Here is one site that lists some different flour combinations. It really is the exact blending of the different flours that yeilds the different textures and tastes in the different products created. In other words you would want to use a different blend for bagels rather than a pizza. It all depends on your own personal likes too. So you might think one blend was perfect for pizza, but someone else wouldn't. Here is one page that I pulled up real quick that has a list of different flour blends. http://www.enabling.org/ia/celiac/rec/mixes.html#f
Another concern is finding these different flours. Again a quick search on the net should pull up some good sources. Here is just one that I found. http://www.nutsonline.com/gluten-free/cookingbaking/flours/ You will notice that the prices range from three to eleven bux. Somewhat pricey. Although you can get them down if you were to buy in bulk. It would pay to set up or find a coop for just this purpose.
Xanthan gum is a chemical colloid used as a thickener in many different GF cooking recipes. There are also many others such as guar gum, and locust bean gum. Here is a company I pulled up real quick that specializes in these. http://www.chemcolloids.com/Xanthan.html Again the idea would be to get on the phone and negotiate a bulk rate that a coop would work with. This company is in the UK which would complicate things somewhat and increase the cost of shipping. But here is another one in the States. http://www.ticgums.com/products.html Just for cooks! It looks like they have a lot of tech support too. But remember to ask about testing.
There are other ingredients that are common to GF cooking recipes. Some of which can be purchased at the supermarket or a natural health food store. Just remember that the products sold have been tested for cross contamination by a reputable testing company.
Another thing to always consider is that some of the ingredients might contain what is called hidden gluten. There are ingredients in the ingredients that can be contaminated by gluten. So again you will want to read, read, read. Know what you are buying, and make sure it has been tested by a reputable testing company. When frozen vegetables and toothpaste can be cross contaminated;...nothing is absolute. Even the tests available only go down to 5 ppms gliadin and 10 ppms gluten. Nothing goes down to a cool zero. This is a concern for you if you have celiac. If you just want to make a lifestyle change for whatever reason, that is quite another matter.
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
Another concern is finding these different flours. Again a quick search on the net should pull up some good sources. Here is just one that I found. http://www.nutsonline.com/gluten-free/cookingbaking/flours/ You will notice that the prices range from three to eleven bux. Somewhat pricey. Although you can get them down if you were to buy in bulk. It would pay to set up or find a coop for just this purpose.
Xanthan gum is a chemical colloid used as a thickener in many different GF cooking recipes. There are also many others such as guar gum, and locust bean gum. Here is a company I pulled up real quick that specializes in these. http://www.chemcolloids.com/Xanthan.html Again the idea would be to get on the phone and negotiate a bulk rate that a coop would work with. This company is in the UK which would complicate things somewhat and increase the cost of shipping. But here is another one in the States. http://www.ticgums.com/products.html Just for cooks! It looks like they have a lot of tech support too. But remember to ask about testing.
There are other ingredients that are common to GF cooking recipes. Some of which can be purchased at the supermarket or a natural health food store. Just remember that the products sold have been tested for cross contamination by a reputable testing company.
Another thing to always consider is that some of the ingredients might contain what is called hidden gluten. There are ingredients in the ingredients that can be contaminated by gluten. So again you will want to read, read, read. Know what you are buying, and make sure it has been tested by a reputable testing company. When frozen vegetables and toothpaste can be cross contaminated;...nothing is absolute. Even the tests available only go down to 5 ppms gliadin and 10 ppms gluten. Nothing goes down to a cool zero. This is a concern for you if you have celiac. If you just want to make a lifestyle change for whatever reason, that is quite another matter.
Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com
For a free pdf copy of the GFCN News just send a request to the above email address.
