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Created by: Richard Coppedge Jr.

Gluten-Free Flour Blend

You Can Make This

Richard Coppedge Jr. made Gluten-Free Flour Blend with:

Secrets of Gluten-Free Baking

Online Class

Secrets of Gluten-Free Baking

with Richard Coppedge Jr.

Q&A with Richard Coppedge Jr.

Darzan asked:
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
Richard Coppedge Jr. answered:
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.
Darzan asked:
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.
Richard Coppedge Jr. answered:
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.
ChangeisGood asked:
I'm wondering if there is a way to use something other than eggs. I have a dairy allergy?
Richard Coppedge Jr. answered:
I don't understand your question. Eggs are not 'dairy',. Yes, they are commonly found in the dairy case in a supermarket, due to refrigeration. But eggs are just 'eggs'.
receiptsb7989986 asked:
I was wondering if professor Coppedge Jr. teaches to use teff flour, sorghum flour, tapioca flour, buckwheat flour? All of them are gluten-free. If yes then I want to enroll to this class.
Richard Coppedge Jr. answered:
I do use many of the g.f. that you asked about
irisdmora3819034 asked:
Took your GF Baking course at the CIA Hyde Park Saturday Academy. Fabulous! Want to know if in this online course you go through steps for making your various flour blends. I especially want to learn about the 5th and 6th blends (you gave handouts and dang, I have misplaced them!).
Richard Coppedge Jr. answered:
I do show how to make the blends in this video series, but only for the two specific ones for the video. In general, you would use the same approach in mixing any other blends.