Gluten-Free Flour Guide
Transitioning from regular baking flours to gluten-free flours can be quite the rollercoaster! It's like entering a parallel universe where baking rules don't apply. The number of failed attempts at cookies, bread, cakes, and pies? Let's just say my garbage bin was not pleased. However, once you crack the code of gluten-free baking, it's like discovering a hidden secret. Below are some alternatives to make your gluten-free baking journey less of a kitchen comedy show.
Flours
Almond Flour (my favorite)
My favorite flour to cook with is almond flour. It has a great flavor and is fairly easy to work with. The best type of almond flour is super fine and without the skins. Almond flour is fluffy and works well in many baking recipes.
Gluten-Free All-Purpose Flour (my other favorite)
Bob's Redmill 1-to-1 Gluten-Free All Purpose Flour and King Arthur's Measure by Measure Gluten-Free Flour are my top choices for versatile gluten-free flours. These options come with xanthan gum already included, eliminating the need for additional measurements. Keep in mind that gluten-free flour may offer a different taste profile compared to traditional all-purpose flour, necessitating some experimentation. I prefer using these flours when looking to replace regular flour or when almond flour's texture is unsuitable for the dish I am preparing.
Coconut Flour
Coconut flour presents a higher level of difficulty in handling compared to other flours, being derived from dried coconut meat. Substituting regular flour with coconut flour in a 1:1 ratio is not advisable due to its denser and drier composition. This type of flour is notably absorbent, making it more suitable for no-bake desserts or recipes containing a higher proportion of wet ingredients.
Cassava Flour
Cassava flour, derived from the cassava plant's roots, is a noteworthy option as a paleo flour. It differs from tapioca flour, despite both being derived from the same plant. Cassava flour is created by peeling, drying, and grinding the plant's root into a flour, distinguishing itself with greater dietary fiber content and denser texture compared to tapioca flour.
This flour is considered to be the closest in flavor and texture to wheat flour. This means it can often be used 1:1 in recipes calling for wheat flour.
Buckwheat Flour
Buckwheat flour is derived from the inner part of buckwheat, a fruit. This inner fruit component is dried and ground to produce the flour, known for its nutty flavor. It is commonly utilized as a substitute for wheat flour in various recipes.
Tapioca Flour
Tapioca flour is derived from the cassava plant by extracting the pulp from the cassava root through a process involving washing and pulping. This extracted pulp is then strained to obtain a starchy liquid. The liquid undergoes evaporation to remove the water content, resulting in the final product, tapioca flour.
Rice Flour
Both brown rice flour and white rice flour are available, but they are not ideal for a 1:1 substitution in recipes that call for a different type of flour. Brown rice flour is denser and darker in color compared to white rice flour. It is best utilized when blended with other flours in specific recipes, rather than being used on its own.
Oat Flour
Oat flour is a dense flour with a slightly sweet flavor. Baking powder is essential for it to rise, making it ideal for recipes like pancakes.
Chickpea Flour
Chickpea flour is also called gram flour. It has a strong taste of chickpeas and is dense in texture. It is best used in savory foods.
What to Avoid: Bleached flours
Starches
Tapioca Starch
Tapioca starch is sometimes substituted for cornstarch or arrowroot starch by some individuals. It may yield a stickier texture, yet its effectiveness can vary based on the intended application.
Arrowroot Starch and Cornstarch
Arrowroot starch and cornstarch both serve as effective thickeners in gluten-free recipes. These ingredients are ideal for thickening sauces, puddings, and can also be used for breading various foods.
Leavening Agents
Baking Powder
Gluten-free baking necessitates the use of baking powder or baking soda due to the absence of gluten, which hinders the rising process of baked goods. Single-acting baking powder comprises baking soda and an acidic element to trigger it, while double-acting baking powder is more suitable for gluten-free baking as it aids flour rising during both mixing and baking. It is crucial to verify the gluten-free status of your baking powder, as some variants may contain wheat. Additionally, opting for aluminum-free baking powder is recommended.
Baking Soda
When using baking soda in recipes, it is essential to include acidic ingredients such as buttermilk, vinegar, brown sugar, molasses, honey, maple syrup, citrus, or non-dutch process chocolate. Without these acidic components, the baking soda will not react as intended, leading to insufficient rising of the mixture.
Yeast
Baker's yeast is gluten-free and is commonly used in gluten-free bread making. Active dry yeast and instant yeast are also gluten-free. Beware of other types of yeast as they may contain gluten.
What to Avoid: Baking powder containing aluminum
