Understanding & Choosing Gluten-Free Flours, Part 4

February 25, 2010  { }  

chive-parsley-biscuits-gluten-free
If this is your first time reading this series, catch up with Part 1, Part 2, and Part 3.

When it comes to learning about gluten-free flours, there’s no learning like getting in the kitchen and cooking.  Having all the book knowledge in the world won’t make your muffins light and your cookies moist. For the final post, I’ve gotten some of the best gluten-free bloggers to share their recipes so you have kitchen-tested gluten-free goodness to practice with.

Before we get to that, though – if you take nothing else away from this series please remember this:

Eat the flours that work for your body. Everyone has different needs – some people can’t eat heartier grains and can only tolerate the rice flours.  Other people prefer middle of the road flours like sorghum.  I happen to love the hearty grain flavors of buckwheat and quinoa.

One is not better than the other – they’re just different. Each has it’s place in this wildly delicious gluten-free world of ours.

However you choose to eat, do it because it works for you.  Be proud of your choices.

Thank you to all my wonderful bloggy friends who helped me put this post together.  Your tenacity and creativity are such an inspiration.  I’m grateful for each and every one of you.  (And, I’m dying to try these fabulous recipes!)

Most of the recipes have a mix of flours, so I’ve done my best to loosely classify them into groups based on the overall density and flavor.  (Feel free to disagree with me.) I want you to see concrete examples of how different flours work when they go into the oven.

Lighter Flours

Medium Flours & Neutral or Lightly Flavored Grains

Heavier Flours & Stronger Flavored Grains

Pick a new flour, a different way of baking.  Give yourself permission to try something new and different.  More importantly, give yourself permission to mess up.  Trying new flours can be intimidating because so often the first or second time it just doesn’t work.  In the end, though, we learn and that’s what matters.

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Category: Articles, Gluten Free Flours
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Comments

16 Responses to “Understanding & Choosing Gluten-Free Flours, Part 4”

  1. cecedon
    February 25th, 2010 @ 10:27 pm

    great post, I may have to try every single one of these recipes! Thanks for sharing! And putting all the info together in one place.

    [Reply]

  2. gfe--gluten free easily
    February 25th, 2010 @ 10:42 pm

    I just keep looking at this wonderful listing you’ve put together, Amy. It’s terrific to have them all in this one spot to reference! The grouping is so helpful, too. Great conclusion of your truly helpful series. :-)

    Shirley

    [Reply]

  3. Alta (Tasty Eats At Home)
    February 26th, 2010 @ 7:13 am

    Great series. I’ve been so excited about it for you – and all of your readers! Thanks so much for sharing our recipes. And to those interested in making some of these, I can totally vouch for Amy’s chive and cream biscuits – I’ve made them, and OMG. Delish.

    [Reply]

  4. Iris
    February 26th, 2010 @ 7:17 am

    Just wanted you to know I’ve been referencing your guide whenever I need to make flour substitutions. It’s really helpful!

    [Reply]

  5. Linda
    February 26th, 2010 @ 8:53 am

    It’s been a great series, Amy. You put together a nice list of links that I’ll enjoy browsing through. Thanks for including mine.

    [Reply]

  6. Zeke
    February 26th, 2010 @ 2:59 pm

    Wow thats quite a recipe collection! I will definitely try some of these!

    [Reply]

  7. gfe--gluten free easily
    February 27th, 2010 @ 11:02 am

    Popping back in to say, I just posted this link on the listserv of the large GIG group I belong to. I think folks will find it really helpful. It’s helpful to read descriptions of flours and what they do, but the info really comes together when you see the various recipes. Again, great summary and series, Amy! Like Iris said, I’ll be adding a link to all my recipes that use flour. ;-)

    Shirley

    [Reply]

  8. Lisa's Gluten-Free
    February 27th, 2010 @ 9:15 pm

    Thank-you I have been enjoying reading all your posts. I appreciate you and your blog.

    I have given you the Sunshine blog award! Please stop by to pick it up! Congrats!
    http://www.lisasglutenfree.com/2010/02/sunshine-award.html

    [Reply]

  9. allyson
    March 1st, 2010 @ 11:28 am

    Thank you soooo much for this series!! i just opened(hesitantly)the 6 or so flours and starches that i have been collecting in hopes of beginning some serious gluten free baking (experimenting). I’m feeling a little more confident due to these tips. I just LOVE your website, it’s been super helpful and i’m looking forward to trying several recipes. THANKS!

    [Reply]

  10. Amanda
    March 2nd, 2010 @ 7:28 am

    What a fabulous guide, a lot of work you put into it!

    [Reply]

  11. Barbara
    March 2nd, 2010 @ 7:56 am

    Many thanks for your excellent tutorial.

    [Reply]

  12. Almost Slowfood
    March 2nd, 2010 @ 1:58 pm

    While I can eat gluten, I’m in awe of the revolution that’s taking place right now. Or should I say reinvention. It use to be such a sorrowful thing to avoid gluten, but not any more!

    [Reply]

  13. My Man's Belly
    March 2nd, 2010 @ 9:12 pm

    Thanks for the primer on this. I’ve been looking into the different flours but couldn’t find anything near this helpful.

    [Reply]

  14. Stacy
    March 4th, 2010 @ 3:19 pm

    This is a great post! Truly helpful. And I love how you categorized it. Thank you!

    [Reply]

  15. Jenn AKA The Leftover Queen
    March 7th, 2010 @ 3:51 pm

    This is AWESOME, Amy!!! I really want to try all of these recipes!

    [Reply]

  16. Brandy Belenky
    April 16th, 2010 @ 11:45 am

    Hey Amy,

    Stumbled onto your site. For sweeter baked goods, I’m a huge fan of Millet Flour…I feel like it’s one of the few that can stand alone, has a good texture, and no funny aftertaste in sweets….I’ve also cooked whole millet with Orange Juice, craisins and chicken stock as a yummy dinner side dish

    [Reply]

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