What is in this article?:
- Gluten-free party foods
- Gluten-free flours
- Gluten-free baking helpers
When I first started baking without gluten, I thought it would be as simple as replacing wheat flour with a gluten-free option. But with every dense, crumbly, and pasty-flavored item that got tossed in the can, I learned that I needed a little magic of my own to mimic gluten’s binding and lightening properties.
More About:
Gluten-free flours
Amaranth, buckwheat, millet, quinoa, soy. Not technically grains, these plants’ seeds are ground into flours for baking. These contain all eight essential amino acids—making each a complete protein—plus offer high amounts of fiber, B vitamins, and minerals.
Brown rice, chickpea, cornmeal, nutmeal, sorghum, teff. Although incomplete as proteins, most have a high protein content compared to wheat and contain ample fiber and nutrients.
