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cruelshoes Joined: 23 Sep 2005 Posts: 2261 Location: Washington State	Posted: Thu Jun 26, 2008 9:10 am    Post subject: Making your own flour blends - Here's a formula to use Found this little tidbit of info linked over on Delphi. I have often toyed with the idea of inventing my own flour mixes, but I wasn't sure where to start. This gives me some great tools to play with. There is a lot more info on the page I am linking below, but here are the basics to coming up with your own flour mix. http://betterbatterblog.blogspot.com/2007/05/flour-power.html Quote: Food Science and Flour Mixing: Everything you need to know 1) You want four main types of flour in your mix-- Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa,millet, amaranth, and cornmeal are a few options. These provide bulkand protein as well as the vitamins (if any, t'eff is a great sourceof vitamins). Modifiers-- Tapioca starch, cornstarch, potato starch, arrowrootpowder. These provide lightness and smoothness to the mix. Moisterizers-- potato starch (this is a duel status item and shouldbe counted in the ratio as a modifier, but if you use too much itwill over moisterize the mix), potato flour. These counterbalance thedrying tendencies of modifiers. Extenders-- guar gum, xanthan gum, pectin, (to a degree)fruit acids,and, to a degree, flaxseed. These substitute for gluten and add extrabody and stretch to the flour mix, as well as extend the shelf lifeof your baked goods. A good ratio to make is 2 cup bodifier:1 cup modifier: 1/4 cupmoisterizer: 3 tsp. extender You can multiply this ratio for any amount.The secret to getting a mix you like is to mix and match within thecategories, but keep the ratios the same. So you might use 1/2 cup brown rice flour and 1 1/2 cups of teff flour, for a 2 c of a bodifier, etc. You want to buy or make a mix that has at least 4 g protein in it per1 cup. so what you'd do is take the protein content of eachingredient you used, add them all together, and divide by the numberof cups you get (usually 4 c to a pound). _________________ -Colleen Dx 8/05 via bloodwork/biopsy 9-YO son Dx 11/05 via bloodwork/biopsy Daughters have negative bloodwork - so far! A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt
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Linda Joined: 20 Aug 2005 Posts: 396 Location: Calgary, AB, Canada	Posted: Mon Jun 30, 2008 8:31 am    Post subject: Thanks, Colleen. I might have to try to come up with a flour formula. I made French Bread from a Recipezaar recipe last week and it was pretty good, but something needs to be changed. It used white rice flour and tapioca flour. The crust was perfect, but the inside was not quite right to me. Everyone loved it, but I thought there was too much tapioca. I'm going to try it again, maybe replace some of the rice flour with sorghum and replace some of the tapioca with potato starch. I'm not a scientist, it may end up as another kitchen distaster converted to breadcrumbs. _________________ Mom of Ty (he's eight) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005
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