A friend just asked us what we use for flours. Simple question - but the answer is kind of complex.
The flour we use is dependent on the item we're making. And - we honestly don't try to bake sandwich bread any more. Udi's bread has become readily available almost everywhere around here, and to be honest, having time to bake a loaf of bread twice a week when we're busy as heck is impossible.
Bob’s Red Mill GF All Purpose Baking Flour: We always keep this around – it’s the go to flour for us. This flour can be used to substitute for any gluten-containing flour. It’s made from a bunch of different GF flours, so be sure to read the ingredients if you have other food allergies/sensitivities.
Sorghum flour: (Link is to the Bob’s Red Mill page for this). We use this flour in sweet breads/quick breads. It’s a relatively light tasting flour.
Almond Flour: Ground up blanched almonds. That’s all it is. Very very yummy for cookies. Favorite use is for Florentines, a modification of a recipe from 1000 Gluten Free Recipes, and for Brian’s adapted banana bread.
Corn Starch: Yep – the same stuff you use to thicken gravy. Can be found just about anywhere, but you should try to find some that is specifically labeled gluten-free, as there can be cross contamination.
Potato Starch: Another staple, can sometimes be swapped with corn starch. Not to be confused with potato flour, tho.
Xanthan Gum: used to provide a bit of the adhesive/stretchy quality missing from gluten-free foods. More information than you ever wanted to know is here: http://en.wikipedia.org/wiki/Xanthan_gum. Fair warning – if knowing that honey is produced from bee vomit makes ya queasy, do not read that link. Just be happy for the science that figured out its uses…
Guar Gum: also used to provide a bit of the adhesive/stretchy quality for GF foods. More information here: http://en.wikipedia.org/wiki/Guar_gum.
While these are not the only flours we use or have in the house, they are by far the most frequently used.
Next up: Lace cookies….
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