One of my goals for this year is to branch out and try some new gluten free flours. And I am going to focus on trying some of the healthier, less starchy flours.
I recently bought some amaranth flour, teff flour, quinoa flour, and flaxseed to start experimenting with.
I have tried the amaranth and the teff in a few things and the results have been encouraging. I am starting slow and just adding a small portion to a few recipes, but so far it has worked well and I am looking forward to experimenting more with them. And I will keep you updated on how it is going.
If you have used any of these flours I would love to hear your thoughts and tips. I would also love ideas on some other healthier gluten free flours I should try.
Lynn, I look forward to seeing how you utilize these flours. I often hesitate before using a new flour until I see how others like it. Thanks for sharing your experiences! Good luck and happy cooking 🙂
Looking forward to seeing you try….I need more ideas and have just started gluten free two weeks ago. I’m so overwhelmed!
It is overwhelming at first, but it does get easier once you start figuring things out.
I have used quinoa flour some, just recently. You probaby want to use it in combination with other flours because it is strong flavored and dense. Don’t get me wrong, I like it but, I don’t think it would be great used just by itself. I have been using flaxseed meal for a few years, I put a Tbsp or two in homemade cereal bars, muffins, I’ve even sprinkled it on pb & j sandwiches for the kids. I think the nutritional properties are best when not heated, but that’s just my opinion. I’ve been told to buy the golden, it’s has better nutritional value.
Alicia, I too, just started this a few weeks ago. Along with Lynn’s site I have also found http://www.glutenfreegoddess.blogspot.com to be a great source of info from flours to recipes. I’ve cooked 3 recipes from there and we’ve loved them all! Pancakes and multigrain bread are awesome!!!
I agree with Kira that quinoa flour flour is quite flavorful, and I think a little bitter, so you’ll want to use it in small quantities. I really like teff in baked goods that you want to have that molasses-like quality (graham crackers, gingersnaps, etc), but it also has a distinct flavor, so start small 🙂 I find baking with the more unique gf flours intimidating, because they are so expensive (and often quite flavorful). Good luck!
I am still really new to the whole gluten free thing (by way of the Paleo Diet) but I have heard almond flour and coconut flour are really healthy.
I use a lot of flax in my baking, and I also eat it raw every day since it is a really healthy source of gluten free fibre. Thought you might like these tips: ground flax can be an egg replacement in egg free baking (just mix it up with water and let it set into goo. Also, ground flax, ground chia, and hot water mixed up into a pasty goo can replace guar and xanthan gums in GF baking. See glutenfreegirl’s post on that here: https://glutenfreegirl.com/chia-seeds-and-flaxseeds/