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Old 08-15-2012, 09:09 PM   #1
 
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Default Best Gluten Free Flour Substitute?

So...I'm making a dessert for a company party. Our family calls it Fruit Pizza. Basically it's a sugar cookie or maybe snickerdoodle crust with fruity cream cheese "sauce", fruit toppings and a thickened pineapple juice glaze.

I have a coworker that has celiac disease and I always try to alter my recipes so she can at least eat some of the stuff at company parties because they're all about the breads.

The crust recipe is:
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
2 3/4 cups of flour

Now, can anybody suggest the best gluten free flour I can substitute to get similar results like regular flour?

Every substitute I've tried so far makes everything so much more dense and hard. I know some of that is to be expected because of the lack of gluten, but is there some way to keep this crust light and flaky with gluten free flour options?

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.

Last edited by SunshineGrrl; 08-15-2012 at 09:21 PM.
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Old 08-15-2012, 10:37 PM   #2
 
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I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
Gluten really doesn't make a huge difference in a recipe like this, btw. There's barely any gluten development.
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Old 08-15-2012, 10:48 PM   #3
 
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I bet who's foods sells a gluten free sugar cookie mix...would be much easier.
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Old 08-15-2012, 10:48 PM   #4
 
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Stupid autocorrect

WHOLE FOODS
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Old 08-16-2012, 03:05 AM   #5
 
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Could you use a nut based crust?
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Old 08-16-2012, 05:21 AM   #6
 
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Quote:
Originally Posted by Saria View Post
I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
Gluten really doesn't make a huge difference in a recipe like that btw. There's barely any gluten development.
I've never seen gluten-free AP flour! Can you get it any grocery store or do I need to find a specialty store?

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.
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Old 08-16-2012, 06:16 AM   #7
 
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You can't just exchange one flour for another, you have to add a mix and probably xanthem gum or so to keep it together. They do sell gf cookie mix which I would suggest you use, that way you don't have a bunch of expensive ingredience laying around your house never getting touched again. Also please remember cross contamination can be a problem with many celiacs so please make sure counters, pans, silverware and hands are free from gluten otherwise one crumb from another recipe you are making at the same time a cookie you eat while your baking or a spoon you mix flour with (some even say flour in the air) can glutinate an otherwise gluten free goodie.

-signed a celiac.

Sent from my DROID X2 using CurlTalk App with accidental obvious autocorrect errors throughout.
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Please feel free to follow my FB blog page as I go through Cosmetology school abd beyond

what else do you need/want to know? Blame all spelling mistakes on me, my fat fingers or autocorrect.

oh yeah, and I'm newly gluten free...thanks to celiac
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Old 08-16-2012, 07:14 AM   #8
 
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Quote:
Originally Posted by SunshineGrrl View Post
Quote:
Originally Posted by Saria View Post
I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
Gluten really doesn't make a huge difference in a recipe like that btw. There's barely any gluten development.
I've never seen gluten-free AP flour! Can you get it any grocery store or do I need to find a specialty store?

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Gluten-free AP flour mix is commonly available in most supermarkets these days. Bob's Red Mill sells it. When I say AP, I mean it's not like a specific cookie or cake mix, but just a mix of flours that is intended for various things, though you could always just go ahead and buy a cookie mix.
If you go to Williams Sonoma, they sell C4C, which is pricey because it's from Thomas Keller and his team. Otherwise any health food store or just a Whole Foods carry at least one brand of gluten-free AP flour and cake/cookie mixes.
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Old 08-16-2012, 08:37 AM   #9
 
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Quote:
Originally Posted by Saria View Post
Quote:
Originally Posted by SunshineGrrl View Post
Quote:
Originally Posted by Saria View Post
I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
Gluten really doesn't make a huge difference in a recipe like that btw. There's barely any gluten development.
I've never seen gluten-free AP flour! Can you get it any grocery store or do I need to find a specialty store?

Sent from my ADR6350 using CurlTalk App
Gluten-free AP flour mix is commonly available in most supermarkets these days. Bob's Red Mill sells it. When I say AP, I mean it's not like a specific cookie or cake mix, but just a mix of flours that is intended for various things, though you could always just go ahead and buy a cookie mix.
If you go to Williams Sonoma, they sell C4C, which is pricey because it's from Thomas Keller and his team. Otherwise any health food store or just a Whole Foods carry at least one brand of gluten-free AP flour and cake/cookie mixes.
Thanks so much! That eases my mind so much! Now I know I don't have to try and find a specialty store for the AP flour.

