GF Baking - Share Tips, Recipes, Experience!

[JoeV]

Galley Wench wrote:
Pamela's is the mix brand that they like . . . http://www.amazon.com/s/ref=nb_sb_noss?url=node%3D16310221&field-keywords=Pamela's&rh=n%3A16310101%2Cn%3A!16310211%2Cn%3A16310221%2Ck%3APamela's

WOW! those GF bread mixes sure are pricey. With hundreds of GF bread recipes on the Internet, I would be doing a lot of experimenting to find/create recipes that would be more cost effective. Just off the top of my head, I remember seeing a "rye bread" GF recipe that used caraway seeds for the flavor along with brown rice flour. I just may give thta a shot for myself ,even though I can consume gluten, There are a lot of GF bread recipes right here on Food.com.

[pammyowl]

Mia has a blend that she has come up with through a lot of experimentation. Perhaps she will share with the group!

[Galley Wench]

I Agree . . . but he's working full time and has 4 kids, guess creating GF from scratch is not his thing!

[JoeV]

Galley Wench wrote:
I Agree . . . but he's working full time and has 4 kids, creating is not his thing!

Then maybe WE can be his research department to help add to his repertoire of GF recipes.

I think we have highjacked this thread. Maybe this needs to have its own thread???

[Galley Wench]

Sounds like a plan . . . does anyone have GF pizza crust?

[Mia in Germany]

JoeV wrote:
Look no further, boys & girls. Food.com already has a Gluten Free forum at http://www.food.com/bb/viewforum.zsp?f=31

That's what I just wanted to suggest

I made that bread, btw, and I made it with xanthan with interesting results. It became moist and elastic and turned - brown! Although I used powdery white rice flour It does taste a little bit eggy, but I like the flavour. Will definitely try it without the xanthan, too, and keep it as a quick to-go bread! Thanks again

[pammyowl]

pammyowl wrote:
Mia has a blend that she has come up with through a lot of experimentation. Perhaps she will share with the group!

Bringing this forward so Mia will see it!

[Mia in Germany]

Oh, sorry - didn't see it indeed!
O.K., my mix is a creation I came up with because in the first place I don't do well with brown rice flour which seems to be essential for most mixes, and secondly, brown rice flour in Germany is one horribly gritty stuff. At least the one I can get here.
So I made a mix of millet flour, white rice flour, sweet rice flour, tapioca starch and potato starch. I. e. 1 cup millet flour, 1 cup white rice flour, 1/3 cup sweet rice flour, 1/3 cup tapioca starch and 1/3 cup potato starch. I guess this would work with brown rice flour instead of the millet flour, too. Also I use it with added buckwheat flour sometimes which tastes very good, too.

[duonyte]

Mia, thanks so much for sharing your formula. What I understand from posts in the GF forum, GF flour mixes are generally your best bet - a mix of various flours where each type provides something different to the mix to help compensate for the lack of gluten. There are many mixes based on preferences, availability of specific types of flours and end use.

And, of course, there are commercial products. I have read good reviews of the King Arthur flour and I understand there is a new commercial one that has very high reviews and also a very high cost, from Thoas Keller(? - not sure of the name, Las Vegas chef who also does PBS programs).

[duonyte]

This is one of the highest rated, if not the highest rated, GF recipe on this site, in case you have not seen it yet, Gluten-Free Flax Bread

[pammyowl]

Great idea, having a separate thread. I'll alert Mia

[Galley Wench]

Thanks Duonyte for opening up the thread and bring everything over. I'll share with my son, maybe he can get some tips.

[Galley Wench]

Ok . . . I made some Caramel Oatmeal Bars and wonder if someone can tell me what to use to replace the flour. They are SOOO good and would like to share with my son and family.

Crust:
2 (9 ounces) cups all purpose flour
2 cups quick cooking oatmeal (I used regular oatmeal)
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups margarine, softened

Filling:
1 (12.5 ounce) jar caramel ice cream topping
3 tablespoons all purpose flour
1 cup chocolate chips
1/2 cup chopped nuts

Heat oven to 350°F. Grease 13x9-inch pan. .

Combine all the crust ingredients in a large bowl; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

While the crust is baking;, in small bowl combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

[Mia in Germany]

Galley Wench wrote:
Ok . . . I made some Caramel Oatmeal Bars and wonder if someone can tell me what to use to replace the flour. They are SOOO good and would like to share with my son and family.

Crust:
2 (9 ounces) cups all purpose flour
2 cups quick cooking oatmeal (I used regular oatmeal)
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups margarine, softened

Filling:
1 (12.5 ounce) jar caramel ice cream topping
3 tablespoons all purpose flour
1 cup chocolate chips
1/2 cup chopped nuts

Heat oven to 350°F. Grease 13x9-inch pan. .

Combine all the crust ingredients in a large bowl; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

While the crust is baking;, in small bowl combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.

Can they have oats? There are gluten free oats which I use.
For the flour, I'd say that you can use any gf all purpose flour mix. Usually if I convert crusts, they turn out quite well with an all purpose mix with xanthan in it. Also I add an egg so it's not too crumbly.
This one turned out wonderfully: Lingonberry Crumb Pie
In the review, I explain what I did.

[Bonnie G #2]

So glad to have this thread up and running. GF if so important for so many - I'm really eager to start experimenting with it.