( upbeat instrumental music) – Hey, friends. Welcome back to my direct. If you’re brand-new here, my word is Alyssa. Today we are talking about baking and I am specific sharing six members of my favorite gluten-free flours. I’m gluten-free and I’vebeen baking gluten-free for about nine years now and I feel like I’ve learneda thing or two along the way. So I am really excited to bepartnering with my friends at Bob’s Red Mill tobring you today’s recipe.They are my go-to shopfor all things flours and gluten-free as well as likenuts, grains, cereals, beans. They’re the best. So I’m gonna run throughsix of my favorite flours and I too wanted to let youknow that I have a blog post that get along with this videothat has some recipes attached that we are able to exclusively try that use the flours thatwe’re talking about. So a few things to knowabout gluten-free baking if you are unfamiliar, is that each flour has its own property. So sometimes they can be alittle bit tricky to substitute. I get a lot of questions about like, “Oh, can I use this flourinstead of this flour? “Oh, this flour versus this flour.” Sometimes the answer is yes. Oftentimes the answer is no, because each flour is adifferent grain or seed or nut and they all react withliquids and carbohydrate and eggs and whatever differently.So I would recommend if you’re just getting startedwith gluten-free baking and you’re trying to findrecipes that work for you and maybe working in collaboration with theflours that you have on hand is to find recipes that arespecifically developed exploiting that flour. So for example, if you have abunch of quinoa flour on hand search for quinoa flour recipes, rather than finding a recipeand trying to use quinoa flour, it simply kinda is contributing to getused to the process of roasting and likewise helps you kind of learn how the flours interactwith different ingredients. And then as you start to geta little bit more pleasant, you can potentially start to experiment by changing things in and out. Another thing to mentionactually before we dive in is that oftentimes you’llsee in gluten-free baking that we use a good deal of mingles of flours. And the reason for thatis that different flours, like I said, have different owneds and so they help with differentthings with the composition and the rise of roasted goods.So sometimes if you’re lookingfor something that’s like gonna rise a lot, then youwould look for something that’s a little bit higher in protein, which gluten is a protein. So higher protein, gluten-free flours tend to help with rise and organize. But then you likewise wannahave various kinds of the lightness that all-purpose flour has. So you might wanna incorporatethings like starch. So I’m hopeful that byfollowing this video you’ll kind of learnabout the differences between flours and I genuinely think that ifyou have these flours on hand, they will be kind of like your base and you’ll be able to create a lot with exactly having these six flours on hand.So I think that’s all I wanted to like mention before we dive in. But if you have any questions as we go or if there’s anything that youfeel like I didn’t touch on, please let me know inthe comments down below and I will be sure to domy best to answer them because I know that bakingcan be a little bit tricky from time to time. So if there is anything thatyou’re like running into or current problems that you’rehaving with gluten-free baking, obviously let me know in the comments. So without further ado, let’s go ahead and dive into our six best gluten-free flours. Alright, so far number oneis no surprise, quinoa flour. I enjoy quinoa flour. quinoa flour is probablymy favorite flour to use. I feel like it’s one of those flours that is really various kinds of versatile like it works in a lotof different things. It works in savory works, it works in sweet employments. And one of the things thatwe did talk about earlier is that protein is helpfulwith things like rise.So quinoa flour is madefrom the whole quinoa seed and it’s really high in protein. So it helps with the structureand the rise of roasted goods. So you’ll determine me use quinoa flour in, I want I pretty much use it in everything, but it’s great in things likebread that needs to rise. It’s great with muffins orpancakes, it acts really well. I necessitate it’s a really, genuinely versatile flour and I think it has a really nice texture and the committee is also smells really good. I want, sometimes peoplethink it’s a little bit harsh if you do find itbitter, you can toast it. I have a tutorial on the blog about how to toast quinoa flour, so I’ll tie-in that down below for you. But quinoa flour is definitely one of the most versatile flours and for me, is like mynumber one go-to flour when I’m baking.My next go-to flour is almond flour. And I enjoy Bob’s Red Mill almond flour. It is super fine almond flour, it’s made from blanched almonds, which means that the skin fromthe almond has been removed, so it’s light, it’s fluffy. It’s a white kind of color so it doesn’t affect thecolor of your cooked goods and their almond flour is just to die for. I think it is the best. And