-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'flour'.
-
Celiac.com 02/27/2024 - For people with celiac disease, finding gluten-free alternatives to traditional wheat flour has been a challenge. That is until now. Enter Bread Free, a Spanish biotech start-up breaking barriers with its groundbreaking creation: gluten-free wheat flour. But how does it work, and what does it mean for those of us who need to avoid gluten? Let's dig in. A Game-Changer for Those with Celiac Disease Bread Free has pioneered the development of gluten-free wheat flour, making them the first company to achieve this feat. Traditionally, wheat flour is off-limits for those with celiac disease due to its gluten content. However, Bread Free's innovative approach removes the gluten while preserving the flour's essential qualities. Benefits of Bread Free Flour Juan Garrido, co-founder of Bread Free, explains that their product maintains all the organoleptic properties of conventional wheat flour. Translation? It looks, feels, and tastes like the real deal. This is fantastic news for individuals with celiac disease who miss the taste and texture of wheat-based products. Why It Matters Celiac disease is a serious autoimmune condition triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Symptoms can range from mild discomfort to severe digestive issues and nutrient deficiencies. With approximately 0.7% of the EU population affected by celiac disease, finding safe and affordable gluten-free options is crucial. Addressing Price Concerns One of the main challenges for individuals with celiac disease is the high cost of gluten-free products. Shortages of ingredients like rice flour have further strained prices in recent years. However, Bread Free's manufacturing process, similar to that of ordinary wheat flour, helps mitigate these price pressures without compromising quality or nutrition. Translation: The price should be reasonable. Nutritional Quality Despite concerns about the nutritional quality of gluten-free products, Bread Free flour maintains the nutritional benefits of wheat. This means individuals can still enjoy the dietary advantages of wheat flour while adhering to a gluten-free diet. Is It Safe for Celiacs? The company touts the product as gluten-free. If the final product is under 20ppm gluten, then it's likely safe for people with celiac disease. Utilizing Artificial Intelligence and Biotechnology to Remove Gluten, Not Genetic Modification Bread Free utilizes biotechnology, not genetic modification, to remove gluten from their flour. By leveraging artificial intelligence (AI), they optimize their production process to ensure product safety and efficiency. The result? A gluten-free wheat flour that meets food regulations and exceeds expectations. Looking Ahead Bread Free plans to launch its product first in Spain and then expand throughout Europe. This exciting development promises to revolutionize the gluten-free market and provide new options for individuals with celiac disease. Bread Free's gluten-free wheat flour offers hope and opportunity for those living with celiac disease. With its ability to deliver the taste, texture, and nutrition of traditional wheat flour without the harmful effects of gluten, it represents a significant step forward in gluten-free innovation. Stay tuned for more updates as Bread Free makes its mark on the world of gluten-free baking!
- 13 comments
-
- biotechnology
- celiac disease
-
(and 3 more)
Tagged with:
-
Cricket Flour Makes Really Good Gluten-Free Bread
Scott Adams posted an article in Gluten-Free Grains and Flours
Celiac.com 07/28/2020 - Insects offer an edible, high protein alternative to traditional animal-based foods. Insects are consumed in many cultures, but are less commonly eaten in western cultures. One way around that is to produce goods using flour made from dried crickets. A team of researchers has been evaluating ways to use cricket flour effectively to create high quality gluten-free products that are also high protein, and rich in antioxidants. The research team included Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, and Andrea Gianottia. They are variously affiliated with the Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum at the University of Bologna in Cesena, Italy; the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum at the University of Bologna, Piazza Goidanich in Cesena, Italy. The team fermented doughs using different methods, pH, microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking. They then assessed the results against standard gluten-free doughs. They found that the fermentation processes was similar for both cricket-enriched doughs and standard sourdoughs. Cricket flour gave the breads a typical bread flavor profile, marked by a unique aroma that is the result of different levels of volatile compounds, including various amounts of nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, depending how the dough was prepared. Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder offers gluten-free bakers a way to create flour that is high in protein and antioxidants, and yields high-quality baked products with a desirable aroma. Could flour made with cricket flour become the go-to product for creating gluten-free breads that are nutritious and delicious? Would you try it? Let us know in the comments below. Stay tuned for more on this and related stories. Read more in Food Chemistry- 16 comments
