Why I stopped using gluten-free all-purpose blends
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- Опубликовано: 5 июл 2024
- Two years and a dozen or more gluten-free all-purpose blends after my celiac diagnosis, I was frustrated. Why wasn't my gluten-free baking getting any better? The answer: all-purpose blends.
Don't get me wrong: gluten-free all-purpose blends are a great starting point. I would've been lost without them at the beginning. They're a solid, first step into the world of gluten-free baking.
In the long run, though, you'll hit a wall with blends and finally realize: there will never be one gluten-free all-purpose blend that can do it all.
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I have been gluten free for several years. My favorite cookbooks are from America's Test Kitchen, there are 2 of them. They have a recommended basic blend that I keep mixed up in a canister. It works for most cases but their recipes tailor it for each case.
One of the best money saving things I did was to buy a grain mill and grind rice for flour. It costs about $.50 a lb! The mill was pricey but it paid for itself in the first 6 months.
Very helpful, thank you.
Great video, thank you! And i love your makeup style.
Your videos are AMAZING. Thank you
Thank you so much! I'm happy to hear you enjoy them. 😄🙏
Good info and also you have such a great personality!
subscribed.
My daughter does the baking and I do the cooking mostly Mexican cuisine. For the baking, she makes her own blends as well and I will be checking out your videos to give her some info.
I have had serious digestive problems and one of the causes is gluten, another is soy. it might be the toxic chemicals used to grow/process them and also the nature of them being GMO.
The only blend I use is King Arthur All Purpose Flour. I use this for waffles, pancakes, and cookie dough.
Everything else, I make my own blends.
Free Recipe: Beat Cupcakes F***ing Ever
Dry Ingredients
1 3/4 cup brown rice flour
3/4 cup chickpea flour
1 1/3 cocoa powder (yes, 1 cup + 1/3 cup)
1tbsp baking soda
1 tsp salt
Sift (or whisk) dry together
Wet in separate bowl
1 cup melted coconut oil
1 cup lukewarm water
2 cups Maple Syrup (or 1 cup maple syrup and one cup of any kind of blended squash)
Mix the dry into the wet
The batter will not taste good nor will it look like it will turn into muffins. Trust the process.
Oven 375 for 20-25 min
Or put the batter into cake pans and bake 350 for...whenever it is done. Around 15-25 min.
🤤
Gluten free?
Shar, the only one that I used..... for home made pizza, home made gnocchi and home made fresh pasta... you are amazing btw with your content
Yeah and companies trying to make GF breads often seem to use dry, crumbly cake type blends. Would be interesting to go in-depth and do a lot of experimenting with what can give the best soft stretchy consistency. Psyllium husk is sometimes mentioned.
great info!!!! But we should be sharing everything to help each other not charging!!!!!
How about mocaf flour?
Got it after a long rant. Give us the remedy.
I don't do blends. I blend what I want myself in the kitchen when needed. The inconsistencies in store bought blends of anything is wanting. Do it yourself at home.❤
Dang you sure are right on about recipes saying "use x cups of gluten free blend". Drove me nuts, and glad I'm not the only one with this sentiment. Wish they'd atleast list what they actually use to so we could use raw ingredients to match the blend they use as reference. Most dont even do that haha, and makes me think it probably isn't even their recipe and just regurgitated from the net.
Thanks for sharing, it's interesting to me. But I am not a fan of using xanthan gum as it's kind of slippery in the tongue 😂. Happy Baking!❤😊
Do you have a recipe for fluffy Oat bread? I've tried so many times, and each time they turned out different. I'm aiming for a soft fluffy loaf made of mostly oats and can have any other starch or flour. If you have any recipes I'd love to know!
Hey! 😊 I actually developed an oatmeal molasses loaf (brown bread / old fashioned porridge bread) for my upcoming bread course! I also LOVE oat bread-it’s actually my favourite recipe in the course.
I’m hoping to launch in the next month, so stay tuned! I’ll be giving more updates via email if you’d like to join my newsletter (you can sign up on my website glutenfreebakingcourses.com). 🙌
It seems for all gluten free...you get half as much for twice the price.
Right?! Sometimes even more than twice the price... Being gluten-free is definitely not kind to my wallet. 🤦♀️
If you’re a coeliac you have two options pay extortionate prices or go without. I have tried to bake machines bread , but had 6 straight failures after doing some research I ditched the store bought bread flour and blended my own, and I had instant success, now I’m going to try various experiments and see what works
Now that's true word spoken 😅😅
The worst part is that they change the % in the recipe depending on what they have available. So unreliable from one purchase to another. I mix mine separately these days, just like you.
Do you teach the purpose and functions of the different types of flours in your courses? 😊
Yes! I have information sections and videos covering this in each course, and I also explain why I use the specific flours and starches in each recipe video as well. 😊
I would like to make homemade pasta. What flour breakdown would I use? ( per person )
I make pasta from the recipe in the America's Test Kitchen gluten free cookbook, vol 1. It is amazing! They have a custom blend of flours as a basis and you add ingredients based on the recipe. That book is amazing and really bumped up my success. I got my copy used online for less than $10.
You say that it’s good to buy the flour ingredients separately, very interesting, but then what amounts do you use of each when baking?
That can vary. Weight matters when using gf flours, so always measure on a scale when making your blends/ recipes.
Oh omg thankyou so much !! for finally speaking the truth, all grains have gluten, there are several types of gluten, yes rice has gluten, yes sorghum has gluten ( difference type of gluten for each) you need to find out as a coeliac, how many glutens and which ones are not suitable for you!!!! Just avoid grains
I’m just starting out on my journey and quickly found out gluten free blends aren’t for me.
I have igG antibodies for nightshades (which includes white potatoes) and chickpeas. And issues with Xanthan Gum because of a late diagnosis in life. On top of that I have a raw egg allergy and have to avoid most gluten free packaged foods too (lots of eggs, potato starch or Xanthan gum in gluten free alternatives)
Its so sad that this video is 3yrs old and nothing has changed. Finding recipes that are truly scratch flour blends is damn near impossible
I have been GF for 7 years now. In the beginning I did exactly what you are saying! So many expensive mistakes.
My greatest success in baking has been from making custom blends. America's Test Kitchen has 2 GF cookbooks and I follow their recipes and have had really good results. The basic blend they use is a minimal number of ingredients and them it is customized for each recipe.
The best cost savings have been from buying a grain mill, a Wonder Mill. I grind my own rice and chickpeas for pennies per lb.
But I don't want to do that much work.
I do not use ready blends as well as ready gluten free baked goods because they contain too much starch (sometimes a blend of starches) which I personally consider gluten free junk food 😊
Only separate gluten free flours, only gluten-free baking powder and binding agents.
⚠️ I can eat ready gluten-free bread & bakery only when traveling or as an exception when I am really busy and have no time for cooking 🧑🍳
🤣🤣🤣🤣So it's not just me.
I don't like any flour any more, as it ALL......makes my psoriasis really bad!!! Tiny Susie.
Different glycemic index.....
Chickpeas make me Fart!