what I love about almondflour for me is the texture. Almond flour has this incredibleway of computing like a cakey more light-footed gash like perfectlycrumb in baked goods, so if you’re looking for thatkind of like cakey quality, that light-colored kind of airy texture. Almond flour is amazing for that. Almond flour also is obviouslyreally high in protein and flabs. The only thing that’sa little bit different about almond flour is thathow it acts with liquids since it’s not a grain-based flour, like some of the other onesthat we’re talking about or all-purpose, it reacts a little bitdifferently with liquids.So whether it’s using eggs or almond milk or whatever you’re using, it isn’t a one-to-one substitute with a grant-based flour like some of these other can be allowed to, if you are going to tryto substitute a nut flour, you have your best chanceof substituting it evenly one-to-one with another nut or seed flour. So whether it’s hazelnut flour, which Bob’s Red Mill likewise sells, or maybe it’s a pumpkin seed flour.It could be a sunflower seed flour, but if you are trying to substitute them, that is the only way thatyou can do it one to one. Otherwise, you’re gonnahave to play around with your balances a little. You might have to add more liquid, you might have to add another egg, you might have to reduce liquid. You might just have to likeplay around a little bit to get the right composition if you’re taking almondflour out of the recipe. Number three on my roll is oat flour and I actually have oatfour in this container because I attain my own oat flour at home working Bob’s Red Mill gluten-free oats. They do sell a gluten-freeoat flour on their website, but it’s also incrediblyeasy to make at home. I actually have a tutorial coming after you in a couple of epoches that shows you how to originate oat flour, but oat flour is an amazing flour.It is so great. Oat flour itself has such a great texture. It is like so squishy and cakeyand brightnes and kind of chewy and not very dense and I adore it with likemy favorite is muffins. I oblige oat flour muffins all the time. I think it’s so great. I desire it in pancakes, I affection it in cookies, kind of like cakey cookies. “Thats a lot” of oatflour recipes out there that use exactly oats so or just oat flour, so that’s really great. I would simply recommenddoing a speedy Google search to get oat flour recipes andyou’ll interpret a good deal of options.Oat flour likewise does work withvegan baking, which is great. I have made it, like I said, in muffins and pancakes with flax eggsand it works totally penalize. So that is my number threefavorite gluten-free flour. Number four on my schedule ofbest gluten-free flours is arrowroot starch. And I’m specificallyactually going to see only kind of label these all togetheris starch in general. So starch as different categories, I think is really importantwith gluten-free baking, especially if you’re tryingto come that precise quality of a regular baked good. Starch can really helpbecause of a few things. So starch is obviouslylike a pure carbohydrate. It’s really light-colored and it’s gonna promotion give your cooked good a little bit of lightness.But starch also is really good at binding, so it also helps to kindof hold everything together without weighing it down, if that starts feel. And the reason why I said that I’m putting it as like a category is that there are four different starches that can pretty much beused interchangeably. I tend to go with arrowroot starch. I simply, I like it the best. I don’t know why, but theother four kind of all can be used pretty much evenly. They’re not gonna bethe exact same composition across the board, but they can pretty muchbe used interchangeably.So arrowroot starches, one of them, Bob’s Red Mill sells arrowroot starch, they actually sell all four of these, so, arrowroot starch is an option, tapioca starch is an option, potato starch is an option andthen cornstarch is an option, so all four of those are justa pure starch ingredient. They don’t have like anyprotein , nothing like that. They’re just like unadulterated carbohydrate and they’re apparently notadding a ton of nutrition to your baked goods, but they are again, facilitating with that glowing, kind of airy texture, but also helping to holdyour parts together. Number five on my list ofbest gluten-free flours is sorghum flour and sorghum flour is madefrom the sorghum speck and I really like itbecause of its lightness. Sorghum has this kind of slight sweetness. It’s very light and it toils really well as areplacement to quinoa flour.I kind of use those one-to-one and I is my finding that they workreally well interchangeably. Sorghum is great in thetexture, it’s not extremely grainy. Like I said, it’s light. It doesn’t have quite asmuch protein as quinoa, so isn’t gonna help withthe rise quite as much, but it still performsreally well in baked goods.It’s also a little bit lessexpensive than quinoa flour. So if quinoa flour is not something that you consequently canafford or providing access to, sorghum can be a really great option Bob’s Red Mill does sell sorghum flour and it is