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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Your best GF all purpose flour
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    Your best GF all purpose flour

    Elisa72
    Sat Dec 24, 2005 1:52 pm
    Food.com Groupie
    Whether it's store-bought or mixed at home, what is your favorite GF all purpose flour? And what do you recommend it for or NOT recommend it for?
    LARavenscroft
    Sun Dec 25, 2005 9:24 pm
    Food.com Groupie
    What I use really isn't an all purpose flour mix, but my favorite gluten free mix is Pamela's Ultimate Baking and Pancake mix. I've used it for cookies, pancakes, muffins, brownies and cornbread (recipes that I got from Pamela's website). Even my wheat-eating family members rave about the taste of the final product and yesterday on Christmas Eve, my step-dad said that the cornbread I made to go with our chili was the best cornbread he'd ever eaten!
    elainegl
    Tue Dec 27, 2005 6:54 pm
    Experienced "Head Chef" Poster
    I use two all-purpose GF mixes. One is a spin-off of Bette Hagman's recipe:

    2 parts brown rice flour
    2/3 part potato starch
    1/3 part tapioca starch

    The other is called three different things: Wendy Wark's flour mix, Multi-blend flour mix, and Karen Robertson's flour mix. It's out of Karen Robertson's book Cooking Gluten-free (which I highly recommend). She has a website with the flour mix recipe on it:
    http://www.cookingglutenfree.com/
    You can also buy the mix through Authentic Foods (there it is called the Multi-Blend Flour Mix).

    I keep both of these made up and in the refrigerator (both have brown rice flour). I think the key to these mixes and all mixes is to use FINELY GROUND rice flours. Authentic Foods sells a finely ground brown rice flour (and white too). Asian stores are cheap places to buy finely ground white rice flour (and sweet or glutenous rice flour).

    My local Albertson's now carries Authentic Foods, including the flour mix and brown rice flour. It's cheaper than my health food store.

    Esp. with the multi-blend flour mix, I just sub cup for cup. It's great!

    Good luck,
    Elaine Lambert
    TooAllergic
    Thu Jan 19, 2006 10:22 am
    Food.com Groupie
    Bob's Red Mill GF all-purpose flour is my favorite. They have a great line of GF mixes etc.
    BigFatMomma
    Thu Mar 16, 2006 7:04 pm
    Food.com Groupie
    TooAllergic wrote:
    Bob's Red Mill GF all-purpose flour is my favorite. They have a great line of GF mixes etc.


    I like their stuff, too. I find that it works really well, and I use the Garbanzo flour quite a bit.
    Catfish Charlie
    Tue Mar 21, 2006 12:03 pm
    Food.com Groupie
    The best GF flour I've used is this recipe;
    http://www.recipezaar.com/110497
    This works well for most baking applications (breads, pancakes, cookies).

    However, the one I use most often is a mix of Asian rice flour and Glutenous rice flour, 50/50. This works for most general use applications (thickening sauces, that sort of thing) but doesn't usually hold up well in baking applications.
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