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Gluten free substitutes
When it comes to tweaking baking recipes into gluten free alternatives, what are the best tips for substituting wheat flours and how do you maintain the moisture balance?
5 Answers
I love Almond Flour - adds a nice taste and texture :)
Rice Flour also works nicely
"Glutagon all purpose flour" is the best substitute if you want the closest to normal wheat flour.
I use almond and coconut flours for gluten-free baking. They are a gorgeous addition to any recipe!
I experiment with different types of flours (and sometimes mix a few) depending what I am making: rice, buckwheat, spelt, nut flours, tapioca, chickpea and coconut flour. These days there is a huge variety of GF flours. I also like using Eureka Mills flours as they are not bleached and processed and much gentler on my tummy - not entirely gluten free but substantially less than conventional flour. I usually add ground flaxseed (for omega 3) and xanthan gum or guar gum (for elasticity) - the end results are generally good and yummy. Still experimenting though :-)
I use the health connection brand of gluten-free flour mix (not the bread one of theirs). I have tried many and feel this has worked best for me.
Also adding coconut oil and/or a baked sweet potato is a great addition to a chocolate cake recipe.
Here is a link to my fav recipe that has been baked so many times over
http://www.bettybake.co.za/2012/09/baked-sweet-potato-chocolate-cake.html
Bernice
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