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Gluten Free Flour Mixes

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


My Pantry — Flours

After finding out I was gluten free, out went all the flour which were all wheat based!  But I found there is a whole array of gluten free flours that are wonderful – and taste good too.

Following is a list of the most common gluten free flours:


Beans & Nut flours

Most gluten free flours alone cannot mimic the properties of wheat flour.  Gluten Free Flours need to be mixed in different portions to have the right mouth feel, the right texture, and so they rise correctly. Personally, rather than stocking numerous different flours and mixing my own, I typically use a commercially-made gluten free flour mix.

I really like Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix.  We purchased a 25 lb. bag and I store it in a plastic pail in the freezer.  Pamela’s flour makes great bread!

When I make cookies and desserts, I prefer Jules Gluten Free All Purpose Flour.  Jules flour is not as heavy as the Pamela’s and tastes light in baked goods.

There are lots of other good gluten free flour mixes to chose — these are  just the ones I use.

For gravy or thickening sauces, I have glutinous rice flour on hand.  Add it to cool liquids and it thickens up nicely without add any flavor to your sauces.  I would think that any rice flour would work, but I just happen to use the glutinous rice flour.

I really like Bob’s Red Mill Gluten Free Pancake Mix, when I make pancakes.  Before I was gluten free, I used Bisquick.  I have not tried their Gluten Free Bisquick, but have a box on hand and am anxious to see how it tastes!

Occasionally, I enjoy playing around with other flours.  My husband bought a bag of Mommas, Gluten Free Coconut Blend All Purpose Flour, but we really haven’t used it yet.

Since becoming gluten free, I don’t bake as much as I use to. Special occasions and holidays, I will bring out the flour.  Of course, when I bake bread, I use quite a bit of it.  I notice I feel better when I don’t over do the baked goods.  I like eating my grains whole …. so we will talk about grains in my pantry in another post!

If you are interested in learning more about flours and baking bread, check out my Squidoo lens:



What’s in a Gluten Free Vegan Pantry?

My fellow Gluten Free Vegan Blogger, Megan,  posted a list of items that should be in every Gluten Free Vegan Pantry.  Looking at the list, I can see that she eats many of the same things as I do and has lots of the same food in her pantry as at our house.

She suggests we keep on hand several different flours, which I do too, but alas! I am lazier than her and use mostly blends!  My favorites are Jules (for cookies and cakes) and Pamelas for my bread (although Bob’s Red Mill is good too!).



I don’t use any of the store-bought premixed flour blends often. But for someone new to gluten-free baking it might be a good way to ease into it. I recommend using Bob’s Red Mill All-Purpose Gluten Free Flour. ….


Using gums like xanthan and guar gums are necessary in gluten-free baking. It helps give elasticity to baked goods that is lacking because of not having gluten. …






We try to avoid soy, so we prefer Coconut Aminos rather than Bragg’s brand.  Coconut milk — the kind in the dairy case — is my milk of choice although I do use others.  And of course, I eat LOTS of salads … so our fridge is stocked with several different lettuces, tomatoes, mushrooms, pumpkin seeds, cauliflower, summer squash, carrots, sprouts  …… I am the salad queen!!

What does your Gluten Free Vegan Pantry look like?