Thanks to everybody for their responses!

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.
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Old 08-16-2012, 08:50 AM   #10
 
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Quote:
Originally Posted by Libra_Moon View Post
You can't just exchange one flour for another, you have to add a mix and probably xanthem gum or so to keep it together. They do sell gf cookie mix which I would suggest you use, that way you don't have a bunch of expensive ingredience laying around your house never getting touched again. Also please remember cross contamination can be a problem with many celiacs so please make sure counters, pans, silverware and hands are free from gluten otherwise one crumb from another recipe you are making at the same time a cookie you eat while your baking or a spoon you mix flour with (some even say flour in the air) can glutinate an otherwise gluten free goodie.

-signed a celiac.

Sent from my DROID X2 using CurlTalk App with accidental obvious autocorrect errors throughout.
I'm always altering my scratch recipes for this coworker, so the Ingredients wouldn't go to waste. And it's not like I couldn't use the gluten free stuff for my own baking.

No need to worry about cross contamination. I always thoroughly scrub everything I'm going to use if it's to make gluten free stuff, just to be extra safe. It has already been scrubbed thoroughly in hot water from its last use. And this is the only dessert I'm making, so there won't be any fear of cross contamination of other foods.

Thank you so much for the heads up. It is always wonderful to remember how important it is to be thorough and make sure no gluten gets into the product!

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.
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Old 08-16-2012, 08:54 AM   #11
 
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Quote:
Originally Posted by Spider View Post
Could you use a nut based crust?
Sorry, Spider...missed your post. No can do on the nuts. We have people allergic to them at work. I'll keep a close eye on the AP flour I buy to make sure there isn't nut flour in it.

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.
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Old 08-16-2012, 09:05 AM   #12
 
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You wouldn't want to use a nut-based crust anyway. It would have too much fat if you tried to sub it for flour in that recipe and end up greasy and also a completely different texture.
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Old 08-16-2012, 09:10 AM   #13
 
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Quote:
Originally Posted by Libra_Moon View Post
You can't just exchange one flour for another, you have to add a mix and probably xanthem gum or so to keep it together. They do sell gf cookie mix which I would suggest you use, that way you don't have a bunch of expensive ingredience laying around your house never getting touched again. Also please remember cross contamination can be a problem with many celiacs so please make sure counters, pans, silverware and hands are free from gluten otherwise one crumb from another recipe you are making at the same time a cookie you eat while your baking or a spoon you mix flour with (some even say flour in the air) can glutinate an otherwise gluten free goodie.

-signed a celiac.

Sent from my DROID X2 using CurlTalk App with accidental obvious autocorrect errors throughout.
Sorry, but what's the name of the cookie mix? i.e. I know it's gluten free, but wondering if there's a specific brand you're suggesting. If I know what to look for, I'd like to try that out. TIA
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Currently Using [*Holy Grails*]
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Last edited by Devushka; 08-16-2012 at 10:57 AM.
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Old 08-16-2012, 09:24 AM   #14
 
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Celiac, Gluten Free & Paleo Foods / Gluten-Free Baking: The Conversion Chart (in case I ever want to mess around with FOUR components... ugghhh)
gluten free conversion chart
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hair details: BSL(c)/MBL(s) - 2b/2c (MPD if truth be told) - f/m, iii, porosity med-low.

Please feel free to follow my FB blog page as I go through Cosmetology school abd beyond

what else do you need/want to know? Blame all spelling mistakes on me, my fat fingers or autocorrect.

oh yeah, and I'm newly gluten free...thanks to celiac
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Old 08-16-2012, 02:02 PM   #15
 
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Going wheat-free specifically (as opposed to gluten-free) has been something I've been interested in trying for a while now.

Although it's crazy expensive, coconut flour sounds pretty good. There are recipes where you can do a simple, full substitution of coconut flour for wheat flour.

