Living gluten-free can be a challenge, but cooking your favorite foods from scratch makes avoiding gluten easier. You may have chosen to go gluten-free for health reasons or wonder if you would feel better if you ate less of it. Whatever the reason, many people try to avoid or reduce their gluten intake. A protein made up of wheat, barley and rye.
Eating gluten-free: a real challenge
Gluten-free baking can seem complicated at first because gluten-free flours have different tastes and textures. For best results, it’s a good idea to mix together three or four gluten-free flours to replace the basic all-purpose flour. Feel free to experiment with various combinations to find your favorite flavor and consistency.
Different gluten-free flours depending on what you want to cook
You may be surprised to learn how many different types of flour there are besides wheat. You can find many of these gluten-free flours in supermarkets or health food stores. If these products are not available at your local grocery store or look for them online.
– Amaranth flour has a nutty, slightly sweet and toasty flavor. Try it in dark-colored baked goods, like brownies or spicy treats.
– Bean flour is made from various ground dried beans, such as navy beans, black beans, chickpeas (garbanzo), and soybeans. Bean flours pair well with sorghum flour in recipes with intense flavors, such as gingerbread and chocolate cake.
– Corn flour, which is ground from crushed corn kernels, has a light texture and gives baked goods a slightly nutty taste.
– Millet flour has a slightly sweet, corn-like flavor with a nutty taste. It is best used for about a quarter of a flour mixture.
– Walnut flours are made from ground almonds, chestnuts or hazelnuts. These flours impart a rich texture and nutty flavor to baked goods.
– Potato flour has a heavy texture and a strong potato taste. Use it as a thickener for soups, sauces and gravies. Small amounts can be used in baked goods to add moisture. But avoid using it as the main flour. Potato flour is not the same as potato starch, and the two cannot be interchanged.
– Potato starch is a very fine powder, similar to cornstarch. It does not taste like potato, which allows it to be used in most recipes and gives a light and chewy texture to baked goods. It is also an excellent thickener for gravies, sauces and puddings.
– Quinoa flour has a slightly nutty but pronounced taste. Limit it to a quarter of your mixture. Try it in very spicy or flavored foods.
– Rice flour (brown) is made from whole brown rice. It gives a nutty flavor to baked goods. Mix it with other flours and starches, otherwise it tends to be grainy, crumbly and dry.
– Rice flour (sweet) is made from sticky short-grain white rice that contains more starch than white rice or brown rice. It is an excellent thickening agent for sauces.
– Rice flour (white) is made from ground white rice. This flour tastes bland and is best when combined with other gluten-free flours.
– Sorghum flour is made from ground sorghum. It has an earthy flavor and goes well with bean flours.
– Soy flour is made from whole soybeans. It has a strong flavor and is ideal when mixed with other flours and in foods containing nuts, chocolate or spices.
– Tapioca flour can make up about a quarter to half of your flour mixture. It can create a chewy texture in breads. Use it to thicken soups, sauces, stir-fries and as a breading for a crispy coating.
– Teff flour is made from a grass native to Ethiopia. It is a brown flour made from nuts and resembling molasses. It can constitute a quarter to a half of a flour mixture. It is especially good for dark breads, cookies and cakes. Some teff flours are combined with wheat flour, so only buy 100% teff flour.