Flour

[Guest guest]

Betsy!

Thanx for the tip re garbonzo bean flour. I acutally have some in the

refrig. that I spotted and perchased and haven't used it yet.

Using it to sautee fish or liver or whatever is yummy sounding.

I can report that I tried lamb gravy with rice flour and it turned out

pretty good.

I normally don't mix protein and starches. . .but hey! gravy is worth it!

Fay

[Guest guest]

Before I answer I wanted to confirm - you are using a dry container correct?

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Apr 16, 2012, at 12:23 PM, drunkendebbieninjamaster wrote:

Ok this might be a ridiculously simple question and for that, I apologise. I just want to make sure and who better to ask, than the experts?

Would I be right in assuming if I wanted to make quinoa flour, I would just grind uncooked quinoa?

The same question also for oat flour. Could I take my porridge oats and turn that to flour?

Ok grinding. If my my assumptions are correct, how much should I grind at once, what speed and how long for? Had a bit of a mess grinding almonds into flour. Kind of went.... hmm a bit too far.

Also if using in recipes, would I literally sub it like for like of would I need to change the quantities?

Thanks everyone in advance

Debbie

[Guest guest]

Yes - is the Queen of gluten-free / flour-making wisdom!The reason I asked about the container is because of the "almond flour" the best that I think you could get from almonds is almond meal - there is just too much oil in the nuts to allow for a fine, powdery, almond flour.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Apr 16, 2012, at 1:40 PM, drunkendebbieninjamaster@... wrote:

That makes sense. I never though of just dropping the nuts in. Silly me. That's all very helpful . I knew you would have the info! DebbieOn 16 Apr 2012, at 06:06 PM, "" <berrywell@...> wrote:

That is a perfectly logical question, not silly in the least! Yes, you can grind uncooked quinoa in to flour. I prefer organic red quinoa to the yellow, since it is a little less earthy-quinoa flour is one of my staple flours (we are gluten free) I grind organic whole oat groats in to flour. You "can" grind oat flakes, but if they are "quick cooking" oats, you won't get a great result, since quick cooking oats are already pre steamed. The resulting flour will be a bit gummy, so would work well as a thickening agent, but not so much as a baking or breading flour. You can also make rice flour from long cooking rice-again, you won't want "quick cooking" or "minute" rice, and "enriched" rice is likely to give you a gummy result too, since it is sprayed with "nutrients" that are lost during the processing. Sort of pointless, if you ask me-best to use a good organic rice to start with, rather than having to rely to some sprayed on "nutrient"!! You can also grind popcorn into cornmeal, and tapioca pearls in to tapioca starch. Buckwheat groats make a WONDERFUL flour. My standard flour blend is equal parts of red quinoa, oat groats and buckwheat groats-makes wonderful muffins and baked goods with a lovely crumb. As for almond or other nut flours, they are trickier. First, you can real only get a "meal" type "flour", rather than a fine grind. This is because the nuts contain so much oil and it desperses quickly as you start to grind. Doing a handful at a time, with the machine RUNNING on HIGH before you add the almonds (through the lid hole) is one way to get a finer grind, but you can only do a small amount at a time. Hope this helps a bit!

>

> Ok this might be a ridiculously simple question and for that, I apologise. I just want to make sure and who better to ask, than the experts?

>

>

> Would I be right in assuming if I wanted to make quinoa flour, I would just grind uncooked quinoa?

>

> The same question also for oat flour. Could I take my porridge oats and turn that to flour?

>

> Ok grinding. If my my assumptions are correct, how much should I grind at once, what speed and how long for? Had a bit of a mess grinding almonds into flour. Kind of went.... hmm a bit too far.

>

> Also if using in recipes, would I literally sub it like for like of would I need to change the quantities?

>

> Thanks everyone in advance

> Debbie

>

[Guest guest]

That's what I figured. I always try and do small amounts if I'm grinding but my boyfriend dumped the whole lot in. Never mind we live and learnOn 16 Apr 2012, at 09:08 PM, Lea Ann Savage <lsavage@...> wrote:

Yes - is the Queen of gluten-free / flour-making wisdom!The reason I asked about the container is because of the "almond flour" the best that I think you could get from almonds is almond meal - there is just too much oil in the nuts to allow for a fine, powdery, almond flour.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Apr 16, 2012, at 1:40 PM, drunkendebbieninjamaster@... wrote:

That makes sense. I never though of just dropping the nuts in. Silly me. That's all very helpful . I knew you would have the info! DebbieOn 16 Apr 2012, at 06:06 PM, "" <berrywell@...> wrote:

That is a perfectly logical question, not silly in the least! Yes, you can grind uncooked quinoa in to flour. I prefer organic red quinoa to the yellow, since it is a little less earthy-quinoa flour is one of my staple flours (we are gluten free) I grind organic whole oat groats in to flour. You "can" grind oat flakes, but if they are "quick cooking" oats, you won't get a great result, since quick cooking oats are already pre steamed. The resulting flour will be a bit gummy, so would work well as a thickening agent, but not so much as a baking or breading flour. You can also make rice flour from long cooking rice-again, you won't want "quick cooking" or "minute" rice, and "enriched" rice is likely to give you a gummy result too, since it is sprayed with "nutrients" that are lost during the processing. Sort of pointless, if you ask me-best to use a good organic rice to start with, rather than having to rely to some sprayed on "nutrient"!! You can also grind popcorn into cornmeal, and tapioca pearls in to tapioca starch. Buckwheat groats make a WONDERFUL flour. My standard flour blend is equal parts of red quinoa, oat groats and buckwheat groats-makes wonderful muffins and baked goods with a lovely crumb. As for almond or other nut flours, they are trickier. First, you can real only get a "meal" type "flour", rather than a fine grind. This is because the nuts contain so much oil and it desperses quickly as you start to grind. Doing a handful at a time, with the machine RUNNING on HIGH before you add the almonds (through the lid hole) is one way to get a finer grind, but you can only do a small amount at a time. Hope this helps a bit!

