<<Disclaimer: Verify this information before applying it to your situation.>>

Hello everyone,

Some weeks ago, following an incident in which my mother-in-law successfully
used brown rice flour on its own as a substitute for non-GF flour in a
sponge recipe, I posted the question as to whether GF baking is less
complicated than I thought and whether I could just use brown rice flour as
a replacement for non-GF flour in most recipes.

I received over 20 responses.

The general consensus was that it is sometimes possible to use just one type
of GF flour as a replacement for ordinary flour, but that brown rice flour
won't work on its own for all recipes across the board.  It depends on what
you are baking and the results you are trying to achieve. The reason for
using blend or mix rather than a single flour is that some flours add body,
some add a chewiness while others add lightness etc.  Xanthum gum may also
be necessary to give elasticity when there is no gluten.

A number of people felt that the brown rice flour worked well in the sponge
because of the low proprtion of flour and the high proportion of eggs in
such a recipe, but that it would be too heavy or grainy on its own in
recipes where there was a higher proportion of flour in the ingredients.

2 people said that cornstarch works well in most recipes as a 1 to 1
substitute for wheat flour.  2 people pointed that nut flours are more
nutritious than grain flours and can work well as substitutes in cake
recipes.

Many people told me what blend of GF flours works best for them as an
all-purpose substitute while others felt that different blends work better
for different recipes.  Several people encouraged me to experiment and
cookbooks by Bette Hagman, Carol Fenster and Rebecca Reilly were
recommended.  I was also given the following links about using different
flour blends:

http://www.savorypalate.com/default.aspx

http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1FiMCcE7e-36105382846.6b

http://www.celiac.com/st_prod.html?p_prodid=798&p_catid=70&sid=91hH9H1FiMCcE7e-36105382846.6b

http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind0508B&L=celiac&P=R2834

http://forums.delphiforums.com/celiac/messages?msg=14862.1

Finally, I was reminded to beware of cross-contamination if buying GF flours
from open bins in health food stores where non-GF flours are also sold.

All in all, a wealth of information and experiences shared.  Thanks so much
to everyone who took the time and trouble to reply.

Best GF wishes to all,
Liz Ward, Dublin, Ireland.

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