Also the various types and flavors of flour can also add a unique twist to an old recipe. The good news is that gluten-free flour can be healthier than regular white flour, often containing higher amounts of protein, vitamins, minerals and fiber. We’ll be tackling some of these other challenges in future posts, but for now we are going to focus on the first and most important new gluten-free baking lesson: what’s the difference between all these flours, and which should I use for what? Things like amounts, desired consistency, and time in the oven all change. With that said, learning how to bake gluten-free can be overwhelming even to the most experienced chef. It’s no longer such a headache to grab a frozen pizza or a birthday cake.īut making your own baked goods is not only a lot healthier, it’s also cheaper and allows you to customize your dish. Sorghum, xanthan and amaranth, oh my! Without a doubt there is a surge of gluten-free baked goods that are now available.
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