-
Celiac.com 12/08/2023 - We get a lot of questions about which foods and products are gluten-free and safe for people with celiac disease. We especially get a lot of questions about gluten-free snacks. Lately, we've seen a lot of folks asking about brands of gluten-free baking products, especially baking mixes. One question we've seen a lot asks whether Krusteaz products are gluten-free and safe for people with celiac disease? Krusteaz, a name that has become synonymous with convenient and delicious baking solutions, has been a staple in kitchens across America for decades. Founded in 1932, the company has carved a niche for itself by delivering high-quality, easy-to-use baking mixes that cater to a diverse range of tastes and preferences. From their iconic pancake and waffle mixes to a wide array of cookies, muffins, and bread mixes, Krusteaz has consistently aimed to make home baking a delightful experience. What sets Krusteaz apart is not just the exceptional taste of their products but also their commitment to simplicity – empowering both seasoned bakers and novices alike to create mouthwatering treats with minimal effort. As a brand that values innovation, Krusteaz continues to evolve its offerings, ensuring that their beloved mixes remain a trusted companion in kitchens, bringing families and friends together over the joy of homemade goodness. The short answer is that some, but not all, Krusteaz products are certified gluten-free. Here's a rundown. Certified Gluten-free Krusteaz Products Krusteaz Gluten Free Buttermilk Pancake Krusteaz Gluten Free Honey Cornbread and Muffin Mix Krusteaz Gluten Free Cinnamon Swirl Crumb Cake & Muffin Mix Krusteaz Gluten Free Double Chocolate Brownie Mix Krusteaz Gluten Free Wild Blueberry Muffin Mix Krusteaz Gluten Free Vanilla Muffin Mix Krusteaz Gluten Free Chocolate Chip Cookie Mix Krusteaz Gluten Free Chocolate Cake Mix Krusteaz Gluten Free Yellow Cake Mix Krusteaz Gluten Free Meyer Lemon Bar Mix Krusteaz Gluten Free All Purpose Flour
-
Celiac.com 05/11/2023 - Because of the critical role gluten plays in providing structure, texture, water-holding and other attributes to bread and baked goods, formulating delicious and appealing gluten-free foods can be challenging. But new ingredients and technologies and product improvements are helping bakers deliver even tastier gluten-free items. Ingredients that play a major role in the overall qualities of gluten-free bread, include: Gums Gums like xanthan, guar or even carrageenan can help hold onto moisture and some hydrocolloids have gelling properties, which can assist with gas retention. Starches With gluten-free products, starch retrogradation is always a concern, so including ingredients that can slow this process is often helpful. For example, modified tapioca and corn starches can help keep the texture of gluten-free baked goods soft. Tapioca starch is typically softer than corn starch. For a softer product, formulators can use higher rates of tapioca; for a firmer product, they might add more corn starch. Alternative Gluten-Free Protein Sources Chickpea flour can be used as a source of protein, dietary fiber and several different vitamins and minerals not found in whole-wheat fiber. Many alternative and ancient grains are also well suited to support the plant-based and gluten-free markets. Other ingredients that offer major advantages in formulating gluten-free bread include: Coffee Flour Scientists are looking to make environmentally friendly gluten-free flour from high fiber waste from coffee production. Coffee cherries are the fat, pulpy coating around the famous coffee bean. When coffee is harvested, the cherry is removed and discarded before the beans are processed and roasted. But the coffee cherry pulp happens to be free of wheat, rye or barley proteins, it happens to have high levels of natural gluten that makes it ideal for baking. Cricket Flour Insects offer one of the most concentrated and efficient forms of protein on the planet, and they are a common food in many parts of the world. A San Francisco Bay Area company, called Bitty Foods, thinks high-protein gluten-free flour made out of crickets can change the future of gluten-free foods. The company is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. Cockroaches Cheaper and more nutritious than standard flour. Gluten-free flour made from cockroaches could change the way bread is made? Two scientists from the Federal University of Rio Grande in Brazil have developed gluten-free flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour. Excited yet? Grossed out? Green Banana Flour Banana flour not only produces light, fluffy baked goods with a good nutrition profile, it is also easy to use. When substituting banana flour for wheat flour in a recipe, simply use about 30% less banana flour. Wet-Milled Rice Glour Hiroshima University researchers claim to have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses wet-milled rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Mango Flour A Philippine company produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting gluten-free mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is collaborating with Innovate UK to foster the creation of three novel plant-based proteins, aimed at assisting manufacturers in producing enhanced gluten-free bread. Nandi Proteins is spearheading the development of protein concentrates that possess the potential to enhance the quality of gluten-free bread on a commercial scale. The project will concentrate its efforts on three ingredients presently undervalued within the food industry: broad beans, residual components of rapeseed, and hull-less oats. Psyllium Fiber A study found that adding around 17% psyllium husk to gluten-free bread resulted in similar structure, appearance, texture, and acceptability to wheat bread, with delayed staling during storage for up to 72 hours. The researchers suggest that this technique could lead to the production of better-tasting, softer, and longer-lasting gluten-free bread. Wine Flour Wine flour? Yes, it's a thing. As in flour made from wine grapes. The mashed post-crush grapes is used to make top wines are indeed being milled into a unique gluten-free flour that has some great baking properties. Gluten-Free Flour Changing Rapidly Gluten-free formulations are constantly changing as new ingredients become available, in addition to the ingredients listed above, other ingredients, such as pea protein and soluble corn fiber are helping to deliver better glute-free food, and better nutritional profiles. But replacing gluten is usually a matter of making numerous ingredient adjustments, and finding a combination of ingredients that work in harmony to provide the best solution. For effective gluten-free formulation, it's often best for manufacturers to look at how any given ingredient can contribute to the overall product. Stay tuned for developments on gluten-free breads made with these and other types of gluten-free flour.
- 9 comments
-
12/17/2022 - Quinoa (pronounced “keen-wa”) is not a grain but is a broad leaf plant of the Chenopodiaceae family, which is a close relative to the weed, lamb’s quarters. Spinach and beets are also in the same family as quinoa. Quinoa has been consumed for thousands of years in South America and several varieties are now grown in Colorado and the Canadian prairies. The seed looks like a cross between sesame seed and millet. Quinoa seeds are covered with saponin, an extremely bitter resin-like substance, which protects it from birds and insects. To be edible the saponin must be removed. Some companies have developed a special process to remove this coating, making it pan-ready and fast cooking. This eliminates the need to wash and rinse the seed. However, some domestically grown quinoa may need to be rinsed at least 3 or 4 times or until the water runs clear to remove the saponin. Quinoa is very nutritious! It contains more high-quality protein than other grains and cereals. The quality of this protein compares very closely to that of dried skimmed milk. Quinoa is high in iron, magnesium, phosphorus, potassium and zinc. It is also a source of thiamin, riboflavin, niacin, calcium and dietary fiber. Quinoa is available in several forms: Quinoa Seed Can be used in salads (see recipe below), casseroles, desserts, as well as a thickener for soups, chili and stews Cooks very quickly (10-15 minutes) Quinoa Flakes Great as a hot breakfast cereal. Add cinnamon, chopped nuts and dried fruits. Quinoa Flour Can be used in baked products (e.g., breads, cakes and cookies) and pancakes. Strong flavor so best combined with other GF flours. Quinoa Pasta Quinoa is combined with corn or rice and is available in a variety of shapes. Cooks in 5-9 minutes. Quinoa Salad Recipe Recipe courtesy of: Northern Quinoa Corporation. The delicate flavor of quinoa is similar to couscous. Quinoa can be used as a pasta substitute in cold pasta salads. Lemon Garlic Dressing: 4 garlic cloves, minced 1⁄4 cup red wine vinegar 1⁄4 cup canola oil 1⁄4 cup water 1 lemon, juiced Salt and pepper to taste Salad: 4 cups NorQuin quinoa, cooked and chilled 1 cup grated carrots 1⁄2 cup sliced green onions 1⁄2 cup chopped celery 1⁄4 cup sunflower seeds 1⁄4 cup slivered almonds 3 Tbsp. sesame seeds 1⁄2 cup sliced mushrooms Combine dressing ingredients and let stand for at least 10 minutes. Prepare salad ingredients and combine. Toss salad with dressing. Can be served immediately or chilled for several hours.
