Alternative Flours for Baking: 6 Gluten-Free Options for Healthier Baked Goods
Sorghum flour, a mild and sweet flour, adds a soft bite to baked goods. It works best in recipes that don't require a large amount of flour, and for better binding, it should be mixed with starches like tapioca or potato.
Buckwheat flour, gluten-free by nature, is another versatile option. It adds a rich, nutty taste to products and is commonly used in various parts of the world. In Japan, it's used to make soba noodles, while in France, it's used for galettes. In Eastern Europe, it's used to make blinis (pancakes), and in various regions of India, it's used to make chapati.
Buckwheat flour can also be used in yeast breads, but for optimal results, it needs to be combined with brown rice flour.
Brown rice flour is a versatile gluten-free flour that adds elasticity and structure to baked goods when mixed with other flours. It's a good fit in all baking recipes, especially in pie dough, and is also useful for thickening sauces, adding protein to vegan soups, crafting noodles, and "breading" meats and vegetables.
Coconut flour, known for its absorbent properties, can create a dense texture when used alone. However, when combined with other gluten-free flours, it works well in cookies, muffins, granolas, brownies, and quick breads. When using coconut flour, it's recommended to use it for only 25 to 40 percent of your flour mix, and an extra egg should be added for additional binding properties.
Specialty gluten-free flour mixtures are available from renowned manufacturers like Bauck Mühle and Hammermühle. These mixtures avoid the typical problems of individual gluten-free flours like almond flour or buckwheat flour by using a balanced ratio, ensuring a better baking experience. Bauck Mühle offers certified organic and Demeter products, while Hammermühle has developed diverse organic flour mixtures for cakes, cookies, bread, and rolls.
Experimenting in the kitchen with gluten-free flours can be fun and rewarding. There are a ton of better-for-you, gluten-free flours available, some of which are more nutritious and even better tasting than traditional wheat flours. So, why not give them a try?
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