Baking With Gluten Free Flours
Source: Rachelle Price, ND
Baking gluten-free does not have to be difficult. The easiest way is to follow a gluten-free recipe, including the various flours recommended or just use a pre-mixed gluten-free flour, such as Bob's Red Mill. However, you can also experiment with substitutions or create your own recipes. Here are some guidelines for gluten-free baking.
Gluten is a protein component of various grains such as wheat (from which both white and wheat flours are made), rye, barley and other grains. It is sticky and thus responsible for the adherence of the flours when baked and the light doughy texture that we are familiar with in most bread and baked goods. When baking gluten-free, if you substitute flours that do not contain gluten for regular wheat or white flours, you need to add a binder such as xanthan gum to help the flour stick together. Eggs and ground flax seed can also help bind grains together and thus help take the place of the gluten binder in white and wheat flour.
Gluten-free baking often works out best when you use a blend of gluten-free flours. As I mentioned, pre-mixed flours have already done this. You may also do this on your own. Here are some common flours that are free of gluten, generally made from grains, beans or nuts: brown rice flour, white rice flour, potato flour, garbanzo bean flour, tapioca flour, fava bean flour, soy flour, almond flour, millet flour, quinoa flour, coconut flour, gluten-free oat flour (non-gluten-free oats can be cross-contaminated with gluten as they are often stored with other grains). Tapioca flour is fairly dense so if you use it, only use a small amount (for example, approximately 1/4 of total flour).
Remember that gluten-free flour is often still a simple carbohydrate, like regular 'ol white flour. So if you're trying to be healthier, choose a bean flour (because of the additional fiber and protein and fiber it contains) or at least a whole grain flour like brown rice flour when you can.
Source: Rachelle Price, ND
Baking gluten-free does not have to be difficult. The easiest way is to follow a gluten-free recipe, including the various flours recommended or just use a pre-mixed gluten-free flour, such as Bob's Red Mill. However, you can also experiment with substitutions or create your own recipes. Here are some guidelines for gluten-free baking.
Gluten is a protein component of various grains such as wheat (from which both white and wheat flours are made), rye, barley and other grains. It is sticky and thus responsible for the adherence of the flours when baked and the light doughy texture that we are familiar with in most bread and baked goods. When baking gluten-free, if you substitute flours that do not contain gluten for regular wheat or white flours, you need to add a binder such as xanthan gum to help the flour stick together. Eggs and ground flax seed can also help bind grains together and thus help take the place of the gluten binder in white and wheat flour.
Gluten-free baking often works out best when you use a blend of gluten-free flours. As I mentioned, pre-mixed flours have already done this. You may also do this on your own. Here are some common flours that are free of gluten, generally made from grains, beans or nuts: brown rice flour, white rice flour, potato flour, garbanzo bean flour, tapioca flour, fava bean flour, soy flour, almond flour, millet flour, quinoa flour, coconut flour, gluten-free oat flour (non-gluten-free oats can be cross-contaminated with gluten as they are often stored with other grains). Tapioca flour is fairly dense so if you use it, only use a small amount (for example, approximately 1/4 of total flour).
Remember that gluten-free flour is often still a simple carbohydrate, like regular 'ol white flour. So if you're trying to be healthier, choose a bean flour (because of the additional fiber and protein and fiber it contains) or at least a whole grain flour like brown rice flour when you can.