-
Celiac.com 11/19/2022 - Gluten-free bread making the first few times is an incredibly frustrating experience that begs the question—is it really worth it? After my many trials I must say—yes it is definitely worth it! We are now able to make excellent bread that we can all enjoy. Being able to make bread allows my kids to take a sandwich to school, the fact that the bread is good (and looks good) is equally important to them. Since they cannot eat the hot lunch at school due to its “gluten in every bite” nature, it is important to have the option of sending a sandwich the children like (and will eat). Other kids taste the bread and like it, and say hey this gluten-free diet is pretty good! The benefits to these exchanges are priceless. It took awhile to get to this point but one day I was lucky enough to meet Lee Tobin. He gave me a recipe (originally developed by Barbara Emch) and I had success! I then began to shape this recipe to accommodate the various alternative flours stocked in my pantry. The recipe is fool-proof and it tastes great—especially with teff, amaranth, or buckwheat flour. In this class you will learn how to make a perfect loaf of bread. I will review alternative flours and why I use them. You will learn the tricks for successful gluten-free bread making, and how to change the template recipe for your own specific needs. Why Use Alternative Flours? My experience has been that these flours simply make superior gluten-free bread. Additionally, many celiacs struggle with weight gain after diagnosis and find their diet may lack important nutrients. As you adjust to the gluten-free diet it is a good time to understand how your body uses the food you eat. Simple carbohydrates are quickly digested and are broken down into simple sugar glucose. When the cells in your body need fuel they use this glucose. Extra glucose is converted into glycogen. If your body already has enough glycogen stored up, the glucose is turned into fat. The typical American diet is overloaded with simple carbohydrates and the celiac diet is no exception. Complex carbohydrates not only take longer to digest but they provide slow consistent energy. You feel full longer and your body doesn’t feel the wide fluctuations of blood sugar swings. Beans, whole grains, nut butters, oatmeal, soy, sweet potatoes, and vegetables are complex carbohydrates. They provide needed vitamins, minerals, fiber, and consistent energy. Many celiacs lack B vitamins, calcium, iron, and other nutrients—why not get them from your baked goods and reap the benefits of complex carbohydrates? We try to incorporate the alternative flours in most of our baking. When making sweet breads, cookies, bread, pizza crust, biscuits, and bread sticks I try to substitute about 1⁄2 of the flour called for in a recipe with a healthier alternative flour. Our favorites are teff, amaranth, brown rice, and buckwheat. Quinoa and millet flours can be substituted in the same fashion. Be sure you buy from manufacturers who provide pure, gluten-free flour— from the field all the way to the package. In our family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are most of the products made from them (chips, cereal, snacks). Here is a quick overview of the various healthy gluten-free flours and their attributes: Amaranth contains more calcium, folic acid, Vitamin A, C, and E than most grains. The flavor is similar to that of graham crackers without the sweetness. Bean Flour is a light flour made from garbanzo and broad beans. Brown Rice Flour is milled from unpolished brown rice, and has a higher nutrient value than white rice flour. Much higher than white rice in protein, fiber, zinc, folic acid, B vitamins, calcium and vitamin E (15 times the vitamin E as white rice). Buckwheat is the seed of a plant related to rhubarb. It is high in fiber, iron, and B vitamins, and is great in many baked goods including pancakes and waffles. Millet is a small round grain that is a major food source in Asia, North Africa, and India, and is a rich source of B vitamins. Nut Flours are high in protein and, used in small portions, enhance the taste of many baked goods. Finely ground nuts added to a recipe increases the protein content and allows for a better rise. It is a great substitute for non-fat dry milk powder in gluten-free recipes. Quinoa (keen-wah), a staple food of the Incas, is a complete protein containing all 8 amino acids as well as a fair amount of calcium and