Flour Free Diet

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Whenever anyone goes on a wheat free diet, a gluten free diet, or a yeast free diet, you are basically going on a flour free diet also, since flour regularly contains wheat, yeast, or gluten. The good news any way is there is a loophole to all of this and you can still enjoy recipes containing flour, straight through flour substitutes.

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But before we get into all that, let us take a look at what makes flour what it is. It is created by taking grains, nuts, seeds and/or legumes, and grinding into a flour. The majority of the flours that you will find at most supermarkets is made from wheat, rye, and/or barley, all of which are among the very things we are trying to avoid on a diet like this. So the trick is to use flours that are devoid of these ingredients.

Step one is to quest the grocery store for some gluten free flour mix. Also be sure to be certain that it is a wheat flour substitute so that it can be easy to swap it out in any of your beloved recipes. Now on to the rules:

If all you are planning to do with the flour is just a simple coating to saute, use a single grain gluten free flour. However, gluten free flours work great in blend when baking. If you are trying to thicken up some sauce or gravy, use corn starch or potato starch and skip the flour altogether. It is leading to use pans with walls, such as loaf pans, muffin tins, or bundt pans when baking with gluten free flour because breads do not hold their shape well without gluten.

You can simulate the stickiness of gluten by adding guar gum or xantham gum. Use an eighth to a quarter teaspoon to every cup of flour. Some gluten free flours already include these gums. Gluten is also high in protein, and you can replace the protein missing in the lack of gluten by replacing half a cup of water with egg. Gluten free flour needs to be kept in the refrigerator, but it also need to return to room climatic characteristic before use.

There you have it. Using these tips and tricks, you too can specialist cooking with the flour free diet!

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