Less $$ All Purpose Gluten Free Flour Alternative!

You are so cute and sound just like me when I talk/write. I haven’t tried my Bob’s all purpose GF flour that I bought yet. The last pizza crust I tried was from his brand and it was like putting sauce on mashed potatoes. Gross! I was told that I probably mixed it too much. I am hoping that making it myself, it come’s out better. I also have not purchased any potato flour/starch because it now scares me. Do you have some advise on the whole pizza thing because who doesn’t love pizza?

I just made the [still way too expensive] Betty Crocker GF brownies and darn are they good. The first day, they were like perfect fudgy brownies and after a night in the fridge, fudge. Thick cold beautiful fudge. Still a little too expensive at over $4 for something that I just don’t need for my budget and waistline.

I would like to add a link from my blog to yours very soon if that’s ok. Thanks so much for sharing!

Hi! I just discovered you courtesy of the NYT article—great job!!

I’ve been using betterbatter all-purpose flour, which I order 45 pounds at a time, and is probably not as cheap as Bob’s Red Mill–but it lacks the beany smell, which is a good thing.

I just wanted to point you towards an inexpensive sorghum source–Indian grocery stores (don’t know if you live near one, but would think one could purchase Indian sorghum flour via Amazon).

It’s not called “sorghum” in the Indian stores, it’s called “jowar” flour. But it really is sorghum: “Sorghum vulgare, S. bicolor; cereals that thrive in semi-arid regions and provide important human food in tropical Africa, central and north India, and China. Sorghum produced in the USA and Australia is used for animal feed. Also known as kaffir corn (in South Africa), guinea corn (in west Africa), jowar (in India), Indian millet, and millo maize.”

my basic multi purpose blend is white rice flour, potato starch and tapioca starch. I buy my white rice flour in 10lb bags at my local indian market for 9.99. Everything there is labeled with allergen info, including if it’s processed in a facility that also does wheat, the rice flour is not so no contamination worries. I buy my 2 starches when they are on sale. In the end it comes out much cheaper for me then a premade mix.

I keep sorghum on hand for “rustic” textures like cornbread, certain muffins, biscotti but do not use it in my every day baking. I will have to check the Jowar flour next time I’m at the indian store and see if it’s processed in a facility with wheat

I bake A LOT and none of my friends / relatives (other then my 1 daughter) are gluten fee but my goodies are always a hit and most people have no idea it’s gluten free unless i explain it to them.

I just came across your site today and cant wait to try some of your recipes

I bought Bette Hagman’s books and make all her flour mixes myself rather than buying them premixed. They are easy to keep in large Ziploc bags, carefully labelled. Also, Kroger Grocery Stores, where I live near Raleigh, NC, stocks Bob’s Red Mill brands, even Sorghum Flour, and they are less expensive there than at nearby Whole Foods or online. The manager even happily stocks some Tinkyada pasta at my request, so it pays to ask. Love your website! Thanks.

Ocean State Job Lot has Bob’s Red mill products. Prices are much better than the grocery store. We’ve only been at this for a few months and it is a challenge. Thanks for the great information!

Nicole, You are just too cute and really funny! You made my morning. I’ve been a faithful fan of Bob’s red mill for sometime now but whenever I talk to other with Celiac they seem to think he makes less than superior products. I haven’t tried their all purpose flour yet but now that you rave about it, I’m on my out to get some!

Hi, I just found your website and can’t wait to try some of your recipes. I like most of Bob’s products but do agree with Christina that most pizza crust are like mashed potato scones. I love pizza and recently came across a ready made frozen pizza crust at Whole Foods. You get two nice size crust for the price of a mix or little more but if it’s good I’ll pay the price. The first one I made up a pizza, baked it and tasted it it scared me because it tasted so much like real pizza I thought I’d picked up the wrong package. So I had to look at the package again. Nope, it was gluten free and I was tickled to death! As for Betty Crocker’s brownies, they are really good. I made them and cut them into individual servings, wraped and put in a zip lock bag. After a day or two I put them in the frig, and then when I wanted one popped it in the microwave for 10 or 15 seconds. It was like eating one right out of the oven. I also tried their yellow cake mix as cup cakes, just yesterday, with a little left over and used a small round baking dish for that little bit. Got busy and left them in the oven too long! I thought I had just wasted a lot of expensive food. Nope, the extra dough that I had put in the small baking dish actually tasted like a crispy soft cookie. Great flavor, and I’ll remember to use for cookies from now on. The cup cakes weren’t as moist because I over baked them but were still tasty so I eat them as a breakfast muffin. Go figure! Thanks! Susan

Hi Nicole,

I found sorghum at an Indian market but just noticed it is processed with equipment that also processes other grains including wheat. I wonder how significant that is? My husband has Celiac but he does not have symptoms when he accidentally eats wheat.

So how do I use substitute a regular recipe with GF flour and xanthan gum? How much xanthan gum?

Nicole, You Rock !
I am new to the Gluten Free world, and you are a breath of fresh air. You are fun to read, have great recipes & ideas and give newbie like me the help I need to make this transistion.

A friend told me about Tom Sawyer Gluten Free flour, and products and just raved about them. Are you familiar with their product?

Thank you, Thank you !

I see you’ve been using “Better Batter” flour blend lately. How does it compare to Bob’s in quality and cost? And where do you get it?

Thanks!
Wendy

I appreciate your website. Thanks for all of your tips. Being GF is definitely expensive. I used to mill my own flour from wheat berries so a loaf of bread was less than a dollar for me to make.

I’ll have to try Bob’s AP flour again. I tried it when I was new to the diet and was very sensitive to the bean flavor/texture.

I’ve been GF for a year now. I’ve had the most success with the flour blend and recipes from “Gluten-Free Baking Classics” by Annalise G Roberts.

I recently ordered some flour from Jule’s Gluten Free flour. It worked pretty darn good for a recipe that is similar to cinnamon rolls. I needed an actual dough to roll out rather than a batter. It did the trick. I still have to try it in other items. I subscribed to her newsletter and receive special offers like free shipping and handling. I also like that she offers free S&H for a sample of her product.

Hi again,
I realize this is an older post however in the spirit of saving I wanted to share a little more on xanthan gum. You wrote above that 1/2tsp xanthan gum to 1 cup of flour was the rule of thumb. I found on one of my many little packages of gfree flours (amazingly not the pkg of xanthan gum-thanks Bob) this chart for usage.
1/4tsp per cup for cookies
1/2 tsp per cup for cakes
3/4 tsp per cup for muffins/quick breads
1-1 1/2 tsp per cup for bread
2 tsp per cup for pizza crust
I personally tend to cut these amounts in half but that’s what works in My kitchen. Hope this is useful!

Hi!

I just wanted to say first and foremost how much I love your site! Everything I’ve made so far tastes just yummy! Kudos to you especially for the polenta recipe – divine!

My favorite GF flour mix is by Carol Fenster. All of the baked goods I have made from her 1,000 GF Recipes were so amazing, that not only did I psyche out people who had no idea they were eating gluten and sometimes lactose-free, but they always ask for the recipe as well. Everything just comes out so moist.

So, there’s my 2-cents to add.

Thanks again, and can’t wait for the cookbook!

Renee