|Bette Hagman's Gourmet Blend|
|Cathy Poindexter's All Purpose Mix|
|Summary GF Flours Mixtures for Baking|
|Russ Paden's All Purpose GF Flour Mix|
|Kathryn Harden's Bette Hagman Blend|
|Joe's Gluten-free Flour Mix|
|Jan R. Hammer Flour Mix|
Two part white rice flour
Two thirds part potato starch flour
One third part tapioca rice flour
Parts can be any unit of measure, cups, pounds, gallons, etc.
4 cups Brown Rice Flour
1 1/2 cups Sweet Rice Flour
1 cup Tapioca Starch Flour
1 cup Rice Polish
1 tablespoon Guar Gum
Whisk all ingredients together. TIP: Make large batches and store in plastic zip lock bags in freezer.
The feedback fell into three categories.
1. Three people said to use mixes. I'm not interested, mainly because in a mix you are paying presmium price for basically flour and baking powder. Since my father was in the bakery business, I am afraid he will arise from the grave and bop me on the head with a cooling tray.
2. The second group used Hagman's formula and were happy with it. 3. The third and largest group as you can see below, made subsitutions in the formula or changed it completely A number of them mentioned SWWT RICE FLOUR (ALSO CALLED GLUTONUS RICE) available at Asian markets.
1. Three parts sweet rice flour and 1 part white rice flour works well for cookies.
2. I use (Hagman's) mix traight across to substitue and find 3 tsp of Xanthum gum will bind bread, 2 teas will bind a big cookie batch and 1/2 ti 1 teas wukk bind cakes and quick breads. I aksi fnd that for delicate bakes goods like cakes and even cookies, I really prefer to us the Asian Sweet Rice flour substitited straogjt acrpss, It resembles the delicate texture better than Bette's mixture.
3.For gf cakes, we use normal recipes, put GF flour in place of normal flour, then double up on the eggs NB: this person suggests weighting ingredients rather than using cups.
4. Add applesauce or extra eggs to Hagman's.
5. Try Hagman's recipes...and don't use potato flour which I personally think is just too heavy and strong.
6. There is a gf baking mix I use...
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
7. GF flour mix--
4 cups brown rice flour
1 1/2 cups sweet rice flour
1 cup tapioca starch flour
1 cup rice polish
1 tablespoon guar gum or xanthum grum.
I tried it and, yes, it can be substituted and the results are wonderful! The only substitution I make is I add 1-2 tsp of unflavored gelatin (like Knox) and1/4 teas. ascorbic acid to make the baked goods hold together.
9. Lately I've been using 4 parts oriental white rice, w/ 1 part each potato starch & potato flour... no santhum gum...really don't like the slime factor.
10. Go back to old recipes, substiture gf flour and add a little soy flour or soy protein.
11. cookie flour mixture--
2 cups sweet rice flour
2 cups rice four
1/2 tapicoa flour
12. ..subsitute sweet rice flour in place of white rice, you end up with a product that is not gritty.
13. I use 2 parts bronw rice flour, 2 parts corn meal, 1 part each tapicoa starch & rice bran and add 1/4 teas xanthum gum per cup of flour.
14. Try subsituting 1/2 rice flour and 1/2 soy flour (whole fat works best)..add extra eggs.
15. I find that ..for delicate baked goods..I really prefer to use the Asian Sweet Rice substituted straightr across.
16. One of the greatest tips I got was to add toasted almonds. I'll add 1/4 to 1/2 cup to a batch of banana bread and it really makes a difference. ..Reduce Haman's recipe by 1/4 cup and add 1/4 cup soy flour...use brown sugar instead of white.
17. The ideal mixture of flours is 1 measure corn flour for 4 measures of rice flour.
18. You need to find copies of Marion N Wood's Cookbooks--GOURMET FOODS ON A WEHAT FREE DIET, and DECLICIOUS AND EASY RICE FLOUR RECIPES. Best of luck,after Marion Wood, I just can't relate to B. Hagman.
19. Use Hagman's gf mixture....for every half cup of gf mixture, add 1/2 cup of light bean misture and about 1/2 to 1 teas xanthum gum.
20. From the food network re: chestnut flour in baking: Chestnut flour is used primarily in Italian and Hungarian cake and party making...I would not recommend you sugbstitute it measure for measrue (for wheat flour). However, you can begin to experiment by trying half chestnut and half wheat (read gf flour) and seeing how happy you are with the results.
I use the GF flour mix posted by a lister a short while back. I have found it to work great in everything I've tried so far!
4 cups brown rice flour
1 1/2 cups sweet rice flour (NOT white rice flour)
1 cup tapioca starch or tapioca starch flour
1 cup rice polish (or rice bran, but it's not as good)
1 tbsp xanthan gum or guar gum
Make large batches and store in freezer. This compares to all purpose wheat flour; substitute it 1 cup to 1 cup.
For everyone who is feeling left out in the baked goods department and doesn't mind cooking, I have found that I can make essentially any "normal" product using the following:
1/2 Bette Hagman's traditional GF Mix
1/2 Bette Hagman's light bean flour mix
1/2 - 2 tsp. xanthan gum, depending on the amount of "flour" used and what you are making.
Both mixes are described in her Gluten Free Gourmet Cooks Fast and Healthy. She also discusses the use of xanthan gum. As she recommends, a bean flour such as that sold by Authentic foods is best. Using the 50/50 combination of the 2 mixes in a direct substitution for wheat flour (i.e. 1 cup flour = 1 cup 50/50 mixture),
1 cup finely ground raw almonds
1 cup white rice flour
1 cup tapioca flour
1 cup potato starch
1/3 cup buttermilk powder
1 tablespoon xanthan gum
1/2 teaspoon salt
2 c brown rice flour
2 c white rice flour
1 1/2 c sweet rice flour
1 1/3 c tapioca starch
2/3 c corn starch
1/2 c rice polish or rice bran or flour
2 tsps xantham gum
Sift together 3 times & store in canister.
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