Gluten-Free Baking Part 2

So many people are still looking for more ways to add nutrition to the never-ending learning curve of gluten-free baking. I have done a bit more research, trying out some great new flours and have some great ones to share again this week.

Buckwheat Flour: Ok, now I have to tell you this one is not what it appears to be. Buckwheat is not wheat and it is from a family of fruits names polygonaceae, which includes rhubarb and sorrel. It is a terrific source of protein, high in fiber and b vitamins.
You can purchase this in light, medium and dark varieties. Use the light for baking though. I use about 1 cup per recipe to make a “wheat like” flavor yet use much less for making your cookies.

Amaranth Flour: This flour is another one high in protein, a good amount of calcium and iron too. IT can be a bit strong in flavor but another plus I have to give this grain is that when use din a gluten-free baked recipe it will help the structure of your recipe and also brown it a bit faster. IT is suggested to us this flour with a bit of maple syrup or brown sugar to help the taste. Us this one sparingly but it truly is worth a try!

Legume Flours: These are high in protein, fiber and calcium. The bean flours work best with your heavier foods such as breads and stronger cakes such as spice cakes. I can not recommend them for cookies and your more delicate baked desires. IF you add about ¼-1/2 cup to your pie crust recipe you will find it much easier to roll out.

Happy Gluten Free cooking!

Tina Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.