Monday, April 5, 2010

Flour Blends for Wheat-Free Baking

Remember when baked goods meant products made from wheat?

If you need to bake without wheat – and especially if you need to bake gluten-free – you know that the best approach is to blend flours. And we have lots of flours (and starches) to choose from – brown rice, sweet rice, sorghum, potato, tapioca, buckwheat…

For those who aren’t allergic to corn there are also corn (maize) and millet flours. And for those who don’t need to avoid gluten there are barley and oat flours.

I am really encouraged to see that there are more and more manufacturers offering gluten-free and allergen-free flour blends. It sure makes our lives as Allergy Moms and Chief Allergen-free Cooks much easier.

In addition to the different flours used, it’s important to note that some of these blends incorporate xantham gum, while others just provide the flour base. If you choose a flour blend with xantham gum or guar gum already added, there’s no need to add more to your recipe.

Here are just a few you might want to try:

Authentic Foods Multi Blend Flour is a mixture of brown rice, sweet rice, tapioca starch, cornstarch, potato starch, and xantham gum.

The Perfect Flour Blend from Namaste Foods – one of my favorites – combines sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum.

The new Gluten Free Classical Blend from Authentic Foods is a combination of brown rice flour, potato starch, and tapioca flour.

The new King Arthur Gluten Free Flour is a mix of rice flour, tapioca starch, potato starch, and brown rice flour.

Bob’s Red Mill Gluten Free All Purpose Baking Flour combines and interesting mix of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.

What’s your favorite flour blend? Do you mix your own or buy the packaged blends?

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