Please post your cookie recipe. I can't bake a decent GF cookie to save my life. It's gotta be dairy free too, so that might be the problem .

Claire

Hi Lois,

Did you use the bread recipe from recipezaar? If you post what you did with the bread, maybe we can help.

I just re-read your original post and was thinking that no one answered this question.

I would think that you could sub the instant m.p.s but it would be an expensive change. Also, you'd have to be very careful that the company wasn't 'cutting' them with other powders that or react to... or worse... gluten! Packaged foods are really such a risky endeavour.

Myst, I used the Artisan Bread recipe Judy posted. Mine turned out so heavy I could have used it for a door-stop. I've still not got the hang of this gluten free baking. I don't know what I did wrong, unless maybe my yeast wasn't that good. It had a good flavor, though. I'm going to try the recipezaar bread next. Hopefully I'll do better with it. I really do want a nice slice of bread!
Claire, I posted my results with the cookies on the thread that gave me the original recipe, http://neurotalk.psychcentral.com/showthread.php?t=3713, the breads and biscuits one. I'm going to work on the recipe a little more, and see if I can get even better results.
Kim, thanks for the advice about the instant mashed potatoes. Right now, they are the closest I can get to potato flour. I found a health food store about 30 minutes away that may carry flours, but haven't had a chance to get there yet. Thought I could go today, but other things intervened.
Hugs,

Hi Lois,

I have meant to write and welcome you. I was also dx with MG but really believe most is related to Celiac. I noticed your mother lives in Akron. I grew up in the area and live about 20 minutes south so I am thinking your Mom bought her grains at Mustard Seed. Have you tried Mr. Ritt's flour? It is premixed and made with Rice Flour, Potato Starch, Tapioca Starch and Xanthan Gum.

I made Christmas cookies with Mr. Ritt's and subbed 1 for 1. You could hardly tell the difference from regular cookies. I am not sure if Mustard Seed has it but Raisin Rack in North Canton carries this and it is only about a half an hour away from Akron. I have not tried making bread mainly because I am sticking to the basic fruit, vege, meats, rice pasta and crackers.

You are welcome to PM or email me.

Linda

Lois, what did you use for the potato part of the "2 cups GF Flour Mix (I used the 6/2/1 rice (1/2 brown,1/2 white)/potato/tapioca)"? Did you use the instant mashed potato flakes? If you did, that's probably why the bread was so heavy. When you see something like 6/2/1 (rice/potato/tapioca) it means potato starch. If you subbed another starch in, then...I don't know. Sorry.

I know the first GF bread I tried to make, I didn't know the difference between potato starch and potato flour, so I used potato flour. That's the loaf that baked for 2 hours and still seemed moist/doughy in the middle. It had good flavor, but it was VERY heavy and VERY dense. Most of it got tossed because I didn't think it was done. LOL

As for the recipezaar bread, my mom used buckwheat in place of the sorghum. She said it turned out really good. If you don't have potato starch, I would use arrowroot or cornstarch. Good luck. It really is a good recipe.

Edited to add: I'm sorry, I saw your post about using arrowroot to sub for potato starch in another thread. I thought I'd seen something about that, but couldn't remember where. Then I don't know why it turned out so heavy.

Judy's going to have to let us in on how to have it turn out well.

Mine turned out like a very tasty doorstop also.

I'm afraid you'll have to add me to the doorstop list! My first attempt, I added too much liquid, but I salvaged it and it was edible. This one looks like a brick! Of course, I'm subbing ground flax seeds and agar agar flakes for the xanthan gum, and this time I forgot to add any sweetener, so maybe its my fault again! I'll bet its tasty though - ds loved the first mistake!

Well, now I don't feel like such a total failure! I'm going to try the bread recipe Myst posted. (I think it was you, wasn't it? Sorry, brain fog has got me today.)
I may end up, though, going heavy on the corn tortillas or gorditas type thing for bread. The good thing about the gorditas is that you end up with almost a sandwich like configuration. That is, you can stuff them, you don't have to roll them up or fold them over like you do a corn tortilla.
Linda, thanks for all the advice. My Mom actually got my flours at Beiler's in Uniontown. I don't know how the prices are at health food stores, but the prices she paid at Beiler's seemed very reasonable to me, comparable actually to regular flour. For example, the buckwheat flour was 79 cents a pound. I mentioned the stores you listed to my Mom, and she recognized one of them, and said they have another store not too far away that also carries gluten free foods.
Hugs,

Here another good list from Gluten-Free Flour Alternatives by Karen Robertson.

This lists many GF flour alternatives and what they work best for.

Thanks Jenn for finding this!!