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.

Delight Gluten Free - - Contents -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.