Day 3 Of 3 Gluten Free Flours

Last day of gluten free flours, their names and uses.

1.  Nut Flour-  Pick any nut and grind it into fine powder.  That is what nut flours are.They are dense and high in protein, cannot be substituted in equal amounts of flour.They can be used to replace a portion for protein and taste, however tend to be pricey.

2.  Potato Starch Flour-  This is made from ground potatoes, a fine white powder of a flour.  It is used in cakes and baked goods. 

3.  Quinoa Flour-  When buying this flour look for debittered quinoa flour.  Quinoathe grain is bitter.   This flour adds some density and nuttiness to baked goods.  It is perfect for biscuits and pancakes.

4.  Rice Flour-  They are the key ingredient in most gluten free baking.  White rice flour works well with any flavor, and its light texture makes it good for all baked goods.

5.  Soy Flour-  This is made from ground soybeans, it has a nutty flavor and high in protein.  It can be used to replace a portion of flour in a recipe, or used as a thickener. 

6.  Tapioca Flour-  From the root of the cassava plant, this is a light, starchy flour which adds texture and chew to baked goods.  It is a common flour for baked gluten free goods.

There are all purpose gluten free flours pre made for all types of baking. 
Here is one you can make yourself.
For 8 Cups                              High protein flour 8 Cups                   
6 Cups rice flour                      3 Cups rice flour
2 Cups potato starch flour       3 Cups tapioca flour
1 Cup tapioca flour                  3 Cups cornstarch
                                                 3 Cups potato starch