Hi Sweet Friends, Today, I want to share with you 3 Ways to Make Gluten Free Flour Mixes - an All Purpose Mix, a Whole Grain Mix, and a Cookie Mix. Plus a Bonus Mix! And I also have a FREE Gluten-Free Flour Mixes Baking Pantry List for you to download (See below and No Email Required) ➡SUBSCRIBE: ruclips.net/user/marysnest ➡ FREE GLUTEN-FREE FLOUR MIXES PANTRY LIST: marysnest.com/how-to-make-gluten-free-flour-mixes/ ➡Remember to open up the Description under this video where I share lots of discount coupon codes for traditional foods, kitchen items, and more! ➡Be sure to head over to my RUclips channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN (No Email Required): marysnest.com/how-to-build-a-2-week-emergency-food-supply/ ➡FREE THRIFTY KITCHEN CHECKLIST (No Email Required): marysnest.com/how-to-run-a-thrifty-kitchen-with-free-checklist/ ➡FREE BAKING PANTRY CHECKLIST (No Email Required): marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin ▶RELATED VIDEOS: Stocking your Baking Pantry (Including Gluten Free): ruclips.net/p/PLkRuW3pBo2U1BEnMWbSLG6vleN3cvIBml Healthy Make Ahead Mixes: ruclips.net/p/PLkRuW3pBo2U0VCis3DRpiP1MpzKv_n906 Homemade Baking Essentials: ruclips.net/p/PLkRuW3pBo2U0byE79-kMkkPcZNsNnbk4Z The Complete Sourdough Starter Guide: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof No Knead Bread: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N Super Soft No Knead Sandwich Bread: ruclips.net/video/NvnQemlD_5c/видео.html ▶RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ruclips.net/p/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ruclips.net/p/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ➡FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡And for more in-depth info...➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 ❤SOCIALIZE WITH ME: RUclips Community: ruclips.net/user/MarysNestcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest Thanks for watching! Love, Mary
Mary I LOVE your videos!!! Thank you!! God bless you! Wanted to respond to a statement you made re:coconut flour. I created a 1 cup brownie ( bake in mug) ingredients Sliced apple A little cocoa powder A FEW MINI CHOCOLATE CHIPS ( nuts could be added chia and sweetened with coconut sugar!!!! 1-2 minutes best gooey brownie. So many variations. Thanks again! Maybe a 1/2 Tbsp or less coconut flour and the tiniest Amt of ROSEMARY! I had tried a bottle of Root made with root veggies into a light soft drink. I noticed they added a little rosemary . I figure it balanced another flavor so I figured...why not see if it changes the flavor of coconut flour and IT DID COULDN'T TASTE IT BUT IT NORMALIZED THE FLAVOR OF FLOUR!
I highly recommend Costco's fine milled Almond Flour over the Bob's Red Mill brand. A less dense, lighter result for recipes using a lot of almond flour. The hardest thing is giving up traditional yeast breads and baked goods. I always proof some yeast with a bit of maple syrup and add that to my GF baking. It REALLY adds a lot of flavor. If you have a Food Saver with a jar sealer, it works well to vacuum seal all your various flours in canning jars between use. These GF products are SO expensive. It pays to take extra care to preserve their freshness.
One tip about working with gluten free flours, is that the measurements can be difficult to replicate. It is better to spoon the flour into a measuring cup, so that you are more likely to get the same measurements vs. compacting it in to a measured scoop. The best way is to measure by grams on a scale.
I agree. I'm a hobby baker who bakes and decorates a lot of cakes for family and friends. One thing I have learned from the professional bakers is to always scoop and level flours, don't scoop. The amount scooped can change based on the humidity or other factors in your kitchen. And almost every baker also says it's even more accurate to weigh ingredients like flour over using measuring cups. Cooking scales are inexpensive, I paid $20 for mine at Walmart. I will scoop and level a cup of each ingredient then weigh it on the scale and make a note of the weight for more consistent results.
This is long, sorry, our gluten free journey has been long and trying. I really appreciate Mary's addressing the GF subject!! I have found that America’s Test Kitchen mixture works really well. However, my daughter has issues digesting rice and so for her we use cassava, coconut and almond flour mixture that does work well in limited circumstances. Ingredients 712 grams white rice flour 24 ounces 200 grams brown rice flour 7 1/2 ounces 208 grams potato starch 7 ounces (see note for sub) 85 grams tapioca starch 3 ounces 3 tablespoons non-fat dry milk Food Scale Products Needed for Most Gluten Free Recipes xanthan gum will be needed in recipes Psyllium Husk will be needed in recipes Golden Flax some recipes Instructions Mix white rice flour, brown rice flour, potato starch, tapioca starch, non-fat dry milk. Measure each ingredient using a food scale for complete accuracy. Store in cool dry place. Notes You can substitute potato starch as follows: Use sweet rice flour for cookies, cakes, quick breads. Use arrowroot powder for yeast breads. Instead of putting the xanthum gum and psyllium husks into the mixture, have them on hand to use with specific types of baking: Xanthum gum, used as a binder, and in almost all recipes. Psyllium husk powder, especially good in bread recipes, creating an open and airy crumb, used in many of the bread recipes. From America’s Test Kitchen: Ingredients That Work White Rice Flour: ideal for its neutral flavor and smooth texture Brown Rice Flour: imparts earthiness and lends heft to baked goods Potato Starch: helps with tenderness and binding Tapioca Starch: provides chew and elasticity Nonfat Milk Powder: helps with structure, tenderness, and browning; adds a rich, caramel-like flavor; and helps temper starchiness (and you can omit this ingredient to make this blend dairy-free) Ingredients That Don't Work Bean- or sorghum-based blends: work well structurally but lends off-flavors Cornstarch: makes baked goods taste starchy Powdered egg whites: imparts an unpleasant meringue-like flavor Binders: better to add them as needed to individual recipes. Too much brown rice flour: makes baked goods gritty Too much tapioca starch: makes baked good dense Too much potato starch: lends cookies and muffins crumbly textures “When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour-a blend is a must. Because store-bought blends perform inconsistently-one product might deliver great cookies but subpar cakes-we decided to create our own. We found that two flours-white rice and brown rice-provided the right baseline of protein, starch, and flavor. Since different starches absorb water, swell, and gel at different temperatures and to different degrees, we enlisted both tapioca starch and potato starch to create the right amount of chew and structure. Milk powder was key to our blend’s success, contributing proteins that help improve structure in our gluten-free baked goods and, along with its sugars, undergo the Maillard browning reaction, which leads to more complex flavor.”
It’s good of you to do this instructional video when you don’t need it yourself. Thanks for the info. ***buckwheat flour makes a good bread. It is kinda of soft . Keeps well In the frig. Makes a good banana bread too.
I've been gluten-free baking for 7 years, and I LOVE it! I use King Arthur Flour GF flour, but I also and most often make my own (both are in my fridge now). As these flours are SOOO expensive, I try to keep cost down and I use about 1/2 tapioca flour/starch (same thing) and 1/2 white/brown rice flour. I also an allergic to xanthan gum, so I use ONLY psyllium husk powder, and I love that. I sub my GF flour into most anything that I make BUT raised bread. Obviously raised bread needs a separate way of making it. So glad that you're doing this, Mary, because I remember how overwhelmed I was when I realized we had to say goodbye to wheat!
