What do you do for gluten-free flour?

ohioroots · July 2011

I have seen a few different brands with a blend of rice, potato, tapioca, etc all mixed together and I have seen all of these sold individually.

Do you buy everything separate and mix what you need together (perhaps in different quantities for different recipes?) Or do you buy a premixed gluten-free flour (if so, which one is your favorite?)

I did see one with buttermilk mixed in, so I will add that it needs to be wheat, oat, soy and dairy free. Thanks!

Coleslawcat · July 2011

I use a blend. My favorite two are Better Batter and Tom Sawyer. They basically work as a 1:1 substitute in traditional gluteny recipes. Since I've discovered them I can use all of my old favorite baking recipes and get good results again.

I tried the Bob's Red Mill and hated it. It uses bean flours. Some people can't taste the beans, some people can. I'm one that can. I don't want beans in my cake or cookies.

DandelionMom · July 2011

I mix my own flours (dif quantities of dif flours for dif recipes, I learned a long time ago not to use garfava flour in cookies unless you want falafel tasting cookies). But I also buy Pamela's baking mix for pancakes, waffles, muffins, and quick breads (I've even used it to make cupcakes in a pinch).

DeuteronomySix5thru7 · July 2011

After failed attempts at making my own bread, pizza crust, etc., I have found some great brands to use!
- Pizza crust and sandwich bread: UDI
- AMAZING PANCAKES, waffles, breaded chicken, biscuits, etc: Bisquick Gluten Free Mix
- Pasta: Orgran or Heartland, sometimes DeBoles
- Gravy: Road's End Organics Delicious Golden Quick Gravy (with chicken broth)
- Sugar Cookies: Mama's Cookie Mix
- Cakes/Brownies: Betty Crocker
- Hoagie/Subs and Ciabatta Rolls: Schar
- Cream of Chicken: Pacific Natural Foods Organic Cream of Chicken Condensed Soup
- Bouillon: Better Than Bouillon
- There is a type of pretzel found in most health food stores and some grocery stores with gf sections that are in a dark blue bag that are better than gluten versions! I'm sorry that I can't think of the name!

If I ever have a craving, I usually use the above brands to help me create it, such as chicken pot pie - Bisquick mix. A way I have learned to feel better while gluten-free: I have been taking fiber supplements everyday. Don't forget what you're missing out on being gf. Hope these help!

g_belle · July 2011

making your own is so much cheaper in the long run. The inital outlay to buy the different kinds of flour is high- but it will make a huge mix that will last for a while. I have on all purpose mix in my pantry, one pancake mix (made from my all purpose mix) and a few other flours that I use for cupcakes/cookies etc. I pulled my recipes from a GF cookbook that I love. You can find a ton of different combos- it's a little bit of trial and error to find one you like.

kz's_girlygirl · July 2011

I love to use buckwheat flour to make pancakes, and almond flour for baking muffins/pie crust/cookies.

heyitsme · July 2011

I keep potato flour, oat flour (although I know it's not gluten-free... I am only wheat-free), and sweet rice flour in the pantry at all times. I use them for basic things like pancakes, thickening gravy/sauces, soup, "breading", etc. But when it comes to baking, I buy Gluten Free All Purpose Flour by GF Pantry because I can buy it at my local WalMart.

Missbollinger · July 2011

I buy Better Batter in bulk but want to try the KA GF AP flour because we have tried the brownies and cake mixes and they are simply awesome.

I second Udis for breads especially the Ancient Grains one they came out with recently. Udis has been the best only second to a GF bread we tried while we were visiting home (England) Genius bread, look t up! (It isn't kept in the fridge or freezer and is about as shelf stable as other good English breads (They don't last long, less preservatives)

I keep GF Bisquick on hand for pancakes and quick dinners.

I also keep Sweet Rice Flour, Rice Flour, Sorghum Flour, Tapioca Flour and Corn Starch in stock. because sometimes I have to make from scratch or use them individually in recipes.

ETA A REALLY good GF pasta is Quinoa pasta by Ancient Harvest. Not as starchy as the rice pastas and cheaper than regular GF pastas (FYI Walmart's Heartland GF {pasta is extremely starchy - epic fail)

HTH!

What do you do for gluten-free flour?

Re: What do you do for gluten-free flour?

Choose Another Board

Search Boards