Blue Jeanz
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Registered: 04-2006
Location: Pennsylvania, USA
Posts: 2656
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General Baking Guidelines with Flour Substitutes
General Baking Guidelines with Flour Substitutes
This was posted by Ruby Kiesling on another board.
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Here are my general guidelines on how to convert traditional wheat flour recipes, into gluten free recipes. They work best for cakes, cornbread, muffins, pancakes and nut breads.
Most of the time, I use various combinations white rice flour, quinoa flour, and cornmeal; with rice flour usually being the largest measurement. The cornmeal I have been using, is made by Arrowhead Mills and it has a very fine grind, that in my opinion, is much closer to a flour than a meal.
1. Your preferred gf flour/mix, instead of wheat flour
2. Add 1/2 teaspoon xanathan gum for each cup of flour.
3. Reduce liquid by about 1/3 and add applesauce, banana, pureed pumpkin or sweet potato, to make up the difference. These fruits/veggies contain natural pectin which helps with binding and also adds moisture, while improving texture.
4. Add one or two extra egg whites (really helps with binding and texture!).
5. Mix wet ingredients together on a high speed for about a minute, before mixing into well blended dry ingredients ... this process helps to trap air, especially with the extra egg whites (think meringue), which in turn creates a lighter texture.
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7/29/2007, 3:39 pm
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