Hi Becky, my boy has recently been diagnosed as coeliac and i was hoping if you could share a basic bread recipe for sandwiches and toast... I just need to start somewhere 🤷♀️
You tell people about cluten well done not many know what it really is.. (use to be a intern in a bakery)... Denmark... Yes I am danish... (little joke there lol)... Have a wonderfull day all best regards from 🇩🇰
It’s good that your doing gluten free baking. I have made lots of bread that’s not gluten free. Different methods. I find yeast gluten free breads just don’t work for me. With the price of gluten free flours I can’t afford to throw stuff out. I have been okay with flat breads & soda bread. I live in Alberta Canada . I
For those that need to also avoid corn, we have found that using sorghum flour and a GF flour mix adding flax meal and some chia seeds along with the leavening agents makes a great faux cornbread. (It can be dried for a staple faux cornbread crumbs to be used in making stuffing/dressing or breading for fried or oven fried dishes.
@@ladyryan902 If that was to me, I don't have a website, but I am a member of Eating Allergy Free on Facebook and we try to help people finds foods they can eat to meet their specific needs. Just people helping people that are new or old to Gluten Free and other 'free of diets'.
@Mrs P - I don't have Facebook is their a link to their website or is it only a Facebook group? How to you dry the product out? I'm in the UK and there's not much help unfortunately. Thank you for any help😊
Hi Mary! I love this video! Thank you for all these flour mix recipes. I have found that when making cakes, cookies, and brownies, letting the batter rest for 20 -30 minutes before placing in the pans and baking helps the dry ingredients soak up the liquid ingredients better. This helps create a better end product. :) Oats are cross contaminated not only by being in adjacent fields, but also by being harvested with the same equipment. I buy 25lb bags of gluten free rolled oats from Azure Standard. I store it in gallon sized zip bags in the freezer to keep them fresh. I grind the oats in my blender, it is a great flour.
It’s good that your doing gluten free baking. I have made lots of bread that’s not gluten free. Different methods. I find yeast gluten free breads just don’t work for me. With the price of gluten free flours I can’t afford to throw stuff out. I have been okay with flat breads & soda bread. I live in Alberta Canada . I 13:16 6 pm
Very useful, thank you. In the UK Shipton Mill has a separate mill for their range of GF flours and they deliver. Naomi Devlin has a good River Cottage GF cookbook with lots of info.They also sell GF dried yeast and GF baking powder.
Yes, she does everything correctly, sincerely with all her heart. It is why we love her and her channel. It is the good intention, honesty, hard work and love that count. Some channels fail because the owners do not do with passion and with the good intention to help.
Thank you so much Mary for doing a gluten free flour blend. I’ve been GF and DF now for a year and it’s so hard to find GF and DF recipes. Please do baking recipes that are GF and DF. Thank you and take care-Debbie
Hi Tina 👋 are you in the UK or USA? Or some other country? Im waiting for an appointment to have a camera down my throat to check my stoke lining as we keep getting a negative then a positive blood results for a few issues and gluten being one of them, so a physical exam it will be. Have you been told by your gp/Dr that you need to go gf? Take care krys 🤗
Thank you, a couple of points. You want to use Organic as much as possible, especially oats. (Oats were found to have the most glyphosate, Round-up). Also, all non-sprouted grains have anti-nutrients, phytic acid in them that block mineral absorption.
WOW! What a video! So much work. Thank you Sweet Mary for putting all the preparation into this video. Incredibly informative and thorough! Perfect for beginner or advanced GF bakers. Your knowledge, experience and wisdom are a joy. Bountiful blessings to you and yours from another (not so sweet) Mary
I use fresh mesquite flour from my trees on my land for added protein to my breads. I use 1/4 cup of mesquite flour and reduce the all purpose mix by 1/2 cup. Breads come out delicious.
Thank you, sweet Mary! These will be so helpful in trying to cook more healthy nutritional GF foods. My grandbaby has so many food allergies and her mama is trying to cook from only the foods on her list. This process you have given us will be a wonderful relief. You are precious for sharing with us. Praying for your continuing strength, good health and God’s richest blessings 💗
I’m a seasoned fermenter and baker and I’ve been watching your fermentation videos all year getting so much inspiration! I just stumbled across this video while researching for my sourdough bakery since I’m working on building a gf starter right now and need all the help I can get! Nutrition and Whole Foods is incredibly important to me and also my business values so this video is UNBELIEVABLY helpful! Especially in comparison to all the other videos out there in this genre that just spend 5 minutes talking about rice flour and xantham gum and nothing else. Can’t wait to utilize this info in the months of experimenting I have ahead of me!
Ich habe die besten Erfahrungen mit frisch gemahlenem Klebreis gemacht. Sehr gut funktioniert auch Quinoa, aber es schmeckt nicht so gut. Buchweizen funktioniert auch gut, ist aber nicht so geschmacksneutral wie der Reis aus dem Asia-shop. Herzliche Grüße aus Deutschland.
Mary, you must have done a lot of research to get that video together! Great job! Thank you. I don't have celiac disease; I went gluten-free 40 years ago because I was having crushing headaches following a bout of mononucleosis. Years later, I found out that people with gout and rheumatoid arthritis benefited from going gluten-free, which made sense to me, as my father had gout. So we all come to the table with different additional food intolerances. There's a lot of GF products that I don't dare eat because they contain pea protein, soy or guar or locust bean gum (another gift from Dad, he couldn't eat beans, and I can't either). So I really appreciate that you stuck to the basics of gluten free baking. It's a good starting point for the newly diagnosed.
I have found the best ratios that can be replicated with any flours is as follows: 2 parts grain flour, 1 part starch. It works lovely in recipes for bread and quick breads. But for Gf sourdough, I only use grain flours for the starter. Starches are added in during the bulk fermentation for me.
The cross contamination usually comes from harvest and handling. The same combines, grain carts and grain bins can be used for harvesting either the wheat or the oats. Unless they are VERY well cleaned or used ONLY for gluten free products the possibility of cross contamination can exist. That extra careful handling is one reason for the extra price added to gluten free products.
I have found when cooking with gluten free flours you need to let your item rest 10 minutes to fully absorb the moisture. I also find i get better results if I weigh my flours instead of by volume. I have sent you an email with my baking mixes. The mixes I have accumulated from various sites and modified for my needs and likes.
