Gluten-Free Diet: 6 Great Wheat-Flour Substitutes For Baking
Coconut Flour: This flour is low in carbohydrates, high in fiber and has a delicious flavor. You can use it to make baked goodies like macaroons, scones and doughnuts. Here’s an easy to make coconut flour doughnut recipe.
Sorghum Flour: Many gluten-free flour mix brands contain sorghum flour in their list of ingredients. While baking at home, you too can blend this flour with other flours to get the right texture and volume. To get started with sorghum flour, try this magic muffin recipe.
Tapioca Flour: Using this flour gives baked goods the right amount of chewiness. You can blend it with other GF flours for the perfect gluten-free recipe. Here’s a muffin recipe that uses tapioca flour.
White Rice Flour: This flour is bland and is the closest in taste to wheat flour. To experiment with white rice flour, try this easy gluten-free almond cookie recipe.
Xanthan Gum: Adding this to your GF recipe will help give it the ‘stretchy’, dough-like feel you’re used to with wheat flour. Bake these carob chip scones that use xanthan gum in the recipe.
Almond Flour: It gives baked goods a dose of protein, omega-3s, and a delectable nutty flavor. Try this gluten-free cheesecake recipe that uses almond flour.
Going gluten-free may have its benefits, but when it comes to baking it can be a challenge. Wheat-based flour is one of the most basic ingredients used when baking cakes, cookies, muffins, scones and is used to make fresh pasta, because it contains the protein, gluten, that binds the dough and gives it structure.
When making a recipe gluten-free, you need to replace flour with an alternate binding agent. Here are a few substitutes you can use when baking, along with gluten-free recipes you can try today.
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