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Help Me Substitute For Wheat Flour In My Christmas Fruitcake!

mamatide

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mamatide Enthusiast
mamatide
Posted

I'm the one in the family that makes the dark rum-soaked fruitcake and since we're gluten-free now, I need to decide how to subsitute for the flour. Since there's very little flour in the recipe (about 1 cup for two 8x5 loaves), it's probably one of the easier ones to sub.

What do you use for a flour substitute? How important or how do I decide whether I should add any xantham or guar gum?

Thanks in advance

(port and rum are gluten free, right?)

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Guest nini
Guest nini
Posted

I can't answer the question about the Port and Rum, but for flour I absolutely swear by Orgran's All Purpose gluten-free flour mix, it's amazing. Hopefully you can find a distributor in your area for it as this product works perfectly and no you don't have to add Xanthan Gum or Guar gum to it...

if you can't find this brand, hopefully someone else has a recommendation for you, but if you can find it, I'm sure you will be really pleased with the results. I've made all kinds of baked goods with it, and no one can tell that they are gluten-free!

mommida Enthusiast
mommida
Posted

I liked the Orgran products I tried. I can't seem to find it locally.

I've been using Kinniknick gluten free flour. It has the gum ingredients added and uses peas for the gluten consistency (just like Orgran's gluten free gluten replacer).

You would have to buy a lot of excess rice flour, potato starch, and corn starch to make up the Bette Hagman flour blend.

L.

mamatide Enthusiast
mamatide
Posted
  • Author
I liked the Orgran products I tried. I can't seem to find it locally.

I've been using Kinniknick gluten free flour. It has the gum ingredients added and uses peas for the gluten consistency (just like Orgran's gluten free gluten replacer).

You would have to buy a lot of excess rice flour, potato starch, and corn starch to make up the Bette Hagman flour blend.

L.

Ooh. We can't have peas in our flour - other DD is allergic to pea protein. Besides that I've never seen Orgran nor Kinniknick flour products in our local stores. I do have some Glutino all-purpose (gluten-free) flour blend. Maybe that would be ok?

I was actually looking for a flour blend I could use. I already have all of those extra flours on hand (potato starch, corn starch, corn flour, sorghum flour, rice flour (white, brown and superfine)...

Can anyone suggest one of these?

kolka Explorer
kolka
Posted

I LOVE fruitcake and this will be my first Christmas making it gluten-free, too. I'm going to try Rebecca Reilly's 'basic mix': 1/2 cup garbanzo bean flour, 1/2 cup white bean (or fava) flour, 1 cup rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca. I'll be making it next week and I'll let you know how it turns out. Use 1/2 tsp. xanthan gum per cup of flour.

lonewolf Collaborator
lonewolf
Posted
I was actually looking for a flour blend I could use. I already have all of those extra flours on hand (potato starch, corn starch, corn flour, sorghum flour, rice flour (white, brown and superfine)...

Can anyone suggest one of these?

Try mixing up 3 C Sorghum or Brown Rice flour, 1 C Potato starch and 1/2 C Tapioca starch with 2 tsp. of Xanthan gum. Sift it 3 times. I use Br. Rice, Potato and Tapioca, but have used Sorghum too. I use this in all my baking and it turns out great - I'm sure it would work for fruitcake.

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