Recipe for gluten free flour?

Question

Does anyone have a recipe for a gluten free flour replacement that can be used in place of normal wheat flour? I have tries gluten free baking mixes and such but none of them seem to work.
I want something that has a similar taste and texture as flour and will work with yeast to make bread.
Thanks to all!!

Answer 1

Best Answer - Chosen by Voters

Each flour has its own characteristics and properties, so do not expect any other flour or combo of flours to be like wheat. There will always be a taste and texture difference. The gluten in the wheat cannot be matched, but with a little chemical playing in the kitchen a gluten free bread will rise but will not be feathery light like a wheat loaf nor taste like it.

Here is a basic gluten free flour blend that is public:
4 c rice flour
1 c tapioca flour
1c potato starch
1/4 c potato flour
1/4 c xanthan gum
http://betterbatterblog.blogspot.com/200…

I buy Better Batter Gluten Free Flour. I've tried all the others, too... Bob's Red Mill, Pamela's, etc. But the Better Batter works the best for me. They have recipes on their site and also testimonials. http://betterbatter.org/mt/mt-search.cgi…

I am still trying to get use to the taste of other flours, than wheat. I find if I use a lot of herbs and spices, it covers over the difference.

Wish you the best!

(no financial interest in nor associated with the company mentioned)

Answer 2

Try Baker's Catalog; they have all kinds of specialty flours:

http://www.kingarthurflour.com/shop/land…

And you can probably find Swan's Down or Softassilk cake flour at your grocery store. Look in the baking aisle where they stock specialty flours.

They are NOT gluten-free; however, they are lower in protein (therefore less gluten) because they are finely milled soft winter wheat.

HTH

Answer 3

It's true, you will never find anything that tastes exactly the same, and nothing at all that works the same way. The gluten is the part of the flour that makes bread possible, because it stretches. Without it, you can get results more like cake.

You need to add xantham gum or guar gum to your flour to give it some possibility of holding together so that you can make something resembling ordinary bread. Even then, it's likely to be heavier than the stuff we have all got used to.

Personally, I gave up on gluten free bread long ago, and tend to just eat Corn Thins instead. They are nice, and not stupidly priced, either.

I just recently came across a new idea, though, for arepas, which is a type of corn bread made in Venezuela from pre-cooked corn flour (only available in latin-American shops, in bags labelled P.A.N.). They look very good, but as I live in Scotland, where latin-American shops are pretty much non-existent, I haven't been able to try them.

I found recipes here: http://glutenfreeheaven.blogspot.com/200…
and here: http://glutenfree.wordpress.com/2008/07/…

Source(s):

http://www.glutenfreedietbook.com

Answer 4

You need to go straight to the source. This cookbook is mandatory:
http://www.amazon.com/Gluten-Free-Gourme…

Bette Haggman. Need I say more?