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Wednesday, March 15, 2017

Baking with Success


     You may wonder: “If I can’t use wheat, will my recipes work?”
     I have a possible solution for you. Each flour blend will work in different climates and altitudes. Experiment until you find the right consistency for your baked goods. Don’t get discouraged if it doesn’t turn out the first time! Use determination (with the Lord’s guidance) and you will succeed in your cooking! Use this section as a guide when you are converting wheat recipes into gluten free until you are confident in your gluten free cooking. Then, just have fun!
Increase or decrease to meet your needs.
Cake flour 
2 ½ cups sifted white rice flour
¼ cup potato starch
¼ cup corn starch
Cookie flour:
(For oat cookies, always use rice flour for the flour part)
2 cups white rice flour (un-sifted) + ¼ cup potato starch
 Bread flour:
Option 1 for gluten free white bread (Use Domata Gluten Free Recipe Ready Flour if it is at your local grocery store: 
    3 cups white rice flour (non-glutinous, since glutinous rice flour makes things gummy)
    1 cup corn starch
    ¼ cup tapioca dextrin
    1/8 cup potato starch
    ¼ cup rice extract
    2 teaspoons xanthan gum
Option 2 for whole grain bread:
3 cups sifted white rice flour
1 cup sifted brown rice flour
½ cup sifted sorghum flour
1 cup cornstarch
1/4 cup potato starch
2 teaspoons xanthan gum

If you need to, combine ideas. Be sure to have a good consistency and as easy to work with as possible. Gluten free bread is very tricky to make, so do not expect for it to turn out for the first time.
Quick Bread:
For Quick Bread, you will want the batter to be similar to muffin batter. Make sure you have plenty of leavening and balance. Don’t make it too light or too heavy.
1 cup white rice flour
1/4 cup potato starch
1/4 cup cornstarch 
1/2 cup brown rice flour
Biscuit flour:
Option 1:
1½ cups white rice flour
¼ cup potato starch
¼ cup cornstarch
Option 2:
1/2 cup brown rice flour
1 cup white rice flour
1/4 cup cornstarch
1/4 cup potato starch
Muffin flour:
Sweet muffin:
1½ cup sifted white rice flour
¼ cup cornstarch
¼ cup potato starch
 Oat muffin:
1 cup gluten free quick or regular oats
1 cup white rice flour
 Corn muffin:
1 cup cornmeal (preferably fine ground cornmeal)
1 cup white rice flour

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