Trying to find recipe for GF flour mix Without Rice!

Trish RN · Post by **Trish RN** » Tue Dec 10, 2013 6:25 pm

Hi everyone,
I am working on combining a flour mixture that I can use for bread as well as baked goods. The problem is I am allergic to rice. All the recipes I have seen have rice flour in them.

Any suggestions would very appreciated!

Trish

UkuleleLady · Post by **UkuleleLady** » Tue Dec 10, 2013 6:54 pm

Trish, can you tolerate the ingredients in the Bob's Gluten Free flour? It's rice free. I can use this flour, but I don't eat it often.

http://www.bobsredmill.com/gluten-free- ... flour.html

dfpowell · Post by **dfpowell** » Tue Dec 10, 2013 7:13 pm

Trish,

I am also trying to limit rice flour, and one of my cook books "100 Best Gluten-Free Recipes" by Carol Fenster uses a Sorgum blend in her recipes. I have not tried it yet, but she uses 1 1/2 cups sorghum flour, 1 1/2 cups potato or corn starch and 1 cup tapioca flour then she uses this blend as a base for her recipes. Another cook book I am finding helpful is Learning to Bake Allergen Free without wheat, gluten, dairy,eggs, soy or nuts by Colette Martin.

Gloria · Post by **Gloria** » Tue Dec 10, 2013 7:13 pm

I posted a couple of threads a while ago on testing and cooking with GF flours.

This one is how to test if you are intolerant to a flour:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=13501

This one refers to a post about mixing flours:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=13389

Back then, I was still able to use a variety of flours, but presently I'm only using almond flour, corn flour and cornstarch and arrowroot in my baking.

Gloria

kd025 · Post by **kd025** » Tue Dec 10, 2013 8:22 pm

http://glutenfreegoddess.blogspot.com/ might be a good resource. She has a ton of recipes, and I know she uses a variety of gluten-free flours. She also has gluten-free baking tips here: http://glutenfreegoddess.blogspot.com/2 ... s-for.html

Zizzle · Post by **Zizzle** » Tue Dec 10, 2013 11:30 pm

We ordered the most AMAZING baked goods for Thanksgiving from a GF bakery in Seattle -- Nuflours. Their flour blend includes sorghum, millet, potato and tapioca. Are those safe for you?

All products are gluten and peanut free. Most products are also rice, corn and soy free. Dairy free and egg free options available. Have an allergy? Let us know and we'll point you to the safest* product.

Our proprietary flour blend is sorghum, millet, potato and tapioca flours.

http://www.nuflours.com/find-us/about/

Trish RN · Post by **Trish RN** » Wed Dec 11, 2013 12:26 am

Thank you everyone for the wealth of information you have given me!! I am grateful for your ideas and threads to great sites.

I can't eat oats, soy, gluten, eggs, all dairy, rice, cashews, tuna, and beef.
I will try your suggestions and I will report back. Might be a while since there are many things to try...Yay!!

This newbie thanks all of you!

Trish

MBombardier · Post by **MBombardier** » Wed Dec 11, 2013 4:22 pm

Hi Trish!

Welcome!

This is what we use. Some gal in Portland made it up and posted it on Pinterest. People literally cannot tell that it is gluten-free, or taste the coconut flour in it. Be sure that the oats you use are certified gluten-free because oats have a high probability of cross-contamination.

Best Gluten-Free Flour Mix

1 cup sorghum flour
1 cup oat flour
1 cup coconut flour
1 cup tapioca starch
1/4 cup arrowroot (or potato) starch
3-1/2 teaspoons xanthan gum

Process GF rolled oats in a food processor until they are fine for the oat flour. The original recipe called for potato starch (less expensive) but I substitute arrowroot starch because potato is a nightshade.

Mix all the ingredients thoroughly and use cup-for-cup for all-purpose flour. In GF recipes, do not add xanthan gum since it is already in the flour mix.

Nancy · Post by **Nancy** » Wed Dec 11, 2013 5:41 pm

She can't eat oats. I use the Bob's Red Mill because I cannot eat rice or oats either. It's OK but I don't use it much except for breading and I did make some pancakes with it and it did taste OK in that. I used some flax meal and water as an egg replacer and they turned out better than when I used an egg substitute.

MBombardier · Post by **MBombardier** » Sat Dec 14, 2013 8:20 pm

Yes, Nancy, you're right. I skipped right over that about oats. Bummer. I hope others can profit by that recipe. It's really good. I do okay eating things made with it if I don't over-do it.

mcnomore · Post by **mcnomore** » Sun Mar 02, 2014 11:49 am

I use millet and tapioca flours, in equal amounts for either my yeast bread or banana bread.