If you still are on the fence about weighing your GF flours, take a look at Allison’s (Eat Love Drink) post about these AP flours. Just the difference alone between whole wheat and white flours is astounding and as she says, can certainly explain the trouble with equal interchanging when baking. Thank you Allison – that was a great post.
From there I began to think more about GF flours. In the Canteen blog I’ve mentioned that I have over 17 flours and starches hanging around the kitchen. I often combine many of them (as you know from the recipes) depending upon whether the baked item is more savory, bread-like or sweet. I like that kind of baking freedom. Continue reading
JoAnne asks if it really is all that important to weigh flours rather than using a measuring cup. After all, using a cup measure is pretty common and easy – why should I switch?
Really good question, JoAnne. Glad you asked.
The biggest reason for switching? Money. Continue reading
Janet asks what gluten free flours we use in the GFCanteen kitchen.
Back in the dark ages when we first began preparing gluten free food, there was but one choice for flour. It was a gluten free flour blend that was meant to mimic AP flour. It was pretty horrible. Not only was it super gritty, but I am pretty sure it was a blend of bean flours that smelled awful. Not what you want in your favorite chocolate cookie recipe.
But thankfully, things have evolved and we have some fine sources for gluten free flours. Some are available in the grocery store these days, and at least where I live, Whole Foods has an entire section of GF flours offering a variety of brands. Continue reading