Gluten free Bread Flour mixes

[Mrs.Tigersoap]

Maybe some experimentation with some of the bean or nut flours in case that is tolerated?

A while ago, we were using chestnut flour and really liked it. It has a wonderful rich and 'rustic' aroma and is best used for pancakes, muffins, etc. But that was pre-Ultrasimple diet, we have not tried to use it since. Now we have a reason to try :D
Then again, we might not be the least compromised (we haven't done the anti-candida and heavy metal detox yet)...

 

[Ollie]

Maybe some experimentation with some of the bean or nut flours in case that is tolerated?

A while ago, we were using chestnut flour and really liked it. It has a wonderful rich and 'rustic' aroma and is best used for pancakes, muffins, etc. But that was pre-Ultrasimple diet, we have not tried to use it since. Now we have a reason to try :D
Then again, we might not be the least compromised (we haven't done the anti-candida and heavy metal detox yet)...

Since doing the USD the second time around and then testing every food for sensitivity - Chestnut flour and Tapioca flour are both out for me now, as is Gram.

 

[Keit]

What about quinoa flour? Never tried it myself so don't know if it would be possible to do pancakes with it.

 

[Jacques]

What about quinoa flour? Never tried it myself so don't know if it would be possible to do pancakes with it.

I have done some pancakes with half quinoa flour and half buckwheat flour. They were very good.

 

[Gimpy]

Obviously, we are going to have to find something for those folks who can have neither grains, nor buckwheat! Maybe some experimentation with some of the bean or nut flours in case that is tolerated? I DID enjoy using almond flour and chickpea flour before I realized they were contributing to my inflammation. But one person's inflammation trigger is another person's manna! I would say that the least compromised should give it an experimental go and report back. (Not you, Gimpy, you have to be VERY cautious!)

:D No worries there. Its going to take time to repair what's going on with my GI tract, and for now its strictly meat and veg. The last few muffins I ate didn't go over well, and Hubby gobbled the rest up. ;)

The book mentioned at the start of this thread looked really good as far as a tool to experiment with the different flours. The Gluten Free Gourmet series is good too, it has a lot of information on the different flours used in GF baking. Looking them over helps figure out a different mix without getting a brick result. Sorghum looks like a decent replacement for buckwheat, if someone wants to have a go at it. Its easier to get than buckwheat in the Southern states, and Amish stores often carry it out East.

I thought you all might find the book on ratios interesting. It includes so many different cooking methods, and isn't restricted to recipes, that when ingredients get hard to come by, it would be good to know what can be done with what's at hand. My Grandma called it "Slap Dash Cooking", and it was a happy surprise to find out that its been the backbone of cooking since 'stone soup'.

 

[Ollie]

I thought you all might find the book on ratios interesting. It includes so many different cooking methods, and isn't restricted to recipes, that when ingredients get hard to come by, it would be good to know what can be done with what's at hand. My Grandma called it "Slap Dash Cooking", and it was a happy surprise to find out that its been the backbone of cooking since 'stone soup'.

My copy arrived yesterday - it looks useful - definitely interesting. Thanks Gimpy.

 

[1984]

What about quinoa flour? Never tried it myself so don't know if it would be possible to do pancakes with it.

I use quinoa flour with great results (using for pancakes as well as in GF bread).

 

[Nienna]

I haven't been able to eat buckwheat blinis either. I've been using 1/2 amaranth flour and 1/2 quinoa flour. They come out very good. :) And I haven't had any reactions to this, yet.

I haven't tried making any breads yet, but it is on the agenda.

 

[Jacques]

[I use quinoa flour with great results (using for pancakes as well as in GF bread).

Hi 1984,

What recipe are you using to make your GF bread with quinoa. ;D