Gluten Free Flour Questions!!

pcarbo3
pcarbo3 Posts: 16 Member
in Recipes
Hey all!! So, I recently found out I am insulin resistant (I also have PCOS) - bummed. As a result I'm essentially going low-carb, high protein and lots of veggies... But every now and then, I just want a dang cookie or muffin. I'm exploring the use of gluten free flours - do you guys have experience with these?? I recently purchased almond flour, coconut flour and buckwheat flour - anyone have any good recipes that are quick/simple for a weeknight after work? Thanks!!

Replies

  • Wendy77685
    Wendy77685 Posts: 27 Member
    I do not have much experience baking with them, but I have used gluten free flours before. I find that things work best when I mix a thicker flour (like almond flour), with a finer one, (like tapioca flour). For baking, I have been told to use one of the blended gluten free flours that they refer to as gluten free all purpose flour. They already have a mix of different kinds. Bob's Red Mill makes one I heard is good. That way you don't always have to have so many different flours on hand!
  • RoxieDawn
    RoxieDawn Posts: 15,488 Member
    This lady has been doing low carb stuff for a while. I actually learned cooking with Carb Quick, almond flour, coconut flour, etc... using her tried recipes.

    When you use the link it will take you to her page that is desserts only, but at the bottom there is a Home link to see all her stuff.

    I have tried a lot of the cookies (almond cookies, butter cookies, etc..) and they turn out really well. She rates the recipes and will update them when she has found something out that may work better.

    There is some yummy stuff in this, cHeck it out, you may find something interesting to play around with...

    http://www.genaw.com/lowcarb/dessert_recipes.html

  • Odilerubia
    Odilerubia Posts: 80 Member
    Hi! I just found out I have an intolerance for gluten! I made an album on Pinterest (follow me and find me on Odile Horjus) called oh those gluten! I saved many articles on the subject with very interesting info and I m studying these once in a while. I found, in the Netherlands, a very nice brand glutenfree bread and during the first months I was extremely strict. I banned all gluten from my diet and only ate this bread when I really was longing for it. I guess I did clean my liver during these 3 months, because in December on holidays for a week I didnt have to worry about eating regular bread and pasta etc. Im back on track again avoiding as much as I can the gluten! During dinner I prefer to eat rice or potatoes instead of pastas etc. Although I found at the Aldi glutenfree pasta for less than € 1!! I hope the American Aldi sells those as well for about $1.
    In october I visited the largest food&beverage fair of the world, in Germany and I talked to an Australian company which is selling worldwide. They had beautiful products, I got some samples, but I cant tell you yet how the flower is holding up. www.ORGRAN.com Maybe you want to check. Dont buy bulk from companies that you dont know. I bought for a lot of money some prepared gluten free flour to make pizza, it was cement and tasted like it..... I hope I helped you a little bit. Good luck!
  • jgnatca
    jgnatca Posts: 14,464 Member
    You cannot expect to replicate the same textures as you can get with wheat flour. You'll get close but it won't be entirely the same. I have an oatmeal flour/whey protein/pumpkin pancake that is pretty good, but I find it is much sturdier if I add at least 1/4 cup flour.

    I have successfully replaced corn starch as a thickener in stews, where wheat flour is called for.

    Also be on the lookout for tigernut flour (I've made a sugar cookie with it) and teff flour. I have made an African sourdough flatbread with the teff.

    I think you can replicate a banana loaf/muffin or a carrot cake/muffin as flour is less important in these baked goods.

    Also, if you get in to home-made breads, try adding a tablespoon or so of Xanthan Gum. It helps make a springy, soft, spongy texture.
  • pcarbo3
    pcarbo3 Posts: 16 Member
    Hey everyone! Thanks for all of your suggestions! I'll be following up on all of them and I'll keep you posted on the results - thanks again!
  • SyntonicGarden
    SyntonicGarden Posts: 944 Member
    Hey. This is a tricky one, since GF doesn't always mean low-carb. I made a delightful GF bread yesterday using potato, tapioca, and rice flours. GF, but not LC.

    If you search for things like "keto donuts" or "keto cookies," you should get some decent results. I found a delightful recipe a while ago, that involves macadamia nuts, stevia, and eggs. I've tweaked it to make donut holes, waffles, and even hush puppies (by cutting the stevia and adding minced onions and Chef Paul's Blackened Redfish seasoning). I'd give you the recipe, but a lot of my cooking is off-the-hip. Just be forewarned that if you DO deep-fry the egg/macadamia mixture, you get fewer opportunities to re-use the oil. Something in it blackens the oil faster than normal. Not sure if it's the eggs or nuts.

    That being said, check these out:
    http://ketocook.com/2012/05/26/macadamia-nut-doughnuts-pancakes-or-waffles/
    http://alldayidreamaboutfood.com/recipe-index

  • green_owl
    green_owl Posts: 62 Member
    Google paleo baking recipes. They use a lot of coconut and almond flours. Brownies and banana bread are probably the best.
  • Lovee_Dove7
    Lovee_Dove7 Posts: 742 Member
    Bob's Red Mill has assortments of GF flours.
    I did LFHP diet last Spring, and excluded fruit, grains, dairy and sugars for 3 months, without cheating once. It was an adjustment only for the first week or so, then I never craved any of that. Try it, you'll see. I ate dark chocolate as a treat and love stevia sweetened hot drinks.
  • lynn_glenmont
    lynn_glenmont Posts: 10,093 Member
    Gluten is a protein. Why are you trying to eliminate it for a low-carb, high-protein diet?
  • SarcasmIsMyLoveLanguage
    SarcasmIsMyLoveLanguage Posts: 2,668 Member
    Bob's Red Mill is a good one. As another poster mentioned, watch the calories on GF foods, as they are often higher in carbs (if that's what your concern is), and/ or calories.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    lynn_glenmont wrote: »
    Gluten is a protein. Why are you trying to eliminate it for a low-carb, high-protein diet?

    That's what I was wondering. If you're going grain free check out http://againstallgrain.com/ or any paleo blogs for ideas.

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