working with flour

7/30/2019 Working With Flour

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Gluten Free Flours and Baking Tips 2009

HGD Foods - 8711 Business Circle - Converse TX 78109

Di f fe ren t K inds o f Glu t en Free Flours

Alternative flour can replace whole wheat or whit e flour with the suggest

percentage of each flour.

Flour Def in i t ion and Uses

Almond Flour Made from ground almonds; sometimes called almond meal. Almond Meal

is high in protein and a small amount can be included in gluten free flour

mixes. They can also be used in place of dried milk powder in some recipes

if you are also on a dairy-free diet. Almond flour has been used since

medieval times as a thickener. Use Almond flour as 25-33 % of total flour

blend.

Amaranth

Flour

Especially good in dark-colored baked goods or those with spices such as

chocolate cakes or cookies, spice cakes, and dark breads. Tends to brown

quickly. Amaranth Flour is the ground seed of the Amaranth plant. Strong

tasting flour it is normally used in combination with other gluten free flours.

Best when blended with other flours as no more than 15-20% of the blend.

(Replace 1 cup wheat flour with 1 cup Amaranth Flour)

Arrowroot Good in baking because it adds no flavor of its own and lightens baked

goods. If used as breading, produces golden brown crust. Arrowroot is an

all purpose GF flour that can be used in baking and for thickening. Mild

flavored and low in calories is easily digested. Best when blended with other

flours as no more than 25% of the blend.

Bean Three kinds of bean flour: white bean flour, garbanzo or chickpea flour and

blend of garbanzo flour and fava bean flours. Bean flours provide protein

that is beneficial in baking. Use in combination with other flours to totally

(or partially) replace rice flour; however best when blended with other

flours as no more than 25% of the blend. (Replace 1 cup wheat flour with 1

cup Bean Flour)

Buckwheat Buckwheat flour is GF even though the name has wheat in it. The plant is

related to rhubarb. The ground seed produces gray brown flour which is

nutritious, being a source of easily digested protein. It is high in fiber and is

also said to reduce cholesterol and lower blood pressure. It is used in

pancakes, bread, normally mixes with other flours as it has a strong flavor.

Best when blended with other flours as no more than 20% of the blend.

(Replace 1 cup wheat flour with 7/8 cup Buckwheat Flour)

Corn Flour-

(Cornstarch)

Excellent in corn bread, muffins, and waffles—especially when blended with

cornmeal. Corn flour is finely ground cornmeal. Corn Flour is a light, white





powder often used in GF mixes. It can be used by itself as an excellent

thickener for sauces. Best when blended with other flours as no more than

25% of the blend. (Replace 1 cup wheat flour with 1 cup Corn Flour or ¾

cup Corn Starch)

Cornmeal Excellent in corn bread, muffins, and waffles—especially when blended with

corn flour. Stone ground cornmeal is used to make polenta. Cornmeal is

yellow flour, also known as Masa Harina (Masa) and is often used for

making tortillas. (Replace 1 cup wheat flour with 3/4 cup Cornmeal)

Millet Lends a light yellow tint to baked goods and produces a light, dry crumb

with a smooth, thin crust. Millet performs best when blended with other

flours, comprising no more than 30% of the flour blend. Millet is very high

in protein and one of the easier grains to digest. (Replace 1 cup wheat flour

with 1 cup Millet Flour)

Potato Starch

Flour

Excellent baking properties, especially when combined with eggs. Lumps

easily, so stir with a whisk before measuring. It is very rarely used by itself

but helps to produce the lightness and softness in a mix. It keeps well and

can be bought in quantity. Best when blended with other flours as no more

than 20% of the blend. (Replace 1 cup wheat flour with ¾ Cup Potato

Starch)

Potato Flour Potato flour is slightly yellow to very golden yellow. Smell it, it will have a

distinct POTATO smell (like instant granules) and will be very slightly grainy

in texture. It is used to add moisture and body to baked goods -- it is a

strong flavor and extremely hydroscopic (absorbs water) when baked, so a

little goes a LONG way (usually you use only a tsp per loaf of bread). Has

long shelf life.

Quinoa Excellent in all types of baking, including cakes, cookies, breads, and

biscuits. Quinoa is a cereal grain from Peru which used to be the staple diet

of the Incas. It is high in fat and is used in a GF flour mix to add moisture

to baked goods. It has a pleasant, nutty taste. Good source of vegetable

protein. Best if blended with other flours no more than 25% of total flours

and used in highly spiced or flavored foods. (Replace 1 cup wheat flour

with 1 cup Quinoa Flour)

Rice (Brown

or White)

A bit gritty by itself, but works fine when combined with other flours. The

coarser the grind, the more liquid needed. White rice flour is white; brown

rice flour has a slight tan tint. Best when blended with other flours as no

more than 60% of the blend. (Replace 1 cup wheat flour with 7/8 cup Rice

Flour)





Sorghum

Flour

Sorghum is another nutritious grain and works very well in all kinds of

baking, especially bread. It is mild and sweet and very finely ground. It is

used to add body and moisture to baked goods. Sorghum is best blended

with other flours and can comprise up to 50% of the flour blend. (Replace 1

cup wheat flour with 1 cup Sorghum Flour)

Soy (soya

flour)-

Soy Flour made from the ground, roasted soy beans. Soy is excellent and

worked well in baked goods with nuts, fruits, or chocolate. Best when

combined with other flours, such as rice. It is high in protein and fat and

has a nutty flavor. Full fat soy flour has a short shelf life and is best kept in

the refrigerator or in the freezer. Defatted soy flour can be kept in the

pantry. Baked goods using soy flour may brown more quickly so it is best to

lower the oven temperature slightly. Best when blended with other flours as

no more than 30% of the blend. (Replace 1 cup wheat flour with ½ cup Soy

Flour + ½ Cup Potato Starch )

Sweet Potato

Flour

Produces baked goods with a great taste and texture. Its faint sweetness

will affect gravies and other savory sauces. Ground from sweet potatoes

and is hard to find. Sweet Potato flour is one of the least allergenic foods

on earth and a good choice for people with multiple sensitivities.

Sweet Rice

Flour

Don’t confuse with white rice flour. Sweet rice flour is suggested for use in

muffins, breads, and cakes. Adds a nice elasticity to baked goods such as

pie crusts. Best when blended with other flours as no more than 25% of

the blend. (Replace 1 cup wheat flour with 7/8 cup Sweet Rice Flour)

Tapioca

Starch Flour

Excellent in baked products when it makes up 25-50% of total flour blend.

Tapioca Starch Flour commonly found in commercial GF flour mixes. Made

from the root of the Cassava plant, tapioca flour serves to lighten baked

items and helps impart a good texture with a chewy texture. It has no

pronounced flavor and quickly and produces crispy coating to breading.

Best when blended with other flours as no more than 25% of the blend.

(Replace 1 cup wheat flour with 1 cup Tapioca Flour)

Teff Grains A little gritty, but works well in baked goods such as cakes or breads if you

use 25-50% of total flour blend. Best in dark baked goods such as

chocolate cake or brownies, pumpernickel bread or gingerbread. Tell Grains

are tiny whole seed is ground into flour including the germ and husk. It

contains the highest calcium, zinc, potassium, and iron content of any

cereal. Teff flour is high in dietary fiber and an excellent source of essential

amino acids. (Replace 1 cup wheat flour with 7/8 cup Teff Grain Flour)





Subst i tu t es fo r 1 Tab lespoon o f W heat F lour as a Th ickener

I ng r ed ien t Am oun t T r a it Sugges t ed Use

Arrowroot 1 ½ teaspoon Mix in cold water first.

Thickens at lower

temperature. Don’t boil.

Add during last 5

minutes of cooking.

Serve immediately.

Any food requiring clear,

shiny sauce.

Bean Flour 3 teaspoons Produces yellowish, rich-

looking sauce

Soups, stews, gravies,

but has a slight bean

flavor.

Cornstarch 1 ½ teaspoons Mix in cold water first.

Stir just until boiling,

Makes clear, shiny

sauce. Firms when cool.

Puddings, pie fillings,

fruit sauces, soups.

Gelatin

Powder

1 ½ teaspoons Dissolve in cold water,

then heat until liquid is

clear before using.

Gelatin puddings,

aspics, cheese-cakes.

Won’t gel acids like

fresh pineapple?

Guar Gum 1 ½ teaspoons Mix with liquid first. Large amounts are

laxatives, use sparingly.

Rice Flour

(Brown or

White)

1 Tablespoon Mix with cold liquid first.

Somewhat grainy and

coarse.

Soups, stews, or gravies

or hearty, robust

sauces.

Sweet Rice

Flour

1 Tablespoon Excellent thickener.

Called glutinous rice.

Vegetable sauces and

soups.) Has no wheat

gluten.)

Tapioca

Flour

1 ½ Tablespoons Mix with cold water first.

Add during last 5

minutes of cooking.

Produces transparent,

shiny sauce. Thick, soft

gel when cool.

Soups, stews, gravies,

and potato dishes.

Xanthan 1 teaspoon Mix with dry ingredients Puddings, salad





Gum first; add to recipe. dressings, and gravies.

M i lk Subst i t u t es

NOTE: Gluten Free diets must avoid oat mi lk because of possibilit y of contam inati on wit h

wheat during t he growing or m anufacturing process.

Be sure t o read the label on m ilk substitutes to m ake sure no ot her offending ingredients

are present, such as barley malt extract, w hich is used to sweeten the m ilk.

Milk is one of the easiest ingredients to make substitutions for in baking; however, the flavor may have a

slightly different taste and affect the browning process during baking.

