"Myths are a waste of time. They prevent progression." Barbra Streisand
"When baking be sure to use collie flour" Unknown
A myth persists that that all purpose flour in gluten baking is the only flour that exists to make all things bread or bread like. That could not be further from the truth. Below is a list of gluten flours that can be used to make breads and sweets: bread, buckwheat, cake, gluten, instant, organic, pastry, self rising, semolina, spelt, teff and whole wheat.
So why do companies persist on making one mix and tell you that it will solve your bread and sweet needs? Gluten free baking has similar variety of flours: cornstarch, tapioca starch, potato starch, potato flour, white rice, brown rice, sweet white rice, coconut, corn, almond, quinoa. Each flour has its own unique characteristics, tastes, feel and baking properties. Just as in gluten baking flours are mixed, so are gluten free flours. The question exists which flours should be pantry staples and mix well?
How do you know which flour to bake with? That's where I come in. We will examine each flour for its properties, health benefits and how best to use it over the next few months. Make sure to sign up for the blog as each flour is covered indepthly and sharing recipes that work with certain flour combinations.
My daily goal is to bring gluten free (and allergen friendly) to people that need it, want it and are curious about it. But not just regular ol' gluten free. Food that makes you want to hum a little tune. I hope to bring out your inner foodie or cook with recipes and ideas.