GF flour mix that doens't suck nutritionally?

[shelley]

hi everyone. i've seen a bunch of GF flour mixes.. all purpose type ones.. both in stores and in recipes. they work really well, i like that they make things lighter/fluffier and hold together well, but i'm concerned about them, nutritionally speaking. most of them are a combo of white rice flour, potato starch, and tapioca starch... all of which has very little in the way of fibre, or protein or other redeeming qualities.

i'm playing around the best i can with amaranth, quinoa, millet and other nutritionally better GF flours, but i'm having a hard time coming up with a good all purpose type blend.. the kind you could throw into muffins or banana bread.

any suggestions, or is this really a recipe by recipe issue? i'd really love to have some sort of all purpose mix on hand for when i'm converting regular recipes to GF,

[Valerie]

I usually mix together 1 cup brown rice flour, 1/2 cup garbanzo bean flour and 1/4 cup sorghum flour + 1/2 t xantham gum for my own all purpose mix. Works in most recipes.

[mtTazzie]

The problem I have with the stuff made with white rice is the glycemic index is pretty high, I try to stick with products made with brown rice as much as I can...

[Loves Disciple]

Does anyone else have any other all purpose mix recipes they use and will share please? I will try the one posted here but always like the idea of other recipes too. Thank You kindly.

[xvegangirlx]

I use pasta made from brown rice flour, like Tinkyada brand, and I avoid anything made from white rice. I've just given up bread and baking and all of that, because the mixes are just so devoid of nutrition....all white rice and refined sugar. It just isn't worth it.

[Loves Disciple]

To clarify I'm looking for a recipe for a mix I can make at home,not a mix to buy. They are overpriced for one,and also I prefer to make my own stuff. Hope everyones having a lovely wkend.

[xvegangirlx]

Try a cookbook of Indian vegetarain food or south Indian food, and get a recepe for DOSA. This batter is made from urad dal (a type of mung bean) and rice flour. You can adapt it to any shape....they make crepes out of it, and also dumplings and cakes. This would be a start for you, and then you can use this to make anything at all with it.

[Loves Disciple]

thanks for the info xvegangirlx

[theonejax]

Originally Posted by Valerie

I usually mix together 1 cup brown rice flour, 1/2 cup garbanzo bean flour and 1/4 cup sorghum flour + 1/2 t xantham gum for my own all purpose mix. Works in most recipes.

What does the "T" mean in 1/2 T xantham gum?
Tsp or Tbsp?
Does it matter much?

(I have to learn how to cook from scratch now, and it's like learning a whole new language!)

Thanks so much!
Jax

[Valerie]

T = Tablespoon
t = teaspoon

It makes a huge difference.