Gluten free flours can be used for all the same purposes as regular flour, including baking, making sauces, and thickening mixtures.
Generally, gluten free flour is denser than it’s gluten counterparts and so needs to be incorporated carefully into recipes to produce a similar looking and tasting final product.
Gluten free flour is fairly self explanatory — it is flour that does not contain
gluten. A range of ingredients may be used in the place of the wheat
substance, including rice, buckwheat, tempura, oats, and almonds.
Gluten free flours can be used for all the same purposes as regular flour,
including baking, making sauces, and thickening mixtures.
Generally, gluten free flour is denser than it’s gluten counterparts and so needs
to be incorporated carefully into recipes to produce a similar looking and
tasting final product.
A COMPLETE GUIDE TO
GLUTEN FREE FLOUR
Gluten free flour tends to be used by people who have been diagnosed with
coeliac disease, which is a form of gluten intolerance.
People who suffer from this disorder experience an abnormal immune response
when they consume gluten. Our intestines are lined with small, fingerlike
structures known as villi. For a person with a gluten intolerance, the villi can
become inflamed when they come into contact with the gluten protein.
This inflammation is not only painful, it can also reduce the ability of the
gastrointestinal system to absorb nutrients, leading to weight loss and general
It is not only people diagnosed with coeliac disease that may choose to use
gluten free flour. There are many health benefits to reducing the amount of
gluten in your diet. However, it’s always a good idea to talk to a nutritionist or
dietician before making any substantial changes to the food you are eating.
Why do people use gluten free flour?
Gluten free flour can be used in much the same way as a regular flour product,
with a few exceptions.
One of the most popular uses of flour is in baked goods, including cakes,
cookies, and muffins. For a long time, coeliac sufferers had to go without these
sweet treats. Thankfully, those days are long gone!
If you are baking with gluten free flour, be aware that your final product will
likely be a little denser than what you are expecting. You might also benefit
from including ‘binders’ in the mixture — products such as xant