best all-purpose flour?

[Guest guest]

hi. i haven't really baked much of anything since i was a kid, and i

haven't cooked much in the last decade, either. i bought

" veganomicon " as a new year's resolution to start doing both--and i

find that, although there are some GF recipes, many of them require

" all-purpose " flour, whole-wheat pastry flour, and so on.

 

would someone please point out the top gf flours to use--and in what

situations? are there any that are perfect substitutions, or are

there some caveats i should know about (use more, use less, etc.)?

 

thanks much for helping me eat at home--and not blow our budget out on

the town!

 

--elizabeth

[Guest guest]

I find that garbanzo flour can be used for most purposes. Lately I

have started experimenting with other flours for different purposes.

Some successes include - I'll spare you the failures

 

Garbanzo flour - still a favorite for hearty breads, this is a

substantial flour that requires relatively more leavening for any

given texture in baking.

 

Rice flour - the whole grain type provides lots of fiber but can be

gritty, I often mix it with other flours. Regular rice flour is very

fine and can be used for lighter cakes and batters.

 

Corn flour - very flavorful and versatile. I find this most like all

purpose wheat flour with respect to leavening. The yellow color works

well with yellow cakes and thickening " cheez " sauces.

 

Potato flour - a relatively " heavy " for baking, works well in batters,

e.g. tempura

 

Hope this helps and good luck on your journey.

[Guest guest]

Thanks so much for this and any other replies! I forgot that I had

switched to " web only " subscription setup so didn't see these answers

till now. VERY helpful!!

 

, " rferdinand22 "

<rferdinand22 wrote:

>

> I find that garbanzo flour can be used for most purposes. Lately I

> have started experimenting with other flours for different

purposes.

> Some successes include - I'll spare you the failures

>

> Garbanzo flour - still a favorite for hearty breads, this is a

> substantial flour that requires relatively more leavening for any

> given texture in baking.

>

> Rice flour - the whole grain type provides lots of fiber but can be

> gritty, I often mix it with other flours. Regular rice flour is

very

> fine and can be used for lighter cakes and batters.

>

> Corn flour - very flavorful and versatile. I find this most like

all

> purpose wheat flour with respect to leavening. The yellow color

works

> well with yellow cakes and thickening " cheez " sauces.

>

> Potato flour - a relatively " heavy " for baking, works well in

batters,

> e.g. tempura

>

> Hope this helps and good luck on your journey.

>