iron. It is high in some B vitamins and folic acid. Soy Flour has a nutty flavor, and is high in protein and fat. Teff is always manufactured as a whole-grain flour, since it is difficult to sift or separate. It is a good source of protein, calcium, iron, fiber, and B vitamins. The changeable elements in the recipe are: Eggs: If you cannot tolerate eggs use Egg Replacer from Ener-G Foods (see also: flax seed egg replacer in section below) and be sure to use the almond flour instead of the non-fat, dry milk powder. The almond flour adds a great deal of flavor which could be helpful when you can’t use eggs. If you read the nutritional label for almond flour it might scare you as the grams of fat are high, remember this is good fat and there is fiber—both of which slow down sugar absorption in your body, which in turn helps control weight gain. The dry milk powder is high in sugar. Oil: Vegetable oil is typically soybean oil and some people are sensitive to canola oil so safflower oil is a good alternative. Sugar: Try turbinado sugar, a raw sugar that has been steam-cleaned. It has a delicate molasses flavor. Flour: Four cups of flour are in the recipe. The proportions of flours used can be changed around until you find what is right for you. Dry Milk Powder: As seen above in the eggs section I now prefer to use almond flour instead of dry milk powder. The bread turns out much more flavorful and has a wonderful texture. Flax Seed: This seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits. To use as an egg substitute grind 2 tablespoons flaxseed and add 6 tablespoons boiling water, let set for 15 minutes then whisk with a fork—this mixture will replace 2 eggs in a recipe. A clean coffee grinder works well to grind the small flaxseed. Cookware: It’s a good idea to have the proper cookware in your kitchen. You must have a heavy-duty stand mixer like the Kitchenaid mixer, as it will properly aerate the batter, producing a lighter bread with a fine crumb and more height. You should also have a good quality loaf pan. Temperature: In addition to knowing your oven temperature (buy a cheap oven thermometer), realize that when the temperature of your home is warm, bread will rise quicker. Humidity: Gluten-free flour absorbs moisture from the air so be sure to keep it sealed in its packaging and tightly cover any mixing bowls rather than allowing them to sit uncovered for any period of time. The moisture the flour absorbs from the air will affect your recipe. Amaranth Bread Recipe Makes one loaf. Feel free to substitute the amaranth flour with teff, buckwheat, or quinoa flour. Ingredients: 3 large eggs (egg-free option see note below) 1⁄4 cup vegetable oil 1 teaspoon lemon juice 1½ cups amaranth flour 1½ cups tapioca starch flour 1 cup fine brown rice flour 2/3 cup instant non-fat dry milk powder (dairy-free: substitute with finely ground nuts or almond flour) 2 teaspoons xanthan gum 1 teaspoon salt 2 tablespoons ground flax seed (optional) 1½ tablespoons active dry yeast 4 tablespoons sugar 1 1⁄4 cups warm water (105F-115F.) Directions: Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan. In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder, xanthan gum, salt, flax seed, yeast and sugar. Pour 1⁄2 of the warm water into stand mixer and blend with egg mixture. Slowly add dry ingredients a little at a time until completely incorporated. Add remaining water, reserving some water if necessary. See note on humidity below. Mix batter on high speed for 31⁄2 minutes, then pour into prepared pan. Batter will be thicker than a cake batter and nothing like the consistency of regular bread dough. Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the bread to rise quickly). Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400F. Bread will continue to rise as oven preheats. Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 35-40 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible. Tips: If humidity is high, reduce the amount of water in the recipe to avoid over-rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for. You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water and follow yeast package directions instead for rise time. Hamburger Buns: Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Serve buns warmed, otherwise they will be crumbly. Egg Substitution: Grind 3 tablespoons flaxseed and add 1⁄2 cup + 1 tablespoon boiling water, let set for 15 minutes then whisk with a fork.
