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Wed, 13 Sep 2000 09:45:39 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I had a lot of replies to my post. Here is a summary of what was sent.
A couple people suggested specific brands of rice flour.
Ener-G Foods Rice Flour (2)
and
Authentic Foods Rice Flour (2)
all four people notice a change in quality of baking when they switched.
The rest of the people gave hints as to what I could do to help the
situation.
- Use more potato starch and tapioca starch when using brown rice flour.
- try sweet rice flour
- use some buckwheat flour
- use cornstarch in place of all the flour in cake recipes and some
cookie recipes too..
- Use Garfava flour (from Authentic foods is one source (
www.authenticfoods.com ). It isn't gritty like rice flour. Authentic
also has a baking and pancake mix which is garfava based.
- Use sweet rice flour in Bette Hagman's mix. Also some applesaous acts
as a binder and it adds moisture to the recipe.
- Let the cookie dough (especially sugar cookies) sit in the fridge for
an extra day so the liquid can absorb into the flour.
- Two people said to get a flour mill and grind my own flour.
- In muffins use cream cheese or sour cream if our can tolerate dairy.
It gives a moister texture.
- Use oriental rice flour, it isn't grainy.
- In muffins: add an extra egg white and use Bette Hagman's GF Gourmet
mix.
- use 1/2 rice flour and 1/2 bean flour as in Bette Hagman's newest
book. Makes good brownies and cake.
- Use flour mixes with greater quantities of other GF flours (garfava,
potato starch, etc) (two people)
- Heat the Liquids up to hot, except the eggs and add to the rice
flour. Allow to cool and continue recipe as directed.
Well that is all I was given folks. A long list. I hope it helps some
one else too.
--
From,
Christy Moen
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