Gluten is a compound of proteins commonly found in wheat and other related grains that work as a binder in food. It is the reason for that "stretchy" effect that's so appetizing to look in your pizza dough. To cut it short, gluten is responsible for the chewiness of baked goods.
You've probably spotted organic flours or that which says "gluten-free" while shopping for grocery items, but you may not have given attention. As it turns out, you should have been using this flour option not only as a great flour substitute but also for health reasons.
Choosing gluten-free flour doesn't mean staying away from your flour-filled goodies. Rather, it is a matter of figuring out what best replaces gluten in your recipes. This is ideal for people who are allergic to gluten.
Alternative flours, also have high amounts of protein, vitamins, minerals, and fiber than white and wheat flours. This increases the food's nutritional value in the flour while adding new tastes and textures. If you're simply looking for a healthier baked good, get to know what types of flours can make a good substitute. I've also included some choices that people have been using. You too can try them.
Ready? Here we go.
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🔆Soy Flour
Soy flour is 100% whole bean, nut-tasting flour rich in protein and high in fat content. It is ideally combined with other flours to bake brownies, muffins, cookies, or any baked products with fruits and nuts.
This flour can perfectly replace up to 30% of the flour you've been using in your recipes. You'll love how the fat content in soy flour can make your baked goodies smooth in texture. Use it to thicken your soups. You'll love to try the ADM soy flour.
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đź”…White Flour
White flour belongs to the all-purpose flour group that is made from the endosperm only. It is also called fine wheat flour because they are processed and refined.
White flour is the perfect basic flour for gluten-free baking. This flour does not impart useless flavors that work well with other flours. The best white rice flour is the fine-textured one. Would you like some stone ground white flour?
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đź”…Brown Rice Flour
Brown flour is wheat flour using 85% of the whole grain. If white flour is produced using only the endosperm, brown flour includes most of the grain's bran and germ.
Derived from unrefined brown rice, brown rice flour is of more nutritional content because of the bran that it contains. This is your perfect substitute for muffins, cookies, and baking denser or starchy bread. Brown rice is a nutritional powerhouse.
Take a look at this brown rice flour below.
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🔆Amaranth Gluten-Free Flour
One of the best gluten-free flour choices, Amarant flour comes from its seeds that have been ground into a fine powder. This is a good source of amino acids and lysine which helps the body absorb calcium and build muscle.
Use Amaranth flour as a 25% replacement for any flour in your recipes or combine it with other gluten-free flours. That's if you want the best texture for your baked items.
Because amaranth is three times more in fiber content than regular wheat, it is more digestible. Take a look at this gluten-free superfood flour.
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🔆Potato Starch Flour
Do you love potatoes?
Potato starch or flour is made of 100% dehydrated potatoes and ground into flour. Potato by nature is starchy so it absorbs liquid that keeps baked goods moist and delicious. This is why many cooks and bakers use potato starch in pancakes, waffles, bread, and as a thickener in smoothening sauces.
Mixing this starch flour with a small amount of water for hydration allows it to work like glue. Potato starch flour is a good substitute in place of flour. I found this pure potato flour!
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đź”…Corn Flour
Corn flour is made from dried whole corn kernels milled into flour. With the hull, germ, and endosperm of the corn included, this type is known a whole grain flour.
Corn is typically yellow, so its flour comes out with a yellow tone, although corn flours can also be white or blue depending on the corn variety. You'll love its fine and smooth texture, which is a lot similar to whole wheat flour.
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đź”…Tapioca Flour
This kind of flour is from the roots of cassava. It is a gluten-free starch that is light, white, and very smooth. You can easily combine it with soy flour and cornstarch that can be used for nice, chewy baked goods like French bread or white bread.
Use tapioca flour to thicken your soups, gravies, and even stews. They also work great in adding moisture and texture to your bakes. Below is an authentic gluten-free and non-GMO organic tapioca flour.
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đź”…Quinoa Flour
Quinoa flour is ground quinoa seeds. Its texture and appearance are quite similar to all-purpose wheat flour that adapts to many uses. Since quinoa flour has not been totally processed and refined with its original nutrients still intact, it is considered whole grain flour.
Regarded as traditionally healthy, quinoa contains all essential amino acids and fibers. It has a robust, nutty flavor that excels in baked items. Start by substituting the flour for no more than a quarter of the total volume of flour called for in a recipe.
Quinoa is a kind of flour that will give you a delicate, and tender crumb. Use the organic quinoa flour as a gluten-free thickener in place of your flour in sauces, soups, stews, gravies, and roux.
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Quinoa flour is ground quinoa seeds. Its texture and appearance are quite similar to all-purpose wheat flour that adapts to many uses. Since quinoa flour has not been totally processed and refined with its original nutrients still intact, it is considered whole grain flour.
Regarded as traditionally healthy, quinoa contains all essential amino acids and fibers. It has a robust, nutty flavor that excels in baked items. Start by substituting the flour for no more than a quarter of the total volume of flour called for in a recipe.
Quinoa is a kind of flour that will give you a delicate, and tender crumb. Use the organic quinoa flour as a gluten-free thickener in place of your flour in sauces, soups, stews, gravies, and roux.
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There you go.
Now that you have the list of among the best gluten-free flour substitutes, perhaps how to bake with gluten-free flour would be interesting.
Like any flour, gluten-free flour can give volume to baked goods and most of your dishes. Home cooks typically combine it with a binder like eggs to achieve some shape. Known as moist flour, gluten-free flours result in dense and chewy baked goods.
Special Tips
When creating homemade flour blends, expect failures in the beginning. Your gluten-free baking will improve once you learn what the ingredients could bring.
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