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Hi All,

Just a question.

I just made Heather's Cinnamon Lime Pecan Bread, but since I am Gluten Intolerant, I can't use unbleached flour (makes me VERY sick).

So, I substituted the 3 cups of unbleached flour with 3 cups of potato flour...the batter didn't turn out...I had to add 2 extra cups of soy milk and 1 cup of water and it still isn't even moist enough!! Here is the problem. You can't sub an alternative flour straight across for the wheat flour. Use a gluten free flour blend of say rice, potato starch (not potato flour) and tapioca flour...or buy a commercial blend at the HFS. Then sift it 3 times before measuring. Alternative flours weigh more than wheat flour. Also, reduce your oven temp about 25 degrees and make sure you use a HEAVY weight baking pan. GF loaves hate reg sized 9X5 loaf pans, so bake in smaller loaf pans or go to a square baking pan. I don't have the recipe in front of me so I don't know what kind of pan it calls for.

I substituted equal parts of this flour in the Corn Bread recipe, and it turned out great. Yes, you can do this because you are working with TWO flour types together, corn and potato. Don't forget to add Xanthan gum to all your baked goodies. It's expensive, but worth it.

Does anyone know what happened here? Does anyone have any suggestions about substituting flours?

And, yes, in case you were wondering, I double checked and triple checked the recipe in case I made a mistake with another ingredient, it's fine...it's the FLOUR! Here is a very basic flour blend recipe. I hope this helps. Don't give up trying. Learning to bake GF is like learning to bake all over again.

Help!

Thanks, all,

Sunni

IBS-C


New Year's Resolution....Strict IBS Diet!!!

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