Bread, cakes, roux based soups, crackers, cookies, stuffing – all this can be made to fit into a gluten free diet by exploring the different flours available to those with a gluten allergy. The key to success in baking with wheat gluten free flours is to understand the differences between alternative flours, both between the different varieties and between them and regular wheat flour.
It is often best to use a variety of wheat gluten free flours when substituting them for wheat flour. For instance, brown rice flour is a popular wheat flour substitute but should only be used as up to 25% of the flour used in a recipe. This is because rice flour doesn’t hold together as well as other flours. When mixed with other flours, it adds a nice crumbling texture while the other flours hold the food together making a yummy food with a great texture for anyone on a gluten free diet.
Corn flour is another good flour for those with a gluten allergy. Corn flour is similar to cornmeal but is milled to a finer consistency. It contains no gluten making it great for cornbread, pancakes, polenta and other foods that fit a gluten free diet.
Oat flour, too, is a good substitute for wheat flour. Those cooking food for someone with a gluten allergy should know that oat flour is especially good for cookies and quick breads. It tends to make baked goods chewier and moister.