Thanks Larry, I'll check it out. Erika,
I use different flours depending on what I am trying to do. Disclaimer, I don't do much baking at this time. I use chickpea flour for breading and frying. Any type of baking is going to require a variety of flours along with xanthan gum. The problem with baking is that most of the "rise" comes from the gluten. Since I dont' do much baking I haven't bothered. But when I did cookies over the holidays I used a product called "Cup for Cup" from Williams Sonoma. It was developed by the cooks at french laundry. The cookies came out well, if with a bit of a gritty texture which is not unusual for gluten free items. One of the best homemade all purpose baking mixes out there is: http://gingerlemongirl.blogspot.com/2010/08/revised-gluten-free-casein-free-master.html Potato Starch is very good for thickening as is corn starch. (tho I stay away from corn starch now a days because of GMO's. Be careful of buckwheat. The actual flour is fine, but buckwheat noodles commonly have what in them. Also in reality, many many processed foods, including marinades and sauces have gluten in them. If you truly have a problem with gluten as I do, this puts many processed foods (about 90%) of them out of reach. The type of gluten that is problematic for most people (and very detrimental to Celiacs) is found in Wheat, Barley and Rye. (which means no beer unless its brewed from sorghum). This includes wheat berries, farro, spelt and many other variations. Oats are fine if they are certified gluten free. (Both in the growing stage when they can be contaminated by volunteer wheat plants in the field and in the processing stage if they are processed in a plant that also processes wheat). Hope this helps. Feel free to ask questions here or on my blog. Sandy Clark On Tue, Feb 14, 2012 at 8:56 PM, Larry C. Lyons <larrycly...@gmail.com>wrote: > > EriKa, and Sandy, > > I think you'll be interested in this MarketPlace story: > > > http://www.marketplace.org/topics/life/food-and-drink/yummy-baked-goods-without-allergens > > On Tue, Feb 14, 2012 at 3:35 PM, Erika L. Rich <elr...@ruwebby.com> wrote: > > > > For those that do cook without flour, does anyone have a preference? > > > > Want to experiment with eliminating as much gluten as possible from the > > diet. > > > > Thanks! > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:346881 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
