I checked the back of the Bob's Red Mill All Purpose Baking Flour.

The ingredients a Garbanzo Bean Flour, Potato Starch, Tapioca
(Manioc) Flour, White Sorghum Flour and Fava Ben Flour.

They also have a guide on the back as to how much Xanthan gum to add
in for
each type of baking.

I checked the www.bobsredmill.com site and they have 462 gluten free
recipes including soups, breads, breakfast cereal, pretty much
anything.

I had pretty much given up baking because it is so high carb but a
couple of these recipes look very interesting to me.

I'm still going to do some more research on the manioc (tapioca)
flour.

On Sun, 6 May 2012 08:45:35 -0700 (PDT), ImStillMags
> wrote:

> I checked the back of the Bob's Red Mill All Purpose Baking Flour.
>
> The ingredients a Garbanzo Bean Flour, Potato Starch, Tapioca
> (Manioc) Flour, White Sorghum Flour and Fava Ben Flour.
>
> They also have a guide on the back as to how much Xanthan gum to add
> in for
> each type of baking.
>
> I checked the www.bobsredmill.com site and they have 462 gluten free
> recipes including soups, breads, breakfast cereal, pretty much
> anything.

Thanks! It turns out that I don't have Bob's Red Mill, it's King
Arthur brand. They do have a recipe on the back and it calls for
xanthan gum. You'd think it would be included! Fortunately, I bought
some xanthan gum a couple of weeks ago where I buy spices and beans in
bulk, so I have it now. The jar it was in was a huge one and I got
the last tiny bit of it. Sure amazed me at how popular it is.
>
> I had pretty much given up baking because it is so high carb but a
> couple of these recipes look very interesting to me.

I understand. I've got my DIL who is gluten intolerant and hubby who
is low carbing (for reasons other than weight) - which makes it quite
a challenge to cook a meal for everyone.
>
> I'm still going to do some more research on the manioc (tapioca)
> flour.

I wonder if manioc can take the place of ground up tapioca pearls in
pies to thicken the juices?


--
Food is an important part of a balanced diet.

On May 6, 10:37*am, sf > wrote:
> On Sun, 6 May 2012 08:45:35 -0700 (PDT), ImStillMags
>
> > wrote:
> > I checked the back of the Bob's Red Mill All Purpose Baking Flour.
>
> > The ingredients a *Garbanzo Bean Flour, Potato Starch, Tapioca
> > (Manioc) Flour, White Sorghum Flour and Fava Ben Flour.
>
> > They also have a guide on the back as to how much Xanthan gum to add
> > in for
> > each type of baking.
>
> > I checked thewww.bobsredmill.comsite and they have 462 gluten free
> > recipes including soups, breads, breakfast cereal, pretty much
> > anything.
>
> Thanks! *It turns out that I don't have Bob's Red Mill, it's King
> Arthur brand. *They do have a recipe on the back and it calls for
> xanthan gum. *You'd think it would be included! *Fortunately, I bought
> some xanthan gum a couple of weeks ago where I buy spices and beans in
> bulk, so I have it now. *The jar it was in was a huge one and I got
> the last tiny bit of it. *Sure amazed me at how popular it is.
>
>
>
> > I had pretty much given up baking because it is so high carb but a
> > couple of these recipes look very interesting to me.
>
> I understand. *I've got my DIL who is gluten intolerant and hubby who
> is low carbing (for reasons other than weight) - which makes it quite
> a challenge to cook a meal for everyone.
>
>
>
> > I'm still going to do some more research on the manioc (tapioca)
> > flour.
>
> I wonder if manioc can take the place of ground up tapioca pearls in
> pies to thicken the juices?
>
> --
> Food is an important part of a balanced diet.

I don't know why not....it's basically the same thing.

On 2012-05-06 18:06:50 +0000, ImStillMags said:

>>> I'm still going to do some more research on the manioc (tapioca)
>>> flour.
>>
>> I wonder if manioc can take the place of ground up tapioca pearls in
>> pies to thicken the juices?
>
> I don't know why not....it's basically the same thing.

Won't any flour made from anything do that?
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

On May 6, 12:15*pm, gtr > wrote:
> On 2012-05-06 18:06:50 +0000, ImStillMags said:
>
> >>> I'm still going to do some more research on the manioc (tapioca)
> >>> flour.
>
> >> I wonder if manioc can take the place of ground up tapioca pearls in
> >> pies to thicken the juices?
>
> > I don't know why not....it's basically the same thing.
>
> Won't any flour made from anything do that?
> --
> I do not feel obligated to believe that the same God who has endowed us
> with sense, reason, and intellect has intended us to forego their use.
> -- Galileo

probably, but we are talking about gluten free flours, some won't act
as thickeners.

