As you know from last week’s blog, I love baking. I experimented with preblended gluten-free flours, and then got brave enough to try a variety of gluten-free individual flours. Almond, oat, rice, tapioca… so many to choose from, my pantry is now full of them.
My favorite project last week was homemade gluten-free fettuccine. My previous attempts making pasta with preblended gluten-free flours had not been great, but then I found a recipe that used brown rice flour, tapioca flour (also called tapioca starch) and xanthan gum instead. Success! Delicious and great consistency. Here is the recipe.
GF flours come from a variety of grains. Be sure to buy ones that are labeled gluten-free, because many grains are grown or processed in the same places as wheat, barley or rye, so there may be cross-contact.
It is to our advantage that there are so many varieties. It is usually necessary to combine two, three or more of these flours to get the best flavor, structure, and texture, so most recipes call for several. Thus, my full pantry.
Rice flour is a common type of flour in GF baked goods and recipes. White rice flour is ground from white rice, is a light color, and has a very mild flavor. Brown rice flour is ground from brown rice, which is higher in fiber and nutrients than white rice because it has the bran and germ still in place. These also give it a nuttier flavor.
Here is a quick list of other GF flours packed with fiber, vitamins and minerals:
For specific uses, visit Beyond Celiac’s Intro to GF Flours.
I hope you will enjoy experimenting as much as I do. Be well.
What does a dietitian, nutritionist, and health professional do when she discovers she has to avoid gluten? I mean, avoid it to prevent painful symptoms, not to follow a trend!