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Creating Gluten Free Flour Blends


Different Kinds of Gluten Free Flours Alternative flour can replace whole wheat or white flour with the suggest percentage of each flour. Some flours substitutes for wheat flour are rice flour, sorghum flour, and almond flour.  To create a blended flour for better performance of your dough and batter, email us for our PDF reference document -- Working with Gluten Free Flours.  (sales@hgdfoods.com)

​​Substituting Gluten-Free Flour for Wheat Flour in Baked Goods

 Gluten gives important properties to regular dough, so if you simply eliminate it without compensating for it in some way, you'll have disappointing results. Here are tips for successful baking with gluten-free flours. Chef Richard Coppedge, professor in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York, was gracious enough to share his thoughts in the article.
1. Buy or make a gluten-free flour mix. If you just need to coat something in flour before you saute it, you can get away with a single-grain gluten-free flour. But for baking, gluten-free flours work better when used in combination. (For thickening sauces and gravies, use cornstarch or potato starch rather than gluten-free flour.) Start with a gluten-free flour mix that can be substituted one-for-one for wheat flour in recipes. Many commercial ones are available, you can order our mix, or you can buy the individual flours.
​ 2. Bake breads and rolls in containers with walls. Without gluten, bread loafs and rolls don't hold their shape. Bake bread in loaf pans or Bundt pans, and use muffin tins for rolls.
​ 3. Add gums to your gluten-free flour.  The sticky effect created by gluten can be simulated to a certain extent by adding gums, such as guar gum or xantham gum. These gums are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in some of the commercial gluten-free flour mixes.
4. Add some protein when you use gluten-free flour. Chef Coppedge explains that because gluten is a protein, it can help to add some protein to baking recipes when you're substituting gluten-free flours for wheat flour. For instance, he suggests, try replacing half a cup of water in your recipe with egg or liquid egg whites.
​ 5. Read gluten-free cookbooks and blogs for new ideas.  Many great gluten-free cookbooks are available. Four classic ones with lots of recipes for baked goods are "The Gluten-Free Gourmet: Living Well Without Wheat" by Bette Hagman; "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman; and "Wheat-Free, Gluten-Free Dessert Cookbook" by Connie Sarros. ·