Hi everyone,

Just alittle input would be greatly appreciated. I have tried to bake two different things the last two days using Bob's Red Mill all purpose flour. A loaf of bread and some brownies and they both tasted horrible. I also allergic to eggs so I used applesauce in place of the egg.

Does anyone have any suggestions as to where to find good recipes?

It seems like I cant eat anything tasty anymore.

Thanks for listening!
Joyce

Recipes have their own section here on the Baking Tips and Recipes Thread.

Bob's Red Mill all purpose gluten-free flour has a strong taste that I don't care for. My advise is to change your flour. I use the featherlight mix. There's no funny aftertaste! I use this in most gluten recipes and they turn out great, but sometimes you need to add a little extra flour.

1 cup white rice flour
1 cup corn starch
1 cup tapioca flour
1 TBSP potato flour

*1 tsp xanthan or guar gum per 1.5 cups flour.

betty hagman has great recipes. She has numerous cookbooks and you can find her recipes by just searching her on google. Also i would suggest making your own gluten free flour blend (there are so many you can search for on the internet) and just using that in place of wheat flour...using a gluten free flour blend has helped me make some of my best recipes...good luck! also...have you ever tried using sour cream in place of an egg? i did that for gluten-free bread once and it came out great, as we were out of eggs.

Momma Goose,
I use my own blend of flours except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

Momma Goose,
I use my own blend of flours (Bette Hagman's 2 parts white or brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch) except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

- 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)
- 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder
- 1 Tbsp apricot puree
- 1 tsp yeast dissolved in 1/4 warm water
- 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar

This list was at www.healthsystem.virginia.edu

I used the gelatin formula and it worked fine. For bread I recommend the gluten-free Flax Bread recipe on this site in another thread. It's a lot like wheat bread. We also like Bette Hagman's French Bread which is also posted on this site in another thread. Besides the recipes exchanged here, try www.recipezaar.com; http://allrecipes.com;www.eatingglutenfree.com; etc. Look at gluten-free cooking books in your library. If you are looking for a particular recipe, ask on this forum and someone can probably help you. Sorry for the double post, thought the first try was lost!
Jo Ann

Thank you all so much for the wonderful ideas. I am going to give them a try.

Thanks again!
Joyce

Hi,

First of all let me thank you for responding!

By Featherlight do you mean the mixture you wrote? So if I mix these together then these I can substitute for any recipe that calls for flour and then add the xanthan gum as you said?

Thank you so much!
Joyce

Yes, this is the featherlight mix. I substitute it (with the gum) in most recipes, except yeast breads. I use it for gravies, sauces, cookies, quick breads, cakes and more. I mostly use regular recipes and convert them to gluten free by using this mix, which means you can still use many of your old recipes. For recipes I go to :

http://www.glutenfreeda.com/

http://www.recipezaar.com/

Numerous gluten-free blogs (each one has links to more blogs on the side of the page!)

http://glutenfreegirl.blogspot.com/


One thing to keep in mind is that many gluten-free recipes seem to need more flour. If your cookies go flat or if your bread caves in, try adding more flour.