Are you eating gluten-free or baking for someone who is? You may be unsure of which flours may be safe, making the process challenging!
When beginning to bake gluten-free, the choice of flours available may seem overwhelming! Once you know how to take advantage of their diversity the possibilities are endless.
- Brown rice flour: Gives some noticeable texture and is a bit grainy. Has a slightly nutty taste.
- Quinoa flour: Provides a good source of vegetable protein. Made by grinding the seeds of a quinoa plant.
- Tapioca Flour: Made from the root of the cassava plant, ground into a light, fine white powder. Great for baking and is a good thickener!
Also, be sure to follow these simple steps to make sure that you are using a truly gluten free flour!
-Memorize the different names for gluten
-Buy flours specifically labeled “Gluten-free”
-Consider purchasing flour from a specialty foods aisle!