Tips

Kitchen Tools I Recommend

1.  A good kitchen scale – when you are measuring this many different flours, measuring by volume is asking for trouble

2.  Food thermometer – your yeast will behave much better if you have them at just the right temperature

3.  A good small rubber spatula – grain-free dough is soft and sticky, it needs to be coaxed into place

4.  Ninja Kitchen System – I don’t want to be a commercial, but I LOVE mine

5.  Pasta press – if you want good, safe pasta, you are going to have to make it yourself

6. Hamburger bun pan – check out my sandwich bun recipe, I use my pans every other day

 

Flours

Buckwheat:  This is one of my favorites, and even though it has “wheat” in it’s name, pure buckwheat is perfectly safe for those with a grain intolerance.  There are two varieties – ‘light’ or ‘regular’.  The regular is probably a bit healthier for you and will give your breads a “whole wheat” look, the taste of the ‘light’ is much, well, lighter and will give your breads a “white” look.  It is really a preference thing and you may find you like ‘light’ for some things and ‘regular’ for others.

Quinoa:  A wonderfully nutritious, high protein flour, quinoa has a distinctive flavor and I prefer to keep it at no more than 50% of the flour mix.  It is expensive, but really does the job when you are looking for just the right texture.

Soy:  Great, inexpensive protein source (always a challenge in gluten-free baking).  Be careful though, too much soy will give you very chewy baked goods.

Tapioca:  Starch equals flour in this case (some suppliers call it tapioca starch, some call it tapioca flour, it is all the same).  It makes a great thickener for pies and acts a lot like cornstarch in that type of usage.  To substitute for wheat flour, use the same amount of tapioca.  In baking, it is not a good replacement for corn starch.

Potato Starch:  When it comes to potato, starch DOES NOT equal flour.  Potato starch does make a good substitute cornstarch in baking (I just do a 1:1 substitution) and it is my prefered gravy thickener.

Potato Flour:  Use this VERY sparingly.  It does help keep your baked goods moist, but use too much and you have a slimy, gooey mess.  General rule of thumb, use about 1 tsp of potato flour per cup of total flour mixture.

Almond Meal/Flour: Gives a great, nutty flavor, but you have to be careful about using it if you are going to share with others – so many kids have nut allergies you need to check with the parents or teacher before sharing anything made with almond meal.

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