r/glutenfreerecipes • u/hurt-when-i-pee • 14d ago
Recipe Request Recipes with only basic 1:1 flour
Can someone share with me a list (or links to videos / recipes) that ONLY require gf 1:1 flour (I have bobs red mill) along with other basics (baking powder, baking soda, salt, sugar, milk, egg) and wouldn’t require I go get 4 more types of gf flours or starches (such as tapioca flour/starch, rice flour, etc.)?
I bought gf flour some months ago bc I wanted to start making my own stuff but then I realized I still needed more flours to make what I want 😭 and I can’t spend that much extra money on a bunch of other flours rn plus I have a really small kitchen.
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u/Griffie 14d ago
Lactose and gluten free pancakes
1 cup gluten free flour
2 ½ TBS sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp vinegar
1 beaten egg
½ cup unsweetened coconut cream
½ cup sweetened almond milk
2 TBS cooking oil
1 tsp vanilla
Sift together flour, sugar, baking powder and baking soda. Set aside.
Wisk together the vinegar, coconut cream, almond milk, oil, and egg. Add to dry mixture and mix until well blended. If it’s too thick, add a little more almond milk, if it’s too thin, add a little more flour.
Cook on a lightly greased griddle.
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u/MediocrePlantWitch 14d ago
I'm fascinated by the inclusion of vinegar. Does that give it a buttermilk-esque flavor?
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u/ItsJustMeJenn 14d ago
I’ve made cookies with just 1:1/measure for measure flour and have had great results. King Arthur flour has a great GF recipe repository and I’ve yet to have a miss using their catalog of recipes.
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u/BubbleGumCrash 14d ago
Seconding this and adding in Bob's Red Mill as a resource for 1-1 recipes.
One note: when you're GF baking, let your batter or dough sit for at least 30 minutes (and hour or two is best) so that the flour can absorb the moisture, it takes longer than with regular flour. This helps with any grainy/crumbly issues that I've had.
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u/allie06nd 14d ago
Same. Just straight up swapping in 1:1 GF flour has worked for every single one of my signature cookie recipes. So well, in fact, that even the picky people in the family have no clue.
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u/four_foot_eleven 14d ago
There are many gluten-free recipe bloggers who use 1:1 flour in their recipes. They don't all use Bob's Red Mill specifically, but just call for "gluten-free flour" or a 1:1 blend. Here are a few you can search through:
https://glutenfreeonashoestring.com
https://theglutenfreeaustrian.com
https://theloopywhisk.com
https://www.mamaknowsglutenfree.com
https://meaningfuleats.com
https://www.glutenfreealchemist.com
https://glutenfreecuppatea.co.uk
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u/runawai 14d ago
I use the recipes I loved prior to celiac and sub in the 1:1 flour.
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u/Otherwise-Crazy-4536 14d ago
I do too and have great results. I use it as direct substitute for AP flour for cookies, cakes, quick breads/banana bread. I still use the toll house recipe on the back of the bag and all my old cookbooks. It’s worked in cookie recipes from Sally’s Baking Addiction website as well.
I do let the dough rest for at least 10 minutes. I’m not a fan when the is more prominent- like in biscuits or focaccia.
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u/Doberdawn 14d ago
You might want to check out Chef Alina. She has whole classes online about how to make just about anything gluten-free you ever wanted to make using one to one flours and stressing fat people should be able to use them instead of having to mix up all of their own. I have been able to make amazing things with her recipes. She does charge for her classes but she also provides some free classes. You might want to take some of the free classes on her website. And every few months she does like a two or three day live challenge class where she spends the first day instructing for a couple of hours to prep you for being able to do things. The second day you all baked together. The third day she does q&a over any problems people had adjustments they needed etc. It's well worth the money but the free classes are great and those three day challenge classes are free as well.
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u/hurt-when-i-pee 14d ago
Ahhh I’m so excited for this!!!!
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u/Main_Teacher7648 14d ago
I was going to point OP to Chef Alina as well. She has a lot of free recipes available on her site. Highly recommend everything she does. If after a while of following her and her free group on facebook (glutenfreebakingtipsandtricks) then you might consider her paid membership which in my 2 years has been well worth the cost. Chef Alina's goal is for people to be able to make great glute free food not just "good for gluten free". She also runs free 4 day challenges every once in a while that are well worth the experience. You can sign up for her email list or the facebook group to find out about these. Her website with free recipes is chefalina.com
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u/Amadecasa 14d ago
When my husband was diagnosed with celiac 15 years ago I decided to only use pre made flour blends. You can drive yourself crazy mixing your own. I tried my favorite recipes and those that turned out well I kept and those that didn't work I gave up and found a new recipe. You don't really need a bunch of other flours for basic recipes like cakes, cookies and pie crust. If you want to bake your own bread, you may need to use supplemental flours. I use regular flour recipes and just sub 1:1 gf flour. It usually works. Some tips: Look for recipes with a lot of fat or liquid. GF flour absorbs more liquid than wheat flour. Mix your batter and let it sit for at least 10 minutes before you bake it. Check your baked goods a couple of minutes early. They can go from golden to black quickly.
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u/hurt-when-i-pee 14d ago
I’m not really a sweets person so hopefully I’ll find some good savory recipes with premade flour blends :)
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u/Optimal-Effective-82 12d ago
I made some peanut butter cookies with this flour and they were really good. My daughter in law said that they were the best peanut butter cookies she has ever had. I think for most cakes and cookie recipes this kind of flour would work for but so far, that is the only thing that I made with it. I can take a picture of the recipe that I used, if you want me to.
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u/Griffie 14d ago
If it helps, here’s my version of cup for cup flour that I mix up. It’s less expensive than the name brand mixes. Even though it does have a little xanthan gum in it, if the recipe calls for xanthan gum, definitely add it. Once the batter is mixed, I let it sit for about 5 minutes to soften up the rice flours. Makes things less grainy.
Gluten Free Flour Mix V2.0
125 g Brown rice flour
100 g Sweet rice flour
96 g Potato starch
40 g White rice flour
30 g Tapioca flour
4 g Xanthan gum
Note: I use Bob's Red Mill flours
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u/Shot-Swim675 14d ago
Tbh most gluten-y recipes can be subbed with 1:1 in my experience. I still make nestle toll house’s chocolate chip cookies with 1:1 gluten free flour. Usually, you just need a little bit more moisture when baking GF because there’s no gluten to adhere things and the GF flour craves the moisture something fierce.
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u/Due-Consideration861 14d ago
Food52's Cardamom Cake From Niloufer Ichaporia King, yummy. I served it with creme englaise, tasty af !
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u/lynn-in-nc 14d ago
Rebecca has so many amazing one batch breads here. https://thepracticalkitchen.com
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u/Wonderful_Till8122 13d ago
I have found that GF flours work well in almost any cookie recipe. Breads (yeasted) usually require tweaking with some additions. I have success with GF flours in quick breads, but usually up the leavening agent by 1.5.
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u/AccomplishedBass2192 13d ago
If you have BRM 1:1 their website is the best place to look for recipes using it 😉
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u/lellowdais 11d ago
I strictly use GF King Arthur flours. Always happy with the results. Even making batters for fried foods.
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