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Discussion Starter · #1 ·
I am going to get some sourdough starter from brown rice, but any other tips on how to make GF baking TF?<br><br>
Recipes or links are greatly appreciated.
 

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I've done lots of gf baking--even worked on sprouting gf grains and baking w/ them (it works!). But the easiest and yummiest recipes I've found are grainfree.<br><br>
Check out:<br><br><a href="http://elanaspantry.com/" target="_blank">http://elanaspantry.com/</a> (love the chocolate chip cookies--I make them w/ ground sunflower and pumpkin seeds, coconut oil, and honey--you can use lots of subs w/ her recipes<br><a href="http://healthyindulgences.blogspot.com/" target="_blank">http://healthyindulgences.blogspot.com/</a> (try the black bean cake--to die for!)<br><br>
and for baking w/ GF grains, one of my fave TF, GF blogs: <a href="http://everythingfreeeating.blogspot.com/" target="_blank">http://everythingfreeeating.blogspot.com/</a><br><br>
And on gf/tf cookbooks (many have links to blogs) I posted this not long ago:<br><div style="margin:20px;margin-top:5px;">
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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;"><a href="http://www.wholelifenutrition.net/" target="_blank">The Whole Life Nutrition Cookbook</a> and the <a href="http://www.thespunkycoconut.com/" target="_blank">Spunky Coconut Cookbook</a> are both gluten free, I believe, and pretty TF. (I do not have either, but I am pretty sure they are both gf.)<br><br>
Also there is Bruce Fife's <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=motheringhud-20&location=http%3A%2F%2Fwww.amazon.com%2FCooking-Coconut-Flour-Gluten-Free-Alternative%2Fdp%2F0941599639" target="_blank">Cooking w/ Coconut Flour</a> and <a href="http://www.elanaspantry.com/cookbook/" target="_blank">The Gluten Free, Almond Flour Cookbook</a> (all recipes can be made TF subbing honey for agave, etc.).<br><br>
And <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=motheringhud-20&location=http%3A%2F%2Fwww.amazon.com%2FMother-Necessity-Gluten-Casein-Recipes%2Fdp%2F0979657938" target="_blank">Mother Necessity Gluten Free/Casein Free Recipes</a> is another one--I am certain she soaks/sprouts grains b/4 cooking w/ them--I've looked through this book in the store and thought I would have loved it when first learning about gf/cf cooking. If you like baking w/ grains, this might be a good choice (along w/ the whole life nutrition cookbook and the spunky coconut).</td>
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And, google coconut flour recipes for gf recipes that use coconut flour--they are all over the internet for free. One of my faves: <a href="http://www.nourishingdays.com/?p=1156" target="_blank">coconut orange cake</a><br><br>
HTH!
 

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the coconut orange cake is to die for!!! Super duper yummy!
 

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We are moving towards gluten-free baking/cooking! Its so much easier than remembering to sprout/soak the grains before hand. I love my almond and coconut flours! All the links above are some I use, I also found <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=motheringhud-20&location=http%3A%2F%2Fwww.amazon.com%2FRecipes-Specific-Carbohydrate-Diet-Lactose-Free%2Fdp%2F159233282X" target="_blank">this book</a> at the library. Its pretty good, although you have to do some subbing with the oils (they use vegetable), no soy though in the recipes and they use a lot of almond flour.
 

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I am not sure if you would call us gluten free, but we can't do wheat and some other grains. I am subbing for ideas especially bread ones.<br><br>
Where do you get your brown rice starter?
 

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Cultures for Health is selling a brown rice sourdough starter now. I'm ordering it this week.<br><br>
I don't do much grain at all, but we just figured out that DH needs to be GF... so I'm subbing, too. He's a man in need of baked goods, lol. I don't think he'd be happy to go without like I do!
 

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<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>stephienoodle</strong> <a href="/community/forum/post/14768217"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Cultures for Health is selling a brown rice sourdough starter now. I'm ordering it this week.<br><br>
I don't do much grain at all, but we just figured out that DH needs to be GF... so I'm subbing, too. He's a man in need of baked goods, lol. I don't think he'd be happy to go without like I do!</div>
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Thanks for the info. I am off to check that out.<br><br>
I know what you mean. If I don't make my dh healthy baked goods, he sneaks to the local gas station to buy donuts and such. He has been really supportive on our decision to go gluten free. He made really yummy gluten free, egg free, maple syrup brownies the other day. Soooo good!
 

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<a href="http://everythingfreeeating.blogspot.com/2007/03/were-breatharians.html" target="_blank">http://everythingfreeeating.blogspot...atharians.html</a><br><br>
This mama makes sourdough starter by mixing equal parts kefired apple juice (just drop milk grains into the juice and let sit for 24 hours) w/ brown rice flour for 24 hours. (The recipe is included in the above link.) I've used kefired grape juice as well which can lead to a very yummy bread!<br><br>
HTH!
 

