Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Somewhere along the way I decided that I just didn’t like the taste of things made primarily with white rice. Plus, I am trying to incorporate as many whole grains as possible and reduce the white flour. Our favorite breads came from the recipe files here. We like Irene’s sorghum bread but the kid’s favorite is Tom’s Light Bread. I alter these and all breads I a bit – I usually add ground flax seed (1 tbl per cup of flour), 1 tbl vinegar, 1 tbl honey, and I usually like milk better than water as the liquid. I do a lot of experimenting with the recipes till we get it to everyone’s satisfaction – I haven’t really figured out a golden formula. We also really like cyebel’s grandmother’s rolls – also from this site. For Easter I made these in little balls dipped in butter and cooked in a ring mold – we call it monkey bread. It was a bit hit. I have also used this recipe to make cinnamon balls – yum! For pizza we use Carol Fenster’s pizza crust recipe – I think that is in our files here. It is all over the net I think. We like it better with brown rice instead of garfava bean flour. I had stopped using BH’s basic mix but tried it again last week in a cake. It was really good. The frustration for me is that I keep seeking a one size fits all general purpose flour and I haven’t found it yet. This one was good for cake. I like cookies with some sorghum in it - but that is too heavy for cakes. Bread seems to need tapioca for a little chewiness – but it’s not necessary in cakes and cookies. It is all rather confusing but I have begun to deal with the fact that I need several tailored flour mixes. When I do find a recipe we like I mix the dry ingredients up in a bag or small plastic container and keep them in the frig or freezer. Then when we want bread I just have to add the wet ingredients and the yeast – this saves loads of time pulling out a gadgillion ingredients! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of walkinmomma Sent: Thursday, April 20, 2006 11:07 AM To: SillyYaks Subject: Bulk Flours WAS Intro and Are BC potato buds GF? Oh no, a year to go through a 25 pound bag of rice flour?! I guess it just seemed like I was going through it faster than that! They sell smaller bags at slightly higher prices....but they bag it all in the same room and the risk of CC is greater than I am willing to take. A local celiac " buddy " to split them with sure would be nice....but so far we don't know anyone else with it. Anyone here from southeast Iowa? Since we are so new to this, I use Bette Hagmans's GF flour mix constantly. I try to make a baked desert every other night and bread once a week - all from recipes in BH Quick and Healthy Gourmet book. Sounds like we are advertising for her - but we aren't really, it's just all we know right now. Anyway, it takes a lot of rice, tapioca and potato starch flour. And of course all of us eat the goodies- not just Mom- cause the stuff is GOOD, and it would waste before she could finish it off by herself. Becky you say you use mostly brown rice, sorghum and tapioca flours. I'm assuming you've found really good recipes that use these.....would you mind sharing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 Somewhere along the way I decided that I just didn’t like the taste of things made primarily with white rice. Plus, I am trying to incorporate as many whole grains as possible and reduce the white flour. Our favorite breads came from the recipe files here. We like Irene’s sorghum bread but the kid’s favorite is Tom’s Light Bread. I alter these and all breads I a bit – I usually add ground flax seed (1 tbl per cup of flour), 1 tbl vinegar, 1 tbl honey, and I usually like milk better than water as the liquid. I do a lot of experimenting with the recipes till we get it to everyone’s satisfaction – I haven’t really figured out a golden formula. We also really like cyebel’s grandmother’s rolls – also from this site. For Easter I made these in little balls dipped in butter and cooked in a ring mold – we call it monkey bread. It was a bit hit. I have also used this recipe to make cinnamon balls – yum! For pizza we use Carol Fenster’s pizza crust recipe – I think that is in our files here. It is all over the net I think. We like it better with brown rice instead of garfava bean flour. I had stopped using BH’s basic mix but tried it again last week in a cake. It was really good. The frustration for me is that I keep seeking a one size fits all general purpose flour and I haven’t found it yet. This one was good for cake. I like cookies with some sorghum in it - but that is too heavy for cakes. Bread seems to need tapioca for a little chewiness – but it’s not necessary in cakes and cookies. It is all rather confusing but I have begun to deal with the fact that I need several tailored flour mixes. When I do find a recipe we like I mix the dry ingredients up in a bag or small plastic container and keep them in the frig or freezer. Then when we want bread I just have to add the wet ingredients and the yeast – this saves loads of time pulling out a gadgillion ingredients! