I will spend this month of May educating and spreading awareness of Celiac
disease. There will be daily tips and information on this disease.
Today I will go over a few different flour options.
Working with gluten free flour in baking is not as easy as swapping an equal
amount of a gluten free flour with regular flour. Some flours provide
protein, some texture, and some taste. It can be tricky to come up with
the perfect mixture. With everyone jumping on the gluten free wagon
there are some premixed flour blends now available making baking
a bit easier.
Flours to avoid- Bulgur, durum, einkorn, semolina, spelt, triticale and
kamut. These are all a form of wheat.
Oats may be ok, but is grown next to wheat, my suggestion is to look
for gluten free oats. There are many gluten free flours to chose from.
I will go over them, over the next few days.
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