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Discussion Starter · #9 ·
With GF flour (either brown rice or coconut or whatever) what would make it TF? would you have to soak in whey and water then use it to cook? I am BRAND BRAND new to this and only have looked at nourishing traditions for insight. It is a great book, but not tons about GF. We also just started trying out meat last week (been vegetarian for 10 years) so that is slow starting.
 

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<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>Chloe'sMama</strong> <a href="/community/forum/post/14770632"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">With GF flour (either brown rice or coconut or whatever) what would make it TF?</div>
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Not sure about brown rice, but as far as I know with coconut flour, don't soak it before hand, since its not a grain, its just coconut. The soaking of grains is meant to neutralize phytic acid and other antinutrients found in grains, and to make it more digestible.
 

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Yes, you can soak/sprout all gluten free grains (like rice, millet, teff, buckwheat, amaranth and quinoa etc.--<span style="font-size:xx-small;"><b>just don't sprout sorghum--I've read it's poisonous when sprouted! Not certain on that though...</b></span>) in the same manner as gluten grains. But baking w/ them is different (b/c you need something in place of the gluten like xantham or guar gum, etc., to keep it all together.)<br><br>
Coconut flour and almond flour you typically do not soak beforehand. (And you cannot use them in the same manner as other gluten free flours--they both have their own particular ways of being used--you need to use coconut flour or almond flour recipes when using them for the most part.)<br><br>
You totally could soak then dehydrate almonds (or other nuts or seeds) and then grind into flour for better digestibility...soaking probably would work as well w/ the right recipe--haven't tried it though...
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>FairyRae</strong> <a href="/community/forum/post/14743981"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">And, google coconut flour recipes for gf recipes that use coconut flour--they are all over the internet for free. One of my faves: <a href="http://www.nourishingdays.com/?p=1156" target="_blank">coconut orange cake</a></div>
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That was DELICIOUS!!!!!!! DS and I made it today and I can honestly say it was one of the best healthy treats weve had in a long time!!!! I struggled a bit with the "icing"...but other than that it was easy to make.<br><br>
Oh, and I never had any coconut flour so I just took some unsweetened coconut that you get in bags at the grocery store, and ran it through the food processer and measured 1/2 cup from that.
 

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Also consider that Fallon mentions that rice is low in phytate, and doesn't need to be soaked for long periods of time, every time. The transition to gluten free is very hard, so some unsoaked, less guilt baking is a godsend. I used a rice flour blend from the files on the gfcf nt or tf yahoo group- but I think it's bette hagman's recipe. it contains brown and white rice flour, and some refined starches which, while not primal or paleo, etc. do not harm the gut of most sensitive folks, and don't contain phytic acid requiring soaking. I also add nutritional yeast to my various gf flour blends. xanthan gum is made from bacteria, and guar gum from beans. I up the nutrition in gf baking with extra egg yolks. one plus of coconut flour baking is that it is easier than gf flour blends, but requires lots of eggs, which also up the nutrient content.
 

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<p>Hello. I've been experimenting with gluten free flours but not having much success.  I'm used to using white whole wheat and everyone loves my bread.  We have decided to try going GF to see if we feel better without gluten.  One son and Dad each had an iffy result on one of the celiac panels, but both had biopsies that showed very healthy villi and small intestines.  So it isn't absolutely necessary. (Maybe we're just getting in on a fad?)  Anyway Dad is allergic to rice and tree nuts so most commercial gluten free mixes are out of the question.  He also does not like coconut.  I don't know how much things made with the flour would taste of coconut. </p>
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<p>I ordered some flour from Maninis: multigrain which he didn't like-said it was gritty, and the multipurpose mix which I made first using their online recipe for bread (too eggy for my taste) and then fiddled with my honey whole wheat recipe and made a bread we could tolerate.  I've ordered more but it takes a few weeks to get here and I'm all out.  I bought the individual ingredients at the health food store, but I don't know the proportions for each.  So far my experiments have risen nicely, had vigorous oven spring then collapsed into a dense mass as they cooled. </p>
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<p>I tried baking at a lower temp for a longer time thinking maybe it had not cooked through by the time the crust was quite brown, but the same thing happened.  I'm thinking I have the wrong proportion of xanthan gum to the other flours (millet, teff, amaranth, tapioca, and sorghum).</p>
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<p>Is anyone a bread baker who can help? We really need sandwich bread to be able to do this.  I'm not concerned so much about treats and sweets.</p>
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<p>Thank you.</p>
 
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