Julie in CA Posted October 5, 2012 Share Posted October 5, 2012 I bought a gluten-free baking cookbook, and the recipes look great, BUT... We are not gluten-free and I have no GF flour. Can I use regular flour in the recipes, or will they not turn out right unless I use GF flour? :bigear: Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted October 5, 2012 Share Posted October 5, 2012 I have no idea. Why did you buy it? Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted October 5, 2012 Author Share Posted October 5, 2012 Why did you buy it? :D I need to provide some desserts for church that are gluten-free. The recipes sound great, and I'd like to try one in the next couple of days, but sadly, I don't have any GF flour yet. :nopity: Quote Link to comment Share on other sites More sharing options...
lexi Posted October 5, 2012 Share Posted October 5, 2012 You could probably sub wheat flour just fine. You may need less liquid in some of the recipes. When I convert regular recipes to GF sometimes I add more liquid. GF flour can be dry and starchy. Also, you would NOT need xanthan gum if the recipe calls for that. I convert recipes a lot to make them GF so if you have other questions you can PM me. But I really think some, if not most, will work. What recipe book is it? Quote Link to comment Share on other sites More sharing options...
Julie in CA Posted October 5, 2012 Author Share Posted October 5, 2012 What recipe book is it? http://www.amazon.com/gp/product/1615190368/ref=oh_details_o02_s00_i00 Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted October 5, 2012 Share Posted October 5, 2012 You should be able to substitute all-purpose wheat flour for GF flour mix and leave out the xanthan gum/unflavored gelatin/pectin. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted October 5, 2012 Share Posted October 5, 2012 The other problem is that it's going to be like comparing apples to oranges. The taste and texture won't be the same. Gluten free flours have different tastes than reg. flour, so it will change the flavor. The cookbook looks yummy though! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.