Comments on: Flours/Baking

By: april

april — Mon, 16 Jun 2008 02:47:47 +0000

Mandee, go to the asian section of your Safeway supermarket, you will find rice flour, glutinous rice flour (does not contain gluten) and tapioca. the brand is erawan, if i remember correctly. it is in a 500g plastic bag, so much cheaper than in the health section.

By: Renee

Renee — Mon, 02 Jun 2008 21:24:46 +0000

I haven’t had much success using Orgran. I prefer “wholefood” flours, like brown rice, besan, and buckwheat, to the processed stuff… Potato does have a strong taste, unfortunately! Quinoa is another good flour to use, perhaps in place of besan or brown rice, but it’s more expensive.

I get tapioca from Chinese & Indian grocery stores, yep.

By: Mandee

Mandee — Mon, 02 Jun 2008 20:59:54 +0000

Hey Renee,

What do you think of the Orgran pre-mixed g-free flours? I used some recently to make pretzels and they turned out well. I just wish they were soy-free as well.

Also, I am having so much trouble finding tapioca flour. I have “The Gluten-Free Vegan” and tried subbing potato flour for tapioca in her scone recipe but they tasted like dry potato cakes! I might try an asian supermarket, good tip!

Mandee xox

By: peter metcalf

peter metcalf — Thu, 29 May 2008 07:33:54 +0000

Hi folks,
I like to see true love…a good intro to your page here.
I too am seeking a vegan (no honey, no eggs) gluten free recipe for bread. No soy either, as two studies, Korea and China, link it to twice the incidence in old age of cognitive impairment. There are some good articles online. I would like a bread that is soft and tears, rather than crumbles, real yeasty! If you know of any…I am in the San Francisco Bay area, and used to use a breadman 2 lb. bread machine, but I believe I will have a better choice of mortal illness if I abstain from wheat. (
Buckwheat is a fruit something or other. Not a grain. So, I bought some buckwheat flour, and am eager to use it.
One thing I can recommend to enhance leavening action: based on extensive experience and experimentation with pancakes, oat milk is far superior to all others, including soy, rice, multigrain, and almond. We added for pancakes or waffles, a little vinegar in with the oatmilk to assist the leavening of baking powder and baking soda (for about 6 pancakes, we used 1/2 teaspoon soda and about 2 t. powder.
Buckwheat would be the best choice due to it’s large insoluble fiber content, as well as some amino acid. It is the best protein of the grains.
I also would recommend using coconut oil since iti holds together (is more or less solid) at room temperature. If you believe saturated oil is unhealthy, look up the website for Mary Inig. She is a biochemist whose career was spent researching oils and fats. She knows her stuff, and is not selling a product (other than her book “Know Your Fats”).
Thanks.
Peter

By: ross@gladtobegluten-free.com

ross@gladtobegluten-free.com — Thu, 08 May 2008 01:52:01 +0000

I hope you don’t mind me asking but do you or any of your contributors know a good gluten free bread recipe for a bread maker?

I am in Australia so I know Orgran products but have not had great success with bread.

Thanks, and regards.
Ross.

By: Kristin

Kristin — Sat, 05 Apr 2008 20:29:33 +0000

I meant not full of sugar.

By: Kristin

Kristin — Sat, 05 Apr 2008 20:28:48 +0000

I’m soooooooooooooooooooooooooooooooooooooooooooooooo
grateful to have found this website!
I’m a teacher and with allergies and ASPD it’s really hard to bring in a snack all the children can eat that is full of sugar.
Thank you for being on the WEB!

By: Renee

Renee — Wed, 12 Dec 2007 03:14:01 +0000

Love! True love is starchy goodness!

By: Shea

Shea — Wed, 12 Dec 2007 00:38:00 +0000

I think I love you!

2 weeks in and I’ve quit panicking that I’ll never be able to eat anything again, but I was still at a loss at what should be going into my cupboard.

Thanks so much for taking the time to put this up

By: Noel

Noel — Sun, 09 Dec 2007 10:20:16 +0000

Thank you, I needed this.
In fact, I’m so happy, I could cry. Which is weird, but hey, so am I

I’ve even added you to my Google home page, you are so pleasing.

By: Renee

Renee — Tue, 16 Oct 2007 23:42:54 +0000

Hi Leigh,

They are yeast-free flours.

By: leigh

leigh — Tue, 16 Oct 2007 23:30:01 +0000

“Pre-mixed Gluten-Free Flour Brands

F.G. Roberts - good shiznit. A soy-based flour mix. Great for making spongy cakes! Comes in plain flour and self-raising, no wholemeal or bread flours. They also sell a product called “Soy Compound” but I’ve yet to figure out what the hell that’s all about… Made from non-GM soy, of course.

White Wings - ugh. Nuff said!”

Do you know if these self-raising products contain yeast? (I’m gluten-free on acounta needing to be yeast free.)