Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Home-made Gluten-free Flour - Help, Please


Jujbe

Recommended Posts

Jujbe Rookie

I'm new to gluten-free cooking & just joined this forum. Since I've always done my own cooking & baking, I'm not upset about having to make adjustments. But rather than buying pricey ready-made gluten-free mixes, I'd like to make my own. I like to add soy flour for extra protein & like to tailor the flour to my own tastes.

1. Can anyone please give me some basic proportions of various substitutes such as rice flour, arrowroot powder, pea (or soy) flour, etc along with a brief explanation of what works best & why? I've noticed that some mixes have vegetable gums included? What's the reason for this? And are some gums better than others? I have agar powder - would that work too?

2. I'm also aware of the hidden places wheat may be in that isn't always mentioned. Does anyone know if bean threads (also called glass or transparent noodles) contain any wheat? It doesn't say so but then most of the printing is in Chinese or Thai which doesn't help me.

3. I make my own rotis (Indian flat bread) & pita bread but need to find what will work without using wheat flour. Are there good substitutes I can use for making these? I'd hate to do without them.

Sorry for the questions but when I try to use the search feature, it comes back saying it doesn't work right. Not sure why. This is all new to me but I'm determined to stick to a gluten-free diet yet still eat well. Good thing I love rice & Oriental foods. I'd appreciate any help I can find. Oh, yes - I'm not crazy over the taste of cornflour. When I use it, I only use a small amount as the taste doesn't appeal to me.

Thank you everyone in advance.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lcbannon Apprentice

I mix my own flour and am happy with this mix right now, this uses less Xanthan gum than some bit I find I don't like the elastic feel that too much adds. For baked goods with Chocolate I will usually use at least 1/4 cup of teff flour for part of the gluten-free flour. Some people do not use Xanthan or Guar at all. Individual choice.

1 Cup Sorguhm Flour

3 c rice flour I use 1/2 White Rice and 1/2 brown

1 c tapioca flour

1c potato starch

1/4 c potato flour

1/4 c xanthan gum

I usually add about 1/4- 1/2 cup ground flax seed to this as well. I am not as strict on mix as some but I have had GREAT luck with this.

For potato flour I grind Instant Potato Flakes into a fine flour- MUCH cheaper than buying. I also buy as many of these as possible at Asian Market - Way cheaper than Health Food Store.

For your indian flat bread millet might be a choice, I personally do not care for the smell but I know it is sold for that use at the Asian market I go to.

dbmamaz Explorer

The parent website which hosts this forum has a whole section of flour mixes:

https://www.celiac.com/categories/Gluten%25...ee-Flour-Mixes/

of course, you can always buy cookbooks, too. I have gluten-free baking basics, which has 4 different flour mixes in it.

Also, personally, i was frustrated w which flours and starches were good for what, so i actually mixed some egg and some rice milk together and then made 1 crepe with each flour and starch I had, to test the texture and taste of each one by itself, so i could learn their properties and start playing around with it myself. Nothing tastes like wheat flour, but at least when you taste them yourself, you can decide what you DO like. Some of the more bitter ones are still fine in smaller quantities, to add texture or a richness of flavor.

oh, and the gums are added becuase gluten holds bread together, and without the gluten, things will fall apart, and yeast breads wont rise because theres nothing keeping the bubbles from popping (the bubbles make things rise, kwim?) so the gums take that role in gluten-free baking.

Jo Ann Apprentice

Maybe it's just me, but I haven't found one single combination of flours that works well with every recipe. I buy all available at Asian markets (rice flour, potato flour, tapioca flour, glutinous/rice flour). This is much less expensive than those in the health food stores. Sorghum, millet, garfava flours, flax meal and flax seeds are available in many supermarkets and health food stores. Finely ground brown rice flour is only found at Authentic Foods. I usually try to follow the individual recipe, since they vary so much in which flours to use. Go on line to recipe sites like: Recipezaar.com, eatingglutenfree.com, pamelasproducts.com (a good mix), foodforyourbelly.blogspot.com. You can find many more if you search. The best recommendation for a good recipe is right here on this web site. It's always good to know someone else has tried the recipe and found in edible. Our favorite bread recipe is Gluten-Free Flax Bread at recipezaar.com. If you have questions, use this site, because there's undoubtedly someone who can give you a good answer. Good luck!

