I have a hard time with wheat, rye, corn and bean flours. I’m looking for some of the more easy flours to digest. I’ve tried brown rice flour but it can tend to be a bit heavy/bitter in recipes.
I’m looking for flour for cooking and also a light flour for baking.
sailor - said
December 23 2010 @ 14:13
Here is a reference to most of the flours used in gluten free baking. I have found that using a combination usually makes for the best results. Tapioca flour is light and I like quinoa flour for flavor and versatility as well as having a higher protein content than some. I also like almond flour if I am baking sweets for its flavor and texture. Millet flour is another with a nice flavor.
Bearman - said
December 23 2010 @ 14:13
Food allergies are tough and each person must find what they can tolerate. When my son could not tolerate wheat, we had potato pancakes, rye flour birthday cakes, etc. Spelt flour may be more tolerable. Hemp flour is available in health food / organics centres or by mail order. Rice has many varieties and again can be sourced from the above locations.
When you say bean, have you also tried yellow / red / green pea flour? Each has its own qualities and tolerabilities.
Dan P - said
December 23 2010 @ 14:13
The Baker’s Banter blog, interestingly, just had a post yesterday on this topic and came up with their own mixture of flours – it does use brown rice flour, but lightens it up with potato and tapioca starches. They also offer an alternative using white rice flour to make it lighter for those who find the brown too heavy.
Link to the post referenced below.