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of walkinmomma Sent: Thursday, April 20, 2006 11:07 AM To: SillyYaks Subject: Bulk Flours WAS Intro and Are BC potato buds GF? Oh no, a year to go through a 25 pound bag of rice flour?! I guess it just seemed like I was going through it faster than that! They sell smaller bags at slightly higher prices....but they bag it all in the same room and the risk of CC is greater than I am willing to take. A local celiac " buddy " to split them with sure would be nice....but so far we don't know anyone else with it. Anyone here from southeast Iowa? Since we are so new to this, I use Bette Hagmans's GF flour mix constantly. I try to make a baked desert every other night and bread once a week - all from recipes in BH Quick and Healthy Gourmet book. Sounds like we are advertising for her - but we aren't really, it's just all we know right now. Anyway, it takes a lot of rice, tapioca and potato starch flour. And of course all of us eat the goodies- not just Mom- cause the stuff is GOOD, and it would waste before she could finish it off by herself. Becky you say you use mostly brown rice, sorghum and tapioca flours. I'm assuming you've found really good recipes that use these.....would you mind sharing? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 ........... Have you found a cheap source of tapioca starch? I'm pretty sure I can buy full bags of it too, as they sold it in the smaller (repackaged) bags. From what he told me as long as they carry it, they will sell full bags. I just have to call to sure they have it in stock. A morning TV show was talking how people are building " Cosco " rooms in thier houses to store bulk purchases. I'm going to need a GF flour room LOL Just wanted to say thanks again to all the great replies. The printer is smokin' from all the recipes copied from the files here! Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 ........... Have you found a cheap source of tapioca starch? I'm pretty sure I can buy full bags of it too, as they sold it in the smaller (repackaged) bags. From what he told me as long as they carry it, they will sell full bags. I just have to call to sure they have it in stock. A morning TV show was talking how people are building " Cosco " rooms in thier houses to store bulk purchases. I'm going to need a GF flour room LOL Just wanted to say thanks again to all the great replies. The printer is smokin' from all the recipes copied from the files here! Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 ........... Have you found a cheap source of tapioca starch? I'm pretty sure I can buy full bags of it too, as they sold it in the smaller (repackaged) bags. From what he told me as long as they carry it, they will sell full bags. I just have to call to sure they have it in stock. A morning TV show was talking how people are building " Cosco " rooms in thier houses to store bulk purchases. I'm going to need a GF flour room LOL Just wanted to say thanks again to all the great replies. The printer is smokin' from all the recipes copied from the files here! Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Cocoa Mama70, You have mail In SillyYaks , " cocoa_mama70 " wrote: > > Can I ask where in Iowa.... I'm in the Iowa City/Coralville area > here, if you want you can email me at adbuser@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Cocoa Mama70, You have mail In SillyYaks , " cocoa_mama70 " wrote: > > Can I ask where in Iowa.... I'm in the Iowa City/Coralville area > here, if you want you can email me at adbuser@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Cocoa Mama70, You have mail In SillyYaks , " cocoa_mama70 " wrote: > > Can I ask where in Iowa.... I'm in the Iowa City/Coralville area > here, if you want you can email me at adbuser@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 <cocoa mama70 awakens from her deep slumber> walkinmomma..... you have mail > > > > Can I ask where in Iowa.... I'm in the Iowa City/Coralville area > > here, if you want you can email me at adbuser@ > Quote Link to comment Share on other sites More sharing options...
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