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Tip-A-Day for 31 Days: Celiac Awareness Month - #6

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Tip-yellow postit# 6: Flour! Flour! Flour!

Flour….Flour….Flour!  When first going gluten free, you feel surrounded by flour. Almond flour, rice flour, brown rice flour, sweet brown rice flour, tapioca flour, hazelnut flour, corn flour, this flour blend, that flour blend… does it need xantham gum? Does it have expandex?  The world spins tossing flour here, there, and everywhere. And how to store all this flour? In the fridge? In a container? In the bag?

sifting flour

My best advice is to find an all purpose blend that works for you. Whether you make it yourself or buy one, find one and stick with it for your experiments. Unlike gluten-filled flour, gluten-free all purpose flours are not all the same. Each one has it’s own personality and response to a recipe differently. So choose the one that gives the taste you like and stick with it.

After a bit of trial and error, we have chosen to use Tom Sawyer’s Gluten Free All Purpose Flour (glutenfreeflour.com) It has a cup for cup ratio and tastes similar to regular all purpose flour. (Cookie dough is a little grainy, though).

With that settled, we use other flours for their flavor and special qualities. For example, Authentic Foods Super Fine Sweet Rice Flour works best for my grandmother’s Pound Cake.

You’ll know when you find the combination you’re most comfortable with. 

If you are already gluten free, what flours have you tried? Which ones did you like?

If you're just getting started, how's it going?

Share your thoughts on my Facebook Page (and like it while you're there! ), drop me an This email address is being protected from spambots. You need JavaScript enabled to view it., or share in the comments to the blog. The more we share, the stronger we are! 

Until tomorrow!

joan sig

 

 

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