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Best Gluten Free Flour Substitute?

SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
So...I'm making a dessert for a company party. Our family calls it Fruit Pizza. Basically it's a sugar cookie or maybe snickerdoodle crust with fruity cream cheese "sauce", fruit toppings and a thickened pineapple juice glaze.

I have a coworker that has celiac disease and I always try to alter my recipes so she can at least eat some of the stuff at company parties because they're all about the breads.

The crust recipe is:
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
2 3/4 cups of flour

Now, can anybody suggest the best gluten free flour I can substitute to get similar results like regular flour?

Every substitute I've tried so far makes everything so much more dense and hard. I know some of that is to be expected because of the lack of gluten, but is there some way to keep this crust light and flaky with gluten free flour options?

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Comments

  • SariaSaria Posts: 15,963Registered Users
    I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
    Gluten really doesn't make a huge difference in a recipe like this, btw. There's barely any gluten development.
    por-que-no-te-callas.jpg
  • cyndicyndi Posts: 3,341Registered Users
    I bet who's foods sells a gluten free sugar cookie mix...would be much easier.
    I think that I deceive genius.:happy10:
  • cyndicyndi Posts: 3,341Registered Users
    Stupid autocorrect

    WHOLE FOODS
    I think that I deceive genius.:happy10:
  • SpiderSpider Posts: 3,380Registered Users
    Could you use a nut based crust?
    Don't let your heart be broken. Let it love.
  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Saria wrote: »
    I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
    Gluten really doesn't make a huge difference in a recipe like that btw. There's barely any gluten development.

    I've never seen gluten-free AP flour! Can you get it any grocery store or do I need to find a specialty store?

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  • Libra_MoonLibra_Moon Posts: 255Registered Users
    You can't just exchange one flour for another, you have to add a mix and probably xanthem gum or so to keep it together. They do sell gf cookie mix which I would suggest you use, that way you don't have a bunch of expensive ingredience laying around your house never getting touched again. Also please remember cross contamination can be a problem with many celiacs so please make sure counters, pans, silverware and hands are free from gluten otherwise one crumb from another recipe you are making at the same time a cookie you eat while your baking or a spoon you mix flour with (some even say flour in the air) can glutinate an otherwise gluten free goodie.

    -signed a celiac.

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  • SariaSaria Posts: 15,963Registered Users
    Saria wrote: »
    I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
    Gluten really doesn't make a huge difference in a recipe like that btw. There's barely any gluten development.

    I've never seen gluten-free AP flour! Can you get it any grocery store or do I need to find a specialty store?

    Sent from my ADR6350 using CurlTalk App

    Gluten-free AP flour mix is commonly available in most supermarkets these days. Bob's Red Mill sells it. When I say AP, I mean it's not like a specific cookie or cake mix, but just a mix of flours that is intended for various things, though you could always just go ahead and buy a cookie mix.
    If you go to Williams Sonoma, they sell C4C, which is pricey because it's from Thomas Keller and his team. Otherwise any health food store or just a Whole Foods carry at least one brand of gluten-free AP flour and cake/cookie mixes.
    por-que-no-te-callas.jpg
  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Saria wrote: »
    Saria wrote: »
    I suggest you buy a gluten-free all-purpose flour mix because you can't get a good substitute without using a combination of flours, and I doubt you'd want to have a bunch of flours you otherwise wouldn't use.
    Gluten really doesn't make a huge difference in a recipe like that btw. There's barely any gluten development.

    I've never seen gluten-free AP flour! Can you get it any grocery store or do I need to find a specialty store?

    Sent from my ADR6350 using CurlTalk App

    Gluten-free AP flour mix is commonly available in most supermarkets these days. Bob's Red Mill sells it. When I say AP, I mean it's not like a specific cookie or cake mix, but just a mix of flours that is intended for various things, though you could always just go ahead and buy a cookie mix.
    If you go to Williams Sonoma, they sell C4C, which is pricey because it's from Thomas Keller and his team. Otherwise any health food store or just a Whole Foods carry at least one brand of gluten-free AP flour and cake/cookie mixes.

    Thanks so much! That eases my mind so much! Now I know I don't have to try and find a specialty store for the AP flour.

    Thanks to everybody for their responses!

