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Gluten Free Flour Alternatives.

 

GLUTEN FREE FLOUR ALTERNATIVES

 Want alternatives to gluten free flours?

We discovered loads of material once we started our research, thanks to the awesome team at  www.wheat-free.org so here is a little intro info….

Wheat flour contains gluten, which is the protein that strengthens & binds during the baking process. Because of this, when baking with wheat free flours, you may need to source an alternative binding agent.

You’ll need to replace the gluten…Xanthum gum & Guar gum are popular choices.

If you simply take gluten out when you bake, you will to have disappointing results. Gluten is the sticky stuff that traps pockets of air, improving the texture & preventing baked goods from collapsing.

 

There is no exact substitute for wheat flour, so recipes will be different using wheat-free replacements, but most wheat-free substitutes are now carefully formulated for best results.

You’ll usually get best results with recipes which have only a small percentage of flour in them.

With a bit of practise, plenty of trial & error, some knowledge of what’s out there & what results you may get with each variety, it can be a real fun way to cook.

  

We do all our personal cooking with g/f substitutes these days. We don’t even stock wheat flour products on our shelves anymore.

At Food That Sings, we store all our flours in bags in the freezer to maintain their freshness. Don’t forget to let them come up to room temp. before you use them.

This is the list we want!

The flours listed below are all GLUTEN FREE alternatives to wheat flour…..

 

Amaranth flour

Very high in protein, nutritious in baking

Arrowroot flour

Useful as a thickening agent, tasteless & clear when cooked

Rice flour (brown & white)

Brown is heavier than white & has higher nutritional value & fibre content. Best used when fresh

Buckwheat flour

Strong nutty taste, can be overpowering, even a little bitter

Chia flour

Highly nutritious, a “superfood” containing Omega 3, fibre, calcium & protein. Known as “nature’s rocketfuel,” many sportspeople & super-athletes use it for enhanced energy levels

Chick pea flour (also known as gram or garbanzo flour)

Strong slightly nutty taste

Cornflour

Used to thicken, is bland & won’t affect other flavours. Mixes well with other flours eg. Fine batters like tempura

Make sure you don’t get wheaten cornflour

Cornmeal

Heavier than cornflour, not generally interchangeable

Hemp flour

Mild nutty flavour, needs to be refrigerated

Maize flour

Heavier than cornflour, not generally interchangeable

Millet flour

Used to thicken soups & make flat-breads. Unsuitable for baking ‘cause it doesn’t have any gluten at all

Potato flour

Strong potato flavour & is heavy, so a little goes a long way. Short shelf life

Potato starch flour

Light potato flavour, undetectable. Keeps well

Quinoa flour (pronounced ‘keen wa’)

Good source of vegetable protein

Sorghum flour

Makes porridge or flat unleavened breads. Stores well

Soya flour

High in protein, nutty taste. Successful combined with other flours. Used to thicken or enhance flavour

Tapioca flour

Adds chewiness to baking & is a good thickener, fairly resilient

Teff flour

Finding a niche in the health food market, very nutritious

So cool!…. Be adventurous!

The Western world may survive on flour, but globally people know how to cook well without it.

You may find a whole new delightful world opens up for you….so have fun & experiment with your Gluten Free Flour Alternatives.

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