baking with brown rice flour Does anyone have any recipes they like
with this type of flour? I have made several things with it and
guar gum ... and everything comes out either too crumbly or too dense
and doughy. I can't seem to get the right balance!
It doesn't look like we have alot of chefs around here!! LOL I'm not even a good cook with regular flour so I'm no help!!! My husband is a chef, I'm the baker of the house....particularly when I'm stressed. I don't know about brown rice flour though...however, when using wheat or rye flour I know I can never use the full amount a recipe calls for...same problem. Depending on what you're making too, less kneading will sometimes make the difference. Good luck! ~LesleyLOL I guess if we all got together for a big party, we'd have to order take-out! 
Kellie,
Do you have a whole foods near you? I bought a gluten free pancake mix there and the pancakes were really good. We made it with vanilla almond milk. I think the company was arrowhead mills. You will need an egg substitute. Trader Joe's Gluten free waffles are really good too- they're yeast and casein free, but they may have trace amounts of soy. O.k.. I will put my foot in it, because I am truly not a cook and I have made some pretty inedible food. I haven't used my brown rice flour because I read that if you are making cookies or cake that it works better with white rice flour. It is a combination of white rice (2/3) and combination of tapioca starch and potato starch (1/3). Mix this with 1 tsp gum (i use xanthum gum) per cup of flour. The cakes I have made taste o.k., but have a gritty texture..kind of like a country cake. I haven't made any waffles yet, but there are lots of waffle/pancake mixes at the health food stores or if you don't own a waffle iron (like me), you can buy them.. the texture is kind of weird. I top them off with peanut butter and real maple syrup. They also sell lots of natural cereals like cornflakes (without maltodextrin) and rice krispies (without maltodextrin) at the health food store. Now this is not a food to eat if you are eliminating dyes, but Fruity Pebbles is Gluten free/ Casein free. There is a group out of california called taca.com that has lots of helpful hints and food that are o.k. or not o.k. that are sold at the regular market or health food store. Lisa Lewis's book on Special Diet for Special Kids is very helpful. If I weren't so darn lazy, my daughter would eat much better than she does now. Many main dishes truly do not need casein or gluten..just the baked goods. Good luck! I am doing a provocative test this weekend to see if this diet is actually working!Lesley, Have you ever used guar gum? It's supposedly a binding agent. I think that's my problem ... I use either too much or too little. I usually don't make anything I have to knead. I'm not a hands-in-the-dough kinda gal. 
Mostly I make things like muffins, biscuits, pancakes, etc.
Morning-type foods. I've been feeding Luke raisin bran for
breakfast for almost 2 weeks straight and am trying to make other
things that are good that he'll like that don't have gluten in
them. I bought a cookbook, but haven't found any decent recipes
yet. Plus, with the baby, I don't have the time to check out many
recipes (although somehow I find the time to come on this computer
everyday! ).Kellie Holy mac! Wish I was YOUR neighbor!!! 
I don't get to bake as much as I'd like, with Luke and the baby and all
... someone's always either at my pant's leg or my breast!
Oh I hear you! I can't imagine having two that little! We had 5 years between the first two and 3 1/2 between the next...I don't know how you guys do it! It's one of the blessings of school days...a little time to bake, and do dishes, and do laundry, and do dishes, and do laundry!  ~LesleyYou know, Luke is allergic to so many different things that it's nearly impossible for me to buy pre-made mixes. The biggie is SOY which seems to find its way into almost everything. That's why I'm trying to get this baking thing down. Besides, I like to bake (when I have the time). Hi Kellie...no, I've never cooked with Guar Gum...I'm going to ask hubby about it later tho, he's at work now. From our handy dandy "Food Lover's Companion" (it's like the bible for cooks...AWESOME BOOK) it says that it's a stabilizer/thickener (from the legume family)....so maybe I'd first try lessening the amounts...it doesn't sound like a terrible neccessity...so lesser amounts may not mess with your recipes too much. Keep on baking! I love it myself...I was stressed out a few weeks ago, and over the course of 3 weeks made 4 french bread loaves, 2 tomato-basil bread loaves, 8 dozen choc. chip cookies and 4 dozen soft pretzels....yummmm....my neighbors love me...there's no way we could have eaten all that!!!!! ~LesleyI was just complaining to Amy a few days ago about the loads and loads of laundry. Honestly, I never knew how much laundry a family of 4 could generate! Especially with 2 of them being so little! (Though Luke isn't so little anymore ... tonight he's wearing size 4T pajamas! My little boy is getting so big ....) When my 16 year old was 3 he was allergic to wheat and the best thing that I ever found was brown rice baking mix from a company names Fern. I made just about everything. Back then there was no internet so I found it at a health food store. Actually I plan on going to this store this weekend cause I'm thinking of trying Kyle on the GFCF diet. I figure...can't hurt, might help. I keep thinking buying the ready-made mixes that Maia rec's might turn out to be cheaper than buying 10 differetn flours...not to mention all the failures in baking
Thank you for such great info, Vic!! I feel like I just got an awesome cooking lesson. My family will greatly appreciate it.Now I have to print out what you wrote be/c my sleep-deprived brain wil forget it the moment I walk away from the computer. LOL Thank you very much! Will give them a try this week.