verified gluten-free. So I use it in flapjacks, muffins, cakes, you called it. sorghum flour jobs really well and I think it’s just one of those things that is good to keep on hand as a backup or if you do run out of quinoa flour or you demand something that’slike a little bit different in taste, maybe not quite as bitter.Sorghum flour is a really great option. Last-place on my register of mybest gluten-free flours is garbanzo bean flour or chickpea flour. Chickpea flour is a little bit tricky because it is a bean-based flour, but it’s great in gluten-free baking because of the protein content, so it is really high in protein, same to quinoa flour, it actually has a little bitmore protein than quinoa flour, so it’s gonna help with therise of your roasted goods and it’s gonna help with the structure and the protein contentand everything like that. Unfortunately, the one maybedownside of garbanzo nut flour is that it smacks likechickpeas,( laughters) so it sometimes can be alittle bit overpowering if you’re using it in a sugared broiled good or if you use a lot of it.I use this in my quinoa flour food, my standard sandwich food, andI don’t personally taste it, I can’t taste it. So if you are using chickpea flour, I would say a, potentially being prepared that it might be a littlebit chickpea flavored or you can go for a more savory recipe. So it makes genuinely, reallywell in savory recipes. I desire it in crepes. I have a chickpea crepe on myblog “whos working” really well. There’s a traditional thing called socca. I don’t know if you’veever heard of it before, but it’s a kind offlatbread type consistency recipe based in the South of France.It is so good. We went to Nice, four years ago maybe now, and it was like my favorite thing ever. I adoration it, it’s so good. And it’s also really easy to make at home. It really use chickpea flour and sea. The other huge thing about chickpea flour is that it’s also moderately inexpensive and it’s fairly widely accessible. I feel like you can find itin a good deal of various types of storages. So if you do end up tryingit, let me know what you think and kind of drop themdown in the comments. All claim, so those are my six top flours. Undoubtedly, I feel like thisdoesn’t even scratch the surface when it comes to gluten-free baking.We didn’t talk about thingslike unpolished rice flour, grey rice flour, coconutflour, hazelnut flour, and then there’s all of thegluten-free flour mixes. So gluten-free baking is, there’s a lot to learn andthere’s a lot to measure with. The reason why I picked these six flours is that I find that theyare the most versatile. I find that they are theeasiest to work with. I find that they can be used in pretty much every application. And I personally have alot of recipes on the blog that use these flours. So if you do kind of stock your pantry with these six flours, you’ll have a ton of recipesthat you can manufacture have them. So that various kinds of rounds out everything that I have to say about myfavorite gluten-free flours. “Its probably” a jolly long video.I hope that you still encountered it supportive and I hope that itwasn’t too overwhelming. As I said, I will have a blog post thatgoes along with this video, so if you have any specific questions or you’re looking for recipe inspiration, that is all relation inthe post and hopefully, that answers some of your questions. If there is something thatI did not touch on now or there’s a flour that I didn’t touch on or you have a specificquestion about a flour, let me know in the comments and I will be happy to answer them to the best of my ability. I do too wanna thank Bob’s Red Mill for attaching us in today’s video.You guys know they’re oneof my favorite marriages. They’ve been an amazingpartner to simply quinoa for the last like 5 year and they continue to belike my number one pick for gluten-free baking, but too whole beans and grainsand they just are amazing. They’re likewise an amazing companionship. They’re employee-owned. Everyone that I have met and I is cooperating with at thatcompany is just amazing. Bob himself is amazing. He’s such an inspiration and I just think thatthey are wonderful parties and I exactly can’t recommend them fairly. So expressed appreciation for Bob’s Red Mill forjoining us in today’s video.Don’t forget to check out theblog post like I mentioned. If you did enjoy this video, please give it a thumbs up. I will associate all of the ingredients that I talked about today, soall of the specific flours. I’ll tie-up those down below and they’ll go you over tothe Bob’s Red Mill website and you can positioned them all inyour cart, capital your pantry and get ready forgluten-free in vegan roasting. So thank you guys so much for aria in. I actually appreciate you two are here. Don’t forget to givethis video a thumbs up if you enjoyed it. Tap the pink agree button right here below this video if you arenot yet part of our community. Otherwise, I hope you havean awesome rest of your day. Thanks so much for watching and I’ll see you guys in the next video. Bye.( upbeat instrumental music ).

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