Richard Coppedge Jr. on craftsy.com

Gluten-Free Flour Blend

Eye Icon Follow
+ Add a Project
Small magnify icon
i
Photo Details:
Camera Canon Canon EOS 5D Mark II
Exposure Time 1/60
ISO 800

Created in this Craftsy Course

Secrets of Gluten-Free Baking taught by Richard Coppedge Jr.

Learn how to make baked goods that are so delicious no one will believe they’re gluten-free! Create satisfying cookies, pie crusts, quick breads and more.

Other projects made as part of this class:

See All Class Projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Type Other
Ingredient Grains
Method Other
Richard Coppedge Jr. on craftsy.com

Bob's red Mill is one of the best sources for the flour blend components. The U.S. pea and lentil council has a large list of companies producing the pulse flours, like yellow pea flours.

08/30/2014 Flag

Hello Richard, I have finally found a source for yellow pea flour here in Canada. I am looking forward to trying your recipe for bread. While I wait for my pea flour to arrive, would I have success if I substituted it with the garbanzo bean flour I have left in my pantry? And what is the shelf life for these bean/pea flours. Should they be kept in the fridge/freezer? Thank you, Darlene

09/01/2014 Flag

Darlene. the garbanzo flour should work well for the time being. For information regarding shelf life, contact Pulse Canada. you are in a fantastic country, full of many different types of pulses, and great hockey fans.

09/03/2014 Flag

Thank you Richard :) I have all ingredients now, and was about to begin making the bread... I was reviewing your video and class materials, when I noticed the written instructions say to mix the dough on low speed for 4 minutes, yet in your video you advise (9:18) not to mix it for very long - it seemed like 30 seconds... In the past, I've made so many pucks (hockey fan) and bricks and every recipe I used said to mix for 3-4 minutes. I was wondering which one to follow.

09/09/2014 Flag

Darzan. Sorry for the confusion. Shorter mixing time is generally better, as long as the mixture completely combines. Especially since it is gluten-free, time is reduced.

09/13/2014 Flag

Hello! I am very interested in your class - I have one quick question before I sign up for the class. My daughter has a potato allergy. Do you have recipes that offer a substitution to the potato starch? Baked goods seem far out of our reach and I am hoping your class can help. Thanks Mark

09/22/2014 Flag

Mark. You can use a mixture of equal parts cornstarch and tapioca starch together. It will perform close to potato starch, but is more to your daughter's needs.

10/02/2014 Flag