logo
logo
Sign in

Better Than GF Flours & Baking: 5 Secret GF Substitutions You Should Know.

avatar
FelicityJhonson

 

You may be looking for a gluten-free flour, but you may not know what you're really getting. Depending on the type of flour you're buying, it might have more sugar or carbs than regular flour.

 

bicarb soda

 

  1. Almond Meal - Blanched

Blanched Almond Meal is made from milled blanched premium Australian almonds. It is an excellent source of vitamin E, magnesium, iron, calcium, protein and fibre, and ideal for people on vegetarian and low carb diets as well as gluten and wheat free diets.

 

tapioca flour

 

Blanched almond meal is perfect for friands, Italian cookies, moist breads, pancakes and as a replacement for breadcrumbs.

 

rice flour

 

2. Almond Meal - Natural

 

Natural Almond Meal is made from milled whole premium Australian almonds. It is an excellent source of vitamin E, magnesium, iron, calcium, protein and fibre, and ideal for people on vegetarian and low carb diets as well as gluten and wheat free diets.

 

gluten free flours

 

This product is great for Italian almond biscuits, moist breads and as a replacement for breadcrumbs.

 

cereals

 

Premium Almond Co Australian Natural, Skin-on Almond meal from 100% Australian Almonds.

 

3. Sorghum Flour White

 

Premium Sorghum flour, grown and ground in Australia and Gluten tested.

 

Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road.

 

psyllium husk

 

Today it’s the fifth most important cereal crop around the world, remains a staple food in India and Africa, and is growing in popularity in Australia especially amongst gluten-free and paleo advocates. The whole grain kernel is ground into a flour that can be used for cooking and baking.

 

gluten free cereals

 

Sorghum flour is a powerhouse of nutrition and adds a superb flavour to gluten-free baking. It is high in protein, iron, and dietary fibre, and antioxidants which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.

 

guar gum

 

Traditionally this flour has been used as a cereal food to create pancakes, porridges, beer and flatbreads throughout different cultures, such as jowar roti in India. It can be added or substituted in any recipe that calls for flour like cakes, cookies, breads and muffins.

 

gluten free rice

 

While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer. Due to its very mild taste, sorghum flour is a great choice to incorporate into sweet breads, cookies, or the like.

 

chickpea flour

 

4. Tapioca Starch Flour Native / Arrowroot

 

Tapioca Starch, also known as Arrowroot Flour in Australia, is made from the cassava or yucca (yuca) root, by pulping, and drying the starch to create a fine flour which is easily digested.

 

besan flour

 

Primarily used to thicken and add gloss to delicate foods and desserts, and lighten the taste of baked goods, it is also a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products, chocolate, ice cream, and vermicelli, and can withstand long cooking times without breaking down.

 

millet seeds

 

Tapioca starch will thicken any mixture at a lower temperature than using wheat flour or cornstarch.

 

Food made with tapioca can be frozen or reheated as temperature change does not alter its thickening capabilities. It also makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. A grain free and gluten free substitute with a slightly sweet flavour, it is best used in combination with other flours, like rice flour, for baking.

 

maize starch

 

5. Tapioca Flour / Arrowroot - Organic

 

Tapioca Starch, also known as Arrowroot Flour in Australia, is made from the cassava or yucca (yuca) root, and is easily digested.

 

lucuma powder

 

Primarily used to thicken and add gloss to delicate foods and desserts, and lighten the taste of baked goods, it is also a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products, chocolate, ice cream, and vermicelli, and can withstand long cooking times without breaking down.

 

Tapioca starch will thicken any mixture at a lower temperature than using wheat flour or cornstarch.

 

 

 

 

 

 

collect
0
avatar
FelicityJhonson
guide
Zupyak is the world’s largest content marketing community, with over 400 000 members and 3 million articles. Explore and get your content discovered.
Read more