Gluten Free Flours

Gluten Free Flours are difficult to bake with, even for the experienced baker, the can be super sticky, tough and fall flat when cooked. Trust me I know as all of this has happened to me. Here is a little guide to the basic components used in gluten free baking and hopefully some helpful pointers for the curious baker.

Coconut Flour

Made from dried coconut meat (the white part). It has fewer carbohydrates than other flours. The fat from coconut does not get stored in the body fat it becomes directly converted into energy. Coconut also has a small antibacterial property, which helps maintain healthy intestinal flora.

Uses: Fantastic for desserts, and pancakes

Recipe Suggestions: Almond Cookies, Sweet Raw Food Chocolate Bars, Banana Bread, Swedish Saffron Buns 

Rice Flour

Is probably the most used flour when baking gluten free. It has very little fat in it but contains roughly 75g carbohydrates per 100 g and 7 g protein per 100g. Best is brown rice flour, as it is the healthiest version.

Uses: Great for Bread, thickening sauces and soups and cakes.
Recipe Suggestion: Heavenly Healthy Bread, Banana Bread, Gluten Free Pizza ,Swedish Saffron Buns 

Corn Flour (Corn Starch)

Has a clean white and light texture to it. It is made from the kernel and is primarily used as a thickener. Use with caution has it has a very high carbohydrate content, 72 g per 100g.

Uses: Thickener for soups and sauces but also great for bread and cakes in smaller amounts.

Recipe Suggestion: Heavenly Healthy Bread

Potato Flour

This is a polysaccharide and the most common flour in the world. It is used all over the world in cooking. Its made by raw shaved potatoes are placed in water and the starch falls to the bottom, and gets worked. Potato flour/ starch is white and light. It can be easily replaced by cornstarch and vice versa. It has 81 g carbohydrates per 100 g and has very little fiber and protein and zero fat.

Uses: Thickener for soups and sauces but also great for bread and cakes in smaller amounts.
Recipe Suggestion: Heavenly Healthy Bread, Gluten Free Pizza 

Soya Flour

As it mentions is made from soya beans, they are cleaned, roasted, peeled and milled to a fine flour. Soya Flour is high in protein, 37 g per 100 g and also is great because it has Omega 3, vitamins and minerals such as zinc, magnesium, calcium, potassium and phosphor.

Uses: Great for baking, especially thin breads, pancakes and for sauces and soups.
Recipe Suggestion: Gluten Free Pizza 

Rosehip Shell Flour

This dark red flour is made of finely milled rosehip shells. It is packed with antioxidants that protect the body against free radicals, and binds ingredients during baking. It has a high amount of vitamin C 270 mg per 100g. It has 1.4 g fat per 100 g but 68 g carbohydrates per 100 g.

Uses: Perfect for making Rosehip Soup. It is sweet yet tangy. Perfect for baking cakes as it gives whatever you make such a lovely reddish color.

Sorghum Flour

Comes from the grass family. It is very common in Asia, and Africa, it is the 5^th most important flour in the world. It was introduced to America and the western world in the beginning of the 18^th century from Africa. It is high in mineral.

Uses: Great for bread baking. Some replace it with corn when making beer or whiskey.

Recipe Suggestion: Heavenly Healthy Bread, Swedish Saffron Buns