Has Anyone Tried Jules All-Purpose GF Flour?

Post by **tex** » Mon Dec 12, 2011 1:05 pm

This is the one used in the demo video that I posted a link to in my post in another thread. ( http://www.youtube.com/watch?v=gkkfrjKb ... r_embedded ) It's supposed to be the closest thing to wheat flour available, as far as baking characteristics are concerned. According to The Washington Post:

"Shepard's breakthrough was in nailing down a mix of five grains and starches to approximate the properties of wheat flour."

Not all of us can use it, of course. The ingredients include:

Expandex® Modified Tapioca Starch
Potato Starch
Corn Starch
Corn Flour
White Rice Flour
Xanthan Gum

http://www.julesglutenfree.com/

Tex

sarkin · Post by **sarkin** » Mon Dec 12, 2011 2:19 pm

I've seen raves for this, but haven't used it. (And though quite a few of us might not be able to use it, I think a fair number probably can, and I bet it comes in handy.)

nancyl · Post by **nancyl** » Mon Dec 12, 2011 6:50 pm

Tex,
It looks so much like real dough. Wish they sold some here in New England. The cost to send for it is quite high.

Nancy

Sheila · Post by **Sheila** » Mon Dec 12, 2011 7:49 pm

Oh boy, another flour combo to try!!

I have so many kinds of flour and flour combinations it is just ridiculous. I told myself I would stick to a few basic dough combinations but the expandex tapioca is really tempting. I'd love to hear from someone who has actually tried it before giving up even more refrigerator space to yet another flour. The last "experiment I made was beyond horrible. It broke my heart to throw out so much chocolate, nuts and expensive flour but the thing was inedible.
Sheila W

Lesley · Post by **Lesley** » Mon Dec 12, 2011 7:59 pm

I can't even try it, though I loved it.

Sharaine · Post by **Sharaine** » Mon Dec 12, 2011 8:32 pm

I've never seen this brand, but will look for it carefully next time I'm in Whole Foods. I'd love to be able to make a modified broccoli strudel this winter if I can figure out a dough that is palatable.

Hugs, Sharaine

JLH · Post by **JLH** » Tue Dec 13, 2011 8:21 am

No I haven't tried it. It's expensive even when she has special deals.

Robin · Post by **Robin** » Tue Dec 13, 2011 5:31 pm

Hi Tex,

I was so excited to read this post. Until I read the ingredients! Since lab results say NO corn! I cant have it.

Love Robin

Gloria · Post by **Gloria** » Tue Dec 13, 2011 10:56 pm

It seems to me that the key ingredient in the mix is the Expandex® Modified Tapioca Starch. If you can eat tapioca, you should be able to substitute any of the other ingredients and get a suitable mix. It would take a little guess work to get the right proportions, but I think it could be done.

Heres a list of sample substitutions:
Expandex® Modified Tapioca Starch - no substitution
Potato Starch - substitute arrowroot or cornstarch
Corn Starch - substitute potato starch or arrowroot
Corn Flour - substitute quinoa or similar
White Rice Flour - difficult to substitute, but could try almond flour, buckwheat, quinoa, etc.
Xanthan Gum

The Expandex® Modified Tapioca Starch is expensive, but it is available for purchase. Here is a list of places to try: http://expandexglutenfree.com/consumers ... to-buy.php

Note: I haven't tried this, so I can't recommend it. I'm not sure if I can eat tapioca. My point is that we shouldn't let intolerances stop us from creating our own GF flour blends. Most starches are interchangeable, and many different flours can usually be used.

Gloria

MaggieRedwings · Post by **MaggieRedwings** » Wed Dec 14, 2011 5:53 am

I did try this since I get their emails and unfortunately, the tapioca starch did me in. Made great product from it but it seems that tapioca has been eliminated from my diet. Also, it is very expensive.

Maggie