On 2012-05-06 22:41:37 +0000, ImStillMags said:

> On May 6, 12:15*pm, gtr > wrote:
>> On 2012-05-06 18:06:50 +0000, ImStillMags said:
>>
>>>>> I'm still going to do some more research on the manioc (tapioca)
>>>>> flour.
>>
>>>> I wonder if manioc can take the place of ground up tapioca pearls in
>>>> pies to thicken the juices?
>>
>>> I don't know why not....it's basically the same thing.
>>
>> Won't any flour made from anything do that?
>
> probably, but we are talking about gluten free flours, some won't act
> as thickeners.

OIC.
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

On Sun, 6 May 2012 11:06:50 -0700 (PDT), ImStillMags
> wrote:

> I don't know why not....it's basically the same thing.

Everything up to dessert isn't a challenge. Dessert annoys me because
dessert is baked goods to me. No pie, no brownies etc

--
Food is an important part of a balanced diet.

ImStillMags wrote:
> On May 6, 12:15 pm, gtr > wrote:
>> On 2012-05-06 18:06:50 +0000, ImStillMags said:
>>
>>>>> I'm still going to do some more research on the manioc (tapioca)
>>>>> flour.
>>
>>>> I wonder if manioc can take the place of ground up tapioca pearls
>>>> in pies to thicken the juices?
>>
>>> I don't know why not....it's basically the same thing.
>>
>> Won't any flour made from anything do that?
>> --
>> I do not feel obligated to believe that the same God who has endowed
>> us with sense, reason, and intellect has intended us to forego their
>> use. -- Galileo
>
> probably, but we are talking about gluten free flours, some won't act
> as thickeners.

I think they will but you won't like the texture. I don't happen to like
the texture of tapioca for thickening. And rice flour can be gritty.
Cornstarch can break down upon reheating. I prefer sweet rice flour for
thickening.

sf wrote:

> Everything up to dessert isn't a challenge. Dessert annoys me because
> dessert is baked goods to me. No pie, no brownies etc

So you don't consider puddings or ice cream sundaes to be desserts?
Crepes Suzette isn't a dessert to you? You don't think chocolate mousse,
panna cotta, or Strawberries Romanoff are desserts?

You just might want to re-think that.

Bob

On May 6, 8:22*pm, sf > wrote:
> On Sun, 6 May 2012 11:06:50 -0700 (PDT), ImStillMags
>
> > wrote:
> > I don't know why not....it's basically the same thing.
>
> Everything up to dessert isn't a challenge. *Dessert annoys me because
> dessert is baked goods to me. *No pie, no brownies etc
>
> --
> Food is an important part of a balanced diet.

Funny how people differ. I can do without a big dessert. A piece
of dark chocolate will do me. It's the lack of real bread that
I mourn.

"Bob Terwilliger" > wrote in message
b.com...
> sf wrote:
>
>> Everything up to dessert isn't a challenge. Dessert annoys me because
>> dessert is baked goods to me. No pie, no brownies etc
>
> So you don't consider puddings or ice cream sundaes to be desserts? Crepes
> Suzette isn't a dessert to you? You don't think chocolate mousse, panna
> cotta, or Strawberries Romanoff are desserts?
>
> You just might want to re-think that.

Indeed!

On 2012-05-08 21:16:53 +0000, ImStillMags said:

> On May 6, 8:22*pm, sf > wrote:
>> On Sun, 6 May 2012 11:06:50 -0700 (PDT), ImStillMags
>>
>> > wrote:
>>> I don't know why not....it's basically the same thing.
>>
>> Everything up to dessert isn't a challenge. *Dessert annoys me because
>> dessert is baked goods to me. *No pie, no brownies etc
>
> Funny how people differ.

They do indeed. I always think the need to have dessert, whether
chocolate, pie or anything else, was some kind of failure of the dinner
proper. I realize I'm the a tiny minority of humanity, but there it is.

Maybe an hour later I like to have a chocolate with a spirit like
cognaz, armagnac or bourbon.

> I can do without a big dessert. A piece
> of dark chocolate will do me. It's the lack of real bread that
> I mourn.

"gtr" > wrote in message news:2012050815111611424-xxx@yyyzzz...
> On 2012-05-08 21:16:53 +0000, ImStillMags said:
>
>> On May 6, 8:22 pm, sf > wrote:
>>> On Sun, 6 May 2012 11:06:50 -0700 (PDT), ImStillMags
>>>
>>> > wrote:
>>>> I don't know why not....it's basically the same thing.
>>>
>>> Everything up to dessert isn't a challenge. Dessert annoys me because
>>> dessert is baked goods to me. No pie, no brownies etc
>>
>> Funny how people differ.
>
> They do indeed. I always think the need to have dessert, whether
> chocolate, pie or anything else, was some kind of failure of the dinner
> proper. I realize I'm the a tiny minority of humanity, but there it is.
>
> Maybe an hour later I like to have a chocolate with a spirit like cognaz,
> armagnac or bourbon.

I never have dessert. When I was a kid we only ever had it on special
occasion or when company came. My mom usually made prune cake then. I was
not a fan!