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Dec/Jan 2009 Issue
Great Grains - Gluten-Free Flours
An insider’s guide to choosing and using gluten-free flours. If you think that gluten-free baking means you’re stuck with rice flour and cornstarch, think again.
If you think that gluten-free baking means you’re stuck with rice flour and cornstarch, think again. There is a world of delicious and nutritious alternative flours available made from grains, seeds, beans, tubers—and even grapes. Once you learn how to select and use these flours, you can continue making your favorite foods and add essential vitamins, minerals and fiber to your diet without compromising on taste. In addition to good flavor, many of these flours add rich hues to your baking, from the deep purple-red of cabernet flour to the buttery yellow of quinoa to the rich, whole-grain look of Montina. Use this primer to navigate the world of great grains and to incorporate new flours into your baking.
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