Hold The Gluten

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