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Another! Nightshade Question

mushroom

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mushroom Proficient
mushroom
Posted

I am finding, more and more, I have to bake my own everything. Once you eliminate gluten, soy and potato starch, there is only the Namaste mixes left. Do any of you substitute tapioca starch for potato starch? If so, one-for-one? Or sub something else instead? Or have a good everyday bread recipe that you don't have to toast that doesn't contain the big three? I am Fensterless and Haggemanless until I get home for more ideas and for two former sourdough french eaters this is a big issue. Any ideas much appreciated.

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nasalady Contributor
nasalady
Posted
I am finding, more and more, I have to bake my own everything. Once you eliminate gluten, soy and potato starch, there is only the Namaste mixes left. Do any of you substitute tapioca starch for potato starch? If so, one-for-one? Or sub something else instead? Or have a good everyday bread recipe that you don't have to toast that doesn't contain the big three? I am Fensterless and Haggemanless until I get home for more ideas and for two former sourdough french eaters this is a big issue. Any ideas much appreciated.

I've substituted tapioca starch for potato starch before....one-for-one. I've seen posts here before that said that all of the starches sub for each other pretty well.

Here is a good bread recipe from Ginger Lemon Girl; she does use a very small amount of potato starch but I think you could sub tapioca or corn starch:

Open Original Shared Link

Anyway, good luck!

JoAnn

mushroom Proficient
mushroom
Posted
  • Author

Thank you so much JoAnn. I will give that one a try. I spent most of yesterday searching on line and came up with this one; I made the flour mix #2 version and it turned out quite well.

Gluten-Free / Wheat Free White Bread

Not egg or yeast free

Updated 6/16/08

Here are some flour mixtures I have tried so far. If you can not tolerate (or eat) rice, you probably can replace it with bean flour, quinoa flour, or other gluten-free flours.

Yeast Bread gluten-free Flour Mixtures:

(#1) 1 cup gluten-free brown rice flour + 1/2 cup sweet rice flour + 1/3 cup potato starch + 1/3 cup tapioca starch + 2 tablespoons tapioca startch (or ground flaxseed meal) + 1/3 cup sweet potato starch

(#2) 1 cup gluten-free brown rice flour + 3/4 cup sweet rice flour + 3/4 cup tapioca starch + 2 tablespoons tapioca starch (or ground flaxseed meal)

(#3) 1 cup gluten-free brown rice flour + 1/2 cup sweet rice flour + 2/3 cup tapioca starch + 1/3 cup quiona flour (or other gluten-free flour) + 2 tablespoons ground flaxseed meal

2 1/2 cups + 2 tablespoons gluten-free Flour Mixture or ground flaxseed meal (See above mixtures)

2 1/2 tablespoons natural cane sugar (This bread is slightly sweet)

(You can reduce the amount of sugar and/or use liquid sweetener (agave nectar, honey, etc. You will need reduce to the exact amount of liquid in the recipe.)

2 1/2 teaspoons guar gum

3/4 teaspoon salt

2 1/4 teaspoons (1 package) quick/rapid rising yeast

2 large to extra large eggs

1 teaspoon rice or Heinz distilled white vinegar (corn based)

3 tablespoons expeller pressed cooking oil

1 cup warm water (120-130˚ F or the temperature stated on the yeast package)

Add 1 tablespoon extra liquid if adding GROUND FLAXSEED MEAL to the recipe.

In a mixing bowl, mix all the dry ingredients together. Add the water. Add the eggs, vinegar and oil. Mix in an electric mixer. (I use a KitchenAid electric mixer at Speed 6.) Scrap the edges every so often. Mix for about five minutes. Place into a sprayed, oiled or greased non-stick 9 x 5 inch loaf pan. Shape slightly with a rubber spatula. Cover with wax paper. Let rise for 35-45 minutes or until it rises about 3/4" below the top of the pan. Bake in a preheated 375˚ F oven for 20 minutes. Cover with aluminum foil. Bake for 20 minutes more (less if your oven is hotter) or until golden brown (or test with a toothpick and if it come out

JJF Newbie
JJF
Posted

Could you use Tom Sawyer Gluten free products?www.glutenfreeflour.com

My all purpose flour: White rice flour, sweet rice flour, tapioca flour, Zanthan gum, unflavored gelatin.

We just made chocolate chip cookies substituting this flour and they were awesome!

mushroom Proficient
mushroom
Posted
  • Author
Could you use Tom Sawyer Gluten free products?www.glutenfreeflour.com

My all purpose flour: White rice flour, sweet rice flour, tapioca flour, Zanthan gum, unflavored gelatin.

We just made chocolate chip cookies substituting this flour and they were awesome!

Yes, that does sound like one for me, but since I am going back to New Zealand in three weeks :o it's probably a bit late to start ordering stuff. Might try it next year though. Thanks.

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