Granny_Weatherwax Posted January 27, 2013 Share Posted January 27, 2013 I have a recipe for a teff flour upside down cranberry cake that I wanted to try. Today is dreary, icy and cold so I thought a nice cheery cranberry confection would brighten the day. Once I popped it into the oven I decided to clean off the shelf with my GF flours. I have 13 different bags of flours and starches. Teff, Tapioca, almond, white rice, brown rice, sourghum, potato, etc. I also have two containers of flour blends - one for yeast breads and one for non-yeast goods. These are a mixture of the other flours and don't really count as different types. This GF lifestyle is wonderful but somewhat complicated in the kitchen. I do love it though. B) Quote Link to comment Share on other sites More sharing options...
kitten18 Posted January 27, 2013 Share Posted January 27, 2013 Off the top of my head, without going to look: white rice brown rice sweet rice tapioca sorghum millet potato starch almond coconut corn starch That's all I can think of right now. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted January 27, 2013 Share Posted January 27, 2013 The following are in my baking mix, so I use them the most: brown rice gram (garbanzo bean) quinao tapioca starch potato starch I also have: corn starch sorgum teff sweet rice coconut I think more. I have used white rice, but not anymore. I have a yeast mix, but I don't really make yeast breads anymore. I decided the mix doesn't have enough nutrients. If I recall correctly, the mix is corn starch, tapioca starch a couple other things. It makes really good sandwich bread, but I don't think good tasting sandwich bread is good for me or the kids so much. We don't do a lot of sandwiches now. Quote Link to comment Share on other sites More sharing options...
texasmama Posted January 27, 2013 Share Posted January 27, 2013 Pretty much all of the above except millet flour. Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted January 27, 2013 Author Share Posted January 27, 2013 I have used white rice, but not anymore. I have a yeast mix, but I don't really make yeast breads anymore. I decided the mix doesn't have enough nutrients. If I recall correctly, the mix is corn starch, tapioca starch a couple other things. It makes really good sandwich bread, but I don't think good tasting sandwich bread is good for me or the kids so much. We don't do a lot of sandwiches now. Why did you stop using white rice flour? I don't eat many sandwiches anymore either. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted January 27, 2013 Share Posted January 27, 2013 Why did you stop using white rice flour? I don't eat many sandwiches anymore either. Because it has less fiber. We've been gf for 11 years. I adjusted to gf baking differences a long time ago. Now, I'm challenging myself to get more nutritional bang from my cooking and baking. For me white rice does not fit. I'm substituting flax for some of my flour now too. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 28, 2013 Share Posted January 28, 2013 I bake with regularly: millet flour corn flour garbanzo bean flour sorghum flour corn starch sweet rice flour tapioca starch potato starch arrowroot starch coconut flour quinoa flakes and i use these in small quantities in yeast breads for 'whole grain' effect: rice bran buckwheat groats hemp protein powder I have one flour mix for my son's sandwich bread, which uses some flours I cant tolerate (tapioca and sorghum), and I have a sweet break/muffin/cake mix. Over xmas i mixed up extra of my biscuit flour mix, which i usually make as needed, to use in some of the cookie recipes. and of course, corn meal, mostly for corn bread though. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted January 28, 2013 Share Posted January 28, 2013 Sweet white rice Brown rice Quinoa Buckwheat Sorghum Milet Unopened coconut flour that I bought nine months ago ( think it's still good ?) Potato flour I forgot, I also have corn flour Cornstarch Tapioca starch Potato starch Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted January 28, 2013 Author Share Posted January 28, 2013 I need to find tapioca starch. Tapioca flour is the only thing I can find. Maybe I'm looking in the wrong part of the store. Can anyone tell me where it would be? Or are you getting it in specialty stores? I also cannot find garbanzo bean or quinoa flours. Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted January 28, 2013 Share Posted January 28, 2013 I need to find tapioca starch. Tapioca flour is the only thing I can find. Maybe I'm looking in the wrong part of the store. Can anyone tell me where it would be? Or are you getting it in specialty stores? I also cannot find garbanzo bean or quinoa flours. Tapioca flour and starch are the same thing. Potato flour and potato starch are *not* the same thing. But tapioca is. I know. Weird. Have you checked Amazon for flours? I get some from there. I'm baking more and more with grain free flour such as flax, coconut, almond, etc. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 28, 2013 Share Posted January 28, 2013 tapioca starch and flour are the same things, unlike potato. there is some sort of processed tapioca starch/flour, but i dont know where to find that. Have you checked out your local health food stores for the flours? I tried several quinoa flours but did not like the taste, but i LOVE the flakes. they give great body, kinda like baking with oats (which we cant do). the quinoa flakes are in the hot cereal area. and i use garbanzo, garfava and soy flours interchangeably, but my daughter was off soy, so i dropped the soy for a while Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 28, 2013 Share Posted January 28, 2013 oh, almond! i forgot the almond! i dont use it that often, but it is in my sub buns. and was in a few cookies/crusts Quote Link to comment Share on other sites More sharing options...
