Tag: gluten-free

Warning: any advice given on this website should take a backseat to directions from your doctor. Ingredient labels should be read and verified for accurate information since gluten exposure can vary by brand and place of manufacture.

1. Rice flour: Made from finely ground rice, this flour is light in color and neutral in flavor, and has a slightly grainy texture. It is finely ground flour that is good for making cakes, cookies, and pie crusts, as well as for thickening sauces and soups.
2. Almond flour: Made from ground almonds, this flour is high in protein and healthy fats, and has a slightly nutty flavor. It’s best suited for making cakes, cookies, and pastries, as well as for coating chicken or fish.
3. Corn flour: Made from finely ground cornmeal, this flour is yellow in color and has a slightly sweet, corn-like flavor. It is good for making cornbread, cakes, and biscuits. Corn flour can also be used as a thickener for sauces and gravies. It’s important to note that different types of corn flour have different textures, with finer textures being better for baking and coarser textures being better for making cornbread or for coating foods for frying. When using corn flour in a recipe, make sure to check if it’s fine or coarse, and adjust the amount accordingly.
4. Buckwheat flour: Made from the seeds of the buckwheat plant (it is not a wheat, despite the name), this flour has a nutty, slightly earthy flavor and is high in fiber. It is good for making pancakes, waffles, and bread. (My grandma born in 1919 used to love buckwheat pancakes!)
5. Sorghum flour: Made from sorghum grains (a type of grass) and is high in fiber and protein. This flour is light in color and flavor, and has a slightly sweet, nutty flavor and is good for making cakes, cookies, and bread. It’s often used in combination with other gluten-free flours to add moisture and texture.
6. Chickpea flour: Made from ground chickpeas, this flour is high in protein and has a slightly nutty flavor. Also known as garbanzo bean flour. It’s good for making savory dishes such as socca, a type of flatbread, as well as fritters and veggie burgers.
7. Teff flour: Made from teff grains, a small, whole grain that is native to Ethiopia. This flour is dark in color and has a slightly sweet, nutty flavor and is high in fiber, protein, and iron. Teff flour is good for making injera, a type of sourdough flatbread, as well as cakes, cookies, and quick breads.
8. Tapioca flour: Made from cassava root, this flour is white and has a slightly sweet flavor. It is also known as tapioca starch. It is a starchy, translucent flour that is good for binding ingredients together and creating a chewy texture. It’s often used for bread, rolls, and pizza crusts.
9. Coconut flour: Made from dried coconut meat, this flour is high in fiber, protein, and healthy fats, and has a slightly sweet, nutty, coconut flavor. It is good for making cakes, cookies, and bread. However, it’s more absorbent than other gluten-free flours, so you may need to use more liquid in your recipes.
10. Potato starch: A fine, white powder that has a neutral flavor and is good for adding moisture to baked goods. It’s often used in combination with other gluten-free flours to make cakes, cookies, and pastries.

Other Ingredients Useful if Gluten-Free

The following are some common and not as common ingredients you may need if using totally gluten free flour.

• Xanthan Gum: Made by fermenting a type of sugar with a specific bacteria. It makes a thick, gooey substance that can be dried and ground into a fine powder. It can create a creamy or smooth mouthfeel in sauces and dressings. In gluten-free baking, xanthan gum helps to replace the structure and elasticity that gluten provides. (technical: A polysaccharide, a type of carbohydrate, that is produced by fermenting glucose, sucrose, or lactose with the bacterium Xanthomonas campestris.) NOTE: It’s important to use xanthan gum in the correct amount, as too much can result in a rubbery texture.
• Guar Gum: A powder made from the seeds of the guar bean. It is a natural thickener and stabilizer that is commonly used in processed foods, such as ice cream, yogurt, and sauces, as well as in gluten-free baking. Guar gum helps to improve the texture and structure of gluten-free baked goods.
• Yeast: Active dry yeast is a type of yeast that is commonly used for making bread, pizza dough, and other baked goods. It is a dried form of yeast that is available in small packets or jars. When active dry yeast is dissolved in warm water, it becomes active, producing carbon dioxide gas and alcohol, which help to leaven the dough and give it a characteristic yeasty flavor. This type must be rehydrated in warm water before using.
• Yeast: Rapid-rise (Instant) yeast is designed to rise quickly, reducing the time required for dough to rise. Instant yeast can be added directly to dry ingredients, making it a convenient choice for home bakers. Instant yeast is more potent than active dry yeast, so you’ll need to use less of it. As a general rule, you can use 2 1/4 teaspoons of instant yeast to replace 1 package (2 1/4 teaspoons) of active dry yeast.
• Baking Soda: also known as sodium bicarbonate, is a basic (alkaline) chemical that reacts with acidic ingredients in a batter or dough to produce carbon dioxide gas. This gas helps to lighten and expand the batter or dough, causing it to rise. Baking soda is often used in recipes for cakes, cookies, and quick breads, as well as in some savory dishes to help neutralize acidic ingredients. Be sure to use the correct amount as too much can result in a bitter taste. This ingredient does not have a good substitution if you are out of it.
• Baking Powder: a dry powder that consists of a combination of baking soda, a moisture-absorbing agent, and an acid. When mixed with liquid, the acid and baking soda react to produce carbon dioxide gas, which helps to lighten and expand the batter or dough. Baking powder is often used in recipes for cakes, biscuits, and quick breads. Be sure to use the correct amount as too much can result in a bitter taste. If you are out, click here to see a substitution option.
• Buttermilk: A cultured dairy product that is made from the liquid that remains after butter has been churned from cream. It has a tangy, sour flavor and is often used in baking to add flavor and tenderness to baked goods. Common substitutes for buttermilk include sour cream, plain yogurt, or a mixture of milk and lemon juice or white vinegar. If you are out, click here to see a substitution option.