Comments on: Understanding & Choosing Gluten Free Flours, Part 1: Density http://www.simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/ Mon, 06 Sep 2010 20:21:48 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Brooks J. Young http://www.simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/comment-page-1/#comment-4115 Brooks J. Young Sat, 13 Feb 2010 05:55:49 +0000 http://www.simplysugarandglutenfree.com/?p=2671#comment-4115 Amy, Thank you so much for writing this series. I have been running around in circles trying to find out about different flours and also where to purchase them. I'm definitely going to try all your new recipes. You're the best! Amy,

Thank you so much for writing this series. I have been running around in circles trying to find out about different flours and also where to purchase them.

I’m definitely going to try all your new recipes.

You’re the best!

]]> By: Amy http://www.simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/comment-page-1/#comment-3743 Amy Mon, 01 Feb 2010 22:32:40 +0000 http://www.simplysugarandglutenfree.com/?p=2671#comment-3743 <a href="#comment-3678">@Vee S.</a>, I have never made sourdough bread. I'd love to someday, though. :) @Vee S., I have never made sourdough bread. I’d love to someday, though. :)

]]> By: Amy http://www.simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/comment-page-1/#comment-3742 Amy Mon, 01 Feb 2010 22:32:07 +0000 http://www.simplysugarandglutenfree.com/?p=2671#comment-3742 <a href="#comment-3681">@HeatherC</a>, Generally that should work. I always stop and look at the batter, evaluate the consistency, and make adjustments if needed. Sometimes an extra tablespoon of liquid or two is just what it needs. @HeatherC, Generally that should work. I always stop and look at the batter, evaluate the consistency, and make adjustments if needed. Sometimes an extra tablespoon of liquid or two is just what it needs.

]]> By: Ricki http://www.simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/comment-page-1/#comment-3697 Ricki Sun, 31 Jan 2010 14:36:39 +0000 http://www.simplysugarandglutenfree.com/?p=2671#comment-3697 A great idea to post about flours--I've been playing around with combinations myself and find that it's true, chemistry is a huge factor in GF baking--even more than in conventional baking. I haven't had the same experience with nut flours being the most dense, but maybe that's because I tend to combine them with other flours. A great idea to post about flours–I’ve been playing around with combinations myself and find that it’s true, chemistry is a huge factor in GF baking–even more than in conventional baking. I haven’t had the same experience with nut flours being the most dense, but maybe that’s because I tend to combine them with other flours.

]]> By: Terri http://www.simplysugarandglutenfree.com/understanding-choosing-gluten-free-flours-part-1-density/comment-page-1/#comment-3695 Terri Sun, 31 Jan 2010 05:40:57 +0000 http://www.simplysugarandglutenfree.com/?p=2671#comment-3695 Thanks Amy for posting about the differences between the GF flours. I love your website! You inspire me to try my own things in baking. I have built off some of your recipes and changed them to suit my needs. The banana flax muffins are a regular in my kitchen! Anyway, I have gone through my share of failed experiments with gf blends, so I tried a store bought one. I wasn't impressed with the taste of Bob's red mill all purpose flour. It was a little too beany for my taste and my family hated the baked goods I made with it. I looked online and found a GF blend, and modified it with the ingredients I had. I use brown rice flour(3 parts), corn starch (3 parts), soy flour(2 parts) and almond flour (1 part).(the original recipe called for 1 part corn flour instead of the almond flour, but I find the almond tastes much better.) I also cut down on the cost of the flours by grinding my own brown rice flour and almond flour using a spice grinder. It is a little time consuming, but it's time well spent. I grind long grain brown rice and it turns out fine in the muffin recipe. Thanks again for posting about the flours. I look forward to reading the next installment! Thanks Amy for posting about the differences between the GF flours. I love your website! You inspire me to try my own things in baking. I have built off some of your recipes and changed them to suit my needs. The banana flax muffins are a regular in my kitchen!
Anyway,
I have gone through my share of failed experiments with gf blends, so I tried a store bought one. I wasn’t impressed with the taste of Bob’s red mill all purpose flour. It was a little too beany for my taste and my family hated the baked goods I made with it. I looked online and found a GF blend, and modified it with the ingredients I had. I use brown rice flour(3 parts), corn starch (3 parts), soy flour(2 parts) and almond flour (1 part).(the original recipe called for 1 part corn flour instead of the almond flour, but I find the almond tastes much better.) I also cut down on the cost of the flours by grinding my own brown rice flour and almond flour using a spice grinder. It is a little time consuming, but it’s time well spent. I grind long grain brown rice and it turns out fine in the muffin recipe. Thanks again for posting about the flours. I look forward to reading the next installment!

]]>