Amaranth Flour
- Nutty. I've heard it’s mild and I've heard
it’s spicy. I haven’t tried it yet, but maybe it depends on the brand.
- Excellent
for baking ...great when combined with Aquino and Arrowroot starch also
good combined with white buckwheat.
- Fair
for breading
- Fair
for thickening
- Storage
– Refrigeration
Arrowroot
- Flavorless
- Excellent
for baking.
- Great
for breading ... add seasoning/other GF flours for taste
- Excellent
for thickening. ...use like cornstarch. Dissolve in cool liquid and add to
boiling water ... don't cook over 5 minutes. Over cooking results in it
loosing thickening ability
- Storage
– Airtight Container, Cool, Dark Place
Bean Flours / Lentils
- Flavor
is moderate
- Excellent
for baking. Watch out, can take over
the taste
- Poor
for breading
- Poor
for thickening
- Storage
– Refrigeration
Brown Rice Flour
- Mild
flavor
- Excellent
for baking… 7/8 c. of brown rice flour equivalent to 1 c. of wheat flour
- Not
great for breading.
- Satisfactory
for thickening
- Storage
– Refrigeration
Buckwheat Dark
- Dark
Strong characteristic flavor
- Fair
for baking with other flours.
- Good
for breading
- Poor
for thickening
- Storage – Refrigeration
* Watch out ... commercial buckwheat MAY contain wheat.
Verify gluten free
Buckwheat White
- Mild
and mellow taste. Totally different from dark
- Excellent
for baking ... tendency to dryness.
- Excellent
for breading
- Bad
for thickening
- Storage
– Refrigeration
Chickpea (Garbanzo) Flour
- Tastes
like Hummus (I've never had Hummus)…Blends
well with other flours
- Excellent
for baking
- Fair
for breading
- Excellent
for thickening.
- Storage
– Refrigeration
Coconut Flour
- Sweet
tasting
- Excellent
for baking. Especially good in cakes, muffins, and cookies. May need to
adjust oil content to account for oiliness of coconut.
- Poor
for breading by itself
- Poor
for thickening
- Storage – Airtight, cool, dark place.
*Coconut Flakes: Same as coconut flour
Cornstarch
- Flavorless
- Excellent for baking with other flours, adds fluffiness & lightness
- Good for breading
- Excellent for Thickening
- Storage – Airtight, cool, dark place
Millet
- Mild
flavor
- Excellent
for baking. Helps give body to your cookies, cakes and breads
- Satisfactory
for breading
- Poor
for thickening
- Storage – Airtight, cool, dark place.
* I've heard it can have a bitter after taste. I’ve used it for bread and
never noticed it myself.
Nut flours
- Excellent
flavor -roasting makes even more flavorful
- Excellent
for breading
- Excellent
for baking ... up to 25 percent
- Cashews
can thicken well
*Can be pricey. Reduce oil in recipe slightly to account
for high oil content of nut flour
Potato Flour
- Bland,
potato flavor
- Fair
for baking. Combines well with brown
rice flour to add body to cookie dough
- Not
suitable for breading
- Can
be used for some thickening but not desirable.
- Storage
– Refrigeration
Potato Starch
- Bland
- Good
for baking. Needs eggs, baking powder and other leavening.
- Good
for breading
- Poor
for thickening ... turns to glue
- Storage
– Airtight, cool, dark place
Quinoa Flour
- Flavor
has a nutty/grassy taste
- Good
for baking when flour is FRESH. Baked goods can be dry
- Poor
for breading
- Poor
for thickening
- Storage – Airtight, cool, dark place
*If flour is ground from unwashed seeds ... bitter taste
will result.
Sorghum
- It’s
has a heavy sweet taste
- Excellent
for baking. Best tasting when used in combination with tapioca, bean
flours and starch.
- Fair
for breading
- Poor
for thickening
- Storage
- Refrigeration
Sweet Rice
- Is
bland and gritty
- Excellent
for baking. Use very little in recipes. Nice in cakes and cookies.
- Poor
for breading
- Excellent
for thickening
- Storage
– Airtight, cool, dark place
Tapioca Starch
- Flour
Silky and flavorless
- Excellent
for baking
- Very
good for breading
- Excellent
for thickening. Dissolve in cold water. Don't leave on heat after it
thickens; use as cornstarch.
- Storage – Airtight, cool, dark place
*Don't confuse tapioca starch with tapioca granules used
to make pudding/pies.
Teff Flour
- Flavor
is sweet, grassy
- Good
for baking - especially brownies, cakes and pancakes. Not great with yeast.
- Fair
for breading
- Poor for thickening.
*Very low in fat, and will dry quickly if over baked. High
Nutritionally!
*MUST VERIFY from a GLUTEN FREE SOURCE ... many cross contamination
issues.
White Rice
- Flavor
is bland, but inexpensive.
- Good
for baking and combines well with tapioca, potato starch and cornstarch. Is
best suited for cakes and cookies.
- Poor
for breading.
- Poor
for thickening.
- Storage
– Airtight, cool, dark place
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