Flour education list

From GFCF Kids Yahoo board

Sorghum It has a heavy sweet taste
Fair for breading
Not suitable for thickening
Excellent for baking. Especially good with cakes, cookies
and fruit breads. Sometimes used alone, but is best
tasting when used in combination with tapioca, bean flours
and starch. Use for jump to 50 percent of overall flour.

White Rice is bland and inexpensive
Not suitable for breading
Not suitable for thickening
Good for baking. Combines well with tapioc, potato starch and
cornstarch. Is best suited for cakes and cookies.
Big yeast feeded, poor quality nutrition.


Sweet Rice Is bland and gritty
Not suitable for breading
Excellent for thickening
Excellent for baking. Can be combined with rice flour
Use very little of this in breads. Nice in cakes,
and cookies. Up to 10 percent of overall mix

Amaranth Flour mild and nutty.
ok for breading
fair for thickening
excellent for baking ... up to 25 to 50 percent
of flour great when combined with quinoa and arrowroot
starch also good combined with white buckwheat

Arrowroot flavorless
great for breading ... add seasoning/other gf
flours for taste
excellent for thickening. ...
use like cornstarch. disolve in cool liquid and
add to boiling water ... don't cook over 5 minutes.
Over cooking results in it loosing thickening ability
excellent for baking ... up to 25 percent of flour.

Brown Rice Flour : Mild flavor
not great for breading
satisfactory for thickening ... use 25 percent
more than you would with wheat.
excellent for baking 7/8c. of brown rice
flour equivalent to 1 c. of wheat flour
use up to 50 percent brown rice flour with
other flours for best results.





Buckwheat Dark Strong characteristic flavor
Very good for breading
Bad for thickening
Satisfactory for cooking only with other flours

> > Watch out ... commercial buckwheat MAY contain wheat. Verify
gluten free

Buckwheat White Mild and mellow taste. Totally different from
dark
Excellent for breading
Bad for thickening
Excellent for baking ... tendency to dry
one of the least expensive alternatives
easy to grind yourself.

Chickpea Flour Blends well with other flours
Not great for breading
Excellent for thickening ... approximates wheat
Excellent for baking use 25 percent with other flours

Nut flours Excellent flavor -roasting makes even more
flavorful
Excellent for breading
Cashews can thicken well
Excellent for baking ... up to 25 percent.
Reduce oil in recipe slightly to account for high oil
content of nut flour

Potato Flour Bland may leave a potato flavor
Not suitable for breading
can be used for some thickening but not desirable
Ok for baking substitute 1/2 to 5/8 c. of potato
flour for 1c. of wheat flour. combines well with
brown rice flour to add body to cookie dough. Let
batter stand for a few minutes before baking to allow
flour to absorb liquids.

Potato Starch Bland
Crisps well for breading
Poor for thickening ... turns to glue
Suitable for cakes but not breads. Needs eggs,
baking powder and other leavening.
Very high yeast feeder

Quinoa Flour Flavor is pleasant, nutty and ASSERTIVE
Poor for breading
Poor for thickening
Satisfactory for baking when flour is FRESH. Baked
goods can be dry ... add fruit sauce or veggie
sauce along with arrowroot starch to help retain
moisture

If flour is ground from unwashed seeds ... bitter taste will
result.

Tapioca Starch Flour Silky and flavorless
Very good for breading
Excellent for thickening. Dissolve in
cold water .. don't leave on heat after it thickens
use as cornstarch can be used in combo with arrowroot for yummy pies~
Excellent for baking Substitute up to 25
percent of overall flour mix

Don't confuse tapioca starch with tapioca granules used to make
pudding/pies.

Teff Flour Flavor is distinctive and sweet
Satisfactory for breading
Not easy to use for thickening.
Good for baking - especially brownies, cakes
and pancakes. Not great with yeast Use up to 25
percent of overall flour mix.

Very low in fat ... will dry quickly if overbaked. Nutritionally teff
is impressive!

MUST VERIFY from a GLUTEN FREE SOURCE ... many cross
contamination issues.

Millet Flavor is mild
Satisfactory for breading
Not great at thickening
Excellent for baking ... Use up to 25 percent of overall flour
mix.
Helps give body to your cookies, cakes and breads. Gives a wheat
like texture/taste. Is drying to foods so be careful to not
overbake.




Bean Flours / Lentils Flavor is moderate
Not suitable for breading
Poor for thickening
Excellent for baking ... up to 25 percent. Watch
out can take over the taste.


Coconut flour : Sweet tasting
Poor breading by itself
Poor thickening
Excellent for baking. Replace up to 25 percent
of overall flour content. Especially good in
cakes, muffins, and cookies. Great for sweet
breads as well. Not as good for straight breads.
May need to adjust oil content to account for
oilyness of coconut. Excellent yeast fighter.

Coconut Flakes : Same as coconut flour