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5 Gluten-Free Flours

Baking Tips for Gluten-Free Flours
Gluten contributes important qualities such as structure and rise to baked and cooked foods, so simply replacing white or wheat flour cup for cup with a gluten-free alternative is not recommended. To avoid frustration, “start with recipes designed for gluten-free cooking until you get the feel for how they work,” says Marlisa Brown, RD, author of Gluten-Free, Hassle Free (Demos Health, 2009). When you become familiar with gluten-free flours’ characteristics, take the next step and experiment with a store-bought gluten-free flour blend, such as Bob’s Red Mill Gluten Free All Purpose Baking Flour. You can also make your own blend by following Brown’s simple recipe: Combine 1/2 cup brown-rice flour with 1 1/2 cups sorghum flour, 1 1/2 cups potato starch or cornstarch, 1 cup tapioca flour, and 1/2 cup high-protein flour, like quinoa, hempseed, or almond. Use the blends, cup for cup, in any recipe that calls for traditional flour.

How to Buy and Store Specialty Flours
1. Buy in bulk bags to limit cross-contamination with gluten flours. Visit busy natural foods stores where there’s plenty of foot traffic to ensure frequent product turnover.
2. To preserve freshness, don’t mix newly purchased flour with old flour. The average shelf life for unrefrigerated flour is six months.
3. Store flour you can’t use immediately in a tightly sealed container in your refrigerator or freezer, where it can keep for one year. Refrigeration is especially important for flours made from ground whole grains, nuts, or seeds–they have a greater tendency to go rancid because their oils and proteins aren’t stripped away by processing. For everyday access, store small amounts of flour in mason-style jars in a cool, dark place.
4. Placing a bay leaf in flour canisters will help protect against infestation from pantry insects such as weevils. (The bay leaf will not affect flour’s flavor.)
5. When using flour that has been refrigerated or frozen, be sure to bring it back to room temperature before measuring. Cold flour can thwart rising, resulting in a heavier, denser baked item.

Read more: Basics, Diet & Nutrition, Eating for Health, Food

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Mel, selected from Natural Solutions magazine

Natural Solutions: Vibrant Health, Balanced Living offers its readers the latest news on health conditions, herbs and supplements, natural beauty products, healing foods and conscious living.


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1:47PM PDT on Mar 16, 2014


2:43AM PST on Feb 23, 2013


5:42AM PDT on Mar 17, 2012

Interesting! I hadn't heard of some of these.

6:15PM PST on Jan 13, 2012

great tips here!

10:35AM PDT on Sep 3, 2011

I wish you had discussed use of gluten free flour in baking. I bought some Bob's Red Mill AP gluten free flour. First, it calls for xantham gum and that is super expensive. We tried a pizza crust using the flour and tapioca flour inplace of the gum. It sort of rose. spread well but tasted like corn meal. Would anyone have workable gluten free bread recipes to share. Please respond either to care mail johnandsue@care2.com2 or to Thanks! This is a new reqmnt for us and we're learning albeit slowly.

11:10AM PDT on Jul 3, 2010


8:01AM PDT on May 26, 2010

Don't bother to click "memory stick" has nothing to do with gluten-free flours. It is an electronics website.

4:01AM PDT on May 26, 2010

If you are avoiding gluten or just looking for a health system or the tasty crust, here are five foods to tempt your tongue and feed your body.
memory stick

8:57AM PDT on May 20, 2010

For those new to G-F flours... they are not for weight loss, there are carbs in G-F flours. They ARE a healthy alternative to the usual off-the-shelf flours. For those of us who cannot have gluten, using G-F flours is a MUST... a DELICIOUS must!

8:53AM PDT on May 20, 2010

For those of us who cannot eat gluten, there are lots of recipes on the internet for all-purpose G-F flour mixes. There are several great mixes in G-F cookbooks, as well (Nearly Normal Cooking has a wonderful one and includes hints for various uses).

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