GF Flours vs Rice

My take on gluten free flours – thus far. I have been using Jules All Purpose mix flour. And I love it because it is based on a modified Tapioca starch. Most wheat flour alternatives are varying measurements of:

Gluten-Free Flour baking mix from Bette Hagman's books...
and many websites:

Rice Flour (white or brown) 2 parts
Potatoe Starch 2/3 part
Tapioca Flour 1/3 part

This is a 1:1 alternative to wheat flour. As Bette Hagman states in her book "it is a heavy mix and leaves a slightly grainy taste in the baked product". I find it also leaves a distinctly rice flour taste.

I have also seen on websites:

Sorghum Flour
Tapioca Flour
Brown Rice (or White Rice) Flour = in equal parts

What I do not like about these mixes is how much they rely on rice flour. Now Jules also uses rice flour, but not as a base and with Jules and Pamela's you do not taste the rice. I think Gluten-Free mixes need to be especially careful of the rice taste. If I want rice, I will eat rice straight - thanks. I find rice based flour mixes are also very chewey.

I also get tired of hearing that one flour mix is great for muffins, biscuits, cakes and breads. Fact is all those baked products are so different in texture and taste that one mix utlizing rice flour – mixed with whatever – is not going to cut it. I find this is true for all the mixes I use as well. All mixes are good for different things!

Pamela’s is great for muffins and pancakes. It is nuttier and heartier. By nuttier I mean it has almonds in it! I mention this for those allergic to nuts. I am also allergic to nuts, but have found that almonds I can eat and peanuts (against my well meaning doctors advice). I would never, ever, condone going against your doctors advice. I just know that I am not allergic to those two nuts. I am allergic to tree nuts and especially Brazilian nuts.

For cupcakes I like Jules All Purpose Flour. I also like Pamela’s chocolate cake mix and Betty Crocker Gluten Free cake mixes (though I adjust the ingredients for these with either milk or buttermilk as an alternative to water).

For waffles I like Bisquick pancake and baking mix (I imagine this would be great for biscuits) – my mom makes some yummy upside down pineapple biscuits. I believe she uses the Bisquick mix.

I have not found a mix for breads that I am happy with, but I am really starting to compile a list of mixes to avoid!

I say all this, but know that many times rice flour is unavoidable (not to mention rice flour is in all my favorite products - just in smaller amounts). In fact today when I try a new recipe – a bunt, apple pound cake I saw on the food network – that I will try out a rice flour mix and hope that it tastes like cake and not like a rice cake.

Bette Hagman placed out a new gluten free mix utilizing bean flour:
Garfava bean flour: 2/3 part
Tapioca flour: 1 part
Cornstarch: 1 part
Sorghum flour: 1/3 part

With Xanthum gum added is a one to one ration to regular wheat flour - includes more protien. Not necessarily a "light flour" that is needed for some cakes etc.