Home Cooking

Gluten-Free Flours -- your personal experience!


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Home Cooking

Gluten-Free Flours -- your personal experience!

operagirl | | Jun 12, 2011 03:50 PM

Hello Chowhounds,

I come to you in search of more information on gluten-free baking, and more specifically, whatever your personal experience is with regards to different types of gluten-free flours, starches, gums, etc.

I'd love to know more about the attributes of:

sorghum flour
teff flour
quinoa flour
almond meal/flour (w/skin and w/out)
hazelnut flour
coconut flour
garbanzo/fava bean flour
amaranth flour
oat flour
mesquite flour
green pea flour
millet flour
black bean flour
white bean flour
peanut flour
ground flaxseeds
brown rice flour
sweet white rice flour
corn flour (masa harina)
arrowroot starch
tapioca flour/starch
potato flour/starch
corn starch
xanthan gum
guar gum

... and any other flours, starches, or gums I haven't thought of! How do each of these ingredients perform in baking recipes with regards to the density of the finished product, graininess/grittiness, crumb, flavor profile of the grains, etc.? I'm not looking for specific recipes so much as knowledge about the ingredients -- I am a fairly accomplished non-GF baker, and I am comfortable with tweaking recipes as long as I know enough about the products I'm dealing with.

I think this thread could be a fantastic resource for intrepid gluten-free bakers, empowering us to experiment with ingredients and share our successes. Contribute whatever you know, and I will be ever so grateful!

Thanks in advance,

Opera Girl

Attached are pictures of my first two gluten-free baked goods, vegan peanut butter cookies (I used a combo of peanut flour and teff flour) and not-so-vegan banana bread (using Bob's Red Mill All Purpose GF Flour).


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