This video is your typically wonderful... I've learned so much from you - thank you! My biggest dilemma is longer term storage of alternative flours, sugars, etc for LOW CARB baking - gluten free is not usually low carb. Hubby is diabetic that is thankfully diet controlled. I've mastered a great yeast bread that uses ground Flax Seed, Vital Wheat Gluten and Oat Fiber. A tiny bit of honey and just a smidge of rye flour feeds the yeast well. I typically get 16 slices a loaf w only 3 net carbs each. Hubby's meter is quite happy. If you have any tips about low carb items I know with Keto and Diabetic folks would be forever grateful! 🥰🙏🇺🇲
@@ravenscache9590 Hi! I adapted - Diedre's "For Real" Low Carb Bread - recipe here on YT. She has a bread machine and oven version. The small amount of carbs from honey (and 2 Tbs of rye flour I add) are used up by the rising yeast organisms and also off-set by the fiber. I bought a used horizontal bread machine and am able to set it for a quick loaf with med crust. It seems to work best with layering each ingredient but I am going to try an artisan version with the dough soon for potential off grid scenario. (I am still figuring out longer term storage of Flax seed, VWG, and Oat Fiber.) Even though the VWG and Oat Fiber were new to me and perhaps a little higher priced, I've found them to be in a lot of low carb recipes and seem to last me a fair amount of time. The other caveat is they have to be processed but so do most any flours, "alternative " or standard. I hope this long reply helps - 🙏 for your health. 🤗
Bob's Red Mill most dependable product also the brand supports its workers, that means something! Keep all flours in freezer. Basic recipe: any alternative flour: brown rice, teff, organic corn masa, millet, buckwheat; three quarter cups of one flour rotate them to avoid becoming allergic. Next add three quarter cups of ground flax seed (always kept in freezer.) Next add two tablespoons of psyllium husks. Not the psyllium seed powder, that you use only two teaspoons NOT tablespoon. Add any seasoning that you prefer: one tablespoon onion powder to buckwheat. One tablespoon caraway seed and one tablespoon onion power to millet flour. Italian seasoning, one tablespoon to any mix if intended as pizza crust. For intended as rolls or a large flat bread, add one tablespoon of Bob's Red Mill baking powder, whatever brand you use if must be aluminum free for health. Use a whisk to totally mix up dry ingredients. Then add one cup of water or whatever liquid you might like. Prefer plain distilled water but sometimes use almond milk for more protein. If the mix seems too thick, add an additional quarter cup of water or maybe two if you like a loose dough. Do not use Xanthan gum if you are highly allergic to many things or prefer not to chance getting cancer from it. That is why the large amounts of flax meal, unless you are allergic to that too. I don't use quinoa, just don't like it. Tends to be a bit bitter or at least used to be twenty or thirty years ago. I have five other choices, don't need quinoa. Don't use bean flours like chickpea, can cause digestive problems simply by being a bean flour. But the choice is yours. Amaranth is nice but got out of the habit of using it. Tends to be a bit more difficult to find. Use medium to low heat, alternative flours burn easily. Therefore bake in oven or cook stove top in a large cast iron pan for a longer time than expected. At first watch it carefully to see what happens at your altitude and climate. These things effect alternative flour baking quite a bit but you learn what works where you are. That's all folks! :) P.S.: use organic corn masa, NOT corn flour. The ancient processing used to make masa adds to digestibility! Other corn products tend to cause indigestion of some kind in sensitive people. Never use Oat flour, just can trust it is gluten free. Worst gluten incident of my life was a rice cake that had added oats. Also coconut flour is a fad, but maybe nice is sweets. Yes there are fads and fashions in food, sigh.
Just found out I have celiac disease, I have some knowledge of GF baking because my daughter needed to cut back gluten in her diet some 10 years ago..I want to thank you for your explanations and recipes,, you are such an excellent instructor! :)
One of your videos came across my feed and it was the seasoning plans and I was hooked, but lo and behold. I did not know that you also did things like this. I am so pleased and grateful that you share your knowledge with us. Thank you.❤
Loved this video! Thank you. Could you please bake some of the different items you revered to with different flours? I’ve been looking for good recipes. Thank you for all you do
Mary, thanks so much for the recipe. My adult daughter learned she is seriously gluten intolerant and our adult son has gluten sensitivity as well. I appreciate the recipes and will prepare some right away. I found that some of the commercially prepared flours or mixes had a lot of cheap, refined starches so when I do bake gluten free, try to add other GF flours in to make them not only more nutritious but a better quality. I found Bob's Red Mill products are very reliable and have a good selection of GF products. Thanks again, enjoy and appreciate your videos.
My go to mix - sorghum, buckwheat, millet, quinoa, brown rice, chick pea, cassava and arrow root. I like to add 1 tsp psyllium husk ( makes the bread chewy). This is my pizza crust combo. I also soak my flour with kefir and water for minimum of 6 hours. I grind all my grains with a mock mill.
@@sharonmetzner1798 I keep it simple 1/2 cup of each/ or whatever I happen to have. 1 tsp pink sea salt. 1 tsp psyllium husk, Tablespoonful yeast /1/4c warm H2O with tablespoon of honey. Mix . Drizzle a little olive oil and set to rise for an hour or so. Key is to have the dough a bit sticky. Too much flour makes tough bread. Bake at 425 deg.
On coconut flour... it absorbs liquid in recipes. So it’s good for a moist bread like banana bread - but no more than 1/4 cup. Your mixes also depend on the milk you use. And how dense the mix is. Rice milk - it takes way more to thin out your basic mix than almond milk. Cashew milk, macadamia milk and any protein milks are the same. But it always takes more rice milk than any of them. So keep that in mind when you make mixes. :)
My favorite “no fail” GF flour is Cup4Cup. I use it for everything except my bread recipe. I mix my own whole grain for that. Thank you Mary for all you do!!
Also, I find a Pullman loaf pan with the ridges up the inside help to give the GF loaf structure and shape. And most importantly when baking bread or sweet breads get a thermometer!!! It must reach 200 degrees in the center to be done! If it’s 195 pop it back in the oven a few more minutes till it reaches 200! It makes the difference between a gummy loaf and a loaf with good texture! Also, since GF sweet breads are only good (to me) for a couple of days I will bake them in mini loaf pans so I can eat one and freeze the others. Hope this helps someone!!
Agree!!! Cup4Cup is fantastic for GF pie crusts, egg noodles, and cookies! Direct sub in your old recipes or new cookie recipes you find and it’s spot on perfect and so easy!! Tastes just like original recipe - no difference !!! I’ve had gluten eaters confirm for me many times!!
Thanks Mary, I may have to look into millet now. That's a new one for me. If anyone is looking for a delicious gluten-free cookie recipe, I highly recommend looking into tigernut flour. The drawback is the price tag, but it makes the best gluten-free chocolate chip cookies I know!
Hi Mary (this is Brenda, I met you in VRA a few years ago, and I run my husband's remodeling channel, we've chatted before in the comments section). Hope you are doing well. My favorite GF flour I get at Costco and it is called "Namaste". It has a great banana bread recipe. Hope you can find it and try that recipe. Super moist and soft. Nobody can tell it's GF
I’ve used that brand also, and so far I have been able to convert a few of my own recipes to GF. I’ve made banana bread, Toll House cookies, and blueberry muffins. They are delicious!
Mary, I would really love it if, when you start producing your Gluten Free baking videos, you could also talk about using oils instead of butter and the difference it makes in cakes. I am not gluten and lactose free myself but have friends who are, and it would be really nice to learn to bake without butter as well. (not a fan of margerines or Crisco....which I can't even get in my part of the world!) Love your channel and soothing voice.
Hi Mary Thank you so much it's such a pleasure to learn from you. I recommend Natural Grocers if there is one in your area they carry lots of bulk flours and grains all packed ,I love it because they refrigerate alot of their flours ,nuts . They respect wholesome fresh food.
Hello again, Mary. Loving this video (again) taking notes this time. I love King Arthur 1:1 for bread, but i can't afford it, so I'm going to take a stab at mixing my own. I've got my little journal right here. Love you!❤
I thought my homesteading game was awesome when it came go finally baking bread and English muffins from scratch. Then we were hit hard. A mystery illness hit my son. He was sick for months before we found out at the age on 19 he has celiac disease. Never had an issue before.
I do half millet grain and half white rice (they both have the same cooking times) and Wow! Great combination for a change when cooking rice. [Sorry, this is not about baking bread, but I've been waiting for this video to get me started with baking GF bread, so THANK YOU Mary!]
I will put oats in my food processor for a gluten free flour. I also use beans in some of my baking ( black bean brownies. or chic pea flour) My son's friend has a wheat allergy and my daughter is allergic to rice.
WOW! I love your channel Mary I am based in the the Snowdonia national park. Wales UK . I am going to be doing the rendered fat that you showedin a previous video & just been ordering the ingredients online for it as a lot of butchers these day's don,t have the cuts needed. We also bought our own mill for making our own flour & I have been following your recipes. I love the old ways keep it up so glad I subscribed to yur channel!
This is the first time I watched your video and I am so impressed. I have subscribed for more of your very informative videos. You are so personable and your explanations are perfectly stated for anyone to comprehend. I have started baking gluten free and this video helped me greatly as regards certain flours and tips to improve on. Thank you!
