Understanding Gluten Free Flours

2010 November 15

Hey guys… so, I’ve decided to share the bits and pieces of what I know about substituting ingredients.  This is part of the Substitution Series:  Part 1 is Understanding Gluten Free Flours, Part 2 is How to Substitute Eggs, Part 3 is How to Substitute Sugar, Part 4 is  How to Substitute Fats/ Oils, Part 5 is How to Substitute Dairy and Part 6 is Substituting the Top 10 Allergens in Baking. Be so very happy, my vegan baker friends! :)  So, not alot of recipes this week, but LOTS of great info to help you out.  For more great articles on GF baking, visit the Resources section.  Fill your boots, homies. :)


Understanding Gluten Free Flours

NOTE about BUYING:  To buy these flours, I often list BobsRedMill because they deliver to Canada (woot!) they ship in smaller amounts and are waaay cheaper this way. However, I also frequently list Purest Natural Products (www.PurestNaturalProducts.com) . They are a local Gluten Free company (fromPerth! people! support our local guys!), AND they are in process to start certifying Nut Free as well.  Contact them directly about bulk flour shipping, as its not listed on their site.  They deliver in 5 and 10 kg bags, which is terrific, because ordering in bulk anywhere else you can only get 25 kg bags (50 pounds). Anyway. Give them a shot. I believe in these guys. !

NOTE about SAFETY: If you are celiac, do not, do NOT buy these flours in bulk bins.  There is a significant risk for cross contamination. Do yourself a favour and buy a few larger bags directly from the certified companies above and put them in the freezer. Its cheaper that way anyhow.

NOTE about a GIFT: Oh. And if you happen to have the time to weigh these flours, I would love you to pieces and send you cookies in the mail, or deliver if you live in the city.  I mean it.



You Might Also Like:

How to Substitute Fats and Oils How to Substitute Eggs and Binding Agents How to Substitute the Top 10 Allergens Gluten Free Egg Free Rosemary Sesame Turkey Meatballs Gluten Free Vegan Pear Upside Down Cake (xanthan free, soy free, sugar free)
12 Responses
  1. June 16, 2011

    hi there renata! here’s a recipe that might help you- use this as your base recipe, and then add whatever flavours you want to make it a muffin- such as blueberries, or shredded carrots with raisins and walnuts, chopped strawberries, etc… http://www.myrealfoodlife.com/gluten-free-vegan-vanilla-cupcake-xanthan-free-refined-sugar-free-soy-free/

  2. renata csorba permalink
    June 16, 2011

    Hi and thank you for all the great info i have a problem trying to make gluton free muffins but they come out gummy in middle and skin on outside that ia harder i do not know the flours how to conbine tham for good texture i would like to use amarenth and quinoa flour if possibble what do you sugest? i olso use chia seed gel and substitute for egg flax seed could that be my problem? please help me thank you renata

Trackbacks and Pingbacks

  1. Evil Wheat Crops! « UnReFiNeD
  2. Gluten Free Vegan Fluffy Pancakes! (nut free, sugar free, xanthan free, soy free) | My Real Food Life
  3. top 10 allergies baking substitutions, revivelife tv, joel villeneuve | revIvelife™ Clinic » Ottawa Naturopathic Clinic lead by Naturopathic Doctor, Dr. Joel Lee Villeneuve
  4. Substituting the Top 10 Allergens in your kitchen | My Real Food Life
  5. Gluten Free Vegan Pumpkin Pie! (Dairy Free Egg Free Soy Free) | My Real Food Life
  6. How to substitute fats and oils | My Real Food Life
  7. Our Food And Beverage Blog » Archive du blog » Homemade Gluten Free Snacks
  8. Part 4- How to substitute Dairy in baking | My Real Food Life
  9. Part 3- How to substitute sugar | My Real Food Life
  10. Part 2- How to substitute eggs and binding agents | My Real Food Life

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