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.
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.