-
- alternative
- alternatives
-
(and 5 more)
Tagged with:
-
Sorghum Cookies: Good Choice for Gluten-Free Kids
Carol Fenster, Ph.D. posted an article in Winter 2004 Issue
Celiac.com 10/15/2022 - I’m constantly amazed at how many parents call me to say their gluten-free children are unable to eat the usual gluten-free flours such as rice, beans, or soy. That’s when I suggest sorghum flour––a flour I’ve used for over six years now, but that many people still don’t know about or are afraid to try. Old Grain, New Uses I’ve known about sorghum since my childhood on a Nebraska farm where we called it milo. Back then, it was grown for livestock feed and if someone had told me that humans would eventually eat it, I would have been dumbfounded. Back then, I didn’t know that sorghum has been consumed for centuries by people all over the world. Today, growers in the U.S. produce a special grade called sweet white sorghum which is designed for human consumption and extremely tasty. In fact, the U.S. exports it to countries seeking alternatives to wheat. Lucky for us, because it gives all of us yet another choice when the usual flours are off-limits due to allergies or intolerances. Advantages of Sorghum Flour There are several reasons that sorghum flour fits nicely into our gluten-free diet, including: Sorghum flour has a neutral color—beige to light tan— which increases its versatility for all kinds of baked goods. Use it for even the most light-colored dishes or in the children’s cookie recipe below. Its flavor—which some people think is fairly close to wheat—is still decidedly neutral and unlikely to alter the flavor of delicate baked goods the way stronger-flavored flours can do. Children in particular like this neutral flavor. Nutritionally, sorghum flour has a fairly good protein content (11 grams per cup) which makes it good for gluten-free baking, especially since this protein is “watered down” when mixed with the lighter, low-protein flours such as potato starch or tapioca flour. It also has a good B-vitamin and fiber content. Sorghum flour produces baked goods with superior texture, without the grittiness common in rice flours. Sorghum Flour Cookies Delight the Kids I know you’ll like this sorghum-based recipe for children’s cookies, adapted from Savory Palate’s newest publication, Gluten-Free Friends: An Activity Book for Kids, by Nancy Patin Falini, MA, RD, LDN. Since there are no other flours in the recipe, it will work great for kids who can’t eat rice, bean, or soy flour. These cookies make a great after-school snack or can be tucked into your child’s lunch box. In fact, the rest of the family will love them, too, so you might want to make an extra batch! My favorite version is to use the dried cranberries and pecans, but I also like using chopped almonds for the nuts and dried apricots for the fruit. Get creative…use whatever you have on hand. Store them in a tightly covered container to keep them soft and chewy. Carol Fenster’s Raisin Kiss Treats Adapted from Gluten-Free Friends: An Activity Book for Kids by Nancy Patin Falini, MA, RD, LDN with permission from Carol Fenster, Ph.D.’s Savory Palate Press (1889374091) Ingredients: 2 egg whites 3⁄4 cup brown sugar 1⁄4 cup sorghum flour 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon xanthan gum 1⁄4 teaspoon salt 1 cup raisins or dried cranberries 1 cup chopped walnuts or pecans Directions: Preheat oven to 300F. Beat egg whites until stiff. Thoroughly mix brown sugar, flour, cinnamon, xanthan gum, and salt together and stir into egg whites with spatula. Stir in raisins and nuts. Drop from a tablespoon or shape into 1-inch balls and place on baking sheet that is well greased or lined with parchment paper. Bake 25-30 minutes or until bottoms of cookies are lightly browned. Cool thoroughly. Makes approximately two (2) dozen. Store in tightly closed container to keep cookies soft and chewy. -
High Protein Gluten-free Flour from Crickets?
