Alternative Flours: Gluten Free
ALTERNATIVE FLOUR POWER
Many of our customers come to Grandma’s Pantry looking for alternative flours because of an increasing number of people finding that they are gluten intolerant. Gluten is a generic name for certain types of proteins contained in common cereal grains such as wheat, barley and rye. To meet these needs, we stock a number of different types of substitute flours that do not contain gluten.
The next question is “How do I use these flours as a substitute for regular wheat flour when I bake?” With the help of the magazine called “Living Without” (which you can also purchase from Grandma’s Pantry), here are four recipes for gluten-free flour blends: All Purpose, High Fiber, High Protein and Self -Rising flour.
To make these flour blends, thoroughly combine all the ingredients and store in a covered container in the refrigerator until used.
ALL PURPOSE FLOUR
½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch
HIGH FIBER FLOUR
1 cup brown rice flour or sorghum flour
½ cup teff flour
½ cup millet flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch
HIGH PROTEIN FLOUR
1 ¼ cups bean flour (chickpea or soy)
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup brown or white rice flour
SELF-RISING FLOUR
1 ¼ cups sorghum flour
1 ¼ cups white rice flour
½ cup tapioca starch/flour
2 tsps. guar gum or xanthun gum*
4 tsps. baking powder
½ tsp. salt
*Gum is the binding agent that allows for proper elasticity without crumbling.
All of the products necessary to make these gluten-free flour blends are available at Grandma’s Pantry. We also carry ready-made gluten-free flour blends. (We recommend that you experiment to see what works best for you). There are a host of other gluten-free products available at Grandma’s Pantry, so check us out at the store or on-line here and let us know how we can best serve you and your gluten-free diet.
“So, whatever you eat or drink, or whatever you do, do all to the glory of God.” I Corinthians 10:31
ALTERNATIVE FLOUR POWER
Many of our customers come to Grandma’s Pantry looking for alternative flours because of an increasing number of people finding that they are gluten intolerant. Gluten is a generic name for certain types of proteins contained in common cereal grains such as wheat, barley and rye. To meet these needs, we stock a number of different types of substitute flours that do not contain gluten.
The next question is “How do I use these flours as a substitute for regular wheat flour when I bake?” With the help of the magazine called “Living Without” (which you can also purchase from Grandma’s Pantry), here are four recipes for gluten-free flour blends: All Purpose, High Fiber, High Protein and Self -Rising flour.
To make these flour blends, thoroughly combine all the ingredients and store in a covered container in the refrigerator until used.
ALL PURPOSE FLOUR
½ cup rice flour
¼ cup tapioca starch/flour
¼ cup cornstarch or potato starch
HIGH FIBER FLOUR
1 cup brown rice flour or sorghum flour
½ cup teff flour
½ cup millet flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch
HIGH PROTEIN FLOUR
1 ¼ cups bean flour (chickpea or soy)
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup brown or white rice flour
SELF-RISING FLOUR
1 ¼ cups sorghum flour
1 ¼ cups white rice flour
½ cup tapioca starch/flour
2 tsps. guar gum or xanthun gum*
4 tsps. baking powder
½ tsp. salt
*Gum is the binding agent that allows for proper elasticity without crumbling.
All of the products necessary to make these gluten-free flour blends are available at Grandma’s Pantry. We also carry ready-made gluten-free flour blends. (We recommend that you experiment to see what works best for you). There are a host of other gluten-free products available at Grandma’s Pantry, so check us out at the store or on-line here and let us know how we can best serve you and your gluten-free diet.
“So, whatever you eat or drink, or whatever you do, do all to the glory of God.” I Corinthians 10:31
