Gluten-free baking without rice flour or quinoa flour - Mothering Forums

Forum Jump: 
 
Thread Tools
#1 of 14 Old 11-15-2012, 10:25 AM - Thread Starter
 
Katc8910's Avatar
 
Join Date: Dec 2008
Posts: 246
Mentioned: 0 Post(s)
Tagged: 1 Thread(s)
Quoted: 0 Post(s)

In light of all the information about arsenic in rice, I am looking for a gluten-free baking cookbook that does not use rice flour as an ingredient.  I am finding that just replacing rice flour with another kind does not always produce the same results and am looking for rice-flour-free baking recipes.  Also cannot use quinoa flour. 

Thank you!


treehugger.gifgoorganic.jpggd.giftriadadopt.jpgfamilybed1.gif

Katc8910 is offline  
#2 of 14 Old 11-18-2012, 10:21 AM
 
mary3mama's Avatar
 
Join Date: Apr 2004
Location: Middle Indiana
Posts: 2,269
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
You might look for cookbooks that primarily focus on using almond and/or coconut flours. I'm looking forward to the Wheat Belly Cookbook, scheduled to publish late next month. By the author of Wheat Belly. He includes several recipes at the end of WB. And is clear throughout of his opinion that the various replacement starches and flours from potato and rice, etc are not healthy.

Not trying to promote WB or the cookbook -- just offering a resource that might be useful. (And I haven't seen the cookbook yet...so I'm just guessing....)

Maryhippie.gif

mary3mama is offline  
#3 of 14 Old 11-18-2012, 04:58 PM - Thread Starter
 
Katc8910's Avatar
 
Join Date: Dec 2008
Posts: 246
Mentioned: 0 Post(s)
Tagged: 1 Thread(s)
Quoted: 0 Post(s)
I'm not familiar with the WB book, but I'll definitely check it out. We already use almond and coconut flours, but I need some new recipes! Thanks for the book suggestion.

treehugger.gifgoorganic.jpggd.giftriadadopt.jpgfamilybed1.gif

Katc8910 is offline  
#4 of 14 Old 11-26-2012, 08:26 PM
 
sahmmie's Avatar
 
Join Date: Jan 2008
Posts: 904
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 2 Post(s)
Quote:
Originally Posted by mary3mama View Post

You might look for cookbooks that primarily focus on using almond and/or coconut flours. I'm looking forward to the Wheat Belly Cookbook, scheduled to publish late next month. By the author of Wheat Belly. He includes several recipes at the end of WB. And is clear throughout of his opinion that the various replacement starches and flours from potato and rice, etc are not healthy.
Not trying to promote WB or the cookbook -- just offering a resource that might be useful. (And I haven't seen the cookbook yet...so I'm just guessing....)

I just ordered Wheat Belly. I can't wait to read it.

 

Do you have any idea which products he DOES think are good replacement starches? 

sahmmie is offline  
#5 of 14 Old 12-01-2012, 05:09 PM
 
mary3mama's Avatar
 
Join Date: Apr 2004
Location: Middle Indiana
Posts: 2,269
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Sorry -- didn't get notice of a reply.....

Coconut and almond flours.

Maryhippie.gif

mary3mama is offline  
#6 of 14 Old 12-08-2012, 12:31 PM
 
allnaturalmom's Avatar
 
Join Date: May 2006
Location: Pennsylvania
Posts: 941
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I've been using a lot of buckwheat flour lately. Have you tried that yet? Usually get good results. I use corn flour, too, and like it.

 

Also, I've used gf oats/oat flour... but I know they are "iffy" for some people.

 

I don't do rice or quinoa either and the nut and coconut flours don't usually appeal to me. The only exception is one recipe for almond cookies, but I rarely make it... save it for special occassions.

 

gl

hth


All natural sahm to dd1(12yo) and dd2(6yo). Married 16 years.

Time for the Master Tonic! thumb.gif

allnaturalmom is offline  
#7 of 14 Old 12-08-2012, 02:55 PM - Thread Starter
 
Katc8910's Avatar
 
Join Date: Dec 2008
Posts: 246
Mentioned: 0 Post(s)
Tagged: 1 Thread(s)
Quoted: 0 Post(s)
I love buckwheat! We use it for pancakes and recently I made muffins with it. The challenge for me is to make things that are not too dry and crumbly.

treehugger.gifgoorganic.jpggd.giftriadadopt.jpgfamilybed1.gif

Katc8910 is offline  
#8 of 14 Old 12-08-2012, 04:17 PM
 
Mittsy's Avatar
 
Join Date: Dec 2009
Location: somewhere over the rainbow...
Posts: 622
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

Sorghum. I found brown rice and sorghum to be practically interchangeable, except that sorghum doesn't have the after taste when you use too much.

 

ETA: Most brands of sorghum flour contain corn in them, so you will need to watch out if you are sensitive to corn.


treehugger.gifhippie.gifhomeschool.gifnamaste.gifnovaxnocirc.gifcrochetsmilie.gifblahblah.gifenergy.gifgoorganic.jpggd.gifteapot2.GIFbftoddler.giffamilybed2.gif
 
Mittsy is offline  
#9 of 14 Old 12-09-2012, 07:21 PM
 
allnaturalmom's Avatar
 
Join Date: May 2006
Location: Pennsylvania
Posts: 941
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I love buckwheat! We use it for pancakes and recently I made muffins with it. The challenge for me is to make things that are not too dry and crumbly.

 

I have found that recipes that use fruit... like bananas or applesauce... come out the best! Others are ok, but, I think the fruit keeps it moist. Also, I don't use eggs or any 'gum' powders, either.

 

hth

:-)


All natural sahm to dd1(12yo) and dd2(6yo). Married 16 years.

Time for the Master Tonic! thumb.gif

allnaturalmom is offline  
#10 of 14 Old 12-09-2012, 08:06 PM
 
kaybee's Avatar
 
Join Date: Apr 2003
Location: Up North
Posts: 493
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

Carol Fenster's GF flour mix (what most of her recipes are based on) has sorghum flour, tapioca flour, and potato starch in it.  Some recipes do have rice flour, but it's not the base flour - you could probably substitute something else in there.  We rely pretty heavily on some of her recipes (pizza crust, etc.).  

kaybee is offline  
#11 of 14 Old 12-15-2012, 08:40 AM
 
meemee's Avatar
 
Join Date: Mar 2005
Location: Norther California
Posts: 12,782
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 22 Post(s)

i like mixing my own flours so i would say instead of going for a mix - create a mix yourself and go for it. 

 

which rice flour did you use? white is more sticky than brown (btw all the arsenic is mostly around brown rice).

 

so for the stickiness i'd substitute with starch - potato or tapioca. 

 

i also use millet flour but sometimes that's hard to find. 

 

also i use bean flours too - chick pea and fava bean flour

 

http://glutenfreegirl.com/how-to-make-a-gluten-free-all-purpose-flour-mix/

 

i am still learning about this as i experiment with water absorbency, starchiness, stickiness and fat. i stay away mostly from nut flour due to the cost. 


 treehugger.gif Co-parent, joy.gifcold.gifbrand new homeschooling middle schoolerjoy.gif, and an attackcat.gif 
meemee is offline  
#12 of 14 Old 12-15-2012, 12:28 PM
 
pek64's Avatar
 
Join Date: Apr 2012
Posts: 2,502
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Arrowhead Mills has many different flours. My son used to love millet bread. Try natural food stores. They are more likely to special order things, like flour.
pek64 is offline  
#13 of 14 Old 12-15-2012, 02:59 PM
 
Midwesterner04's Avatar
 
Join Date: Nov 2009
Posts: 180
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I like oat flour and prefer its texture to rice. If you are GF like we are, it needs to come from GF oats;  I found a steal on some big bags of GF rolled oats and use the "grind" setting on my blender to make it myself.  I've actually used the oat flour all by itself in place of a flour blend and liked it. YMMV. Good luck!
 


toddler.giffamilybed1.gifcd.giffemalesling.GIF  waterbirth.jpg. Can't wait to homeschool.gif.
 
 
gd.gifsigncirc1.gifwhale.gif
Midwesterner04 is offline  
#14 of 14 Old 12-20-2012, 09:10 AM
 
flightgoddess's Avatar
 
Join Date: Mar 2009
Posts: 345
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

I ditto the sourghum potatostarch mixture for most basic things, like pancakes, muffins, cookies.

 

Doing bread with yeast or pizza crust and fiddly stuff like that you need to be more specific with recipies and types of flours.

flightgoddess is offline  
Reply

Tags
Nutrition Good Eating

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off