BLEND YOUR WAY TO FREEDOM

Another installment from 

Dawn Kiehl Beals

Sweet Freedom - Living Allergen Free

Blend Your Way To Freedom

Whether you're new to the gluten free lifestyle or an old pro, one thing is for sure: you defiantly know what you can't eat!  The question is, do you know what you can?  With the holidays less than two weeks away, it may seems like you're being left out of the festivities (at least the eating part).  Everyone one around us is noshing on gingerbread men and pumpkin pie while we're stuck with a few minimal choices of pre-packaged gluten free cookies.  Don't get me wrong, some of them are very good.  It's just that you can't get Grandma's raisin filled delights in a box. 

This year, you don't have to feel sorry for yourself or miss out on holiday or family favorites.  Get creative and start working with all the gluten free flour choices that are available!  No one GF flour can be used as a cup for cup exchange in your favorite recipes.  That's why it's important to create a blend of flours. Following is a list, that while is no means exhaustive, should get you on your way to creating your own special gluten free blend.  

Millet Flour-

Millet is nutty and slightly sweet.  It's full of fiber, protein and nutrients.

Garbanzo Bean Flour-

This flour has a unique "bean" flavor.  However,  it works well in many gluten free blends and the overall taste when baked is pleasant.

Sorghum Flour-

This flour is very popular flour in the gluten free community.  It adds both texture and protein to baked goods.  The flavor is described as slightly nutty to no taste at all.  

White Rice Flour/Brown Rice Flour-

Just like white and brown rice, the flours are interchangeable and depend on your personal  preference and taste.  Use rice flour as part of your blend or alone in recipes that call for very small amounts.  It works well when making roux or gravy.  

Sweet Rice Flour-

Sweet rice flour works like the other rice flours and adds a unique flavor to pizza crusts and breads.

Amaranth Flour-

Amaranth flour can be used in GF blends and is higher in protein than most grain flours.

Tapioca Starch/Flour-

This starch acts as a thickener and binder.  It's a vital ingredient to a good GF blend.  

Potato Starch-

Used as another thickener, this starch adds moisture your baked goods.

Arrowroot Starch-

Although this is a very neutral flavored thickener, it is also one of the most expensive. Many people like it for gravies but if corn is not on your list to avoid then corn starch will work just as well.

Teff flour-

Teff flours adds both moistness and flavor to gluten free baking.  It can be described as both nutty and slightly sweet.

Soy Flour-

Soy is easy to use and nice to work with.  But, if you have a soy allergy like me, stay clear!

Buckwheat Flour -

Yes, this says wheat, but buckwheat is gluten free!  Use this primarily for pancakes, muffins and quick breads.

Quinoa flour-

This flour contains a complete protein and gives baked goods a nutty taste.

Certified oat flour-

Oat flour can be used in your blends but be sure it's been certified as gluten free!

Coconut flour-

I love coconut and this flour is great for desserts because of its natural moisture and delicious flavor.

Almond Meal-

This meal/flour adds moisture and protein to baked goods.   However, be sure to avoid this flour if you have nut allergies.

Xanthan Gum-

This is a fantastic binder and helps add the "sticky" to you gluten free mixes.  The bad new is that it's expensive but the good news is that you only use a very small amount in your recipes.  As a general rule, use 1/2 teaspoon per cup of flour mix.

Shopping for these alternative flours is a cinch because Cascio's carries lots of gluten free flour choices by Frankford Farms.  Most are organic and come in one pound packages to help you start small.  Also available is a pre-packaged blend of gluten free flours by Bob's Red Mill and a yummy GF pancake mix too.  Gluten free flours can be stored in an airtight container for around 15 months.  If you purchase a pre-packed mix be sure to throw it out if it's past the expiration date.  Molds can grow in old mixes and cause severe allergic reactions. 

I encourage you to try creating your own blends and sharing them with me and others living gluten free!  You'll find that one blend may work well for cakes while another blend makes great breads.  Start now and by Christmas your family and friends will be begging for the recipes to your cookies and pies!

Check out the suggested flour blends below to help get your started with proportions and kinds of flours to put together.

Gluten-Free Flour Blend 1

1 part sorghum flour

1 part brown rice flour -or- soy flour (if you are not allergic!)

1 part millet flour

Gluten Free Flour Blend 2

2 cups sorghum flour

2 cups brown rice flour (I use superfine brown rice flour)

1 1/2 cups potato starch, not potato flour

1/2 cup white rice flour

1/2 cup sweet rice flour

1/2 cup tapioca flour

1/2 cup amaranth flour

1/2 cup quinoa flour

Gluten Free Blend 3

2 cups rice flour

2/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xanthan gum

Gluten Free Blend 4

2 1/4 cups rice flour

1/4 cup potato starch

2/3 cup tapioca flour

3/4 cup sweet rice flour

1/3 cup corn starch

2 teaspoons xanthate gum