my2boysteacher Posted January 28, 2013 Share Posted January 28, 2013 In order of frequency of use: :) almond flour coconut flour brown rice flour teff flour tapioca flour flaxseed meal buckwheat flour garbanzo bean flour Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted January 28, 2013 Author Share Posted January 28, 2013 Tapioca flour and starch are the same thing. Potato flour and potato starch are *not* the same thing. But tapioca is. I know. Weird. Have you checked Amazon for flours? I get some from there. I'm baking more and more with grain free flour such as flax, coconut, almond, etc. Well, it seems as if I missed the memo on Tapioca. I have been using almond and coconut as well. My new cookbooks have sections dedicated to each type of flour so it has been easier to get out of my comfort zone. Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted January 28, 2013 Author Share Posted January 28, 2013 Have you checked out your local health food stores for the flours? I tried several quinoa flours but did not like the taste, but i LOVE the flakes. they give great body, kinda like baking with oats (which we cant do). the quinoa flakes are in the hot cereal area. and i use garbanzo, garfava and soy flours interchangeably, but my daughter was off soy, so i dropped the soy for a while I have to go to the bigger city for the less common flours (i.e. teff and millet). I'll have to look for quinoa flakes there, too. I have regular quinoa but not flakes. I haven't seen the flour either. I should look online. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted January 28, 2013 Share Posted January 28, 2013 I found my quinoa flour at the local health food store. I didn't even know they carried it, I just happened to see it one day. Look into ordering online- Amazon, Vita-cost, etc. It might be cheaper than driving to another town to just have it delivered. Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted January 28, 2013 Share Posted January 28, 2013 Do any of you grind your own flours? Do you need to buy it already ground? Quote Link to comment Share on other sites More sharing options...
celticmom Posted January 28, 2013 Share Posted January 28, 2013 Well, it seems as if I missed the memo on Tapioca. I have been using almond and coconut as well. My new cookbooks have sections dedicated to each type of flour so it has been easier to get out of my comfort zone. Would you mind giving the titles of the cookbooks? Dd8 is on a wheat-free diet and a two day rotation diet so I am always on the lookout for non rice-centric recipes. Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted January 28, 2013 Share Posted January 28, 2013 Some flours I can get cheaply at ethnic grocers. Gram (chickpea) is found at Indian grocers tapioca and potato starch are found in vietnamese and korean grocers I have some flours on subscribe and save through amazon. Quote Link to comment Share on other sites More sharing options...
Critterfixer Posted January 28, 2013 Share Posted January 28, 2013 White rice flour Brown rice flour (often in use) Tapioca flour (often in use) Teff flour (often in use) Sorghum flour (often in use) Potato Starch Cornstarch Corn flour Oat flour (seldom used) Almond flour Hazelnut flour I measure by weight as a substitute and amend my old recipe books as I go. I've found that banana bread with Teff flour as part of the mix is outstanding. All my flours live in the refrigerator or in the freezer. I don't bake as often as I once did, though. Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted January 28, 2013 Share Posted January 28, 2013 Not nearly that many. Besides having a celiac, we have a whole lot of other "issues". I can't stand the taste of garbanzo flour or quinoa. I'm allgergic to corn, teff, sorghum and millet as well as wheat, and my other dd has anaphylactic reactions to tree nuts as well as things like chichory that are found in some gf mixes. We've just slowly been moving to doing fewer breads overall. This month, I'm trying out snack bars and granola bars that are flourless. Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted January 28, 2013 Author Share Posted January 28, 2013 Would you mind giving the titles of the cookbooks? Dd8 is on a wheat-free diet and a two day rotation diet so I am always on the lookout for non rice-centric recipes. Here is the lady's FB page: https://www.facebook.com/pages/Real-Sustenance-Gluten-and-Dairy-Free-Recipes/149273335092266 Here are the cookbooks: http://www.amazon.com/Essential-Gluten-Free-Baking-Guide-Part/dp/0977611140/ref=pd_bxgy_b_img_y http://www.amazon.com/Essential-Gluten-Free-Baking-Guide-Part/dp/1938104013/ref=pd_bxgy_b_img_y They were on special a while back, BOGO. All of the recipes I have tried have been wonderful. I like these cookbooks because she discusses the pros and cons of each flour, when they should and shouldn't be used, substitutes that work and don't work, and much more. Brittany is always posting DF, GF, and EF recipes on her FB page. Quote Link to comment Share on other sites More sharing options...
Mommee & Baba Posted January 28, 2013 Share Posted January 28, 2013 All my flours are stored in the freezer or fridge as directed by the manufactor's. Almond Flour Ground Flax Tapioca Starch Potato Starch Cornmeal Cornstarch Millet Flour Amaranth Flour Coconut Brown Rice Flour White Rice Flour Sweet Sorghum Flour Masa Quiona Buckwheat Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted January 28, 2013 Author Share Posted January 28, 2013 I should add that I store mine on the top shelf in the fridge. Some cookbooks say to let the flours rise to room temp before using, others don't really specify. Quote Link to comment Share on other sites More sharing options...
Mom0012 Posted January 28, 2013 Share Posted January 28, 2013 Oh, gosh, I gave up on gluten free baking unless I'm using a mix. I used to buy so many flours, but still, needed to buy another one every time I wanted to try a new recipe. Add to that the terrible results I got about 75% of the time and I decided to stick with a few good mixes. We don't have baked goods except on special occasions anymore anyway. Quote Link to comment Share on other sites More sharing options...
celticmom Posted January 28, 2013 Share Posted January 28, 2013 Here is the lady's FB page: https://www.facebook.com/pages/Real-Sustenance-Gluten-and-Dairy-Free-Recipes/149273335092266 Here are the cookbooks: http://www.amazon.com/Essential-Gluten-Free-Baking-Guide-Part/dp/0977611140/ref=pd_bxgy_b_img_y http://www.amazon.com/Essential-Gluten-Free-Baking-Guide-Part/dp/1938104013/ref=pd_bxgy_b_img_y They were on special a while back, BOGO. All of the recipes I have tried have been wonderful. I like these cookbooks because she discusses the pros and cons of each flour, when they should and shouldn't be used, substitutes that work and don't work, and much more. Brittany is always posting DF, GF, and EF recipes on her FB page. Thank you very much! Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted January 29, 2013 Share Posted January 29, 2013 I have a home made mixture of sorghum, potato starch, and tapioca, and another mix with those three plus white rice flour (dh is allergic to brown rice). I also have coconut flour and almond flour in the freezer but I don't know what to do with them - they are so expensive I'm afraid to use them. :o Quote Link to comment Share on other sites More sharing options...
kewb Posted January 29, 2013 Share Posted January 29, 2013 Do any of you grind your own flours? Do you need to buy it already ground? I am not gluten free but I have used my nutrimill to make flour from garbonzo beans, lentils, black beans, quinoa, and millet. I use a coffee grinder to make almond flour. I buy coconut flour because that one is work to make. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 29, 2013 Share Posted January 29, 2013 Oh, gosh, I gave up on gluten free baking . . . We don't have baked goods except on special occasions anymore anyway. but your avatar is a cupcake :laugh: :drool5: Quote Link to comment Share on other sites More sharing options...
kitten18 Posted January 29, 2013 Share Posted January 29, 2013 but your avatar is a cupcake :laugh: :drool5: I thought that was ironic too. Lol. Quote Link to comment Share on other sites More sharing options...
Mom0012 Posted January 30, 2013 Share Posted January 30, 2013 but your avatar is a cupcake :laugh: :drool5: That's because it looks so delicious and wonderful. LOL! I really cannot eat sweets anymore except on rare occasions and after a full meal. Otherwise, my blood sugar goes whacky on me. So sad, but true. The cupcake makes me feel better somehow. And I used to love to bake and was quite good at it. It all stopped 10 1/2 years ago when my son went gluten free. Or, at least it slowly fitzed out over time once I realized I was never going to be able to bake anything that was satisfactory to me. Since then, I've also realized I've got major problems with sugar, so I really avoid it. A blessing in disguise, I guess you could say. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted February 7, 2013 Share Posted February 7, 2013 dont know why it didnt occur to me to link this - a blog post i made 3 years ago about the flours in my pantry, complete with a picture - click on the pic for full size. of course, its so out of date! i've gotten rid of some stuff and added others, but still i thought the pic was such a clear visual of how complicated the gluten free lifestyle is Quote Link to comment Share on other sites More sharing options...
Granny_Weatherwax Posted February 7, 2013 Author Share Posted February 7, 2013 dont know why it didnt occur to me to link this - a blog post i made 3 years ago about the flours in my pantry, complete with a picture - click on the pic for full size. of course, its so out of date! i've gotten rid of some stuff and added others, but still i thought the pic was such a clear visual of how complicated the gluten free lifestyle is Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted February 7, 2013 Share Posted February 7, 2013 I have... Grain: sorghum, millet, quinoa, white rice, brown rice, sweet rice, potato Bean: garfava Other: almond, coconut Starches: corn, tapioca, potato, arrowroot Mixed: cup-4-cup, Mama's almond blend, Bob's GF ap. I'm trying to do more grain-free baking, so I use the almond and coconut for most things, c4c or mama's for pizza crust. Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted February 7, 2013 Share Posted February 7, 2013 11....in IKEA jars. I am out of almond and a couple of others right now. Quote Link to comment Share on other sites More sharing options...
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