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Converting Regular Recipes

 
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Dee
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Location: OHIO

PostPosted: Mon Jun 30, 2008 5:38 pm    Post subject: Converting Regular Recipes Reply with quote

Your preferred gf flour/mix, instead of wheat flour 2. Add 1/2 teaspoon xanathan gum for each cup of flour.

Reduce liquid by about 1/3 and add applesauce, banana, pureed pumpkin or sweet potato, to make up the difference. These fruits/veggies contain natural pectin which helps with binding and also adds moisture, while improving texture.

Add one or two extra egg whites (really helps with binding and texture!).

Mix wet ingredients together on a high speed for about a minute, before mixing into well blended dry ingredients ... this process helps to trap air, especially with the extra egg whites (think meringue), which in turn creates a lighter texture.
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tpsprings
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Joined: 18 Jan 2013

Posts: 26
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2017 Dec 10 - 11:31 PM


Food Intolerances : soy

PostPosted: Wed Jan 30, 2013 1:55 pm    Post subject: Reply with quote

thank you for these tips!!!! Very Happy
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jane6volt

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Food Intolerances : Everything!

PostPosted: Thu Jul 11, 2013 9:04 am    Post subject: How can I make my own gluten free flour? Reply with quote

Does anyone have a recipe for making a gluten free flour that works well for baking (bread, rolls, cookies)? I am new to gluten free, and trying to do the gluten free diet as inexpensively as possible. A nice clerk at Trader Joe told me that almond meal works well, but from what I understand, you need to mix that with other products to make a useable flour. Help! I've seen a lot of recipes out there, but also have read that many of them aren't worth trying. Does anyone have a tried and true one that works well? I've been doing well so far using the ready made products that can be purchased, but hate the cost... Thanks so much for your help. Smile
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coryhub
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Joined: 12 Jul 2011

Posts: 434
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2017 Dec 11 - 1:31 AM


Food Intolerances : Soft cheese, gluten, roughage: anything with a fibre, seed, skin, raw etc.
Location: Central Texas

PostPosted: Thu Jul 11, 2013 9:15 am    Post subject: Reply with quote

Dee,
Thank you for these tips. I benefit from your years of experience in the cooking department. That's what we are all about "conversions" and "adapting" recipes to what we can digest. I am often carousing your recipe posts on site. I appreciate you!
Cory coffee
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tex
Site Admin
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Joined: 24 May 2005

Posts: 30822
User's local time:
2017 Dec 11 - 1:31 AM


Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Thu Jul 11, 2013 12:28 pm    Post subject: Reply with quote

Hi Jane,

Gloria has done a lot of work with GF flour blends. You may be interested in the discussions (and especially Gloria's comments) in the threads at the links below:

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=15110

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=13501

http://www.perskyfarms.com/phpBB2/viewtopic.php?t=15261

Tex
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