Anyway, posting this here in case anyone else is interested: Organic Coconut Flour - Tropical Traditions If you scroll down, there are lots of recipes and some videos, too. I will, however, shop around a little more before buying any from here in case I can find coconut flour somewhere else a little cheaper.
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Currently Using [*Holy Grails*]
Cleansers: DC No-Poo / DC Low-Poo / *BaSo & ACV*
Co-Washes/ROs: CJ Beauticurls Argan & OO / DC OneC / Organicals DC Creme
Additives: *Silk Amino Acids* / Honeyquat / Fragrance Oils
LIs (found some!): KCKT / CJ Beauticurls LI / CJ Curl Assurance Smoothing Daily Condish
DTs: *Coconut Oil* rinses / *Honey*, EVOO, & DC OneC / CJ Curl Rehab
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Old 08-16-2012, 07:43 PM   #16
 
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Quote:
Originally Posted by Devushka View Post
Going wheat-free specifically (as opposed to gluten-free) has been something I've been interested in trying for a while now.

Although it's crazy expensive, coconut flour sounds pretty good. There are recipes where you can do a simple, full substitution of coconut flour for wheat flour.

Anyway, posting this here in case anyone else is interested: Organic Coconut Flour - Tropical Traditions If you scroll down, there are lots of recipes and some videos, too. I will, however, shop around a little more before buying any from here in case I can find coconut flour somewhere else a little cheaper.
That seems to be an okay price, but how much is s & h? I went and found my AP flour today and saw the coconut flour. I only glanced, buy I think 16 oz. was 6.98. The store I have near me has a HUGE gluten free section in the baking aisle and flags gluten free products throughout the rest of the store. I was quite impressed.

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.
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Old 08-16-2012, 07:49 PM   #17
 
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Libra_Moon...quite right about needing the different products to make a successful substitution. The AP gluten free flour Saria suggested already has those products in them, so I don't have to figure it out myself. A little pricey, but what gluten free products aren't? And to be able to have a coworker eat the food is all worth it!

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This area is under construction as my hair type changed and nothing works well for me. I shampoo, I condition and pretty much have done nothing but chuck my hair in a messy bun for the past oh...year? Yeah, I'm that lazy.

No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.
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Old 08-16-2012, 07:50 PM   #18
 
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Ok, celiac girl here.


Depending on where you live, you can get a good gluten-free all purpose flour. Pamela's gluten-free flour is a choice, but it is hard to find in store where I live. Bob's Red Mill gluten-free line is ok but not amazing, and it is a bit more popular than Pamela's. Trader Joe's, whole foods, and publix all have great gluten-free food.
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Old 08-16-2012, 07:58 PM   #19
 
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FYI...some people with but allergies are allergic to coconuts.
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Old 08-16-2012, 08:17 PM   #20
 
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Quote:
Originally Posted by SunshineGrrl View Post
Quote:
Originally Posted by Devushka View Post
Going wheat-free specifically (as opposed to gluten-free) has been something I've been interested in trying for a while now.

Although it's crazy expensive, coconut flour sounds pretty good. There are recipes where you can do a simple, full substitution of coconut flour for wheat flour.

Anyway, posting this here in case anyone else is interested: Organic Coconut Flour - Tropical Traditions If you scroll down, there are lots of recipes and some videos, too. I will, however, shop around a little more before buying any from here in case I can find coconut flour somewhere else a little cheaper.
That seems to be an okay price, but how much is s & h? I went and found my AP flour today and saw the coconut flour. I only glanced, buy I think 16 oz. was 6.98. The store I have near me has a HUGE gluten free section in the baking aisle and flags gluten free products throughout the rest of the store. I was quite impressed.

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Yeah, when I was at the supermarket this afternoon, it occurred to me to check and see if they carried coconut flour -- they do! Because I'm anxious to try out more wheat-free recipes, I was a sucker and bought a pound for $6.98. Not cheap, but I figure I've reworked my diet (no wheat and much fewer grains over all) that I should be able to make that pound go fair enough in getting started.

I'm currently browsing recipes at the link I posted earlier, deciding which one I'd like to try as my first wheat-free baked good.
__________________
3b / Fine / Low (to Med) Density / Normal Porosity & Elasticity

Currently Using [*Holy Grails*]
Cleansers: DC No-Poo / DC Low-Poo / *BaSo & ACV*
Co-Washes/ROs: CJ Beauticurls Argan & OO / DC OneC / Organicals DC Creme
Additives: *Silk Amino Acids* / Honeyquat / Fragrance Oils
LIs (found some!): KCKT / CJ Beauticurls LI / CJ Curl Assurance Smoothing Daily Condish
DTs: *Coconut Oil* rinses / *Honey*, EVOO, & DC OneC / CJ Curl Rehab
Sealer: *DM Super Buttercreme*

Goal: APL Hair
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