SHTF if they're allergic to gluten :-(

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I use arrowroot starch for making gravy, but the consistency isn't quite right. When I use it to make chicken & gravy, that dish has been dubbed "chicken snot".

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:grouphug: to all who have to be GF. My SIL is not only allergic to gluten, but corn and soy too. My little brother says he is using coconut flour. :scratchhead:

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Not all of us freak out over having to be GF. If I had a dime for each time I heard "...must suck..." I'd be well off :lol:

 

There are some things coconut flour are ok in, but personal preference- it's not a great texture. I LOVE almost all other coconut stuff, though!!! :yum3:

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I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

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If you have a lot of potato starch [boiling potatoes in high altitude is ....tricky] ....is there any way to safely dehydrate that? I have frozen the gloop to use with bread, pancakes...or the family 'poppy seed buns'. ....tho I'm not GF.

 

 

MtRider :cook:

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I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

 

 

Thanks Sassenach, we are leaning towards almond flour here. I tried for a year to removed processed foods from our diet without complete success so I am removing wheat which in turn will remove processed foods. Saintsfan is on board right now, he has agreed to try it for 2 months. We will see what he has to say come March 1. But so far so good he made the comment that even after just a few days he can tell a difference.

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I use the nut flours because the others are really high in carbs and I am diabetic. I try to limit my carbs to keep the blood sugars down. I use almond flour, coconut flour, flaxseed meal etc. I have a couple recipe books I dearly love and highly recommend for people because she loves to cook and this is what she does all the time. Everything I have tried in her books we all love. Name of one of them is Comforting Eats by Melissa Monroe Mcgehee. She's from Baton Rouge, La. She also has another one, Satisfying Eats. I have that one on ebook.

 

Anyway thought I'd share the two best gluten free cookbooks I have. Not getting paid to say that either. :-)

 

Below is a link to a recipe I have made several times and all of us love this one. I gave it to a friend of mine that has a diabetic husband and they had friends over the day she cooked it. ALL of them loved it she said and wanted to know more about the recipe.

 

http://alldayidreamaboutfood.com/2012/11/low-carb-cheesy-skillet-bread.html

Edited by RoseMarie

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I looked up millet, its good for animal feed and human consumption and better than multi grains and wheat based. Good choice. I want to get some to try it. It also makes a good hot cereal.

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If you want to know which commercial blend (and copycat versions of each) to use, look here: http://glutenfreeonashoestring.com/using-all-purpose-gluten-free-flour-blends/

 

She did some insane testing and also broke down if it's cheaper to mix your own flour or buy it.

 

I use Cup4Cup for gravy and baking, but it's insanely expensive. I don't bake very often anymore.

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11987011_10154145367383102_6767815762631

 

This is not flour, I understand. But, here is the gluten free Wedding Cake I made for our daughter and son-in-law's Wedding a few weeks ago! Even the gluten eaters loved it! Sorry if the pic is too big. Have no idea how to shrink it.

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I make my own GF Mix - made up huge batches and poured into 5 gal bucket with gamma lid to store so nothing can get into it - but gamma lid makes it easy to open up and fill your canister that you use day to day. 1 c oat flour, 1/2 cup corn starch, 3/4 c coconut flour, 3/4cup sweet rice flour, and one pound of Betty Crocker's rice flour blend. Use 1:1 for flour in recipes upping the amount of baking powder listed in the recipe and the appropriate amount of xanthan gum based on whether you are making cake, cookies, bread, etc.

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I was wondering what flours you use to keep blood sugars low? I can't eat nuts or seeds (except pumpkin) due to low oxalate diet.

I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

 

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RoseMarie... just a word of caution about using too much almond flour or sunflower seed flour. Both are high oxalate. I never had problems with kidney stones until I started eating lower carb and part of that included these kinds of flours. Both are extremely high in oxalates which can cause kidney stones.

I use the nut flours because the others are really high in carbs and I am diabetic. I try to limit my carbs to keep the blood sugars down. I use almond flour, coconut flour, flaxseed meal etc. I have a couple recipe books I dearly love and highly recommend for people because she loves to cook and this is what she does all the time. Everything I have tried in her books we all love. Name of one of them is Comforting Eats by Melissa Monroe Mcgehee. She's from Baton Rouge, La. She also has another one, Satisfying Eats. I have that one on ebook.

 

Anyway thought I'd share the two best gluten free cookbooks I have. Not getting paid to say that either. :-)

 

Below is a link to a recipe I have made several times and all of us love this one. I gave it to a friend of mine that has a diabetic husband and they had friends over the day she cooked it. ALL of them loved it she said and wanted to know more about the recipe.

 

http://alldayidreamaboutfood.com/2012/11/low-carb-cheesy-skillet-bre

 

I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

 

 

 

I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

 

 

Thanks Sassenach, we are leaning towards almond flour here. I tried for a year to removed processed foods from our diet without complete success so I am removing wheat which in turn will remove processed foods. Saintsfan is on board right now, he has agreed to try it for 2 months. We will see what he has to say come March 1. But so far so good he made the comment that even after just a few days he can tell a difference.

 

 

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RoseMarie... just a word of caution about using too much almond flour or sunflower seed flour. Both are high oxalate. I never had problems with kidney stones until I started eating lower carb and part of that included these kinds of flours. Both are extremely high in oxalates which can cause kidney stones.

I use the nut flours because the others are really high in carbs and I am diabetic. I try to limit my carbs to keep the blood sugars down. I use almond flour, coconut flour, flaxseed meal etc. I have a couple recipe books I dearly love and highly recommend for people because she loves to cook and this is what she does all the time. Everything I have tried in her books we all love. Name of one of them is Comforting Eats by Melissa Monroe Mcgehee. She's from Baton Rouge, La. She also has another one, Satisfying Eats. I have that one on ebook.

 

Anyway thought I'd share the two best gluten free cookbooks I have. Not getting paid to say that either. :-)

 

Below is a link to a recipe I have made several times and all of us love this one. I gave it to a friend of mine that has a diabetic husband and they had friends over the day she cooked it. ALL of them loved it she said and wanted to know more about the recipe.

 

http://alldayidreamaboutfood.com/2012/11/low-carb-cheesy-skillet-bre

 

I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

 

 

 

I actually love arrow root powder... as for a regular flour for bread making, almond flour works well and tastes whole grainy, higher protein base, use some xantham gum, it only takes a little. Here is a book to get for baking regular stuff gluten free. Both regular baking and bread machine bread recipes , 200 total by Bette Hagman, The Gluten-Free Gourmet Bakes Bread She figured out good bread baking formulas and has written several gluten free recipe books . This is one of the most basic though. I purchased mine through amazon which carries all of her books for cooking recipes. I also just order the stuff from amazon since I refuse to pay the prices the store here posts on gluten free materials. Rice flour is ok if you are not diabetic too. It will raise blood sugars if its based on white rice.

Almond flour is pretty reasonable costing. Try some and if you like it, stock up as a base, it is used in many of the recipes.

 

 

Thanks Sassenach, we are leaning towards almond flour here. I tried for a year to removed processed foods from our diet without complete success so I am removing wheat which in turn will remove processed foods. Saintsfan is on board right now, he has agreed to try it for 2 months. We will see what he has to say come March 1. But so far so good he made the comment that even after just a few days he can tell a difference.

 

 

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