Comments on: Understanding & Choosing Gluten Free Flours, Part 2: Mixing Flours

By: Lee

Lee — Fri, 07 Dec 2012 05:40:21 +0000

Thankyou for the interesting information. My stomach over the last year has decided it doesnt like much at all. Thankfully quinoa and corn are my friends so I have been experimenting with these flours with varying results. I think now having read this I may just have a little more success. So thanks for sharing!

By: Amy

Amy — Wed, 03 Aug 2011 13:44:31 +0000

@Carina, What works for my body is a diet that is primarily built around natural, whole foods. I shop the perimeter of the grocery store. An occasional dessert is a treat. I can eat gluten-free flours but it's a very small part of my diet. I can't touch wheat.

By: Carina

Carina — Sun, 31 Jul 2011 22:15:53 +0000

Hi,

I’m interested in giving up wheat for weight loss, and also to see if it helps clear up some recurring rashes. I’ve thought about cutting out all flour altogether a few times, but then I end up getting intrigued, and totally confused, by the alternatives. What do you think? If the primary goal is weight loss, should I look to eliminate wheat, gluten or just all flours, no matter what they’re made of? I don’t want to go to the trouble or expense of making alternatives or buying things like gluten-free crackers if I should just avoid crackers in general.
Any thoughts?
Thanks!

By: Amy

Amy — Thu, 11 Feb 2010 20:52:49 +0000

@allyson, Not a silly question at all - using your example if you had 4 parts of sorghum flour and 1 part tapioca starch then each part would be an equal amount. You could use cups, tablespoons, teaspoons - it all depends on what you need the mix for.

By: allyson

allyson — Thu, 11 Feb 2010 13:47:38 +0000

So i have what seems to be a silly question, but i’m not much of a baker…still learning.
When recipes, or especially flour mixes say “4 parts this, 1 part that” how does that translate exactly?
Thanks again for an awesome website, it has been so helpful!!