Gluten-Free flours can be made from any single GF grain - amaranth,
beans, buckwheat, coconut, corn, millet, oat, quinoa, rice, sorghum, or teff,
just to name a few. When using single
grain flours always buy them labeled Gluten-Free, since many are grown,
harvested and processed in facilities that also manufacture wheat, barley, or
rye and cross-contact can occur.
When working with single flours keep in mind that it’s not
at all like working with wheat flour. Many of them cannot be used as a simple 1
to 1 replacement. And many of them have their own distinct idiosyncrasies. For
instance, nut flours tend to absorb very little liquid and so may need a
stronger binding agent such as whipped egg whites to hold things together.
Coconut flour on the other hand will absorb all of the liquid and then thirst
for more, and more, and even still more. That’s why most coconut flour recipes
also include many eggs. Perhaps that’s one reason why nut flour recipes also
include coconut flour, because they work well together.
Gluten-Free flour blends are often called Cup4Cup flour. These
blends are also referred to as Measure to Measure, or 1 to 1 blends as well.
Cup4Cup blends can be used in many recipes as an easy replacement for wheat
flour using the exact same measurements. Gluten-Free flour blends are created
with a variety of grains, starch’s and gums. For example superfine White Rice
and Brown Rice Flour, Tapioca Starch, Potato Starch, Potato Flour, Pectin and
Xanthan Gum. Many often use powdered Milk as well so be careful if milk is an
issue. Xanthan gum tends to be the most popular choice to provide elasticity
and stickiness to dough’s and batters. But too much Xanthan can also cause
stomach upset and gas. There are also artisanal blends out there with ingredients
such as Sorghum Flour, Tapioca Starch, Potato Starch, Psyllium Husk, and Potato
Flour.
Whether you make the blend yourself, or find a favorite
brand, finally finding that perfect GF flour blend can be like striking gold.
Not only can it be used in many new, intriguing recipes; but it can also be
used in family favorites, old time recipes, and creative ideas.
All-Purpose Flour VS
Baking Flour
All-purpose flour is versatile, strong enough for bread and
gentle enough for scones and cakes. Baking flour has less protein and can be
good for light, soft baked goods. In general for a home chef any good quality Gluten-Free
All-Purpose Cup4Cup blend might be the easiest solution to all cooking and
baking needs; but finding that ‘perfect’ flour can be a challenge. Different
grains can add different flavors to the flour; such as nutty, beany, earthy, and
coconut flavors. And different grinds can add texture, from super fine to
gritty or even sandy textures. Personal tastes and dietary needs can also make
finding that perfect Cup4Cup blend difficult.
A few tips
When baking always remember to let the batter ‘rest’ for
about 15 minutes before baking. This gives the GF flour time to absorb the
liquid in the batter allowing for a softer, less dense result.
Keep in mind that GF flours might require extended baking times. Use your favorite method of testing for 'doneness' and allow a few more minutes of baking if needed. Tapping on bread and rolls for that hollow sound, will the cake tester come out clean for bakes, lightly touching cookies for that bounce back, are the edges pulling away from the pan, does the custard or cheesecake wiggle or wobble for doneness.
Different flours also have different density and weight. So a kitchen scale might be handy to weigh the flours rather than measure. Different density can cause recipes not to work due to having to much flour.
Adding a bit of acid to the liquid measure in a recipe will
help encourage the bake to rise. Any kind of citric acid will do such as lemon,
lime, orange, or grapefruit. Vinegar works well too. For example, if the recipe
calls for 1 cup of milk, add 1 teaspoon of acid to the cup first, then fill the
rest of the way with milk before adding it to the recipe.
Using GF flour with yeast can create some amazingly
delicious results. Work the dough as normal up to the point of making the final
pre-baked product. Be patient, GF yeast dough tends to be very soft and
delicate. Handle the finished dough gently. Place the finished dough directly
into the greased pan/sheet being used for baking and allow time for the first
rise. Do NOT punch down or roll again. Do NOT do a 2nd rise. Too much handling
will deflate the rise and GF dough will not rise again. Once the dough has
finished the first rise continue to the pre-heated oven and bake as directed.
