It is interesting to have at home permanently 3 to 4 different gluten-free flours in order to combine them in the preparations.
Indeed, no gluten-free flour can be used to completely replace the amount of wheat flour in a recipe. As each gluten-free flour is relatively marked in terms of its texture, color and flavor, combining them in the same preparation makes it possible to obtain a balanced product and to counteract any defects.
Potato starch works best if used with one or more other gluten-free flours. The addition of eggs improves the product. This flour must be sifted several times before being used. It is useful as a thickening agent, but tends to form lumps. It frequently gives a compact product when used alone or in large quantities. Corn starch (eg: Maizena®) is useful for thickening desserts, sauces, ...., but also lightens the texture of cakes and cakes. Cream of rice is easily digestible pre-cooked rice flour, it is often used to prepare baby food. Mixed with other gluten-free flours, this starch makes sponge cakes and cakes softer. Arrowroot starch gives a poor product when used alone. Arrowroot is a very fine and easily digestible starch. Rich in starch, it makes it possible to bind sauces and soups as well as to prepare porridges and desserts. Tapioca is a starch, used in cooking, produced from the roots of bitter cassava (toxic before treatment) dried and then treated. Its taste is neutral. It is used in particular as a thickener for soups and desserts.
Corn flour, light, pleasantly colors your preparations a golden yellow for a very appetizing result. Without a deeply marked flavor, cornmeal produces a rather satisfactory texture. It gives a better result if it is mixed with one or more other gluten-free flours.
Cornmeal (polenta) gives a better result if it is used with one or more other gluten-free flours (for the preparation of breads, stuffings, ...). Cornmeal products have a grainy texture.
Rice flour makes a good product in a recipe that calls for eggs and milk. It also works best if used with potato starch. The product obtained is often of dry, crumbly texture. It is recommended to increase the amount of liquid required and let the dough rest for an hour or even overnight in the refrigerator before cooking. To overcome this inconvenience, we can test the whole rice flour and combine it with another. The grainy appearance of the cooked dough can also be avoided by boiling the rice flour and the recipe liquid before adding the other ingredients.
Buckwheat flour is gray in color and brings a rustic taste to the preparations.
Indispensable for the preparation of Breton pancakes, it adapts to many other preparations, both savory and sweet: pie crust, cakes and cookies, savory cakes,… Used alone,
buckwheat flour, however, tends to dominate in taste and weigh down the preparations. It is recommended to cut it with one or more neutral flours or starches.
Millet flour gives a very good result if it is used with one or more other gluten-free flours. It is possible to replace wheat flour with millet flour up to
50% competition in cake mixes and 80% for cookies. Breads, muffins, pancakes, tortillas and waffles can be partly made with millet flour.
Teff flour is recognizable by its dark color, its taste is very pleasant.
Chestnut flour is tasty and colorful, it gives a little extra to the achievements. Due to its high density, it is preferable to cut the chestnut flour with a neutral flour (rice or corn) in an aerated preparation.
Amaranth flour brings a soft texture to the preparations. Its taste is very original.
Quinoa flour has a very pronounced flavor, it is preferably used in mixture with other flours.
Soy flour works best if used with one or more other gluten-free flours. It has a slight nutty taste. It is therefore an excellent choice for the preparation of products containing pure chocolate, nuts, spices or fruit. At the time of preparation, it should be incorporated into the required fat in a recipe instead of adding it to the other dry ingredients. Since the crust of a product containing soy flour browns quickly, it is recommended to lower the oven temperature by 15 ° C.
Lupine flour is rather happening everywhere. It is easy to use and diversified and provides good resistance to preparations.
Chickpea flour has a pleasant flavor and texture and is best used in savory dishes, both cakes and tart. It is however quite heavy, it is
advised to associate it with a lighter flour.
Lentil flour can be used as a base or as a soup or soup soup. In pastry it is ideal as a supplement to other gluten-free flours. It also brings a nice touch of color.
The coconut flour is very rich in fiber and protein. The taste of coconut is present, but not too strong. This flour is delicately sweet and can be used p. ex. in smoothies, cream desserts or pastries.
Many manufacturers of gluten-free products offer all-purpose gluten-free flour blends that can replace wheat flour. There are gluten-free mixes for breads, pastries or any other use.
A gluten-free mix can be homemade by mixing several gluten-free flours / starches with a thickener / stabilizer such as guar flour or xanthan gum.
