Give these gluten free alternatives a try
Clockwise from top left: Cuisine Soleil Coconut Flour; JK Gourmet almond flour, 5 lbs, $70.75; Authentic Foods Multi-Blend Flour, $11.65 USD; Cuisine Soleil Millet Flour; Chickpea Flour.
1. MILLET FLOUR
What Made from tiny grains of the sorghum plant it comes in three varieties white, black and red
Taste Slight corn flavour
Use As it contains little gluten, combine the flour with arrowroot powder, corn starch or tapioca starch before use. In its grain form, use as a rice or couscous substitute
2. CHICKPEA/GARBANZO BEAN FLOUR
What Made from ground chickpeas
Taste Slightly nutty
Use Savoury preparations like fritters, falafel or pancakes (think French socca) though many Indian and Middle Eastern recipes use it in sweets
3. ALMOND FLOUR/MEAL
What Almond Meal is made from whole almonds (no skin removed), while Almond Flour is made of blanched almonds
Taste Neutral tasting
Use As breading, as a thickener in soups or as filler in fishcakes or meatballs. Generally, for baking (cakes, muffins, pancakes, fondant, cookies) substitute almond flour for wheat flour adding slightly more raising agent
4. BROWN RICE FLOUR
What Made of ground brown rice it contains the bran, the outer layer of the rice grain, full of vital nutrients
Taste Mildly nutty
Use Everything from breading, thickening and baking to making noodles. Use ½ cup (125 ml) of brown rice flour when the recipe calls for 1 cup (250 ml) of wheat flour
5. BUCKWHEAT FLOUR
What Made from the ground seeds of buckwheat a member of the rhubarb family
Taste Nutty, in its seed form it has an appealing crunch
Use Pancakes, soba noodles, porridge, as a thickener, and in baking
This original article was first published in the Summer 2015 issue of City Style and Living Magazine.
