I don’t know what’s more confusing to a new gluten-free cook: telling them they can’t use wheat flour anymore, or bombarding them with so many choices their heads are left spinning.
I was in the spinning category.
After years of going gluten-free, I’ve narrowed gluten-free flours and blends down to my favorite three:
If I don’t want to use a blend of flours, I use coconut flour. Not only is it low in carbs, high in fiber, contains 14% coconut oil (which I LOVE because it’s high in lauric acid, strengthens your immune system, and boosts your metabolism), but it’s also grain-free. All of this makes it a great substitute if you’re trying to eliminate candida.
There’s a lot of good recipes already out there, but if you want to try converting a recipe, substitute coconut flour in equal amounts of wheat flour. You’ll need to use about 1 egg per oz. (or 6 eggs for every 1/2 cup) of coconut flour to help hold it together (in place of gluten) and increase the liquids some as coconut flour is very absorbent.
Carrie’s Master Mix
Carrie (a.k.a. GingerLemonGirl) created this Bisquick-like mix that really helped ease me into gluten-free cooking. Of course, I can’t seem to make a recipe without tweaking something, even a convenience mix. You’ll find the original below with my changes in parenthesis. Makes about 9 cups.
2 1/2 c. rice flour (I use sorghum)
1 1/2 c. oat flour or millet (I use millet)
1 1/2 c. tapioca flour
1 1/2 c. powdered milk
1 Tbsp. + 1 teas. xanthan gum
3 Tbsp. baking powder
2 tsp. celtic sea salt
1/2 c. shortening (butter is better, butter is better, butter is . . . okay, so we like butter. I use 1 stick which is the same as 1/2 c.)
Mix all the ingredients in a large bowl. Blend in shortening (butter, butter, butter …) just like you would for a pie crust – until the pieces are tiny and fully incorporated. I store mine in a glass jar, but anything would work as long as it’s kept in a cool, dry location. I’ve used this in any recipe that calls for Bisquick.
These are just some of the gluten-free mixes out there. But once again, whether you’re gluten-free or not, I encourage you to be careful about how much grain and starch you consume and whether or not it’s properly prepared by soaking or sprouting. Too much grain isn’t good for your digestive system.
Shared with: The Healthy Home Economist, Flour Me With Love, Time-Warp Wife, Real Food Forager, Far Above Rubies, Women Living Well, Day 2 Day Joys, Laura’s Gluten-Free Pantry, Kelly the Kitchen Kop, Deep Roots at Home, Frugally Sustainable, Raising Homemakers, This Chick Cooks, Our Simple Country Life, GNOWFLGINS, Sorta Crunchy, Real Food Whole Health, Comfy in the Kitchen, Jill’s Home Remedies, Food Renegade, Real Food Freaks, Creative Christian Mama, Growing Home,