In place of 1 cup of cow’s milk

Ingredient

, use:

Substitute Amount to Use When to Use

Goat Milk Available in powder and

liquid forms. Not formilk allergies or lactose-

intolerant.

1 cup. Most closely

resembles cow’s milk incolor.

Any recipe. Works well

in ice cream, puddings,and other milk-based

dishes.

Nut Milk (Hazel nut or

Almond)

Not for nut allergies or

intolerances.

1 Cup. Milk, slightly

nutty flavor. Light

brown color.

Best in dessert recipes.

May taste slightly “off”

in savory dishes.

Oat Milk May contain gluten.

Not recommended for

those with gluten

intolerance.

Rice Milk Choose fortified, gluten-

free brands.

1 cup. Mild flavor,

white color. Looks like

skim milk from cows.

Any recipe, but slightly

sweet tasting. Reduce

by 2 Tablespoons per

cup if used as

buttermilk substitute.

Soy Milk Choose fortified gluten-

free brands

1 Cup. Slight soy flavor,

light tan in color.

Best in recipes with

stronger flavors to mask

soy and in baked goods

with darker colors.

Egg Subs t i t u tes

NOTE: If a recipe only one egg but contains a fair am ount of baking powder or baking soda,

then t he egg is the binder.

In place of 1 egg as a binder

Ingredient

, use:


Arrowroot, soy, Lecithin Liquid or granular

lecithin

Mix ¼ cup warm water,

2 tablespoons

arrowroot, 1

tablespoon soy flour,

and ¼ teaspoon lecithin.

Stronger-flavored

dishes since soy flour

and lecithin may affect

overall taste of dish.





Flaxseed Mix (Brown or golden seeds

or ground flax meal).

Refrigerate all flax

products.

¼ cup flax mix. Soak 1

teaspoon ground

flaxseed in ¼ cups

boiling water 5 minutes.

Bake 25 degrees dishes

slight longer, lowertemperature. Reduce

oil by 1-2 tablespoons

for every ¼ cup flaxseed

mix used.

Cool before using. Best

in dark-colored dishes.

Mild Flavor. Baked

goods heavier, denser.

Best in cookies, bars.

Slight laxative.

Pureed Fruits or

Vegetables

Baby food without

fillers (apples, pears)

3 Tablespoons to

replace each egg.

Increase liquid in recipe

by 1 Tablespoon.

Baked goods where

puree flavor

complements or

doesn’t detract from

dish’s flavor.

Tofu (soft and silken) ¼ cup for each egg.

Blend with recipe liquiduntil very smooth.

Cakes, cookies, breads.

Baked goods won’tbrown as deeply, but

they will be very moist

and somewhat heavy.

Unflavored Gelatin Knox or Grayslake

brand

Mix 1 envelop gelatin in

1 cup boiling water.

Use 3 Tablespoons for

each egg. Refrigerate

the leftover mixture.

Baked goods such as

cookies, cakes, breads.

Microwave leftover

mixture to liquefy.

In place of 1 egg as leavening

Ingredient

, use:


Buttermilk, Yogurt, or

Baking Soda

Replace recipe liquid

with same amount of

buttermilk or thinned

yogurt. Replace baking

powder with ¼ as much

baking soda.

All baked goods; works

best in dishes that don’t

need to raise a lot, such

as cookies, bars, and

flat-bread.

Egg Replacer Powder By Ener-G or Kingsmill Ener-G suggests 1 ½

teaspoons powder

mixed in 2 Tablespoons

water.

All baked goods.

Flavorless; won’t affect

taste of recipe. For

added lightness, whip infood processor or

blender for 30 seconds.

In place of 1 egg as moisturizer

Ingredient

, use:






Fruit Juice, Milk, or

Water

2 Tablespoons.

Increase leavening by

25-50%. Bake items

slightly longer, if

necessary.

Baked goods such as

cakes, cookies, bars.

Pureed Fruit Bananas, applesauce,apricots, pears, prunes.

(The natural pectin in

fruits, especially prunes,

traps air, which helps

“lighten” baked goods.)

¼ Cup. Increaseleavening by 25-50%.

Bake items slightly

longer, if necessary.

Baked goods where thefruit’s flavor

complements the

overall dish such as

applesauce in spice

cakes, bananas in

banana bread, apricots

and pears in milk-

flavored dishes, and

prunes in dark, heavily

flavored dishes such as

chocolate cake or spicecake.

Conve r t i ng Bu t t e r o r M ar ga r ine t o O i l

Bu t t e r / M ar ga r ine O i l O il

1 teaspoon ¾ teaspoon

1 Tablespoon 2 ½ teaspoon

2 Tablespoons 1 ½ Tablespoons

¼ Cup 3 Tablespoons

1/3 Cup ¼ Cup

½ Cup ¼ cup + 2 Tablespoons

2/3 Cup ½ Cup

¾ Cup ½ cup + 1 Tablespoon

1 Cup ¾ cup

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