After finding out I was gluten free, out went all the flour which were all wheat based! But I found there is a whole array of gluten free flours that are wonderful – and taste good too.
Following is a list of the most common gluten free flours:
Beans & Nut flours
Most gluten free flours alone cannot mimic the properties of wheat flour. Gluten Free Flours need to be mixed in different portions to have the right mouth feel, the right texture, and so they rise correctly. Personally, rather than stocking numerous different flours and mixing my own, I typically use a commercially-made gluten free flour mix.
I really like Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix. We purchased a 25 lb. bag and I store it in a plastic pail in the freezer. Pamela’s flour makes great bread!
When I make cookies and desserts, I prefer Jules Gluten Free All Purpose Flour. Jules flour is not as heavy as the Pamela’s and tastes light in baked goods.
There are lots of other good gluten free flour mixes to chose — these are just the ones I use.
For gravy or thickening sauces, I have glutinous rice flour on hand. Add it to cool liquids and it thickens up nicely without add any flavor to your sauces. I would think that any rice flour would work, but I just happen to use the glutinous rice flour.
I really like Bob’s Red Mill Gluten Free Pancake Mix, when I make pancakes. Before I was gluten free, I used Bisquick. I have not tried their Gluten Free Bisquick, but have a box on hand and am anxious to see how it tastes!
Occasionally, I enjoy playing around with other flours. My husband bought a bag of Mommas, Gluten Free Coconut Blend All Purpose Flour, but we really haven’t used it yet.
Since becoming gluten free, I don’t bake as much as I use to. Special occasions and holidays, I will bring out the flour. Of course, when I bake bread, I use quite a bit of it. I notice I feel better when I don’t over do the baked goods. I like eating my grains whole …. so we will talk about grains in my pantry in another post!
If you are interested in learning more about flours and baking bread, check out my Squidoo lens: