I usually like to designate Saturday to write encouraging words, but instead I thought I'd give you my recipe for the basics of gluten free flours... as I know it. Mind you, I'm not a dietician or a doctor... I'm just a mom that did alot of research to feed her baby who was allergic to wheat and came up with what works for us.
I went to buy Bob's Red Mill GF flour, but found that it had cornstarch in it. At the time, Kaden was still allergic to corn. So, it sent me on a hunt. I found the basics of this mix on the internet over five years ago. I wish I could give credit, but I have long lost the original paper that I printed out for parts of this combination. Then on top of that, I found another recipe that said you could interchange the potato starch, cornstarch and arrowroot. Combining what I've read this is now what I use for gluten free flour mixes:
3 c. garbanzo bean flour
2 c. potato starch (if allergic, use cornstarch or arrowroot)
2 c. cornstarch (if allergic, potato starch or arrowroot)
1 c. tapioca flour
1 c. sorghum flour
Mix together and store in an airtight container. Place in a cool, dark cabinet away from light.
Currently, I do garbanzo bean flour, potato starch, arrowroot, tapioca flour and sorghum flour. It's been so long since I priced it, I can't really tell you if it's cheaper than prepackaged GF flour. I now do it more out of habit than necessity.
I do have to say that if you can tolerate and afford Bob's Red Mill gluten free flours, buy it! It makes the process so much easier.
Gluten free flours don't taste like real flour - it's something you have to get used to. And, don't plan on eating batter and it tasting good. (smile) The garbanzo bean flour is bitter until baked - then it tastes much better.
I'm sure there's much more information I'm not including, but if you have questions, you're welcome to ask. Next Saturday, I'll show you my combination for xanthan gum and GF flour.
I went to buy Bob's Red Mill GF flour, but found that it had cornstarch in it. At the time, Kaden was still allergic to corn. So, it sent me on a hunt. I found the basics of this mix on the internet over five years ago. I wish I could give credit, but I have long lost the original paper that I printed out for parts of this combination. Then on top of that, I found another recipe that said you could interchange the potato starch, cornstarch and arrowroot. Combining what I've read this is now what I use for gluten free flour mixes:
3 c. garbanzo bean flour
2 c. potato starch (if allergic, use cornstarch or arrowroot)
2 c. cornstarch (if allergic, potato starch or arrowroot)
1 c. tapioca flour
1 c. sorghum flour
Mix together and store in an airtight container. Place in a cool, dark cabinet away from light.
Currently, I do garbanzo bean flour, potato starch, arrowroot, tapioca flour and sorghum flour. It's been so long since I priced it, I can't really tell you if it's cheaper than prepackaged GF flour. I now do it more out of habit than necessity.
I do have to say that if you can tolerate and afford Bob's Red Mill gluten free flours, buy it! It makes the process so much easier.
Gluten free flours don't taste like real flour - it's something you have to get used to. And, don't plan on eating batter and it tasting good. (smile) The garbanzo bean flour is bitter until baked - then it tastes much better.
I'm sure there's much more information I'm not including, but if you have questions, you're welcome to ask. Next Saturday, I'll show you my combination for xanthan gum and GF flour.
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