Natural recipes, natural health
Flour staples for baking include; brown rice flour, garbanzo bean flour, potato flour, tapioca flour & white rice flour.
A simple gluten free flour mix I use is:
6c. white rice flour
2 c. potato starch flour
1 c. tapoica flour
For dairy free dishes, I use Ener G Egg Replacer. It contains potato flour, tapioca flour, leavening & cellulose. I DO NOT use Bob’s Red Mill Egg Replacer because it contains soy flour and wheat gluten. (In large quantities, soy works as an endocrine disruptor and can cause imbalance of female hormones.)
Xanthan Gum is made from the outer layer of tiny, inactive bacterium (Xantbomonas campestris). It is used as a thickener, helping to hold small particles together (which is a GREAT substitution for gluten).
For: cookies use 1/4 tsp per 1 c. of flour
cakes use 1/2 tsp per 1 c. of flour
muffins & breads use ~1tsp to 1.5 tsp per 1 c. of flour
pizza crust use 2 tsp per 1 c. of flour
A little more on using the different types of flours:
When using garbanzo bean flour, replace the white sugar with brown sugar to cut down on the taste of the bean.
The bland flavor of white rice flour won’t distort the taste of your baked good. It’s a basic gluten free flour and I use the fine texture.
With brown rice flour, be aware that it has a shorter shelf life due to the oils it contains. It tends to taste stronger the longer it ages. Keep in the fridge or freezer. I do like using this flour to attain a bran or nutty taste in muffins.
Tapioca flour helps add a chewy texture to baked goods.
And finally, potato flour…which is a heavier flour with a potato taste to it. I like using it to add a bit of texture. Not to be confused with potato starch flour, which is very fine and is a great thickening agent.
If you wanna try a gluten free bean flour mix:
1 c. bean flour
1 c. cornstarch
1 c. tapioca flour
1/2 c. rice flour (white or brown–but if you use brown, then refrigerate it)
What are some of your favorite flours or flour recipes?