Gluten Free Flour Alternatives & How To Use Them
Author: Leanne Marshall Date Posted:21 November 2018
Baking with Gluten free flours can be a rewarding experience. It does require some patience and experimentation to ‘get it right’ if you are adapting a wheat-based recipe into a gf recipe, but with some adjustments and practice, the results will have you wanting to make something delicious every day.
The range of Gluten free flours available now is fantastic, everything from a standard plain flour to Chestnut or Teff flour. The nut or seed flours have a higher oil content naturally, so are great for biscuits.
Some examples of useful, everyday Plain (ie no raising agent) Gluten-free flour blends are;
Bakers Magic Gluten Free Flour, Casalare Not So Plain Flour & Orgran Gluten Free All Purpose Flour with Quinoa. These blends contain a mix of 3-4 flours, usually rice, maize & potato starch. They are highly refined flours so use them alongside flours with more fibre for better nutritional content overall. For instance, when making muffins (banana, blueberry or choc chip), the recipe normally calls for 2 cups of flour. So use 1 cup of the GF blended flour and 1 cup of Buckwheat flour (Australian grown, high in fibre and protein). Sift them together before adding to the other ingredients. Slightly more liquid or oil may need to be added, as Buckwheat is a very ‘dry’ flour.
At this time of year, Christmas Puddings can be made Gluten free by substituting the wheat flour with Sorghum flour. A GF flour blend would not be ‘strong’ enough to hold the fruit together. Some pudding recipes use breadcrumbs instead of flour, so simply substitute with Lifestyle Bakery Gluten Free Bread Crumbs.
At Sunnybrook, we have some information sheets in the flour/baking section to help guide you when using GF flours. There’s a series of sheets that list the different flours and their uses, and some Frequently Asked Questions. So check them out the next time you’re in the store. Or ask one of our friendly staff members.
When using a recipe from a GF Recipe book, it is important to use the exact ingredients in the recipe. These recipes are tested extensively before publication, so you can trust that they are reliable. If you need to adjust it in some way, to cater for specific needs (nut, soy or dairy free), use alternatives, but change it one ingredient at a time, and make small batches. This way you can monitor the results batch by batch and don’t ‘waste’ valuable ingredients while you are perfecting the recipe for your family.
My personal favourites are Almond meal, Buckwheat and Coconut flour. Some of our newer flours are TIgernut, Sunflower seed and Hemp flour. They contain healthy fats for our skin and nervous system. They can be used in Muffins, Biscuits and pancakes. Happy baking!