Yes, some of us just have better luck making our own blends. I also feel like I'm set up to make different blends as well as recipes that call for individual flours so it's better all around.
Because of the carb count, I cannot use a lot of the alternative flours except for oat and nut or seed flours. But I have good recipes and I always use a bread machine to make my bread. It taste delicious and it's just like bread made from wheat flour. Since I'm gluten intolerant I stay away from wheat.
Thanks for sharing that Peter. There are so many different dietary restrictions and they can be very challenging. Fortunately we have many gluten free flours to choose from now. I'm glad you're able to make some bread that you enjoy. Happy baking!
Interesting video. I work in a gluten free baking factory and I do the mixing myself in big quantity but I don't know how to do it in small quantities at home. However I notice that we always use methocell and enzyme blend for almost all gluten free products we make but is it necessary? And also we put a lot of sugar and egg white powder. As of today the ingredients were sugar, salt, egg white powder, methocell, wellence, enzyme blend, and yeast for the first tub. Second tub is sunflower seeds, kibbled soy, linseed, pumpkin seeds and lastly poppy seeds. In the mixing tub we use stratch always and conola oil. Nevertheless, egg white powder, sugar, salt, enzyme blend, yeast, methocell and stratch are the main ingredients but I noticed you didn't use them so I was wondering. I'd like to learn from you
Hi Kemo! Baking at home is completely different that baking commercially. At home we aren't making large batches so don't have to worry about the weight of the batter deflating things in the oven. We are also going to consume them soon or freeze them so we don't need to use preservatives to make anything shelf stable. It almost sounds simple hey! My videos are to help everyday home cooks. Each recipe will be different but almost all flours or flour combinations will include starch. From your list of ingredients I of course use sugar, salt and yeast in many recipes. Some recipes call for eggs (rather than egg white powder). I use my homemade gluten free flour blend in about 80% of my recipes. For other recipes like homemade pasta, pizza dough, specialty breads and cakes I use a combination of individual flours. I hope that helps! Good luck with your baking at home. You can see my recipes over at everydayglutenfreegourmet.ca/
Hi, I'm glad you found some helpful information here. I hate to admit it but I've never tried making gluten free puff pastry yet. I think it would but the only way to really know is to give it a try. I always do a comparison of at least 3 different gf recipes before I tackle something new like this, just to see if I recognize any commonalities. Puff pastry should be 'light and white' so the potato starch, sweet rice flour and sorghum flour in this blend all meet that criteria. Good luck and happy baking!
Hi Abigail! Yes, you can substitute sorghum flour or oat flour for millet flour. Remember, not every recipe will work with every flour so as long as you've got a blend that you like and works in most of your everyday baking you should be happy. Best of luck!
Hi Lily! The answer is sometimes yes and sometimes no. That might work in a muffin recipe, it might not work as well in a cookie recipe and it probably won't work in a yeast bread recipe. GF flours don't absorb liquid or fat the way wheat flour does so you need to learn the tweaks to make for the best results. My '29 Tips For Cooking with Gluten Free Flour' is a download that will help you learn. Visit everydayglutenfreegourmet.ca/blog/ to get your copy. Best of luck with your baking!
Hi Nims! Yes, you can make a layer cake with this flour blend. I would add 1/4 to 1/2 tsp per cup of flour in your recipe. Be sure not to under cook it and allow complete cooling as these are also important steps for gluten free baking. There is no true 1 to 1 replacement for wheat flour since it does different things in different recipes. Yet, I use this blend in all sorts of recipes that I think of as my 'everyday' baking. I don't use it to make pasta, bagels , pizza dough and other yeast breads. Happy baking!
Hi Nagham! Yes, you can use both potato starch and tapioca starch in your baking. They have slightly different properties so should give you great results. Try no more than 20% of each in your total amount of flour. Sorry I missed your comment. Happy Baking!
Sorry for the delay. Yes, I use xanthan gum in most of my baking. It helps baked goods stay together and also helps with freshness. In some recipes, like my cinnamon rolls, as well as most yeast breads I use psyllium husk powder. It is able to absorb more liquid so is preferred for yeast breads. I hope that helps you.
Thank you so much for your reply. Appreciate it. I gather that the quantity used for each would be small, like a teaspoon for 1/2 kg of flour, is that right?
