Thankfully, for the adventurous baker, there are a few GF baking mixes now available. As of yet, I have never tried any of them. I am having fun trying all the different flours instead! In fact, last fall I did a flour test where I lined up several different flours: brown rice, white rice, sorghum, buckwheat (it's not wheat), oat, potato starch, tapioca starch, quinoa and coconut. I placed 1/2 cup of each in a glass bowl and added 1/2 cup of boiling water while stirring, to test the thickening power of each.
How many people do you know who are choosing gluten free? Not only do I know a lot, but I have joined the ranks and feel better for it. Grocery store gluten free options can be pretty disappointing, and baking them yourself can be an introduction to the world of unfamiliar flours and texturizers.
Thankfully, for the adventurous baker, there are a few GF baking mixes now available. As of yet, I have never tried any of them. I am having fun trying all the different flours instead! In fact, last fall I did a flour test where I lined up several different flours: brown rice, white rice, sorghum, buckwheat (it's not wheat), oat, potato starch, tapioca starch, quinoa and coconut. I placed 1/2 cup of each in a glass bowl and added 1/2 cup of boiling water while stirring, to test the thickening power of each. |
Recipe Index
All
Archives
March 2018
|