Wilbur ★ Posted June 26, 2022 Share #1 Posted June 26, 2022 I have played around with various ingredients for the past 7 years since my daughter was confirmed as Celiac. I have found the best all round flour substitute for baking and cooking is...... Cup4Cup. Far and away the best results and I have tried them all. 2 Link to comment Share on other sites More sharing options...
Airehead Posted June 26, 2022 Share #2 Posted June 26, 2022 Thanks. I need to make an apricot Bundt cake today. One regular and one gf. I am on my way to shop now. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted June 26, 2022 Share #3 Posted June 26, 2022 1 hour ago, Wilbur said: my daughter was confirmed as Celiac Did she wear a pretty white dress for the ceremony? Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted June 26, 2022 Share #4 Posted June 26, 2022 2 minutes ago, Philander Seabury said: Did she wear a pretty white dress for the ceremony? Don't be a glutenous maximus. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted June 26, 2022 Share #5 Posted June 26, 2022 11 minutes ago, maddmaxx said: Don't be a glutenous maximus. I need to go on a glutton-free diet. Link to comment Share on other sites More sharing options...
MickinMD ★ Posted June 27, 2022 Share #6 Posted June 27, 2022 23 hours ago, Wilbur said: I have played around with various ingredients for the past 7 years since my daughter was confirmed as Celiac. I have found the best all round flour substitute for baking and cooking is...... Cup4Cup. Far and away the best results and I have tried them all. Thanks for mentioning it. I don't have Celiac but I see that it's 30 Cal. per 3 tbsp. where typical Bread Flour is 85 Cal per 3 tbsp, so I may give it a whirl anyway for things where the rising power of gluten isn't important, like in pizza dough, where I use 1.5 cups (24 tbsp) of a mixture of 50% Bread Flour and 50% Whole Wheat Flour for a 12" pizza. That's 440 Cal more than 1.5 cups of Cup4Cup. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted June 27, 2022 Author Share #7 Posted June 27, 2022 Just now, MickinMD said: Thanks for mentioning it. I don't have Celiac but I see that it's 30 Cal. per 3 tbsp. where typical Bread Flour is 85 Cal per 3 tbsp, so I may give it a whirl anyway for things where the rising power of gluten isn't important, like in pizza dough, where I use 1.5 cups (24 tbsp) of a mixture of 50% Bread Flour and 50% Whole Wheat Flour for a 12" pizza. That's 440 Cal more than 1.5 cups of Cup4Cup. The downside is price. At least in Canada. $15 for 3 lbs. 1 Link to comment Share on other sites More sharing options...
Airehead Posted June 27, 2022 Share #8 Posted June 27, 2022 Bi5h cakes were eaten in their entirety. The wheat flour one had a finer crumb. taste wise no difference. 1 Link to comment Share on other sites More sharing options...
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