Substituting Gluten Free Flours in your favorite recipes is not as easy as it sounds. Gluten is the element in breads and baked goods that produces the texture and ‘glue’ to your finished product.
If you do much Gluten Free Baking, you probably already know that you can’t just substitute any ‘ole Gluten Free flour for wheat flour in recipes! A mix of flour is necessary to give your baked good the good tastes and mouth feel.
You can make your own flour mixes or you can do what I do and purchase a ready-made mix.
Personally, I use Pamela’s Amazing Bread Mix for making bread and muffins. To me, it has the right consistence and tastes for me. Following is a list of ingredients from the package:
Sorghum Flour, Tapioca Flour, Sweet Rice Flour, Brown Rice Flour, Organic Natural Evaporated Cane Sugar, Chicory Root, White Rice Flour, Millet Flour, Honey and Molasses; Rice Bran, Sea Salt and Xanthan Gum
NOTE: If you purchase the individual 19 oz. package, it will include a yeast packet.
Following is a list of Pamela’s Amazing Bread Flours in the different sizes available. We purchased the 25 pound bag and keep it in the freezer.
I also use Jule’s All-Purpose Flour whenever I bake cookies or bars. I prefer the softer texture that Jule’s flour gives to the ‘dessert’ type foods. Following is the list of ingredients:
Expandex™ Modified Tapioca Starch, potato starch, corn starch, corn flour, white rice flour and xanthan gum.
You can see the ingredients are much different with each flour mix.
Of course, there are many more Gluten Free Flour Mixes available. Following are some of the more popular ones:
Learn more about Gluten Free Flours from my Squidoo Page: Gluten Free Break Baking Tips