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Hold The Gluten 14 - Is It January Yet?!
Episode 14 “Is It January Yet?!” Features:
- Wine and M&M’s…Duh - forgot gluten free food at a recent party.
- Gluten Free Flours - always refrigerate (4 to 6 months) or freeze
(up to one year). Due to the lack of processing, most alternative
flours will go rancid if not stored properly.There is no “Holy Grail” for a GF Flour combination. With flours
such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use
the 1/3 rule.Remember that gluten free flours tend to absorb more liquid. You
may need to increase your liquid ingredients to avoid your baked goods
being too dry/crumbly.
- Amaranth: Powerhouse for fiber, iron, B vitamins,
and calcium. Works well in baked goods due to high moisture content in
grain. Provides a nutty, grainy flavor. Note - there is a strong
smell/taste with Amaranth.Brown Rice: Healthier choice than White Rice Flour
due to whole grain. Nutty flavor. Can have a gritty texture (combine
with other flours to combat this).Buckwheat: No relation to wheat whatsoever.
Buckwheat is actually a herb and related to the rhubarb plant.
Provides a nutty, earthy flavor.Millet: Non-acid forming, making Millet Flour easy
to digest. Creates a light, crunchy crust for baked goods. Provides a
sweet, nutty flavor.Quinoa: Works well in baked goods due to high moisture content in grain. Sorghum: Closely mimics wheat flour. Good for pizza crusts, scones, biscuits. Teff: Excellent thickener for soups, gravies, puddings, or stews. Provides a mild, nutty flavor.
- Don’t get glutened over the holidays! Never be embarrassed to ask
questions or double check the labels of that well-meaning family member
cooking for you.What’s your holiday tradition? Have a new tradition you’ve created
since going gluten free? E-mail me at [email protected]Are you an Gluten Free Eagles Fan? Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby!
Read the blog. Listen to the podcast. Educate yourself.
Rock on Celiacs!
Visit my main site at http://holdthegluten.net
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By Hold the Gluten
4.3
3535 ratings
Episode 14 “Is It January Yet?!” Features:
- Wine and M&M’s…Duh - forgot gluten free food at a recent party.
- Gluten Free Flours - always refrigerate (4 to 6 months) or freeze
(up to one year). Due to the lack of processing, most alternative
flours will go rancid if not stored properly.There is no “Holy Grail” for a GF Flour combination. With flours
such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use
the 1/3 rule.Remember that gluten free flours tend to absorb more liquid. You
may need to increase your liquid ingredients to avoid your baked goods
being too dry/crumbly.
- Amaranth: Powerhouse for fiber, iron, B vitamins,
and calcium. Works well in baked goods due to high moisture content in
grain. Provides a nutty, grainy flavor. Note - there is a strong
smell/taste with Amaranth.Brown Rice: Healthier choice than White Rice Flour
due to whole grain. Nutty flavor. Can have a gritty texture (combine
with other flours to combat this).Buckwheat: No relation to wheat whatsoever.
Buckwheat is actually a herb and related to the rhubarb plant.
Provides a nutty, earthy flavor.Millet: Non-acid forming, making Millet Flour easy
to digest. Creates a light, crunchy crust for baked goods. Provides a
sweet, nutty flavor.Quinoa: Works well in baked goods due to high moisture content in grain. Sorghum: Closely mimics wheat flour. Good for pizza crusts, scones, biscuits. Teff: Excellent thickener for soups, gravies, puddings, or stews. Provides a mild, nutty flavor.
- Don’t get glutened over the holidays! Never be embarrassed to ask
questions or double check the labels of that well-meaning family member
cooking for you.What’s your holiday tradition? Have a new tradition you’ve created
since going gluten free? E-mail me at [email protected]Are you an Gluten Free Eagles Fan? Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby!
Read the blog. Listen to the podcast. Educate yourself.
Rock on Celiacs!
Visit my main site at http://holdthegluten.net