Just found your UA-cam channel and it is fantastic; had used sweet rice flour once to make the most delicious cookies but did not know any of the remaining info re rice flours; have downloaded your charts - thank you very much for your efforts.
Thanks Carol, there's so much to learn and there are lots of flours and combinations. But I think it can be fun once you know you can make fantastic food. Keep baking!
I am new to the gluten free lifestyle and I was sooooo confused with all the different flours and the flour mixes...So happy to find you here with this (very necessary) information. My cookies and bread and muffins Will Be Edible soon again😉. Thanks again!
Yes Miri, once you have a little success with gluten free baking then the fun begins. There's no end to the learning but these days gluten free can and should taste great! Happy baking.
Thanks for these in depth videos. They are really helpful as I try to learn how to use the various flours and starches for gluten free baking. One question, you mentioned that sweet rice flour is not recommended for yeasted breads. What is it about it that makes you say that? I just had my first success making a gf yeasted bread using 2 parts tapioca and one part each of corn starch, white rice flour, sweet rice flour and potato starch. I was pretty happy with the results, but if it can be improved I am interested in knowing how. Thanks!
Hi Khan! My comment that sweet rice flour not is not ideal for yeast breads comes from my research (America's Test Kitchen), not from my personal experience. I use sweet rice flour in my everyday flour blend and have great success with it but I haven't made a lot of yeast breads. If your bread turned out to your liking then just keep baking it. Sweet rice flour has a slightly higher ratio of starch compared to white rice flour but honestly, I'm sure I couldn't tell the difference (with such a small change to the recipe) if I tasted 2 pieces of bread side by side. I say don't worry about it and keep baking!
I use by EGFG flour blend to make pancakes; (300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour). You can see the pancake recipe here, everydayglutenfreegourmet.ca/recipe/pigs-in-a-blanket-perfect-pancake/
How do you determine which blend works best for certain baked goods for example cinnamon rolls or a descent white sandwich bread or to make croutons for stuffing.
That is the joy of gluten free baking! There is no right answer and there is more than one flour blend that will work in every case. My best advice is to decide what recipe you want to figure out right now. If it's white sandwich bread give yourself 1-2 months and bake often. Make several recipes, compare the results and don't quit until you have something you're happy with. You will learn more that way and be less frustrated. Happy baking!
Hi Cindy, thanks a lot for sharing. Ive got one question in mind: Can I use red rice flour to replace brown rice flour (if I dont mind with contrast color change in a gluten-free end-product)? It is easier to find red rice than to find brown ones here in Indonesia (south east asia). Looking forward to hearing your advice on this. Keep sharing things, Gbu!
Hi Ivan! I've never baked with red rice flour but red and brown rice and similar so I think the answer is yes. I'd suggest you start with a small amount, maybe 20% of the total amount of flour in your recipe. Then see how you like it and adjust from there. Thanks for the question and sorry I didn't see it when you posted.
Wow, thanks a lot for the very nice reply! You’re very welcome! It’s completely understandable considering you may be busy these days...it’s already good to know that you still be able to reply to my comment in the end! I got your point.. I’ll start at 20 percent then adjust from there to see whether it gives the same nuttiness flavor and gritty texture as the brown rice flour does! (trying to have less inorganic arsenic, while greatly boosting antioxidant activity at the same time) All the best for you and your channel.. stay safe, clean, and healthy, Gbu always!
Saying something like "the international markets..." instead of "the Asian stores" is probably going to come off a whole lot less abrasive sounding! Even if you con keep that whole bit out my refering people to the types and names they should look for maybe saying instead " and if you arent able to jrder these online finding a good international marketplace in your Area can probably connect you with these products but as for the bob redmill it is likely sold at your local big box or even sometimes at well known bakeries." Whatever you do you but for me the wording was very off putting! Alternatively, the bakery where i work puts together and offers blends of flour that are readily able to be used at home. Yes gluten free. Just a suggestion is all and it can save some steps and time for the overall pocess.
Thank you so much for your video and all the information! It is much appreciated. From an Australian living here in Vietnam..
Thanks Geoff, I'm glad you found it and that it was helpful! Hi all the way from Canada.
Just found your UA-cam channel and it is fantastic; had used sweet rice flour once to make the most delicious cookies but did not know any of the remaining info re rice flours; have downloaded your charts - thank you very much for your efforts.
Thanks Carol, there's so much to learn and there are lots of flours and combinations. But I think it can be fun once you know you can make fantastic food. Keep baking!
U have a wonderful way of explaining...please make more videos.😊
Thank you for saying that. I do hope to start making videos again in 2024.
If you're not happy with your gluten free baking let me know, I've got more tips and tricks to share to help you improve your results.
