For anyone with celiac disease, the biggest challenge is obviously to find foods that are gluten-free. It’s not uncommon to see people scouring the supermarkets for foods that have zero gluten content. After some time, many also find that all this becomes too much of an effort and they just end up forgoing a number of foods such as bread and other baked goods like cakes and pies.
But then you are going to crave for bread sometime or maybe just have to bite into a piece of delicious, chocolaty cake, without worrying about whether it contains gluten. If you like baking, this poses even more of a problem; and you wonder how you are ever going to bake without flour. Well, it’s not really something you should stress about so much. Here is a list of gluten-free flours that you can use in your baking.
List of gluten-free flours
Mind you, it’s going to take a whole lot of practice to get the mixes right when you are baking, but then these gluten-free flours are excellent for baking and you will realise that you will be able to achieve the texture and flavour you want in your baked goods, by being a little creative and experimental; here is the list:
Blanched almonds are ground into a very fine flour, but not to the point that they become almond butter. In addition to this, you can use nut flours such as chestnut, hazelnut, pistachio etc – not only are they flavourful, but are full of protein too and add an interesting twist to your baking.
This flour is made of tiny amaranth grains that also become a great breakfast cereal. This flour is best bought from stores, as grinding it isn’t the easiest thing to do. It has a distinctive earthy, grassy flavour that works well with savoury dishes as well as in pizza dough.
This flour works best when used in filings for fruit pies, sauces and its starch content is a welcome addition to the diets of those with celiac disease.
Various beans can be easily ground into flours. Chickpea flour, fava beans, lentil flours etc can be used creatively in baking. You should start experimenting with these in small proportions and use them in combination with other gluten-free flours.
This is the same flour used in making tortillas. The kernels are dried, after which they are soaked in lime water and then dried again. The corn is then ground into very fine flour. This flour is excellent for baking bread.
The guar plant is grown in India & Pakistan, and its seeds are ground into a granular flour and can used as a binder while baking.
This grain has a slightly sweet flavour and is a very adaptable grain. It simply imbibes the flavours of the other ingredients used in the item you are baking. It lends a very crumbly texture to muffins and bread and is especially great for baking quick breads.
These are a very useful ingredient in baking and it has to be used in combination with other flours in baking. This is an excellent option for celiacs who are also allergic to corn products. Potato starch is different from potato flour and if you want the distinctive flavour of potato, you would have to choose the latter.
In its grain form, quinoa is deliciously nutty-flavoured; however, the flour tends to be slightly bitter. It’s a protein-packed flour that adds a good amount of density and texture to gluten-free baked goodies. It adds flavour to herb muffins, zucchini bread and cheddar cheese biscuits or something else that’s savoury.
In addition to these, you can use various Rice flours, Sorghum, Tapioca flour, Teff, Xanthan gum, mesquite flour, Pea flour, soy flour, kudzu starch etc too. As mentioned earlier, when it comes to gluten-free cooking, you have to get creative and be willing to experiment a lot.
At Ganache Patisserie you will find gluten-free cakes and savouries galore. So come on over and taste some of these scrumptious delectables.
Thanks for reading,
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