Jo Ann

RiceGuy Collaborator

Most of the questions seem to be covered by other responses, so I'll try to answer the one about soy flour, and the agar powder.

Soy flour helps things brown nicer, lends moistness, and makes things a little softer and fluffier. To start, try it in about 1/5 to 1/4 the total flour, and adjust from there. Some other flours for decent protein would be amaranth and t'eff, both of which also have a good amount of fiber.

Agar probably won't work alone, but I've not tried that. I would say however, that you'd need to cook it first, so it would already be thick when you add it into the dry ingredients. Otherwise it won't be doing much if anything until it goes in the oven. Additionally, as it heats up, it does get much less viscous, so that's why I suspect it won't be good by itself.

happygirl Collaborator

Better Batter Gluten Free Flour is awesome and can ship to you directly.

Jujbe Rookie

Thanks for the replies, everyone! I appreciate them. I like the idea of taste testing each type. I'm very proficient in baking (been baking since I was 16 & I'm 58 now) but always used wheat as my base. I'd add lots of other flours, mostly to breads so I'm familiar with how diff grains change the taste & texture. On recommendations & reading more posts from the baking forum, I went out & bought a variety of diff flours that I didn't already have & will begin to experiment. The biscuits I'd made earlier before asking here didn't turn out that bad but not that good either. I don't think the agar worked like xanthan gum does. I've now got xanthan gum instead.

I don't do much baking of sweets or desserts, mostly various breads & the occasional fruit dessert. It sounds like it may be a challenge making yeast breads that I'll be happy with but I don't mind a challenge. I hate using recipes though - never use them but bake like my grandma used to - by eye & through experience. That goes for anything I make unless it's really persnickety. I'll start with a bread recipe here but then experiment. If I come up with any good recipes for yeast breads, I'll post them. But that may take a while before one's good enough to share with others! :lol: It'll be fun though - sort of like experimenting in a lab but with edible (I hope) results.

I bought some of my flours from our health food store in town. Their price is quite reasonable. I live in Canada, near Vancouver. I'll go into PoCo (nearby) to T & T Market (a huge Oriental grocery store) & buy some other flours as I find which ones I like best. Wish me well & happy eating.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

I've also experimented (and still do) with small amounts. What I find helpful is to use a small oven safe cup, like a ramekin or stainless measuring cup. I suppose you could also use a muffin pan, and maybe only put dough in one cup, but I haven't tried that.

So far I get better results when the dough is softer than what I'd do for wheat dough.

sixtytwo Apprentice

For what it's worth, I use Bob's Red Mill Gluten Free Flour Mixture for everything and it works great for me. I find that you can cut back a tad as it is a little heavier than regular flour and then I use Xanthun gum, probably 1 t. for every cup of flour used. I have subbed this in all of my favorite recipes with delightful results. I just don't make a big deal out of this gluten-free thing, I go on with my life as it was, just subbing the gluten-free flour in and adjusting my recipes. If it weren't so danged expensive!!!!!However, with the price of wheat flour going up like it is, who knows-----it may catch up!!!!!! For my bread I use Bob's bread mix, it is so easy and I can make cinnamon bread out if it, if I want. In the scheme of things in life and considering all the things that can go wrong with a person..........this ain't so bad.

Barbara

Yellow Rose Explorer

My DH found this website. It gives wheat flour substitutes and the proper amounts to use. Personally I like coconut flour. It is light, not gritty or mealy. You have to add more liquid and extra eggs. I add club soda about 1/4c for the extra liquid as it fluffs up more.

www.karinya.com/flour.htm

Jujbe Rookie
My DH found this website. ...

www.karinya.com/flour.htm

Thanks, Yellow Rose for the site. Now I've got another question that I'll post to the group as I see that the site says to avoid certain grains if gluten sensitive (doesn't quite make sense) like rice, teff & quinoa. But as far as I've read on other celiac sites, those are fine. Do you avoid them?

nikken007 Rookie
I add club soda about 1/4c for the extra liquid as it fluffs up more.