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  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Libra_Moon wrote: »
    You can't just exchange one flour for another, you have to add a mix and probably xanthem gum or so to keep it together. They do sell gf cookie mix which I would suggest you use, that way you don't have a bunch of expensive ingredience laying around your house never getting touched again. Also please remember cross contamination can be a problem with many celiacs so please make sure counters, pans, silverware and hands are free from gluten otherwise one crumb from another recipe you are making at the same time a cookie you eat while your baking or a spoon you mix flour with (some even say flour in the air) can glutinate an otherwise gluten free goodie.

    -signed a celiac.

    Sent from my DROID X2 using CurlTalk App with accidental obvious autocorrect errors throughout.

    I'm always altering my scratch recipes for this coworker, so the Ingredients wouldn't go to waste. And it's not like I couldn't use the gluten free stuff for my own baking.

    No need to worry about cross contamination. I always thoroughly scrub everything I'm going to use if it's to make gluten free stuff, just to be extra safe. It has already been scrubbed thoroughly in hot water from its last use. And this is the only dessert I'm making, so there won't be any fear of cross contamination of other foods.

    Thank you so much for the heads up. It is always wonderful to remember how important it is to be thorough and make sure no gluten gets into the product!

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  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Spider wrote: »
    Could you use a nut based crust?

    Sorry, Spider...missed your post. No can do on the nuts. We have people allergic to them at work. I'll keep a close eye on the AP flour I buy to make sure there isn't nut flour in it.

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  • SariaSaria Posts: 15,963Registered Users
    You wouldn't want to use a nut-based crust anyway. It would have too much fat if you tried to sub it for flour in that recipe and end up greasy and also a completely different texture.
    por-que-no-te-callas.jpg
  • DevushkaDevushka Posts: 1,080Registered Users
    Libra_Moon wrote: »
    You can't just exchange one flour for another, you have to add a mix and probably xanthem gum or so to keep it together. They do sell gf cookie mix which I would suggest you use, that way you don't have a bunch of expensive ingredience laying around your house never getting touched again. Also please remember cross contamination can be a problem with many celiacs so please make sure counters, pans, silverware and hands are free from gluten otherwise one crumb from another recipe you are making at the same time a cookie you eat while your baking or a spoon you mix flour with (some even say flour in the air) can glutinate an otherwise gluten free goodie.

    -signed a celiac.

    Sent from my DROID X2 using CurlTalk App with accidental obvious autocorrect errors throughout.

    Sorry, but what's the name of the cookie mix? i.e. I know it's gluten free, but wondering if there's a specific brand you're suggesting. If I know what to look for, I'd like to try that out. TIA
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  • Libra_MoonLibra_Moon Posts: 255Registered Users
    [SIGPIC][/SIGPIC]
    Growing out Pixie since 5-10-2008 with some trims and anxiety chops along the way...
    hair details: BSL(c)/MBL(s) - 2b/2c (MPD if truth be told) - f/m, iii, porosity med-low.
    Please feel free to follow my FB blog page as I go through Cosmetology school abd beyond
    what else do you need/want to know? Blame all spelling mistakes on me, my fat fingers or autocorrect.
    oh yeah, and I'm newly gluten free...thanks to celiac
  • DevushkaDevushka Posts: 1,080Registered Users
    Going wheat-free specifically (as opposed to gluten-free) has been something I've been interested in trying for a while now.

    Although it's crazy expensive, coconut flour sounds pretty good. There are recipes where you can do a simple, full substitution of coconut flour for wheat flour.

    Anyway, posting this here in case anyone else is interested: Organic Coconut Flour - Tropical Traditions If you scroll down, there are lots of recipes and some videos, too. I will, however, shop around a little more before buying any from here in case I can find coconut flour somewhere else a little cheaper.
    [SIGPIC][/SIGPIC]3b / Fine / Low (to Med) Density / Normal Porosity & Elasticity
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  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Devushka wrote: »
    Going wheat-free specifically (as opposed to gluten-free) has been something I've been interested in trying for a while now.

    Although it's crazy expensive, coconut flour sounds pretty good. There are recipes where you can do a simple, full substitution of coconut flour for wheat flour.

    Anyway, posting this here in case anyone else is interested: Organic Coconut Flour - Tropical Traditions If you scroll down, there are lots of recipes and some videos, too. I will, however, shop around a little more before buying any from here in case I can find coconut flour somewhere else a little cheaper.

    That seems to be an okay price, but how much is s & h? I went and found my AP flour today and saw the coconut flour. I only glanced, buy I think 16 oz. was 6.98. The store I have near me has a HUGE gluten free section in the baking aisle and flags gluten free products throughout the rest of the store. I was quite impressed.

