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Thursday, August 9, 2012

Gluten free flours...

I realize there are many gluten free flour mixes and blends on the market, but having the knowledge about each individual gluten free flour and the many ways in which it can be used, is a beneficial tool. So therefore I have listed many gluten free flours with information about each so as to better equip you in your baking adventures.

Amaranth Flour: From Amaranth grain, considered to be gluten-free it has a sweet taste.
 Bean Flours:Baked goods made with bean flours have a desirable texture, are moist, have higher levels of protein and fiber.
Black Bean Flour: Gluten free used for bean dips, fillings in Mexican dishes and other foods. 
White Bean Flour: A variety of flour most often used in gluten free baking in combinations with other beans. This flour is an excellent mild flour to use with breads, cookies, muffins and other baked goods.
Fava Bean Flour: Made from ground Fava beans, this light colored flour is often used in combination with Garbanzo flour in gluten free baking.
Garbanzo Bean Flour: A variety of flour that is most often used in East Indian and Gluten-free cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods. This flour may be listed as besan flour.            
Garfava flour: This flour is a blend of chick-pea flour and fava bean flour and can be used like chick-pea flour.
Buckwheat flour: Considered gluten-free. Musty, robust flavor.
Cassava Flour: Ground from the cassava root, this flour is creamy-white with a slightly fermented flavor and sour taste.Gluten free, it is used to replace wheat flour, and is so-used by some people with allergies to other grain crops.
Coconut flour: Coconut flour is made from ground dried coconut meal. It can replace up to 25% of flour used in most recipes. High fiber content.
Coconut Flour: Is made from dried ground coconut meats. It can be substituted for up to 25% of flours used in most recipes. High fiber contant.
Chia Flour: Flour made from ground Chia seeds. Said to be most like wheat flour in texture and taste when used for baking. Has great health benefits and Omega 3's.
Corn flour: Finely ground corn. Gluten-free and bland slightly sweet flavor.
Masa Harina: Finely ground corn flour used to make authentic Mexican tortillas. It is made from corn soaked in lime then dried before grinding. Literally translated from Spanish it means "dough flour".
Millet flour: Ground from the millet seeds. It is gluten-free and has a buttery, slightly sweet taste.
Nut flours:Made by grinding nuts, these flours are excellent in desserts.High in protein and low in carbohydrates.For long storage, keep in freezer or refrigerator.
Almond Flour:Almond flour is simply ground blanched almonds. It is used as a thickener, a replacement for wheat flour, and a base for cakes and puddings. It is still an essential ingredient in Viennese confections.
Cashew Flour: Made from ground raw cashews, this flour can be added to your favorite cookies or cakes for a surprising taste treat.        
Chestnut flour: This tan flour is made from American chestnuts, the meaty, low fat nuts that are often served as a vegetable. The flour is a little sweet and is traditionally used in Italian holiday desserts.        
Pistachio flour: Ground from pistachio nut, great for desserts, as well as other baking.
Oat flour: Sweet and nutty flavor this flour is made by de-hulling oats and grinding the remain groats. It has a high oil content.
Pea Flour: Gluten free, this flour can be used to thicken soups or to make a hearty pea soup.Also use as natural colorant in baking, noodle making and other foods.
Plantain Flour: Dried and ground plantains produce a gluten-free flour, which can be used in breads, cakes, cookies and rolls.
Potato flour: Made from dehydrated potatoes. This is a white velvety flour, sweetly pungent. Gluten-free. Do not mistake this for potato starch. They are two different products.
Quinoa flour: Higher in fat than wheat flour, quinoa flour makes baked goods moister. Often used in gluten free baking.
Rice flour: Ground from the whole grain. Sweet in flavor. Gluten-free. Brown rice flour is made from whole grain; white rice flour from de-branned rice. Sweet rice flour is made from sweet rice, more starchy.
Sorghum flour: Another gluten-free flour. Ground from sorghum berries is imparts a sweet flavor. Sometimes labeled as Juwar flour.
Soy flour: Slightly bitter flavor, manufactured by milling soybeans. The full fat flour contains all the natural oil of the bean.
Spelt flour: Ground from spelt, it has a mild nutty flavor and is high in protein but low in gluten. It is sometimes substituted for wheat flour in making bread for the gluten and wheat intolerant.
HOWEVER, many Celiac patients find they may also be intolerant of this flour.Available in whole spelt flour and white spelt flour, which is made from de-branned spelt grain.
Sweet Potato Flour:A gluten free flour that is produced from white sweet potatoes. Dull white in color, sweet potato flour is stiff in texture and somewhat sweet tasting. High in fiber, this flour contains more carbohydrates but less protein than common flour. It can be used for baked goods, such as breads, cookies, muffins, pancakes, doughnuts, sauces, and gravies, or as a thickener.
Tapioca flour: Milled from the dried starch of the cassava root, this flour thickens when heated with water and is often used to give body to puddings, fruit pie fillings, and soups. It can also be used in baking.
Teff flour: From T’eff grain, this is an ancient Ethiopian flour.Used to make unleavened bread, soups and other African foods, teff is available in both the natural brown and the natural ivory varieties.

If you have a favorite flour combination you use and would love to share, please leave a comment under this post.
As always...Have a great wheat free day!
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