November 07, 2016

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The Differences Between Gluten Free Flours

The Differences Between Gluten Free Flours
By Maria England, NDTR, ABS Team Member

With more people having allergies to gluten or just cutting back on wheat products, there has been an increase in recipes that are gluten free. So what is gluten? Gluten is formed when two proteins (glutenin and gliadin) come into contact with water. There are several flours that contain these proteins, with the main ones being wheat, rye, spelt, and barley.

The most popular of all gluten free flours are nut flours, which are made from ground nuts and have a higher fat content and are lower in carbohydrates than regular flour. Almond and Hazelnut are the most common nut flours and add unique flavors to baked goods. They also create a nice cake like texture in baked goods, not seen with other flours. It is also one of the few gluten free flours you can use without the addition of other gluten free flours in baked goods.

Coconut flour is made from the coconut meat, with the fat removed. It is actually high in fiber and fairly low in carbohydrates. It has a slight coconut flavor, which makes it great in baked goods because it adds an extra flavor into the finished product. It is normally used with other gluten free flours to help create the perfect flour, since it can only replace a small portion of wheat flour.

Buckwheat flour is actually not made from wheat and is actually a whole grain product that is full of nutrients! It also has a unique flavor that is described as hearty and can be fairly strong.

Oat flour is a common flour used in gluten free recipes because it is cheaper than nut flours and adds an additional nutty flavor, as well as a dense texture to baked goods. Because of its dense texture in baked goods it is often times combined with nut flours, which create a cake like texture, to make the perfect combination flour.

Gluten free flour is made to substitute all purpose flour one for one because it contains a mixture of gluten free flour with a leavening ingredient and a structure-building ingredient, which varies between brands. This combination allows it to function exactly like plain flour and create the same texture in baked goods. If a recipe calls for all purpose flour go ahead and replace it with gluten free flour!

Each gluten free flour has a unique structure, which changes the texture of the baked goods and adds additional flavors. It takes a bit of experimenting to get a recipe just right but when it is perfected it turns a classic baked good into an outstanding one you never knew you couldn’t live without! ABS Protein Pancakes has taken the guesswork out of making gluten free pancakes by creating an amazing gluten free product! We use protein powder, which is gluten free, and coconut flour to replace the flour normally found in pancakes. This helps to not only make an amazing gluten free product but also creates a lower carbohydrate product!

Tip: If you have a gluten allergy or intolerance make sure that the following flours are certified gluten free, as well as your baking powder, and oats. Often times there is cross contamination in factories and this helps to certify there is no gluten in the product.

 


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