JOYFUL scribblings

Gluten-Free Flour Recipe

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dir="ltr">I have several friends who have an intolerance to gluten.  It seems to me it’s becoming more and more popular.  Fortunately I can still eat good old white and wheat flour.  I love homemade cookies and would be extremely sad, but would most likely weigh less if I was told I couldn’t eat them.  A neighbor of mine gave me this recipe. I haven’t personally tried it and don’t know what half the ingredients are, but I’m guessing if you have a gluten intolerance you may.  She uses it to make Toll House chocolate chip cookies and says they are delicious.  You can purchase a lot of gluten-free baked items, but it has been my experience that most of them don’t taste very good and are expensive. I thought this recipe would be helpful for those of you who would still like to indulge in baked goods this holiday season without having to worry about allergies.
I was told that The Gluten-Free Gourmet is an excellent little book.  It has a chapter on the hidden sources of wheat.
Gluten-Free Flour Mixture
From:  The Gluten-Free Gourmet – Living Well Without Wheat
By Bette Hagman.  1990.  USBN 0—8050-1210-9.
2 parts white rice flour
2/3 part potato starch
1/3 part tapioca flour
To each cup of this mix, add ½ tsp xanthan gum.
Note:  Rice flour absorbs more moisture than wheat flour.  Use 7/8 cup of this mix for each cup of wheat flour called for in your recipe, and/or add extra egg and liquid.
Note:  This does not work well in yeast breads.  It does work very well for quick breads, cakes, and cookies.
Note:  I have found that adding 2 Tbs. of sorghum flour to each cup of the mix above will make a reasonable pie crust.  (Not as good as a wheat flour crust, but better than nothing!)  The gluten-free flour mix is too fragile to hold together for a pie crust on its own.
Note:  The above ingredients are usually readily available and least expensive at Oriental grocery stores. 
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Comments

  1. Thanks for sharing this. I got a packaged gluten free mix to make cookies for someone. We felt badly that they couldn’t have the regular cookies, so I made a batch special. Turns out that some people have such severe allergies that they couldn’t eat my gluten free ones either because the pans had once been used to bake other things containing gluten. I had NO idea. I know it is not the case always, but thought I would share that lesson with you.

  2. Dawn, thanks! I’ve come across several Bette Hagman recipes in my GF journey, but have not tried this one. I have found the Alton Brown chocolate chip cookie recipe to be the BEST. I have 3 or 4 GF recipes that I will actually serve to non-GF people and that is one of them. I still have not found the perfect pancake recipe and might try this flour mix for panckaes. Winnie is right, even a crumb left in a jar of peanut butter from a knife can “glutenize” a whole jar of PB. Avoiding cross contamination is one of the hardest parts of eating GF. Thanks for thinking of us!

  3. Thanks ladies! I didn’t realize some of the things you mentioned. I hate to think of all things I cross contaminate. I will keep that in mind when I have company with gluten allergies.