Take baby steps, but if your son is Celiac, he also will need to be aware of cross contamination if you are a 'mixed' kitchen household. (He will need his own new colander, wooden spoons, toaster, cutting board and cast iron pans. Even look at 'broth' injected meats as possibly gluten laden. Many broths have wheat/barley or rye.
Hello thanks for your great videos... I enjoy them very much... just adding my "pinch of salt" here. Usually people who go gluten free very often have auto immune conditions or some kind of intolerance and therefore if they follow and AIP diet for instance (or even if not) Gums (guar gum, Tara gum, Gellan gum, Gum Arabic) are to be avoided as they can cause gut and digestive issues. It would be interesting to test Psyllium husk or another kind of replacement for sourdough .xo
Thank you so much! I have been using the King Arthur GF flour mix. But, I am excited at the prospect of blending the flours depending on what I am making. I also can’t wait to start a GF sourdough starter. Thank you!
have you ever heard of breadfruit flour? I'm in Nicaragua, and all we have here in terms of gluten free flour options is breadfruit flour and almond flour (from costco). The breadfruit flour is available from a local organic farmer who can get it for me.
Mary I am trying to make a gluten-free flour mix. So far I have used 2 cups of Bob’s all purpose gluten-free flour, One cup of oat flour that I ground. 2 cups of arrowroot flour. I’m going to watch your video again to see if there’s anything else I need to add I know about the xanthan gum and I have that I just didn’t add it to my mix. Thank you so much for what you do and God bless
I haven’t even started watching yet, but I had to say thank you! We can’t use most GF mixes due to one of the common ingredients, and the paleo flour we use is expensive.
@@MarysNest can you suggest a suitable alternative to potato starch in your all purpose flour recipe? Potato triggers my daughter’s eczema. I’m guessing that tapioca starch would be the best substitute, but I’ve found that powdered sugar made with tapioca starch is bitter. I’ve had the same issue in the past when using a Bob’s Red a Mill AP GF mix that used tapioca starch, but no one else seems to be talking about this online. I found two different comments in forums that said tapioca starch will be bitter if it’s rancid, but both the powdered sugar and GF mix were fresh from the store, well within their best by dates, and didn’t smell rancid. Any ideas you have would be much appreciated!
Thank you Mary for all the information I appreciate all your effort when you don't even have a GF kitchen. When my Dr. gave me the wheat free verdict 3 year's ago -- I was frustrated beyond belief, but little by little I've adjusted. I also seem to be able tolerate a little einkorn flour.
Thank you so much for the video. If you can ,kindly show us after baking the bread how do one calculate nutritional info like calories , carbs, protein and so on.
I just wanted to say that I’ve had much more success by using a kitchen scale and weighing my ingredients for GF baking, as opposed to measuring cups/spoons.
As a total beginner to GF baking, this has really explained to me some of the questions I've had about some of the flours and other additives used. I have so much to learn since my husband was recently diagnosed with celiac and I think your video will help a lot. Is there also a specific mix that can be used for making pastas and noodles?
I’m a fairly new subscriber and new to having to be gluten-free. I’ve had so many flops with cookies, bread and cinnamon rolls 😕. I’m so glad you took the time to put together this information for us!!! 😇🙏❤️ Also, I tried to find a gluten-free playlist of yours but didn’t see one. Ty!
I share in your new adventure of becoming gluten free and baking our own sweets that either aren't available in stores or extremely expensive with lack of variety and then not worth buying. After watching a youtube video on making my own gluten free burrito size tortillas, I discovered better batter flour, which is a high quality all purpose cup for cup gluten free flour. It's a blend like she's teaching in this video. After a couple failed attempts to make my own bread loaf, I heard you could use a quality gluten free cup for cup flour in any regular recipe. So I tried a cookie recipe only substituting for gluten free flour and they were amazing! Everyone loved them on Thanksgiving and Christmas. I ran out of the gluten free better batter blend and used tapioca flour and the cookies still tasted great but they immediately flattened out and had to cook a little longer. They were still soft and chewy. So the gluten free flour blend does make a huge difference.
A baking tip: I use chickpea flour as a 1 to 1 replacement for flour and eggs. So far I've only tried it with vegan recipes and I can leave out the egg replacement. But chickpea flour is amazing for cakes, pancakes and stuff like that
I love Bob’s All purpose and King Arthur measure for measure. King Arthur great for cakes, biscuits and pancakes. Bib’s good for about anything - but it is a render flour, so recipes need adjustments. I redid all re Iowa with Bobs first, because it was available locally. I branched out later and really like King Arthur above others. Both are dairy-free (not all are). It is EXPENSIVE and I’ve wanted to make my own blends to save money. I found recipes in two books for kids and they have the same ingredients as those. But I was hoping you would have one in your channel! I know it will be great and affordable.
I LOVE your videos! Thank you for allll that you do. I am interested in learning how I would bake bread if there was no electricity. Say for maybe camping or a really bad power outage. Have you ever done anything like that? Blessings! 💕
I just love your channel. I will be trying that gluten free flour mix to get a sourdough starter going. I used your sauerkraut recipe and loved it. Keep up the good work.
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Thanks for watching! Love, Mary
Thank you. My friend is gluten free and it's very expensive in the uk. This will help her loads. Just shared it to her now. 🙂
You are an angel ❤
Mary I LOVE your videos!!! Thank you!! God bless you!
Wanted to respond to a statement you made re:coconut flour. I created a 1 cup brownie ( bake in mug)
ingredients
Sliced apple
A little cocoa powder A FEW MINI CHOCOLATE CHIPS ( nuts could be added chia and sweetened with coconut sugar!!!! 1-2 minutes best gooey brownie. So many variations. Thanks again!
Maybe a 1/2 Tbsp or less coconut flour and the tiniest Amt of ROSEMARY! I had tried a bottle of Root made with root veggies into a light soft drink. I noticed they added a little rosemary . I figure it balanced another flavor so I figured...why not see if it changes the flavor of coconut flour and IT DID COULDN'T TASTE IT BUT IT NORMALIZED THE FLAVOR OF FLOUR!
My hero! I've been trawling YT looking for gluten free flour recipes, and here you are with ALL of them! Thanks so much ❤
I highly recommend Costco's fine milled Almond Flour over the Bob's Red Mill brand. A less dense, lighter result for recipes using a lot of almond flour. The hardest thing is giving up traditional yeast breads and baked goods. I always proof some yeast with a bit of maple syrup and add that to my GF baking. It REALLY adds a lot of flavor. If you have a Food Saver with a jar sealer, it works well to vacuum seal all your various flours in canning jars between use. These GF products are SO expensive. It pays to take extra care to preserve their freshness.
Great tips!! Thank you!!
I know it's slightly off topic, but have you tried Costco's Bourbon Maple Syrup yet? That has got to be dang awfully close to heaven 😘
@@frozennorth4376 Oh that sounds great. I will look for it! Thanks.
Thankyou
I also prefer the Costco Almond Flour. So much finer and does not have them skin as the Bob’s does.
One tip about working with gluten free flours, is that the measurements can be difficult to replicate. It is better to spoon the flour into a measuring cup, so that you are more likely to get the same measurements vs. compacting it in to a measured scoop. The best way is to measure by grams on a scale.
Great tip!
Thank you!
Yes. Working by weight is do much better for edible creations.
Scooping verboten.
Thanks for the tip!
I agree. I'm a hobby baker who bakes and decorates a lot of cakes for family and friends. One thing I have learned from the professional bakers is to always scoop and level flours, don't scoop. The amount scooped can change based on the humidity or other factors in your kitchen. And almost every baker also says it's even more accurate to weigh ingredients like flour over using measuring cups. Cooking scales are inexpensive, I paid $20 for mine at Walmart. I will scoop and level a cup of each ingredient then weigh it on the scale and make a note of the weight for more consistent results.