I am new to the gluten free lifestyle and I was sooooo confused with all the different flours and the flour mixes...So happy to find you here with this (very necessary) information. My cookies and bread and muffins Will Be Edible soon again😉. Thanks again!
Yes Miri, once you have a little success with gluten free baking then the fun begins. There's no end to the learning but these days gluten free can and should taste great! Happy baking.
So happy I just found your page! Thank you so much for these videos!
Thank you Cooper! I've got lots to learn but I'm happy to hear the videos are helpful. (I've got to get the comments connected to my phone! 😋)
Thank you for explaining the difference between these flours and alternative names - it can be so confusing to shop for these ingredients.
Your welcome Heather! It is confusing so I'm glad you found it helpful.
Thanks👍
Your welcome, I'm glad this was helpful for you.
@@everydayglutenfreegourmet6242 Yes very .... New subscriber 😊
Fantastic!!! Thanks a lot!
Thanks for the heads up about the link, I fixed it. Happy baking!
Thank you
You're welcome Zsa Zsa. Thanks for watching!
Thanks for these in depth videos. They are really helpful as I try to learn how to use the various flours and starches for gluten free baking.
One question, you mentioned that sweet rice flour is not recommended for yeasted breads. What is it about it that makes you say that? I just had my first success making a gf yeasted bread using 2 parts tapioca and one part each of corn starch, white rice flour, sweet rice flour and potato starch. I was pretty happy with the results, but if it can be improved I am interested in knowing how. Thanks!
Hi Khan! My comment that sweet rice flour not is not ideal for yeast breads comes from my research (America's Test Kitchen), not from my personal experience. I use sweet rice flour in my everyday flour blend and have great success with it but I haven't made a lot of yeast breads. If your bread turned out to your liking then just keep baking it. Sweet rice flour has a slightly higher ratio of starch compared to white rice flour but honestly, I'm sure I couldn't tell the difference (with such a small change to the recipe) if I tasted 2 pieces of bread side by side. I say don't worry about it and keep baking!
@@everydayglutenfreegourmet6242 OK, thanks for the reply. I will probably experiment in future bakes to see if I can judge its impact on a loaf.
What do u recommend for a homemade pancake mix.
I use by EGFG flour blend to make pancakes; (300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour). You can see the pancake recipe here, everydayglutenfreegourmet.ca/recipe/pigs-in-a-blanket-perfect-pancake/
How do you determine which blend works best for certain baked goods for example cinnamon rolls or a descent white sandwich bread or to make croutons for stuffing.
That is the joy of gluten free baking! There is no right answer and there is more than one flour blend that will work in every case. My best advice is to decide what recipe you want to figure out right now. If it's white sandwich bread give yourself 1-2 months and bake often. Make several recipes, compare the results and don't quit until you have something you're happy with. You will learn more that way and be less frustrated. Happy baking!
Pls put more gluten free recipes
Okay Ann, I can do that! I've got 300 recipes posted on my website so I can share more links in my videos. There's always something new to make. :)
@@everydayglutenfreegourmet6242 thank you Cindy
Hi Cindy, thanks a lot for sharing. Ive got one question in mind: Can I use red rice flour to replace brown rice flour (if I dont mind with contrast color change in a gluten-free end-product)? It is easier to find red rice than to find brown ones here in Indonesia (south east asia). Looking forward to hearing your advice on this. Keep sharing things, Gbu!
Hi Ivan! I've never baked with red rice flour but red and brown rice and similar so I think the answer is yes. I'd suggest you start with a small amount, maybe 20% of the total amount of flour in your recipe. Then see how you like it and adjust from there. Thanks for the question and sorry I didn't see it when you posted.
Wow, thanks a lot for the very nice reply! You’re very welcome! It’s completely understandable considering you may be busy these days...it’s already good to know that you still be able to reply to my comment in the end! I got your point.. I’ll start at 20 percent then adjust from there to see whether it gives the same nuttiness flavor and gritty texture as the brown rice flour does! (trying to have less inorganic arsenic, while greatly boosting antioxidant activity at the same time) All the best for you and your channel.. stay safe, clean, and healthy, Gbu always!
Saying something like "the international markets..." instead of "the Asian stores" is probably going to come off a whole lot less abrasive sounding! Even if you con keep that whole bit out my refering people to the types and names they should look for maybe saying instead " and if you arent able to jrder these online finding a good international marketplace in your Area can probably connect you with these products but as for the bob redmill it is likely sold at your local big box or even sometimes at well known bakeries." Whatever you do you but for me the wording was very off putting!
Alternatively, the bakery where i work puts together and offers blends of flour that are readily able to be used at home. Yes gluten free. Just a suggestion is all and it can save some steps and time for the overall pocess.
Thanks for the feedback and I'm sorry you found that off putting.