A new year….a dozen new flours
Sing gluten-free flours in standard recipes can be an overwhelming experience. Some recipes call for five or six different types. Why you ask? The answer is simple. Not all gluten-free flours are created equal.
The first time I opened a gluten-free cookbook, I started to cry. It was 12 years ago when my entire baking world came crashing down because I was diagnosed with celiac disease and I had to start converting all of my recipes to be gluten-free. In college, I was known as the girl who was always baking cookies and treats for my friends. But, when I bought that first cookbook and it asked me to purchase six separate gluten-free flours (some that I had never heard of), the tears just started flowing.
Sorghum flour? What’s that? Buckwheat? How on earth with the word “wheat” in the name can it be gluten-free? Xanthan gum? Does that come in bubblegum or peppermint flavor? I was totally lost and to top it off, I spent $48 on ingredients to make one batch of cookies. For a 21-year-old college student, that was a small fortune.
Thankfully, baking was one of my favorite activities, so I started experimenting with the different ingredients. Because all of the flours have different weights and binding properties, I quickly found that none of the flours reacted the same on their own as wheat flour, so I had to blend a few together and add in a gum (we’ll talk more about that later) to get the results I wanted. I eventually found flours and blends that I loved and those that made me cringe.
Once I had flour blends that worked, I started thinking more about nutrition and what I was putting into my body. Were these flours good for me? Did they boost nutrition in any way? I started researching the nutritional properties of each and found that I can dramatically increase the levels of protein and fiber in recipes while also reducing those not-so-good-for-me carbohydrates. Check out the guide on page XX with everything I’ve learned about gluten-free flours.
Scones | p. 43 | p.42
Orange Spiced Pudding | p. 24 Cinnamon Sugar Cake Doughnuts | p. 28 Guava Glazed Cake Doughnuts | p.31 White Chocolate Chip Oatmeal Raisin Cookies | p. 46 Chocolate Covered Marshmallows with Crushed Peanuts Chocolate Pudding Cake Cups | p. 49 Giant Chocolate Chip Skillet Cookie | Peppermint Hot Chocolate | p. 50 Double Chocolate Oatmeal Cookies | p.48 | p. 36