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Boy,did I hit a nerve. It looks like we're all looking for decent
desserts, not to mention cakes and cookies
to make.

My original query had to do with the fact that pre-celiac I was a mean
baker (still am), but I'm unhappy with the results I am getting with the
gf flour mistures (namely Hagman's)  I do not like the texture or the
taste.

The feedback fell into three categories.

1. Three people said to use mixes. I'm not interested, mainly because in
a mix you are paying presmium price for basically flour and baking
powder.  Since my father was in the bakery business, I am afraid he will
arise from the grave and bop me on the head with a cooling tray.

2.  The second group used Hagman's formula and were happy with it.

3. The third and largest group as you can see below, made subsitutions
in the formula or changed it completely
A number of them mentioned SWWT RICE FLOUR (ALSO CALLED GLUTONUS RICE)
available at Asian markets.
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RESPONSES (IN NO PARTICULAR ORDER)


1. Three parts sweet rice flour and 1 part white rice flour works well
for cookies.

2. I use (Hagman's) mix traight across to substitue and find 3 tsp of
Xanthum gum will bind bread, 2 teas will bind a big cookie batch and 1/2
ti 1 teas wukk bind cakes and quick breads.  I aksi fnd that for
delicate bakes goods like cakes and even cookies, I really prefer to us
the Asian Sweet Rice flour substitited straogjt acrpss,  It resembles
the delicate texture better than Bette's mixture.

3.For gf cakes, we use normal recipes, put GF flour in place of normal
flour, then double up on the eggs
NB: this person suggests weighting ingredients rather than using cups.

4.  Add applesauce or extra eggs to Hagman's.

5. Try Hagman's recipes...and don't use potato flour which I personally
think is just too heavy and strong.

6.  There is a gf baking mix I use...
                2 cups white rice flour
                2/3 cup potato starch flour
                1/3 cup tapioca flour

7. GF flour mix--
                4 cups brown rice flour
                1 1/2 cups sweet rice flour
                1 cup tapioca starch flour
                1 cup rice polish
                1 tablespoon guar gum or xanthum grum.
I tried it and, yes, it can be substituted and the results are
wonderful!  The only substitution I make is
I add 1-2 tsp of unflavored gelatin (like Knox) and1/4 teas. ascorbic
acid to make  the baked goods hold together.

9.  Lately I've been using 4 parts oriental white rice, w/ 1 part each
potato starch & potato flour...
no santhum gum...really don't like the slime factor.

10.  Go back to old recipes, substiture gf flour and add a little soy
flour or soy protein.

11.  cookie flour mixture--
                2 cups sweet rice flour
                2 cups rice four
                1/2 tapicoa flour

12.  ..subsitute sweet rice flour in place of white rice, you end up
with a product that is not gritty.

13.  I use 2 parts bronw rice flour, 2 parts corn meal, 1 part each
tapicoa starch & rice bran and add
1/4 teas xanthum gum per cup of flour.

14. Try subsituting 1/2 rice flour and 1/2 soy flour (whole fat works
best)..add extra eggs.

15.  I find that ..for delicate baked goods..I really prefer to use the
Asian Sweet Rice substituted straightr across.

16.  One of the greatest tips I got was to add toasted almonds.  I'll
add 1/4 to 1/2 cup to a batch of banana bread and it really makes a
difference. ..Reduce Haman's recipe by 1/4 cup and add 1/4 cup soy
flour...use brown sugar instead of white.

17.  The ideal mixture of flours is 1 measure corn flour for 4 measures
of rice flour.

18.  You need to find copies of Marion N Wood's Cookbooks--GOURMET FOODS
ON A WEHAT FREE DIET, and
DECLICIOUS AND EASY RICE FLOUR RECIPES.   Best of luck,after Marion
Wood, I just can't relate to B. Hagman.

19.  Use Hagman's gf mixture....for every half cup of gf mixture, add
1/2 cup of light bean misture and about 1/2 to 1 teas xanthum gum.

20.  From the food network re: chestnut flour in baking:
        Chestnut flour is used primarily in Italian and Hungarian cake and
party making...I would not recommend you sugbstitute it measure for
measrue (for wheat flour).  However, you can begin to experiment by
trying half chestnut and half wheat (read gf flour) and seeing how happy
you are with the results.

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"That's all, folks!"

It's interesting how often sweet rice came up as an ingredient.  Try and
Share results with us
Ann