Gluten Free Baking
story and photo by Linda Lichtenwalter-Evans
L
“Corn flour has a subtle sweetness
to it, without adding too much
flavor.”
One of my favorites to work with is white rice flour, which has
a nice light flavor to it. Don’t confuse this with brown rice flour,
as this one behaves quite differently. Brown rice flour is higher in
nutrients, but it gives a much grittier texture, so this doesn’t work
for just any baked treat. I recommend using this one in your denser
baked goods, such as breads or maybe breakfast cookies.
Quinoa flour is another versatile, light flour to work with. This
guy is high in fiber, protein and vitamins, but still gives a great,
light texture. However, using too much can add a slightly bitter
flavor. An alternative to quinoa is millet flour, which is cheaper.
This one is high and fiber and protein too, but not quite as bitter as
quinoa flour.
Next up, the higher density flours, which help add structure to
your baked goods. You wouldn’t want to use too much of these
or your treats will come out very dense and dry. It is important
that there is at least an equal amount of liquid to help )??????????????????????]??????????????$?????????)????????????????????????????????????????????????)
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