This is long, sorry, our gluten free journey has been long and trying. I really appreciate Mary's addressing the GF subject!!
I have found that America’s Test Kitchen mixture works really well. However, my daughter has issues digesting rice and so for her we use cassava, coconut and almond flour mixture that does work well in limited circumstances.
Ingredients
712 grams white rice flour 24 ounces
200 grams brown rice flour 7 1/2 ounces
208 grams potato starch 7 ounces (see note for sub)
85 grams tapioca starch 3 ounces
3 tablespoons non-fat dry milk
Food Scale
Products Needed for Most Gluten Free Recipes
xanthan gum will be needed in recipes
Psyllium Husk will be needed in recipes
Golden Flax some recipes
Instructions
Mix white rice flour, brown rice flour, potato starch, tapioca starch, non-fat dry milk.
Measure each ingredient using a food scale for complete accuracy.
Store in cool dry place.
Notes
You can substitute potato starch as follows: Use sweet rice flour for cookies, cakes, quick breads. Use arrowroot powder for yeast breads.
Instead of putting the xanthum gum and psyllium husks into the mixture, have them on hand to use with specific types of baking:
Xanthum gum, used as a binder, and in almost all recipes.
Psyllium husk powder, especially good in bread recipes, creating an open and airy crumb, used in many of the bread recipes.
From America’s Test Kitchen:
Ingredients That Work
White Rice Flour: ideal for its neutral flavor and smooth texture
Brown Rice Flour: imparts earthiness and lends heft to baked goods
Potato Starch: helps with tenderness and binding
Tapioca Starch: provides chew and elasticity
Nonfat Milk Powder: helps with structure, tenderness, and browning; adds a rich, caramel-like flavor; and helps temper starchiness (and you can omit this ingredient to make this blend dairy-free)
Ingredients That Don't Work
Bean- or sorghum-based blends: work well structurally but lends off-flavors
Cornstarch: makes baked goods taste starchy
Powdered egg whites: imparts an unpleasant meringue-like flavor
Binders: better to add them as needed to individual recipes.
Too much brown rice flour: makes baked goods gritty
Too much tapioca starch: makes baked good dense
Too much potato starch: lends cookies and muffins crumbly textures
“When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour-a blend is a must. Because store-bought blends perform inconsistently-one product might deliver great cookies but subpar cakes-we decided to create our own. We found that two flours-white rice and brown rice-provided the right baseline of protein, starch, and flavor. Since different starches absorb water, swell, and gel at different temperatures and to different degrees, we enlisted both tapioca starch and potato starch to create the right amount of chew and structure. Milk powder was key to our blend’s success, contributing proteins that help improve structure in our gluten-free baked goods and, along with its sugars, undergo the Maillard browning reaction, which leads to more complex flavor.”
Wow! Thank you so much for taking so much of your time to share all of this with us! You are a true godsend! Love, Mary❤️🤗❤️
Thankyou so much for this
It’s good of you to do this instructional video when you don’t need it yourself. Thanks for the info. ***buckwheat flour makes a good bread. It is kinda of soft . Keeps well
In the frig. Makes a good banana bread too.
Thank you Mary! I truly believe there would be world peace if we could all get a hug from you 🌸🙏🌸
You are so sweet!!❤️🤗❤️
I have been gluten free for over 10 years. Thank you for doing the hard work, to help your followers!!!
You are so welcome! And please share any tips and tricks you have as to GF baking! I am confident you have a world of knowledge! Love, Mary
I've been gluten-free baking for 7 years, and I LOVE it! I use King Arthur Flour GF flour, but I also and most often make my own (both are in my fridge now). As these flours are SOOO expensive, I try to keep cost down and I use about 1/2 tapioca flour/starch (same thing) and 1/2 white/brown rice flour. I also an allergic to xanthan gum, so I use ONLY psyllium husk powder, and I love that. I sub my GF flour into most anything that I make BUT raised bread. Obviously raised bread needs a separate way of making it. So glad that you're doing this, Mary, because I remember how overwhelmed I was when I realized we had to say goodbye to wheat!
Thanks for the tips!!
Hello thank you for your recipe can you tell me the water proporțion and the Way You are making your bread please.
Gums don’t sit well with me. Is psyllium husk an equal substitute for Xanthun and Guar gums?
@@ladytoro9129 that's what I do. Some would disagree, but it works for me. Try it.
Hi Becky, my boy has recently been diagnosed as coeliac and i was hoping if you could share a basic bread recipe for sandwiches and toast...
I just need to start somewhere 🤷♀️
You tell people about cluten well done not many know what it really is.. (use to be a intern in a bakery)... Denmark... Yes I am danish... (little joke there lol)... Have a wonderfull day all best regards from 🇩🇰
Thank you! (And thank you for the Saturday morning chuckle!! Very cute!!) Love, Mary
It’s good that your doing gluten free baking. I have made lots of bread that’s not gluten free. Different methods. I find yeast gluten free breads just don’t work for me. With the price of gluten free flours I can’t afford to throw stuff out. I have been okay with flat breads & soda bread. I live in Alberta Canada . I
For those that need to also avoid corn, we have found that using sorghum flour and a GF flour mix adding flax meal and some chia seeds along with the leavening agents makes a great faux cornbread. (It can be dried for a staple faux cornbread crumbs to be used in making stuffing/dressing or breading for fried or oven fried dishes.
All great tips!! 🤗
Omgosh never heard that ...i need that info!!! Do you have a website?
@@ladyryan902 If that was to me, I don't have a website, but I am a member of Eating Allergy Free on Facebook and we try to help people finds foods they can eat to meet their specific needs. Just people helping people that are new or old to Gluten Free and other 'free of diets'.
Sorghum flour is great for lending a “wheaty” taste to your baked goods with no gluten.
@Mrs P - I don't have Facebook is their a link to their website or is it only a Facebook group?
How to you dry the product out? I'm in the UK and there's not much help unfortunately. Thank you for any help😊
Hi Mary! I love this video! Thank you for all these flour mix recipes. I have found that when making cakes, cookies, and brownies, letting the batter rest for 20 -30 minutes before placing in the pans and baking helps the dry ingredients soak up the liquid ingredients better. This helps create a better end product. :) Oats are cross contaminated not only by being in adjacent fields, but also by being harvested with the same equipment. I buy 25lb bags of gluten free rolled oats from Azure Standard. I store it in gallon sized zip bags in the freezer to keep them fresh. I grind the oats in my blender, it is a great flour.
All great tips! Thank you!
Wow, good to know. Thank you!
Mary, I love your smile and the positivity you send out. Hugs and kisses.
This is exactly what I needed!! I am celiac
Oh Christina, I hope it helps. Love, Mary
It’s good that your doing gluten free baking. I have made lots of bread that’s not gluten free. Different methods. I find yeast gluten free breads just don’t work for me. With the price of gluten free flours I can’t afford to throw stuff out. I have been okay with flat breads & soda bread. I live in Alberta Canada . I 13:16 6 pm
Very useful, thank you. In the UK Shipton Mill has a separate mill for their range of GF flours and they deliver. Naomi Devlin has a good River Cottage GF cookbook with lots of info.They also sell GF dried yeast and GF baking powder.
Thanks for the info!
I can't believe how much work you put into making this channel.
Thank you!! 🤗
Yes, she does everything correctly, sincerely with all her heart. It is why we love her and her channel. It is the good intention, honesty, hard work and love that count. Some channels fail because the owners do not do with passion and with the good intention to help.
