Sunday, February 12, 2012

Well Known Gluten Free Flour Mixes


The world is full of gluten free blends these are just a sample of the most well known.

Carol Fenster:
 Bean Flour

3 cups garfava bean flour
2 cups potato starch
2 cups cornstarch
1 cup tapioca flour
1 cup sorghum flour

Classic Flour
1 cup rice flour
1/2-3/4 cup potato starch
¼ cup tapioca starch/flour


Bette Hagman:
Classic Flour

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Four Flour Bean Blend:


Feather Light
1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour


Cybele Pascal :
Gluten Free All Purpose Mix
  4 cup brown rice flour
   1 2/3 cup potato starch
   2/3 cup tapioca starch


Gluten-Free Bread Flour Mix
1-1/2 cups millet flour
1-1/2 cups sorghum flour
2 cups tapioca starch
1 cup potato starch



Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.


Mock Better Batter
recipe from Nicole Hunn:

1-1/3 cups super fine brown rice flour
 1 cup +1 Tbsp white rice flour 
2/3 cup tapicoa starch 
1/2 cup potato starch  
2-3/4 tsp potato flour  
2 tsp xanthan gum  
2-1/2 tsp pectin 

**Note:  Nicole's recipe is found here on her website!   It is written in grams and with using a kitchen scale.  The one thing is that flours have different weight.  If you find that using the cups and teaspoon measurement above don't provide you the results you like, do try it in grams.  Precision measurement makes a better and consistent loaf and I like it for this recipe.  
Also, her recipe is a great replica of Better Batter, but it doesn't cook up her bread recipes exactly like Better Batter but is perfect in cookies and such.
A GREAT recipe if you can't get it where you live, but I still recommend the real thing.  It makes awesome bread!

Mock Cup4Cup by Nicole Hunn

Click here for her Mock Recipe



**I loved these tips on baking breads Ginger Lemon Girl**

2 comments:

  1. I made a GF Macaroni Grill Rosemary Bread recipe tonight. The recipe called for Better Batter flour and that isn't sold anywhere near us...so I used the recipe above for Mock Better Batter and the bread dough was super sticky. Any ideas why? Bread was still yummy...tho a bit doughy.

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  2. I tried this recipe once several years ago, and compared to the real thing, I was not as happy as with the purchased product. I am not sure why your bread dough was super sticky. I always thought it had to do with the amount of pectin or xanthan gum in the dough. But I must confess is that not a food science person. I make Better Batter Southern Bread and Italian Rolls often and they are sticky, but not super sticky.

    Just a tidbit, I buy my Better Batter directly from the website. I don't know if you have an autistic child, but they offer financial aid and that helps considerably. I buy in bulk of course ( wouldn't behoove me otherwise) and they ship for free if you order enough.

    Sorry, I don't have a better answer for you about the super sticky. I contributed it to the ratio of flour, starch, and pectin ratio being slightly off.

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