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  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Libra_Moon...quite right about needing the different products to make a successful substitution. The AP gluten free flour Saria suggested already has those products in them, so I don't have to figure it out myself. A little pricey, but what gluten free products aren't? And to be able to have a coworker eat the food is all worth it!

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  • Iari78Iari78 Posts: 57Registered Users
    Ok, celiac girl here.


    Depending on where you live, you can get a good gluten-free all purpose flour. Pamela's gluten-free flour is a choice, but it is hard to find in store where I live. Bob's Red Mill gluten-free line is ok but not amazing, and it is a bit more popular than Pamela's. Trader Joe's, whole foods, and publix all have great gluten-free food.
  • cyndicyndi Posts: 3,341Registered Users
    FYI...some people with but allergies are allergic to coconuts.
    I think that I deceive genius.:happy10:
  • DevushkaDevushka Posts: 1,080Registered Users
    Devushka wrote: »
    Going wheat-free specifically (as opposed to gluten-free) has been something I've been interested in trying for a while now.

    Although it's crazy expensive, coconut flour sounds pretty good. There are recipes where you can do a simple, full substitution of coconut flour for wheat flour.

    Anyway, posting this here in case anyone else is interested: Organic Coconut Flour - Tropical Traditions If you scroll down, there are lots of recipes and some videos, too. I will, however, shop around a little more before buying any from here in case I can find coconut flour somewhere else a little cheaper.

    That seems to be an okay price, but how much is s & h? I went and found my AP flour today and saw the coconut flour. I only glanced, buy I think 16 oz. was 6.98. The store I have near me has a HUGE gluten free section in the baking aisle and flags gluten free products throughout the rest of the store. I was quite impressed.

    Sent from my ADR6350 using CurlTalk App

    Yeah, when I was at the supermarket this afternoon, it occurred to me to check and see if they carried coconut flour -- they do! Because I'm anxious to try out more wheat-free recipes, I was a sucker and bought a pound for $6.98. Not cheap, but I figure I've reworked my diet (no wheat and much fewer grains over all) that I should be able to make that pound go fair enough in getting started.

    I'm currently browsing recipes at the link I posted earlier, deciding which one I'd like to try as my first wheat-free baked good.
    [SIGPIC][/SIGPIC]3b / Fine / Low (to Med) Density / Normal Porosity & Elasticity
    Currently Using [*Holy Grails*]
    Cleansers: DC No-Poo / DC Low-Poo / *BaSo & ACV*
    Co-Washes/ROs: CJ Beauticurls Argan & OO / DC OneC / Organicals DC Creme
    Additives: *Silk Amino Acids* / Honeyquat / Fragrance Oils
    LIs (found some!): KCKT / CJ Beauticurls LI / CJ Curl Assurance Smoothing Daily Condish
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    Sealer: *DM Super Buttercreme*
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  • VTmomVTmom Posts: 2,486Registered Users
    My DIL is a celiac. We were just there visiting this past weekend...got in very late and she was making us a pizza w/GF bisquick...very tasty. Also, I make an AWESOME GF dessert for her when they come see us. Betty Crocker has several GF mixes...cookies, brownies, and I think, cake.
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  • Iari78Iari78 Posts: 57Registered Users
    VTmom wrote: »
    Betty Crocker has several GF mixes...cookies, brownies, and I think, cake.

    I totally forgot about the Betty Crocker stuff, that is another one. I do believe that they use potato starch for flour.
  • SunshineGrrlSunshineGrrl Posts: 3,823Registered Users
    Yeah, we have betty crocker here, too. At the store I was talking about, there are at least 5 different brands that are all GF. They have everything from cake mix, cookie mix, brownie mix, pizza dough, bread, one had a shortbread mix and then there are the regular flours. I'm sure there was more, but I had my dessert to make and was in a hurry. They also have the actual foods that are GF...huge variety.

    The dessert looks beautiful, BTW. Puffed up just like the crust w/ regular AP flour, though it took much longer to cook than it normally does. Don't know if it was just my oven (I can't remember if I've made this dessert before in this place) or the actual GF dough took longer to cook. I'll have to tell you tomorrow if the crust is as light and flaky as normal, but it looks like it worked like a dream!

    Thank you to everybody for the help!

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  • AmnerisAmneris Posts: 15,117Registered Users
    I grew up with coconut flour and cassava flour (farina) - both handmade from scratch, and both delicious. Hot coconut bread and hot cassava bread are amazing!
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