Jefferson Adams posted an article in Gluten-Free Grains and Flours
Celiac.com 10/21/2014 - Insects offer one of the most concentrated and efficient forms of protein on the planet, and they are a common food in many parts of the world. So, could high-protein flour made out of crickets change the future of gluten-free foods? A San Francisco Bay Area company is looking to make that possibility a reality. The company, Bitty Foods, is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. According to the Bitty Foods website, a single cup of cricket flour contains a whopping 28 grams of protein. So can Bitty Foods persuade gluten-free consumers to try their high protein gluten-free flour? Only time will tell. In the mean time, stay tuned for more cricket flour developments. What do you think? Would you give it a try? If it worked well for baking, would you use it? -
Is Buckwheat Flour Really Gluten-Free?
Chris Bekermeier posted an article in Gluten-Free Grains and Flours
Celiac.com 10/18/2013 - Buckwheat, sometimes referred to as kasha, is often billed as a “tasty alternative to wheat.” That’s all well and good, but is it really gluten-free, and generally considered safe to eat for those who suffer from celiac disease or a gluten sensitivity? Whether or not buckwheat is tasty is a matter of opinion. However, with so much conflicting information available today, it can be hard to tell what’s gluten-free and what isn’t. Here’s the skinny on buckwheat. The Facts Good news! With its non-wheat status, buckwheat is safely gluten-free. Buckwheat and wheat are, come to find out, actually from completely different botanical families. Derived from the seeds of a flowering plant, buckwheat is not considered a grain or a cereal (though it may be called a pseudo-cereal—don’t let that scare you). Buckwheat, in all of its gluten-free glory, is actually closely related to rhubarb. In addition, it is an excellent source of fiber and nutrients. In particular, buckwheat groats (the small, triangular seeds), when cooked, offer 17 grams of dietary fiber or 68% of the daily requirement for a 2,000 calorie per day diet, as well as 22 grams of protein. Nutritionally beneficial and sometimes used in treating symptoms of type 2 diabetes and high blood pressure, buckwheat contains rutin. Rutin, a glycoside, has been known to strengthen capillary walls and improve circulation. Like many grains, buckwheat can sometimes be cross-contaminated with wheat during processing, transportation or if it is used as a rotational crop with wheat, so it is important to find non-cross contaminated source of buckwheat—make sure the one you use is certified gluten-free. Culinary Uses Buckwheat groats make a healthy side dish. Also, if you grind the small seeds of the buckwheat plant, you can make buckwheat flour for use in noodles, crepes, and many other gluten-free products. Using buckwheat flour in your cooking will give a strong nut taste to your dishes. You can also contribute raw buckwheat groats to recipes for cookies, cakes, granola, crackers, or any other gluten-free, bread-like item. If you’re feeling more creative, buckwheat makes a good binding agent, and becomes very gelatinous when soaked. If you soak, rinse, and then re-dry the groats you can produce a sort of buckwheat chip that is crunchy and can act as a nice side dish. When toasted, buckwheat becomes kasha. You can pick out kasha—vs. raw buckwheat—by the color; it’s a darker reddish-brown. In addition, kasha has a strong toasted-nut scent. Conversely, raw buckwheat groats are typically light brown or green and have no aroma. Buckwheat So, there you have it. You can use buckwheat and kasha safely as a nutritional, gluten-free alternative to wheat, or to create fun and tasty side dishes with buckwheat groats. If you’re looking to stock your pantry with all kinds of gluten-free wheat alternatives for your side dishes or even your main dishes, you can safely go for buckwheat in addition to cornmeal, millet, amaranth, cornstarch, garbanzo beans, arrowroot, quinoa or brown rice. Eating a gluten-free diet doesn’t mean you have to rely on the same old wheat alternative for every dish! -