>

> Ok this might be a ridiculously simple question and for that, I apologise. I just want to make sure and who better to ask, than the experts?

>

>

> Would I be right in assuming if I wanted to make quinoa flour, I would just grind uncooked quinoa?

>

> The same question also for oat flour. Could I take my porridge oats and turn that to flour?

>

> Ok grinding. If my my assumptions are correct, how much should I grind at once, what speed and how long for? Had a bit of a mess grinding almonds into flour. Kind of went.... hmm a bit too far.

>

> Also if using in recipes, would I literally sub it like for like of would I need to change the quantities?

>

> Thanks everyone in advance

> Debbie

>

[Guest guest]

I'll add my 2 cents on about flour. I have made lots of gluten free bread. Now

I am not eating flour, but I can tell you some hints to a successful loaf.

First it takes more eggs or egg substitute than a wheat bread- about 3/4 cup per

loaf. You can use any flour ground in the dry container of your Vitamix. I

have used grains like brown rice, quinoa, millet, amaranth, oats and beans like

garbanzo and black beans . I add a teaspoon of apple cider vinegar to every

loaf. I found I needed a combination of flour and starch (corn, potato or

tapioca) - approximately 1 cup starch to 2 1/4 cups flour. To most of my breads

I added 1 tablespoon xanthan gum. (That may not be necessary, but all the

recipes I found used this) Apple sauce and honey are good to add. I add 2 1/2

teaspoons yeast which is a little more than with wheat bread. I also found many

recipes don't work in a bread maker, it's better to put the dough in the pan and

let it rise and then bake it in the oven. I add some liquid - from 1/4 cup to

3/4 cup- and it can be water, coconut water, orange juice, apple juice, whatever

you like. I also like to add seeds to my breads - sunflower, sesame, poppy, or

flax seed meal. Good luck!

Janet

[Guest guest]

Thanks much Janet! This is very helpful. I'm sure it'll be a trial-and-error process over the next many loaves before I start getting good gluten-free bread. :-)-- " Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. " --Anonymous

On Mon, Apr 16, 2012 at 7:21 PM, Janet Fowler <jaxjanet19@...> wrote:

 

I'll add my 2 cents on about flour. I have made lots of gluten free bread. Now I am not eating flour, but I can tell you some hints to a successful loaf. First it takes more eggs or egg substitute than a wheat bread- about 3/4 cup per loaf. You can use any flour ground in the dry container of your Vitamix. I have used grains like brown rice, quinoa, millet, amaranth, oats and beans like garbanzo and black beans . I add a teaspoon of apple cider vinegar to every loaf. I found I needed a combination of flour and starch (corn, potato or tapioca) - approximately 1 cup starch to 2 1/4 cups flour. To most of my breads I added 1 tablespoon xanthan gum. (That may not be necessary, but all the recipes I found used this) Apple sauce and honey are good to add. I add 2 1/2 teaspoons yeast which is a little more than with wheat bread. I also found many recipes don't work in a bread maker, it's better to put the dough in the pan and let it rise and then bake it in the oven. I add some liquid - from 1/4 cup to 3/4 cup- and it can be water, coconut water, orange juice, apple juice, whatever you like. I also like to add seeds to my breads - sunflower, sesame, poppy, or flax seed meal. Good luck!

Janet

[Guest guest]

Added here: Links > 1 -RECIPES > Bread Recipesunder "Gluten Free Bread (Flour) tips from JanetBlessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Apr 16, 2012, at 7:21 PM, Janet Fowler wrote:

I'll add my 2 cents on about flour. I have made lots of gluten free bread. Now I am not eating flour, but I can tell you some hints to a successful loaf. First it takes more eggs or egg substitute than a wheat bread- about 3/4 cup per loaf. You can use any flour ground in the dry container of your Vitamix. I have used grains like brown rice, quinoa, millet, amaranth, oats and beans like garbanzo and black beans . I add a teaspoon of apple cider vinegar to every loaf. I found I needed a combination of flour and starch (corn, potato or tapioca) - approximately 1 cup starch to 2 1/4 cups flour. To most of my breads I added 1 tablespoon xanthan gum. (That may not be necessary, but all the recipes I found used this) Apple sauce and honey are good to add. I add 2 1/2 teaspoons yeast which is a little more than with wheat bread. I also found many recipes don't work in a bread maker, it's better to put the dough in the pan and let it rise and then bake it in the oven. I add some liquid - from 1/4 cup to 3/4 cup- and it can be water, coconut water, orange juice, apple juice, whatever you like. I also like to add seeds to my breads - sunflower, sesame, poppy, or flax seed meal. Good luck!

Janet

[Guest guest]

You are welcome. When I first tried gluten free bread I just substituted

different flour and it did not come out well. So, I looked up cookbooks at the

library and experimented to come up with bread that rose well. I'm glad I could

help.

Janet