Thank you so much Mary for doing a gluten free flour blend. I’ve been GF and DF now for a year and it’s so hard to find GF and DF recipes. Please do baking recipes that are GF and DF. Thank you and take care-Debbie
I am very new to all of this. I'm having to get away from Gluten for health reasons. I'm lost
Hi Tina 👋 are you in the UK or USA? Or some other country?
Im waiting for an appointment to have a camera down my throat to check my stoke lining as we keep getting a negative then a positive blood results for a few issues and gluten being one of them, so a physical exam it will be.
Have you been told by your gp/Dr that you need to go gf?
Take care krys 🤗
Can you please do a gluten free bread flour mix for gluten free sandwich bread? Thank you.
Thank you, a couple of points. You want to use Organic as much as possible, especially oats. (Oats were found to have the most glyphosate, Round-up).
Also, all non-sprouted grains have anti-nutrients, phytic acid in them that block mineral absorption.
WOW! What a video! So much work. Thank you Sweet Mary for putting all the preparation into this video. Incredibly informative and thorough! Perfect for beginner or advanced GF bakers. Your knowledge, experience and wisdom are a joy. Bountiful blessings to you and yours from another (not so sweet) Mary
Thank you SO much!! ❤️🤗❤️
I use fresh mesquite flour from my trees on my land for added protein to my breads. I use 1/4 cup of mesquite flour and reduce the all purpose mix by 1/2 cup. Breads come out delicious.
Corn flour, millet, amaranth and cassava makes a good meal, cooked Kenyan style. ❤
Thank you, sweet Mary! These will be so helpful in trying to cook more healthy nutritional GF foods. My grandbaby has so many food allergies and her mama is trying to cook from only the foods on her list. This process you have given us will be a wonderful relief. You are precious for sharing with us. Praying for your continuing strength, good health and God’s richest blessings 💗
I’m a seasoned fermenter and baker and I’ve been watching your fermentation videos all year getting so much inspiration! I just stumbled across this video while researching for my sourdough bakery since I’m working on building a gf starter right now and need all the help I can get! Nutrition and Whole Foods is incredibly important to me and also my business values so this video is UNBELIEVABLY helpful! Especially in comparison to all the other videos out there in this genre that just spend 5 minutes talking about rice flour and xantham gum and nothing else. Can’t wait to utilize this info in the months of experimenting I have ahead of me!
Ich habe die besten Erfahrungen mit frisch gemahlenem Klebreis gemacht. Sehr gut funktioniert auch Quinoa, aber es schmeckt nicht so gut. Buchweizen funktioniert auch gut, ist aber nicht so geschmacksneutral wie der Reis aus dem Asia-shop. Herzliche Grüße aus Deutschland.
The most educational with details for gluten free baking , Thanks a million Ms Mary ., 👏🏼👏🏼
Thanks for this Mary. I've had celiacs disease for 18 years and am still on the look out for new & improved flours. Jx
Mary, you must have done a lot of research to get that video together! Great job! Thank you. I don't have celiac disease; I went gluten-free 40 years ago because I was having crushing headaches following a bout of mononucleosis. Years later, I found out that people with gout and rheumatoid arthritis benefited from going gluten-free, which made sense to me, as my father had gout. So we all come to the table with different additional food intolerances. There's a lot of GF products that I don't dare eat because they contain pea protein, soy or guar or locust bean gum (another gift from Dad, he couldn't eat beans, and I can't either). So I really appreciate that you stuck to the basics of gluten free baking. It's a good starting point for the newly diagnosed.
Thanks so much Mary. My daughter has celiac and I appreciate the tips and recipes
I came here for the GF blend recipes but found your pantry prepper... also what I was searching for but never thought Id find. Thank you！
An inexpensive kitchen scale will transform your baking!
Agree!
I have found the best ratios that can be replicated with any flours is as follows: 2 parts grain flour, 1 part starch. It works lovely in recipes for bread and quick breads.
But for Gf sourdough, I only use grain flours for the starter. Starches are added in during the bulk fermentation for me.
Thank you so much for these wonderful tips! ❤️🤗❤️
As a celiac, this info is life saving, thank you!!
So happy this was helpful!! ❤️🤗❤️
The cross contamination usually comes from harvest and handling. The same combines, grain carts and grain bins can be used for harvesting either the wheat or the oats. Unless they are VERY well cleaned or used ONLY for gluten free products the possibility of cross contamination can exist. That extra careful handling is one reason for the extra price added to gluten free products.
Excellent point! Thank you!! ❤️🤗❤️
I have found when cooking with gluten free flours you need to let your item rest 10 minutes to fully absorb the moisture. I also find i get better results if I weigh my flours instead of by volume.
I have sent you an email with my baking mixes. The mixes I have accumulated from various sites and modified for my needs and likes.
Great tip!
This video is your typically wonderful... I've learned so much from you - thank you! My biggest dilemma is longer term storage of alternative flours, sugars, etc for LOW CARB baking - gluten free is not usually low carb. Hubby is diabetic that is thankfully diet controlled. I've mastered a great yeast bread that uses ground Flax Seed, Vital Wheat Gluten and Oat Fiber. A tiny bit of honey and just a smidge of rye flour feeds the yeast well. I typically get 16 slices a loaf w only 3 net carbs each. Hubby's meter is quite happy. If you have any tips about low carb items I know with Keto and Diabetic folks would be forever grateful! 🥰🙏🇺🇲
I am diabetic and trying to control with diet. I would love your recipe for your hubby's bread.
@@ravenscache9590 Hi! I adapted - Diedre's "For Real" Low Carb Bread - recipe here on YT. She has a bread machine and oven version. The small amount of carbs from honey (and 2 Tbs of rye flour I add) are used up by the rising yeast organisms and also off-set by the fiber. I bought a used horizontal bread machine and am able to set it for a quick loaf with med crust. It seems to work best with layering each ingredient but I am going to try an artisan version with the dough soon for potential off grid scenario. (I am still figuring out longer term storage of Flax seed, VWG, and Oat Fiber.) Even though the VWG and Oat Fiber were new to me and perhaps a little higher priced, I've found them to be in a lot of low carb recipes and seem to last me a fair amount of time. The other caveat is they have to be processed but so do most any flours, "alternative " or standard. I hope this long reply helps - 🙏 for your health. 🤗
@@MM-oc3sb Thank you so much, I ill give it a try!
Thank you so much for this very informative video Mary! I bake a lot, but gluten free is totally new to me.
You are so knowledgeable of so many things were you ever a Home Economics teacher?
Hi Becky, You are so sweet to say that. No, I wasn't a Home Ec teacher but I would have LOVED to be one!! Love, Mary
Bob's Red Mill most dependable product also the brand supports its workers, that means something!
Keep all flours in freezer. Basic recipe: any alternative flour: brown rice, teff, organic corn masa, millet, buckwheat; three quarter cups of one flour rotate them to avoid becoming allergic.
Next add three quarter cups of ground flax seed (always kept in freezer.)
Next add two tablespoons of psyllium husks. Not the psyllium seed powder, that you use only two teaspoons NOT tablespoon.
Add any seasoning that you prefer: one tablespoon onion powder to buckwheat. One tablespoon caraway seed and one tablespoon onion power to millet flour. Italian seasoning, one tablespoon to any mix if intended as pizza crust.
For intended as rolls or a large flat bread, add one tablespoon of Bob's Red Mill baking powder, whatever brand you use if must be aluminum free for health.
Use a whisk to totally mix up dry ingredients. Then add one cup of water or whatever liquid you might like. Prefer plain distilled water but sometimes use almond milk for more protein.
If the mix seems too thick, add an additional quarter cup of water or maybe two if you like a loose dough.
Do not use Xanthan gum if you are highly allergic to many things or prefer not to chance getting cancer from it. That is why the large amounts of flax meal, unless you are allergic to that too. I don't use quinoa, just don't like it. Tends to be a bit bitter or at least used to be twenty or thirty years ago. I have five other choices, don't need quinoa.
