Gluten-Free Makeovers Read Online Free PDF Page A

and has a delicate, nutty flavor similar to wild rice. Mix it with other flours to increase the nutritional value and structure of your recipes. Using large quantities (more than 30 percent of the total flour blend) can overpower the flavor in baked goods.
    Rice flour is the gluten-free flour most people try first. Years ago, it was about the only alternative to wheat flour, so it was the key ingredient for many gluten-free baked goods. Relatively heavy and dense, rice flour works best in recipes when combined with other flours. It’s available as brown rice (higher in fiber and nutrients), sweet rice (short grain with a higher starch content), and white rice. The texture varies, too, from fine to medium to coarse. The fine or medium grinds are more suitable for baked goods. Coarsely ground is best for cereal and coatings.
    Sorghum flour (also called milo and jowar) , available in red and white varieties, has a slightly sweet taste and is high in fiber and protein. It works best when blended with other flours. Use no more than 30 percent sorghum flour in any flour blend.
    Teff flour , milled from one of the world’s smallest grains, is a staple food and a key source of nutrition in Ethiopia. Teff flour is available in dark and light varieties. High in calcium, protein, and fiber, it has a mild nutty flavor that adds taste to quick breads, pancakes, and waffles. Combine teff flour with Montina in an all-purpose flour blend to produce high-fiber bread with a whole wheat taste. I prefer light teff flour but both will work.
    Tuber and other root starches , made from tapioca, arrowroot, and sweet potato, are usually well tolerated by people with multiple allergies. These flours give baked goods a chewy texture. Arrowroot flour is pleasant-tasting and versatile, good for making breads and bagels. Sweet potato flour, which has a yellow-orange hue, imparts its color to baked goods and has a taste that works well in recipes that usechocolate, molasses, and spices. Tapioca starch/flour, made from the cassava (manioc) plant, is a good choice in breads, tortillas, and pasta. All three starches can be mixed with water to thicken sauces and stews. Expandex is a modified form of tapioca flour (see page 11).
Flour Power: Building a Blend
    Use this chart as a guide to help select substitute flours for all your baking. Find the flour you wish to change and select another one from the same list. The properties, while not identical, will be similar and serve the same function in building the structure in a particular recipe.

My Blends: The Essentials of Good Baking
    Bread flours , which need to expand to allow the yeast to rise, require the most elasticity and therefore at least one third of the blend should come from a high protein flour. In addition, a bread blend requires 1 teaspoon of gum (xanthan or guar) per 1 cup of flour to ensure the end result will be a satisfying loaf with a chewy texture. Bread Flour #1 gets its protein from sorghum flour and amaranth flour while the protein in Bread Flour #2 comes from chickpea flour. Some people don’t care for chickpea flour so I’ve included both formulas.
    BREAD FLOUR #1
    (Great for All Breads)
    1¼ cups white rice flour (6.5 ounces) or brown rice flour (5.5 ounces)
    1¼ cups sweet white sorghum flour (5.25 ounces)
    ½ cup amaranth flour (2 ounces)
    ¾ cup cornstarch (3.5 ounces) or tapioca starch (3.2 ounces)
    3 teaspoons xanthan gum
    1 teaspoon salt
    BREAD FLOUR #2
    (High Protein Blend with Chickpea Flour)
    2¼ cups chickpea flour (9.5 ounces), quinoa flour (9.1 ounces), or another bean flour
    2 cups cornstarch (9.6 ounces) or potato starch (11.2 ounces)
    2 cups plus 2 tablespoons tapioca starch/flour (9.3 ounces)
    2 cups brown rice flour (8.5 ounces)
    ½ cup packed light brown sugar (2.8 ounces)
    2 tablespoons plus 2 teaspoons xanthan gum
    3 teaspoon salt
    Self-Rising Flour is used for muffins, quick breads, scones, and biscuits. The baking powder is included as it is called for in nearly