Gluten Free Flours
If you’ve made a trip into your local bulk food store you will notice that there is a huge section dedicated to gluten free flour options. Many of these same flours are also available in major grocery stores too. My first trip into this section at my local Bulk Barn was rather overwhelming and it was a good thing I had my recipe in hand so that I could buy exactly what I needed.
It did get me thinking about why there are so many options and why you might need to blend them in a recipe. Below is some information from our latest edition of Be Well Magazine – Gluten Free Edition that was pulled together by a member of our Be Well team, Wendy. I’ve also included a recipe for Gluten Free Brownies too!
As part of Celiac Awareness month we have been shaing weekly content about gluten free baking. Last week we shared information about Celiac Disease and a recipe for Gluten Free Sesame Bread. Stay tuned for another feature next week!
Which gluten free flours do you use in your kitchen?
Be Well…Jenn
All about Flours
The combination of flours and amounts used in these recipes were carefully selected and tested for each recipe. The results vary depending on what you are baking; breads, cakes and cookies each require a different reaction.
Each type of flour serves a purpose in the recipe, providing it with moisture, protein or smoothness. The xanthan gum is required in the absence of gluten. Its role is to hold your baked goods together and give them some stretch.
Gluten Free Flour Chart
| Flours that provide smoothness | Flours that provide protein | Flours that add moisture |
| Corn flour | Brown rice | Potato starch |
| Potato starch | Cornmeal | Quinoa |
| Tapioca flour | Quinoa | |
| Arrowroot flour | Millet | |
| Amaranth |
Recipe: Gluten Free Fudge Brownies
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