What flour do you use if you are Gluten Free?

[RoseMarie]

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.

 

 

I don't eat the almond flour a whole lot, just when I have a craving for some sort of bread. We use flaxseed meal and coconut flour as well. I also use rice flour some but it's on the carby side.