The fast-approaching holiday season means time with friends and family, laughter and gifts, and—of course—lots of baked goods!
Many people are opting to go gluten-free because of sensitivity issues, to reduce inflammation, or simply because they’ve noticed a positive change by reducing or eliminating foods containing gluten. However, going gluten-free doesn’t mean missing out on delicious treats! Today, we’ll take a look at a few of the widely-available flour options that are friendly to this dietary need.
Oat Flour
- Helps lower LDL cholesterol
- Rich in protein, phosphorus, magnesium and B-vitamins
- Results in a chewy, crumbly texture
- Produces moist baked goods
- Slightly reduce liquid components when substituting with oat flour
Coconut Flour
- High in lauric acid and fiber
- Helps to maintain healthy blood sugar levels
- Yields results similar to wheat flours
- Has a mild coconut flavor
- Slightly increase liquid components when substituting with coconut flour
Almond Flour
- Rich in iron, calcium, potassium and Vitamin E
- Can be used in place of breadcrumbs
- Produces denser baked goods
- Has a nutty flavor
- Add an extra egg for lightness when substituting with almond flour
Rice Flour
- High in fiber, protein, B-vitamins and lignans
- Great for “breading” foods and thickening sauces
- Considered a “whole-grain flour”
- Slightly nutty flavor
- Combine with other flours if using for baked goods
Interested in Learning More about Baking? Join us for These Upcoming Classes!
- November 9th, 10AM-2PM: EV 022 – Whole Food Baking – Regular and Gluten Free – Pies
- December 7th, 10AM-2PM: EV 023 – Whole Food Baking – Regular & Gluten Free Baking – Cookies
