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BassistKara Joined: 02 Oct 2007 Posts: 51	Posted: Sun Jun 15, 2008 4:31 am    Post subject: All Purpose Flour I have had the biggest craving for muffins lately, but i have no idea how to whip up my own all purpose flour mix! The current flours i have in my cupboard are rice, besan, quinoa and soy. Soon to have potato flour as well, as soon as the shop i ordered from gets in the preservative free type. Any suggestions would be great...keeping in mind corn is still on my no-go food list!
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celiacmaine-iac Joined: 19 Dec 2007 Posts: 668 Location: Maine	Posted: Mon Jun 16, 2008 6:35 am    Post subject: Wendy Wark's mix is the one I use almost exclusively. I make my own in big batches. It's the one mix that I have found I can substitute in almost any NGF recipe (other than yeast breads) with excellent results. It does contain cornstarch, so I would use arrowroot in place of the cornstarch, and you might have to use guar gum in place of xanthan, if the xanthan gum you have available is corn based. If I'm remembering correctly, I think Mrs. P subs guar for xanthan because of the corn issue. _________________ Steph
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aklap Joined: 02 Oct 2004 Posts: 8501 Location: WI, USA	Posted: Mon Jun 16, 2008 7:49 am    Post subject: Hi Kara, I have a chart around this place [I believe it's from your neck of the woods], that shows how to mix different flours for different baked goods....I'm trying to find it. But for now, I've found this... http://members.ozemail.com.au/~coeliac/cook.html http://forums.glutenfree.com/topic1699.html kimcat wrote: In New Zealand we have a brand "Simple" Gluten-free baking flour that is just brilliant. I can make really thin crepes (pancakes) that hold together. I make a lot of muffins too and find that baking with GF flour works best if I add an extra egg - makes it bind well and gives good texture. http://www.healtheries.co.nz/page.php?id=25&prod=1127 OK - I found it!! This is a site from New Zealand. If you scroll down, you'll the the "GF Flour section". There'll be a chart aka table on mixing different flours. They list the properties of each flour and why you want to combine them with different flours. http://www.frot.co.nz/dietnet/resources/gluten2.htm I know you're not from NZ, but perhaps you have access to the same products? _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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BassistKara Joined: 02 Oct 2007 Posts: 51	Posted: Mon Jun 16, 2008 7:26 pm    Post subject: Thanks for the links! Yep, you can sub guar for xanthan...i think i may have to go on another flour buying spree and make a big batch of it for later use! We do have the Simple brand here, i'm not sure whether we have the flour though. I've only really seen the ready to go meals and the bread mixes, but i'll have a look around and see what i can find! I couldn't wait any longer for the muffins, so i tried using 1 cup white rice flour, 1/2 cup quinoa and 1/2 cup of soy...and they actually turned out edible, and quite yummy too! I think next time i'll use less quinoa though!
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aklap Joined: 02 Oct 2004 Posts: 8501 Location: WI, USA	Posted: Mon Jun 16, 2008 11:28 pm    Post subject: Hi Kara, Glad you had edible results. Yeah, quinoa and soy have strong flavors. A little goes a long way. Peg said probably no more than 1 tablespoon per 1 cup of flour. Soy you could probably get away with a bit more. Both quinoa and soy are have protein, so they add taste, texture & structure to the finished product. Good luck with your next experiment!! Please let us know how it turns out _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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