Aargh!! I'm beginning to think I'm not meant to post this.....This is now the FIFTH time I've tried to do this and my son keeps deleting the screen! Sheesh! He's in bed now, so I should be able to get this done...... Kellie, I'm glad you found my earlier post helpful. Yes, I agree, pancakes made with brown rice flour are yucky. Unfortunately, no matter what flour you use, the texture is always going to be a little "off". The idea is to get it as palatable as possible. The bean flours, or even white rice flour, should be a vast improvement. Oh, something I forgot to mention earlier - go slow on the bean flours at first, otherwise you will need to invest in gas masks Okay, now to your egg question......I suppose it would help to know what the egg is doing in the recipe before you can start converting it so......Eggs have 3 main functions in cooking and baking: they add moistness, they bind ingredients together, or they leaven. If the egg is the main liquid ingredient, it is there to add moistness. If the recipe has only one egg, but a goodly amount of baking powder or soda (or if there are no other ingredients that can bind, like bread crumbs, nuts, or flour), then the egg is the binder. If there are no other rising agents (like baking powder or soda), then the egg is the leaven. ==>> Be aware, to maintain the integrity of your baked goods, you shouldn't try to replace more than 2 eggs in a recipe. You chance baking crumbs if you do. Now on to some replacments..... If the egg is there to provide moistness, then 2 tablespoons of any liquied, like juice or a nut milk, can be used per egg. To add moisture and a flavor boost, you can substitute 1/2 mashed banana or 1/4 cup applesauce or other pureed fruit (I like pears) for each egg. ==>> Remember, the fruits add extra moisture, so you may have to bake your stuff a little longer than the recipe calls for. If you don't, you may end up with mush. If the egg is acting as a binder in sweet baked goods, you can use 1 mashed banana for every 2 eggs. For savory baked goods, you can try mixing 1 tablespoon of arrowroot and 2 tablespoons water for each egg. Or you can combine 2 tablespoons of flour + 2 tablespoons of water + 1/2 tablespoon of oil (your choice) + 1/2 teaspoon of gf/cf baking powder. Flavored oils are expecially good to use when you are making dinner rolls or breads. If the egg is acting as a leavening agent, try adding an extra 1/2 teaspoon of baking poweder per egg. If you are making a cake or similar, you can also add air to lighten the batter by creaming the sweetner and fat before adding the dry ingredients. Here are some sources for recipes....... GFCFrecipes - http://health.groups.yahoo.com/group/GFCFrecipes/ Gluten Intolerance Group Utah - http://www.gfutah.org/gfcfrecipes/ GFCF Recipe Resource - http://www.gfutah.org/gfcfrecipes/ fitnessandfreebies/recipes - http://www.fitnessandfreebies.com/celiac/recipelist.html Allergy Grocer from Miss Roben's/recipes - http://www.allergygrocer.com/id1253.html Whew! Finally, I got it all done.......Enjoy!! Vic Kellie, I bake almost everything my son eats. We are gluten, casein, soy, egg, peanut, sesame, onion, and lentil-free, but there are still lots of goodies to make out there. Something you might want to consider, if you insist on having white bread, buy it ready made from Kinnikinnick Foods (http://www.kinnikinnick.ca/index.cfm) or get a mix from Gluten-Free Pantry (http://www.glutenfree.com/) or another company that offers something both safe and palatable to you. Sandwich breads are a P.I.T.A. to make by hand and often come out wrong. If you buy a ready-made mix, a breadmaker is a godsend. Now, I often make "sweet breads" for my son to use for sandwiches. You can make these sweet or savory, as you like, and they freeze lovely, so you can make a big batch when you have time and just defrost as needed. I do the same with cookies. Instead of the gritty brown rice flour (hey, that stuff is cheap for a reason!), try a bean flour or two. I use garbanzo bean flour or a combo of garbanzo bean and fava bean flours (called garbfava flour) that make a much better tasting end product. To lighten the batter a bit, you can replace some (1/4 to 1/3) of the flour with tapioca starch or potato starch (not potato flour, which is heavy). I use Ener-G Foods egg replacer for most of my recipes, but sometimes just forego the eggs all together and use applesauce or banans as a binder for sweeter items. Mind you, you can only do this if the egg is for binding and not leavening. If you have specific questions about particular recipes, I might be able to give you some ideas on how to convert them. There are also some very good websites for recipes and even a yahoo group dedicated to GFCF recipes. Good Luck! Vic OMG thank you Vic! What great advice. Frankly, we haven't eaten white bread in years ... usually only eat wheat, though haven't given Luke any bread at all be/c he's allergic to yeast. :/Here's a question for you: How do you know if the egg is for binding or for leavening? I've been using Ener-G egg substitute for our pancakes, but they've been turning out flat and grainy (with the brown rice flour ... will have to try the bean flour). Also, how much applesauce do you use in place of an egg? Thanks!! Oh and if you have any good GFCF recipes for biscuits or pancakes (as mentioned :), I'd love to give them a go! Thank you very much! I'll have to look into the Yahoo GFCF group. I make gluten free browines with brown rice flour & they always turn out yummy. I hope that your quest for getting ideas if cooking with brown rice flur is helpful for you will be successful. Here the browine recpie that I use.
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