Don't use bean flours like chickpea, can cause digestive problems simply by being a bean flour. But the choice is yours.
Amaranth is nice but got out of the habit of using it. Tends to be a bit more difficult to find.
Use medium to low heat, alternative flours burn easily. Therefore bake in oven or cook stove top in a large cast iron pan for a longer time than expected. At first watch it carefully to see what happens at your altitude and climate. These things effect alternative flour baking quite a bit but you learn what works where you are. That's all folks! :)
P.S.: use organic corn masa, NOT corn flour. The ancient processing used to make masa adds to digestibility! Other corn products tend to cause indigestion of some kind in sensitive people. Never use Oat flour, just can trust it is gluten free. Worst gluten incident of my life was a rice cake that had added oats. Also coconut flour is a fad, but maybe nice is sweets. Yes there are fads and fashions in food, sigh.
Thank you for all these great tips!
Just found out I have celiac disease, I have some knowledge of GF baking because my daughter needed to cut back gluten in her diet some 10 years ago..I want to thank you for your explanations and recipes,, you are such an excellent instructor! :)
One of your videos came across my feed and it was the seasoning plans and I was hooked, but lo and behold. I did not know that you also did things like this. I am so pleased and grateful that you share your knowledge with us. Thank you.❤
Loved this video! Thank you. Could you please bake some of the different items you revered to with different flours? I’ve been looking for good recipes. Thank you for all you do
Will do!!❤️🤗❤️
Mary, thanks so much for the recipe. My adult daughter learned she is seriously gluten intolerant and our adult son has gluten sensitivity as well. I appreciate the recipes and will prepare some right away. I found that some of the commercially prepared flours or mixes had a lot of cheap, refined starches so when I do bake gluten free, try to add other GF flours in to make them not only more nutritious but a better quality. I found Bob's Red Mill products are very reliable and have a good selection of GF products. Thanks again, enjoy and appreciate your videos.
Thanks for the product tips!
We have been gf for 2 years to help control my son’s asthma. We really like the Namaste organic products. Thanks Mary for everything ❤️
My go to mix - sorghum, buckwheat, millet, quinoa, brown rice, chick pea, cassava and arrow root. I like to add 1 tsp psyllium husk ( makes the bread chewy). This is my pizza crust combo. I also soak my flour with kefir and water for minimum of 6 hours. I grind all my grains with a mock mill.
Great tip!!
Could you give your recipe for the mix? And your bread recipe please!! Sounds so healthy!!
@@sharonmetzner1798 I keep it simple 1/2 cup of each/ or whatever I happen to have. 1 tsp pink sea salt. 1 tsp psyllium husk, Tablespoonful yeast /1/4c warm H2O with tablespoon of honey. Mix . Drizzle a little olive oil and set to rise for an hour or so. Key is to have the dough a bit sticky. Too much flour makes tough bread. Bake at 425 deg.
@@minervabeans9746 Thank you!! it sounds wonderful!! After it rises do you just put in a bread pan? How long does it bake?
@@sharonmetzner1798 actually I use it for pizza dough
On coconut flour... it absorbs liquid in recipes. So it’s good for a moist bread like banana bread - but no more than 1/4 cup.
Your mixes also depend on the milk you use. And how dense the mix is. Rice milk - it takes way more to thin out your basic mix than almond milk. Cashew milk, macadamia milk and any protein milks are the same. But it always takes more rice milk than any of them. So keep that in mind when you make mixes. :)
My favorite “no fail” GF flour is Cup4Cup. I use it for everything except my bread recipe. I mix my own whole grain for that. Thank you Mary for all you do!!
Also, I find a Pullman loaf pan with the ridges up the inside help to give the GF loaf structure and shape. And most importantly when baking bread or sweet breads get a thermometer!!! It must reach 200 degrees in the center to be done! If it’s 195 pop it back in the oven a few more minutes till it reaches 200! It makes the difference between a gummy loaf and a loaf with good texture! Also, since GF sweet breads are only good (to me) for a couple of days I will bake them in mini loaf pans so I can eat one and freeze the others. Hope this helps someone!!
All great tips!!
Agree!!! Cup4Cup is fantastic for GF pie crusts, egg noodles, and cookies! Direct sub in your old recipes or new cookie recipes you find and it’s spot on perfect and so easy!! Tastes just like original recipe - no difference !!! I’ve had gluten eaters confirm for me many times!!
Thanks Mary, I may have to look into millet now. That's a new one for me.
If anyone is looking for a delicious gluten-free cookie recipe, I highly recommend looking into tigernut flour. The drawback is the price tag, but it makes the best gluten-free chocolate chip cookies I know!
Mary, you are the best researcher! Thank you for these gluten-free recipes!
Hi Mary (this is Brenda, I met you in VRA a few years ago, and I run my husband's remodeling channel, we've chatted before in the comments section). Hope you are doing well. My favorite GF flour I get at Costco and it is called "Namaste". It has a great banana bread recipe. Hope you can find it and try that recipe. Super moist and soft. Nobody can tell it's GF
I’ve used that brand also, and so far I have been able to convert a few of my own recipes to GF. I’ve made banana bread, Toll House cookies, and blueberry muffins. They are delicious!
@@LoriSkees 4:58
Mary, I would really love it if, when you start producing your Gluten Free baking videos, you could also talk about using oils instead of butter and the difference it makes in cakes. I am not gluten and lactose free myself but have friends who are, and it would be really nice to learn to bake without butter as well. (not a fan of margerines or Crisco....which I can't even get in my part of the world!) Love your channel and soothing voice.
Will do!!🤗
@@MarysNest yay!!! Thankyou!
love this idea im dairy free an do believe i need to be gluten free
Hi Mary Thank you so much it's such a pleasure to learn from you. I recommend Natural Grocers if there is one in your area they carry lots of bulk flours and grains all packed ,I love it because they refrigerate alot of their flours ,nuts . They respect wholesome fresh food.
You are a wealth of knowledge Mary! I always enjoy your videos🤩 thank you xx Cathi xx 😘
Hi Cathi, Thank you so much for the kind words!! Love, Mary
Thank you so much! Both of my daughters are GF. This really helps!
Hello again, Mary. Loving this video (again) taking notes this time.
I love King Arthur 1:1 for bread, but i can't afford it, so I'm going to take a stab at mixing my own. I've got my little journal right here. Love you!❤
I thought my homesteading game was awesome when it came go finally baking bread and English muffins from scratch. Then we were hit hard. A mystery illness hit my son. He was sick for months before we found out at the age on 19 he has celiac disease. Never had an issue before.
Oh dear! Are you doing gluten free baking? Love, Mary❤️🤗❤️
I do half millet grain and half white rice (they both have the same cooking times) and Wow! Great combination for a change when cooking rice. [Sorry, this is not about baking bread, but I've been waiting for this video to get me started with baking GF bread, so THANK YOU Mary!]
Sounds great!
Yes. you NEED that gar. makes a big difference. Made chocolate chip cookies and they were great. No one could tell gluten free.
Fantastic!!
I will put oats in my food processor for a gluten free flour. I also use beans in some of my baking ( black bean brownies. or chic pea flour) My son's friend has a wheat allergy and my daughter is allergic to rice.
Great tips!!
WOW! I love your channel Mary I am based in the the Snowdonia national park. Wales UK . I am going to be doing the rendered fat that you showedin a previous video & just been ordering the ingredients online for it as a lot of butchers these day's don,t have the cuts needed. We also bought our own mill for making our own flour & I have been following your recipes. I love the old ways keep it up so glad I subscribed to yur channel!