I bought some club soda to use in bread but I have yet to do so. Does it leave any kind of carbonated flavor? Can you use it in any recipe such as cake? Do you substitute for the full amount of liquid or just part of it?

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Maura Gissen's topic in Food Intolerance & Leaky Gut
      5

      Autoimmune Reaction to SO many foods

    2. - Maura Gissen replied to Maura Gissen's topic in Food Intolerance & Leaky Gut
      5

      Autoimmune Reaction to SO many foods

    3. - trents replied to Maura Gissen's topic in Food Intolerance & Leaky Gut
      5

      Autoimmune Reaction to SO many foods

    4. - Maura Gissen replied to Maura Gissen's topic in Food Intolerance & Leaky Gut
      5

      Autoimmune Reaction to SO many foods

    5. - trents replied to Maura Gissen's topic in Food Intolerance & Leaky Gut
      5

      Autoimmune Reaction to SO many foods


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,977
    • Most Online (within 30 mins)
      7,748

    Sam777
    Newest Member
    Sam777
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.4k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      I'm a little confused. In your second post you said, "but these symptoms have been ongoing for a long time before the pregnancy" while in your most recent post you say, "I was doing a lot better on the AIP diet. However, I was unable to do the full reintroduction process because I went off the AIP diet when I got pregnant and was experiences chronic nausea." CBC = Complete Blood Count. This is the typical bloodwork most people would have done routinely with an annual wellness checkup. I would include things like iron levels, various blood cell counts including reds and whites and other infection fighters. CMP = Complete Metabolic Panel. This would measure things like blood sugar, kidney and liver function, plasma proteins and various enzymes. Non cellular things that the body produces. Also typical of an annual wellness check. Have you tried cutting out dairy and oats? These two are the most common cross reactors in the celiac community. I know it must be tough trying to get adequate calories and nutrition when you are pregnant while at the same time eliminating foods that are good sources of those things.
    • Maura Gissen
      They did. I was doing a lot better on the AIP diet. However, I was unable to do the full reintroduction process because I went off the AIP diet when I got pregnant and was experiences chronic nausea. This is what makes me believe it's food related.  I do check all of my food products and supplements and I am very careful about them being gluten free and trying to stay away from corn starch etc. However, I am eating gluten free breads that sometimes have rice flour, yeast, etc. - I seem to do fine with these breads/bread products some days, but then am sick other days.  I have never really had any GI symptoms outside of bloating. My symptoms are dizziness, brain fog, and a general feeling of unwellness or malaise, sort of like when you're going to get the flu.  I have had a lot of bloodwork done over the last three years, but I don't recall doing the CBC, CMP, or a celiac-specific test recently. That's helpful so that could at least provide some insight to see if I'm still being exposed.  Do you see most individual with celiacs having to take a period of time away from even gluten free breads and other cross-reactive foods to let their guts heal? I'm not sure how restrictive to get with my diet again since it's so challenging. 
    • trents
      Did the symptoms commence after you discontinued the AIP diet? Have you checked all nutritional supplements and oral hygiene products for possible gluten content? Have you recently checked all the labels of purchased processed foods in your pantry to check for formulation changes that might have introduced gluten? Historically, when "glutened" did you have GI symptoms or were you a "silent" celiac whose symptoms were non GI. Is what you are experiencing now like what you were experiencing at the time of diagnosis? Have you had recent blood work done (CBC and CMP) and if so, were there any parameters out of norm? I know you have Hashimoto's but you say that is well controlled now? It certainly wouldn't hurt to get celiac antibodies rechecked. Because you are essentially gluten free I would not expect to see any big departures from normal levels but if there are even weak positives it could indicate you are getting glutened from some unexpected source.
    • Maura Gissen
      Hi Trent! Thanks so much for your warm welcome and questions! They do, but these symptoms have been ongoing for a long time before the pregnancy. However, it's hard for me to know what's a celiac response vs. a Hashimotos one. I haven't, maybe it's worth getting those checked again? 
    • trents
      Welcome to the forum, @Maura Gissen! Don't those same symptoms often come along with the territory when pregnant? And then throw in Hashimoto's.  Have you had your celiac antibody levels checked recently?
×
×
  • Create New...