Post Punk Kitchen Forum

Lately mine has been:

1 1/4 cup white rice flour
1 cup coconut flour
1 cup GF oat flour
3/4 cup tapioca flour
2 teaspoons xanthan gum

It makes around 4 cups. And it makes a vanilla cake that tastes like Twinkies!

That sounds great, if only I could find gf oat flour. I might use quinoa.

My go-to flour mix is always brown rice, tapioca, potato for cookies in a 3:1:1 or 4:1:1 ratio

gluten free oats in a coffee grinder works great!

my go-to possibly for life is:
3/4 oat flour
1/4 sorghum flour
dash of xantham, depends on how much flour the recipe calls for--about 1/2 per cup of flour i spose.

xo
kittee

My favorite is 1.5 c sorghum flour, 1.5 c potato starch, 1 c tapioca starch plus a little guar. I usually add 1/4 c coconut flour as well if it seems like it would complement the flavors well. Makes great cake!

kittee, where do you get your oats/oat flour? I've gotten sick every time I've used Bob's Red Mill. I don't know at this point if it's all oats, or just Bob's. I'd pay a premium to be able to use oat flour!

i buy it from a local mill. but! i have made it with no problem in my handy dandy coffee grinder using rolled oats. it really does get pretty small. you could spend an hour and make quite a lot of it. so maybe buying certified xgfx rolled oats would work for you? i know you are very pregnant right now, so it might seem daunting, but maybe you could enlist help? grinding oats is fun.

xo
kittee

I actually like Bob's Red Mill... I got a huge bag of their GF All Purpose Flour and stuck it in the freezer... I mostly use it just for thickening sauces, though... I still haven't done a lot of baking.

I've been using Gluten Free Girl's All-Purpose Mix:

http://glutenfreegirl.blogspot.com/p/gl ... e-mix.html

300 g superfine brown rice flour (I used millet flour because all the brown rice flour around here is pretty gritty)

250 g sweet rice flour

150 g tapioca flour

100 g sorghum flour

100 g potato starch

100 g cornstarch


Mix it up and use 140 g for each cup of flour called for in the recipe. I swear, it's the most amazing gluten free mix I've ever used. I use it in all my regular recipes and they come out flawless.

I pretty much swear by Bob's Red Mill.. I used it in all my GF ( vegan ) baking at my last job. Everyday, I would make muffins, cakes, cookies and brownies and it worked great.

Good to know. I haven't had a fail with it yet and I've swapped it for wheat in many recipes.

I love the "Gluten Frida" mix from Vegan Cookies Invade! It makes awesome gluten-free muffins.

Hi everyone,
I want to make some GF cookies for a Christmas care package. However, I really can't afford to buy a bunch of flours. I have a bunch of flours now and I was hoping you can help me put them together for a GF mix. Here's what I have:

Brown Rice Flour (less than a cup)
Chickpea Flour
Quinoa Flour
Soy Flour
Almond Meal

Will any of that work? Thanks so much!

I would suggest reading gluten free girl's post on her all-purpose mix. She says that it's pretty easy to sub out flours, but you need to keep a ratio or grains to starches, and I see that you don't currently have any starches (like potato starch, tapioca flour, corn starch). I think if you bought a starch or two (and ideally some xantham gum to hold everything together), you could make up a great flour mix using her ratios.

Based on what you have:

300 g brown rice flour
250 g quinoa flour
150 g tapioca flour
100 g almond meal
200 g cornstarch or potato starch

Can't guarantee success, but I think that has a good chance of working. Unfortunately, at least in my experience, you've gotta have the starches or you're baked goods might end up like little great-smelling bricks.

Thanks Pop! I haven't a clue about GF baking but I'm doing it for a gift basket and want to do it right. I didn't realize the starch was necessary.

I made sugar cookies with Namaste all-purpose mix, and they turned out great!

I was wondering about that brand. I saw it at Whole Foods today and was contemplating picking some up because the price seemed pretty good for the amount of flour. Have you used it for anything else? (Also, what's in it?)

I've used their pizza crust mix and I like it. The AP flour contains: Sweet Brown Rice Flour, Tapioca Flour, Arrowroot Flour, Sorghum Flour and Xanthan Gum.

I'll probably try making gingerbread with it soon and I let you know how it turns out.

Great, thanks! The flavors seem like they'd mix pretty well. No really overpowering flours. I might pick some up this week.

I've only ever tried Bob's Red Mill and I didn't care for it, tasted too beany. I have rice flour but didn't know you had to mix it with other flours so my cookies just fell apart as soon as you touched them.

I also tried Bob's and didn't like it, tasted metallicky, but my gluten eating friends didn't mind it.
I use Sorghum:Quinoa or Millet:Tapioca in a ratio of 2:1:1 [2:1:2 for bread] and a tsp of xantham gum per cup of mix.
This site helped me out when I was just starting: http://www.suite101.com/content/wheatfr ... ing-a56206

Is there a recipe for that cake because it sounds amazing?

I used Dove's Farm, a UK brand, when in Holland, but I haven't had much luck since moving back to the US.