Hi. So sorry I missed your comment. Recipes vary but xanthan gum is usually 1/4 - 1/2 tsp per cup of flour, sometimes 1/2 - 1 tsp per cup of flour in bread recipes. Psyllium husk powder is more effective is yeast breads and recipes often use twice as much, 1-3 tsp per cup of flour. I hope that helps. Happy baking! @@manjuramchandani6646
Hi Maria. I would say yes to all of those depending on how much baking you consume. For hypothyroidism it is not recommended to consume large amount of millet flour. If you want to tinker with my EGFG flour blend you could try replacing half the millet flour with more sorghum or oat flour. If you want to skip millet flour altogether then try replacing the total amount of millet flour with either sorghum or oat flour. Make a few batches (you can half the recipe) and then try it in the recipes you make often. This is how you'll start to notice small differences. I do this with my banana muffins or pancakes. Happy baking!
@@everydayglutenfreegourmet6242 Thank you for your advice. I did not know that Millet wasn't good for hypothyroidism. I will replace the millet with oat flour. Thank you so much for your input. It's been difficult for me as I am barely learning all this gf stuff. God bless you. Maria
Hi Cynthia. You can substitute with white rice flour but I find my bake goods are drier when the white rice flour goes beyond 30%. (Sweet rice flour holds moisture better. FYI - if you just can't find it look for glutinous rice flour.) Sweet rice flour is very close to a start so you could also adjust the amounts of starch. There is a percentage maximum for each ingredient and I talk about that in other posts and videos. Too much of any one flour/starch makes your baked goods crumbly, gummy, dense etc. It will take time to get the perfect blend for your kind of baking. Find a few recipes you like to make often and tweak your blend then pay attention to the results. I have 2 posts on my website to help you and they both have a PRINTABLE table. One is called 11 Gluten Free Flour Recipes and the other is Downloadable Gluten Free Flour Guide. Follow this link and there will be a link to the other post at the bottom of this one. everydayglutenfreegourmet.ca/2020/06/26/downloadable-gluten-free-flour-guide/ Best of luck and happy baking!
Hi Sobia. Yes, I often use xanthan gum in my baking. It helps keep baked goods stay together and also helps with freshness. In some recipes, like my cinnamon rolls, as well as most yeast breads I use psyllium husk powder. It is able to absorb more liquid so is preferred for yeast breads. I hope that helps you. Sorry for the delay.
Hi Ann Marie! No, there is no binder in this gluten free flour blend. For best results with gluten free baking add a binder to each recipe individually. For muffins I use xanthan gum, usually 1/4 tsp per cup of flour. A cake recipe will likely need more, I use 1/2 tsp in my coffee cake recipe. For my Cinnamon Rolls I use psyllium husk which works better. I hope that helps. Happy baking!
Yes Hizia, you can definitely substitute cornstarch for the potato starch. The difference will be very small and if you like the taste that's all that counts! Happy baking!
Just for interest sake, l am continually researching the causes and possible remedies of Depression and l seemed to have found a link between Coeliac Desease or Gluten intolerance and Depression. Coeliac Desease appears to cause a deficiency of the Vitamin B's which your body cannot absorb adequately and which leads to or contributes substantially to Depression. There are other factors which certainly do contribute to Depression such as an unhappy and stressful childhood but in terms of one's diet there also appears a link with Coeliac Desease or Gluten intolerance.
Hi Moses and thanks for sharing that. It makes sense to me that anything that compromises your nutrition can have far reaching and very varied negative effects on the body. With over 300 symptoms of celiac disease there is so much we don't know. I share what I learn to help people learn to cook and in turn improve their diet. Stay well!
the main reason is the destruction of the gut. The gut is where 90% of serotonin is created. serotonin is the man neurotransmitter in the brain that causes us happiness
Hi Zsa Zsa! No one in my family is celiac but when a good friend of mine was diagnosed I figured out right away that changing to gluten free was hard, especially for people who didn't really cook much before being diagnosed. Eventually I started teaching cooking classes to share what I learned and I'm still having fun doing that.
Gluten Free Flour Blend recipe: 300 g sweet rice flour 300 g potato starch, sifted 200 g sorghum flour 200 g millet flour As per recipe for flour blend it has 200 g of sorghum flour. If we want to substitute millet flour do we have to increase the quantity of sorghum flour to 400 g
No, glutinous rice flour, also called sweet rice flour, is gluten free. This flour is not sweet and it does not contain gluten. Crazy right? Glutinous rice is a sticky rice often used to make desserts. The flour that comes from this rice retains moisture better than other rice flours because of it's high starch content. For these reasons it is often used in gluten free baking and I use it in my everyday gluten free flour blend.
@@everydayglutenfreegourmet6242 omg yes super crazy lol all these years I have been avoiding any dessert that uses glutinous rice flour omg lol thank you so much for this valuable information 🙏 appreciate your time replying to my question 🙏 more power to your channel 🙏
Hi Zsa Zsa. I haven't seen a single mix used for many doughs, they seem to more often be recipes with multiple flours. I do like the taste of flax seed meal in recipes for pizza dough and bagels but I'll keep looking and see if I find something.