“I have heard the Israelites’ complaints. Now tell them, ‘In the evening you will have meat to eat, and in the morning, you will have all the bread you want. Then you will know that I am the Lord your God.'” (Exodus 16:12)
Do you often begin with a recipe you find on-line and then tweak it? That may describe you if you have any food issues, sensitivities, or health goals, and I’m with you. What is your process for tweaking recipes?
My Process For Making Recipe Changes
- Recipe Evaluation: As you read through the original recipe’s list of ingredients for the first time, make mental notes of things you can replace with certain ingredients to better fit your health needs. This initial viewing is only to evaluate whether or not you think the recipe would be easy or difficult to adjust.
- Initial Changes: If you consider the recipe to be a keeper, make notations of changes to ingredients and quantities in pencil as you read through the list again.
- Taste and Adjust: After the first trial in making the recipe using your notations, taste and immediately make changes (again in pencil) to your original notations. I say immediately because it matters. If delayed, it’s sometimes hard to remember your thoughts later.
- Test and Repeat: The next time you make the recipe, adjust your notations again after tasting. (Don’t we love pencils?) 🙂
Sometimes you get lucky with a winner on the first try, but it can require several attempts. Happily, this flour mixture has resulted in winning recipes every time except when making loaf bread, so it’s a keeper for me. I’m still testing loaf bread recipes and will share the successes with you when I get there.
The current WINS with my flour replacement recipe:
- banana bread (best ever, even before dietary changes)
- single serve muffin in a cup and other recipes from Trim Healthy Mama recipe books. It’s a great replacement for the flour blend from THM
- various flour coatings, as with the Easy and Healthy How-To For Lemon Chicken & Veg Dinner recipe.
I’ll continue testing recipes but am currently stuck on the banana bread because it is so moist and delicious!
I chose this flour replacement recipe as the basis for beginning our healthy baking journey. Whole wheat (without added fillers) can be used in many recipes successfully and is a healthier choice than regular white flour, but when avoiding grains and flours containing gluten, a flour replacement like this gluten-free flour blend is essential for baking.
In general, if you have candida issues or SIBO, my recipes should work for you. Disclaimer: You be the judge and replace ingredients as needed for YOU. I’m not a nutritionist (nor trained in the health profession) and simply share my experience of what works for me in supporting my body to restore correct immune system functionality.
If you want to see the original recipe for gluten-free flour mix, you’ll find it here.
Since I also avoid white rice and corn products, thus began my tweaking of the original recipe for a successful personal concoction.
Soft and Fluffy Gluten-Free Flour Mixture
Replace flour in your recipes for soft and fluffy results with this gluten-free mixture. Arrowroot starch and tapioca flour work together for the key to softness. (Do not use to replace an equal measurement of straight coconut flour, which is far more absorbent than regular flour.)
- 1 cup Brown rice flour
- 1 cup Oat flour
- 1 cup Coconut flour
- 1 cup Tapioca flour/starch
- 1/4 cup Arrowroot starch
- 3-1/2 tsp Xantham gum
Combine all ingredients in bowl and whisk to combine. Store in air-tight container. Use as needed to replace flour in recipes.
As mentioned earlier, I use this flour blend in most recipes with flour in general and in the Trim Healthy Mama recipes that require their baking blend. Surprise (to me, too), THM recently added a gluten-free baking blend that has extremely healthy ingredients (and no corn or white flour), so it’s a complete winner if you don’t want the trouble of making your own. And I understand, so it won’t hurt my feelings if you prefer getting THM Gluten-Free Baking Blend here*. I’ll go even further to say they have added health boosting ingredients to their mix – a bonus over my own blend.
My gluten-free flour concoction works well and doesn’t cause me any issues. Give it a try, or try the THM version*. Please be sure to let me know what you think about your results with either of these choices, especially since I haven’t tried the THM blend yet. I do love most everything offered by the THM mamas since they focus on building good health and a strong temple.Happily, this gluten-free flour blend (flour replacement) is a keeper and is essential for restoring a strong and healthy temple! Click To Tweet
I’m thankful for you all who join me in building our health for a strong temple. Weekend blessings!
Because He lives~
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