What is the Best Gluten Free Baking Flour?

When it comes to gluten free baking, one of the popular questions asked is 'Which gluten free baking flour is the best to use?

Celebration, FL (prHWY.com) April 4, 2012 - When it comes to gluten free baking, one of the popular questions asked is 'Which gluten free baking flour is the best to use?' From reading different articles available online, you will see that there are really a whole lot of different opinions about it. But, there are some common factors that determine which gluten free baking flour is the recommended.

There are different gluten free flour and starches available in the market today. Their characteristics vary in terms of nutritional quality, physical attributes (texture and taste) and price. Your choice of use would depend largely on knowing something regarding these characteristics.

In terms of nutritional quality, some are said to have more protein in them like the flours made from heavier grains. Examples of these are buckwheat, quinoa, bean/legume flours (i.e. soy and chickpea flour) and nut (i.e. almond) meal. Those which are whole grains are also said to have more fiber in them. So, in this instance, brown rice flour is better than white rice flour.

In terms of physical attributes, some flours give baked products a grainy texture such as the corn meal. Other types of flours are naturally starchy but sticky just like the sweet rice flour, so many do not use this for baking but for other uses like thickening gravies. Flours like buckwheat and millet are denser and darker than others which also affect the final sensory attributes of the baked goodies. Additionally, some people do not like the taste of beans like soy (in addition to its indigestibility for some), so it depends on one's preference if he wants to use this flour.

There is a great role of gluten free baking in the quality of flour produced. The recommended gluten free flours for baking that you will find in most gluten free recipes are actually combinations of different flours. The blends depend on the type of pastry you are baking. It just makes sense that cakes and muffins would use different flour blends from that of breads and pizzas because these products differ in their sensory attributes.

Two gluten free flour blend ideas you can try are:

* 1 cup rice flour, ½ cup tapioca flour/starch and ½ cup potato starch/cornstarch for all-purpose baking
* 2 cups brown rice flour, 1 cup light teff flour, 1 cup millet flour, 1 1/3 cup tapioca starch/flour, 2/3 cup potato starch/cornstarch for high-fiber baked products and good for bread and snack bars

If you like baking different types of pastries, it is better to store each type of flour separately so you can mix your own flour blends when you need them. Just be sure to sift your flour blends first before adding them to your mixture so you can be sure that there will be equal distribution of the ingredients in your baked product.

Take note as well that you might need to test and adjust the moisture content before you can perfect a recipe. Gluten free flour blends tend to absorb more water. Check your baking temperature (relative to altitude) as well as this is found to cause the gumminess or not rising of baked products.

Check out http://blueoceanglutenfree.com for more information!!

Address:

Blue Ocean Gluten Free
1142 Celebration Blvd.
Celebration, Florida
FL 34747
U.S.A
Contact: 1-866-357-0353

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Tag Words: gluten free online store, gluten free food store, gluten free store, gluten free grocery store, gluten free baking

Categories: Food And Beverage

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Address:

Blue Ocean Gluten Free
1142 Celebration Blvd.
Celebration, Florida
FL 34747
U.S.A
Contact: 1-866-357-0353

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