All flours are not created equal. If I don’t have wheat flour, but I do have rice flour, can’t I just substitute a cup for a cup? Not so.

Flour in baking is like a chemistry experiement, we’ve all just grown so accustomed to the chemistry of wheat flour, that we don’t even think about it! With gluten-free baking you need to use a combination of different types of flours to get a similar effect to wheat flour.

You can use a all-purpose gluten-free flour, which you’ll find is a combination of many different grains.

Pamela’s Products Baking and Pancake Mix has a healthy combination of rice flours while Bob’s Red Mill gluten-free flour has bean, tapioca and sorghum flours.

Gluten-Free Baking Class

If you’re interested in learning more about baking with gluten-free flours and want your questions answered, consider taking our Gluten-Free Baking Class on March 31. We have instructors who know their flour and have tricks up their sleeves. They’ll demonstrate four different recipes that you’ll be able to take home to try!

To read a bit more about gluten-free flour check out these blogs:

Gluten-Free Girl and the Chef: "A guide to working with gluten-free flours"

glutenfreegirl.blogspot.com

 

Simply Sugar & Gluten-Free: "Understanding & Choosing Gluten-Free Flours"

www.simplysugarandglutenfree.com

 

 

 

This entry was posted on Thursday, February 18th, 2010 at 3:09 pm and is filed under Education, Healthy Updates Newsletter. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.