Thank you so much for the kind words!! I’m so happy that you are here on this traditional foods journey with me! Love, Mary
I failed before, trying to make GF. This has inspired me to try again. Love you Mary.
Oh yes, try again! ❤️🤗❤️
This is the first time I watched your video and I am so impressed. I have subscribed for more of your very informative videos. You are so personable and your explanations are perfectly stated for anyone to comprehend. I have started baking gluten free and this video helped me greatly as regards certain flours and tips to improve on. Thank you!
Mary, you are wonderful. Thank you for all that you give to many that need help.
This is so timely for me as my son's doctor informed me that he needs a gluten-free diet. Thank you.
Oh no! Hope this helps! ❤️🤗❤️
Take baby steps, but if your son is Celiac, he also will need to be aware of cross contamination if you are a 'mixed' kitchen household. (He will need his own new colander, wooden spoons, toaster, cutting board and cast iron pans. Even look at 'broth' injected meats as possibly gluten laden. Many broths have wheat/barley or rye.
You making lives easy Mary, thanks
You are so welcome!
Hello thanks for your great videos... I enjoy them very much... just adding my "pinch of salt" here. Usually people who go gluten free very often have auto immune conditions or some kind of intolerance and therefore if they follow and AIP diet for instance (or even if not) Gums (guar gum, Tara gum, Gellan gum, Gum Arabic) are to be avoided as they can cause gut and digestive issues. It would be interesting to test Psyllium husk or another kind of replacement for sourdough .xo
Thank you so much! I have been using the King Arthur GF flour mix. But, I am excited at the prospect of blending the flours depending on what I am making. I also can’t wait to start a GF sourdough starter. Thank you!
have you ever heard of breadfruit flour? I'm in Nicaragua, and all we have here in terms of gluten free flour options is breadfruit flour and almond flour (from costco). The breadfruit flour is available from a local organic farmer who can get it for me.
Mary I am trying to make a gluten-free flour mix. So far I have used 2 cups of Bob’s all purpose gluten-free flour,
One cup of oat flour that I ground.
2 cups of arrowroot flour. I’m going to watch your video again to see if there’s anything else I need to add I know about the xanthan gum and I have that I just didn’t add it to my mix. Thank you so much for what you do and God bless
Thank you so much for this tips on gluten free flor mixes. I’ll be sure to keep you posted with my finished product 😅
thank you for all of the research and experimentation you have done to provide such an informative and helpful video.
FANTASTIC video and i love your in detail explanations of the different flours and how they work 🙌
You are a gem. Knowledgeable, informative, and thorough. So kind. Thank you, Mary.
I haven’t even started watching yet, but I had to say thank you! We can’t use most GF mixes due to one of the common ingredients, and the paleo flour we use is expensive.
Hope this helps!❤️🤗❤️
@@MarysNest can you suggest a suitable alternative to potato starch in your all purpose flour recipe? Potato triggers my daughter’s eczema.
I’m guessing that tapioca starch would be the best substitute, but I’ve found that powdered sugar made with tapioca starch is bitter. I’ve had the same issue in the past when using a Bob’s Red a Mill AP GF mix that used tapioca starch, but no one else seems to be talking about this online. I found two different comments in forums that said tapioca starch will be bitter if it’s rancid, but both the powdered sugar and GF mix were fresh from the store, well within their best by dates, and didn’t smell rancid. Any ideas you have would be much appreciated!
Thank you Mary for all the information
I appreciate all your effort when you don't even have a GF kitchen. When my Dr. gave me the wheat free verdict 3 year's ago -- I was frustrated beyond belief, but little by little I've adjusted. I also seem to be able tolerate a little einkorn flour.
Thank you so much for the video. If you can ,kindly show us after baking the bread how do one calculate nutritional info like calories , carbs, protein and so on.
Very helpful Mary. Thank you 🕊️
I just wanted to say that I’ve had much more success by using a kitchen scale and weighing my ingredients for GF baking, as opposed to measuring cups/spoons.
Thanks for these knowledgeable videos Mary! Love from Borneo 💕
Hi Sweet Friend :). Thank you so much. I'm allergic to gluten. This will help me a whole lot.
So glad!
Perfect timing I really needed to learn this - thank you Mary!!!
Well this was timely; my son just was told to avoid gluten, eggs and dairy. Thank you!
You are so welcome!
Yessss!!! So excited for This video
Thank you
Hope you like it!
Thankyou Mary for all your fantastic baking tips
You are an inspiration to us all home makers. Thankyou bless you
Thank you so much for making these mixes! I'm going to try some. I only cook for myself mostly but it's nice to get good results more often
You are a very good teacher! I really would done much better in my baking class with you 😃
I would add to write the date opened on the front of the bag because once the bag is open It does reduce the shelf life somewhat
As a total beginner to GF baking, this has really explained to me some of the questions I've had about some of the flours and other additives used. I have so much to learn since my husband was recently diagnosed with celiac and I think your video will help a lot. Is there also a specific mix that can be used for making pastas and noodles?
Thank you Mary.Will try making gluten free bread one day.I am from Malaysia
I’m a fairly new subscriber and new to having to be gluten-free. I’ve had so many flops with cookies, bread and cinnamon rolls 😕. I’m so glad you took the time to put together this information for us!!! 😇🙏❤️
Also, I tried to find a gluten-free playlist of yours but didn’t see one. Ty!
I share in your new adventure of becoming gluten free and baking our own sweets that either aren't available in stores or extremely expensive with lack of variety and then not worth buying.
After watching a youtube video on making my own gluten free burrito size tortillas, I discovered better batter flour, which is a high quality all purpose cup for cup gluten free flour. It's a blend like she's teaching in this video.
After a couple failed attempts to make my own bread loaf, I heard you could use a quality gluten free cup for cup flour in any regular recipe. So I tried a cookie recipe only substituting for gluten free flour and they were amazing! Everyone loved them on Thanksgiving and Christmas. I ran out of the gluten free better batter blend and used tapioca flour and the cookies still tasted great but they immediately flattened out and had to cook a little longer. They were still soft and chewy. So the gluten free flour blend does make a huge difference.
A baking tip: I use chickpea flour as a 1 to 1 replacement for flour and eggs.
So far I've only tried it with vegan recipes and I can leave out the egg replacement. But chickpea flour is amazing for cakes, pancakes and stuff like that
Excellent Gluten Free content! Thank you!
Mary, might you have a good recipe that’s Gluten-Free & KETO, maybe using Almond Flour or Hazelnut Flour??
I’ll experiment and see what I can come up with. ❤️🤗❤️
I love Bob’s All purpose and King Arthur measure for measure. King Arthur great for cakes, biscuits and pancakes. Bib’s good for about anything - but it is a render flour, so recipes need adjustments. I redid all re Iowa with Bobs first, because it was available locally. I branched out later and really like King Arthur above others. Both are dairy-free (not all are). It is EXPENSIVE and I’ve wanted to make my own blends to save money. I found recipes in two books for kids and they have the same ingredients as those. But I was hoping you would have one in your channel! I know it will be great and affordable.
I LOVE your videos! Thank you for allll that you do. I am interested in learning how I would bake bread if there was no electricity. Say for maybe camping or a really bad power outage. Have you ever done anything like that? Blessings! 💕
Great idea! I'll add that to the list! Love, Mary
Thank you Mary for demostrate
Wonderful and interesting information about Gluten free options. Thank you so much. Love you
Thank you for being so thorough !
I just love your channel. I will be trying that gluten free flour mix to get a sourdough starter going. I used your sauerkraut recipe and loved it. Keep up the good work.
Fabulous video! Love it! Just catching up after finding you. More GF videos and recipes please! 😊