Celiac.com 12/25/2020 - When you think about it, most cultures have some kind of wrap or tortilla. The Mexicans and Brazilians offer corn tortillas, Thailand has a rice tortilla, China has wheat tortillas for Moo Shu, the French have crepes and Socca made from chickpea flour. Ethiopians have teff tortillas. Nepalese have chappatis made from amaranth flour. Thank heaven, here in America there are gluten-free tortillas we can buy off-the-shelf. Candy’s Corn tortillas and Food for Life rice tortillas are gluten-free staple foods in my kitchen, but there is nothing more comforting than a homemade tortilla. The gluten-free world needs its own tortilla! Let’s call our tortilla the “Alternative” tortilla, to signify a gluten-free safe-to-eat tortilla. This may catch on—imagine going into Chipotle and saying, “I’ll have mine on the “Alternative”… While exhibiting at gluten-free conferences this past year numerous people asked me if I could offer a recipe for a tortilla. Some seemed a bit intimidated about making a tortilla, so I hope this article will diminish all fears and equip you with tortilla techniques to help you feel empowered not only to make the recipe provided below, but to expand, experiment and customize your own recipes. Tortilla Ratio If you’d rather eat a bug than cook, making tortillas is for you! The standard process is simple. Mix together liquid, flour and salt into a ball. Roll it or press it into a round, flat tortilla and cook it. The ratio is simple too: 2 cups flour 1 cup liquid 3 Tablespoons oil It’s just a little different for gluten-free. Since we don’t have gluten—an elastic-like protein to hold everything together, we add xanthan gum. Optionally, if you want a more puffy tortilla, you can add baking powder. With gluten free baking in general, it’s best to use a combination of flours, but since tortillas are “flat bread” most gluten-free flours will work fine by themselves. On the other hand, using several different flours boosts taste and nutrition. I prefer to make mine with mostly whole grains such as sorghum, brown rice, amaranth, quinoa, buckwheat, millet or teff flour. If you know you are going to need 2 cups of flour, think of one as the stabilizer and the others as enhancers. The stabilizer should represent 50% of the flour in the recipe. Sorghum and rice flour are the two most common stabilizer flours. Sorghum flour yields a smooth, light texture whereas rice flour is coarser. I love the texture of baked items made with both. The other flours you choose can make a dramatic difference in the outcome. Enhancer flours make up the other 50% and include teff, amaranth, nut meal, bean flour, starchy flours or quinoa. These can be mixed and matched—25% of one, 25% of another. Alternative Flours Sorghum flour is the workhorse of gluten-free baking. I think of it as the primary flour for most baked goods and build around it. Brown Rice Flour is the other workhorse / stabilizer flour. It is considered a whole grain. Some manufacturers grind whole grain rice flour more finely. For example, Authentic Food’s brown rice flour yields an item with a smoother texture than Bob’s Red Mill’s brown rice flour. Both are good, depending on the outcome you desire. Teff is considered one of the highest protein grains. It is high in fiber and carbohydrates. Considering that the world’s best marathon runners come from Ethopia and their staple grain is teff, athletes would be well-advised to incorporate teff into their diets. Amaranth and Quinoa flour can be dry-toasted in a pan which adds a nutty taste to the tortilla. Just add the flour to a sauce pan and turn the heat on medium/high. Keep the flour moving until it turns brown. Cool and use in the recipe. Buckwheat, in spite of its name is not derived from wheat. It adds a distinctive taste and light texture to baked goods. Tapioca Flour is made from my favorite root—the yuca root or cassava plant. It enhances elasticity when added to the flour mix. Potato Flour is very starchy and will make the final product lighter. Nut Meal adds texture and protein. Nuts can be ground coarsely or finely depending on your taste. Some easy-to-find nut meals include almond meal and hazelnut meal. If you have a food processor, you can grind your own. Just don’t add oil or liquid, or you’ll end up with nut butter! (If this happens, add salt and enjoy it on a tortilla!) Corn Flour comes in several different varieties. Masa Harina is corn processed with lime, ground finely and commonly used for tortillas. A more coarse grind is corn meal, and the most coarsely ground is polenta. I wouldn’t recommend using polenta for corn tortillas because the texture is too coarse, but cornmeal works well. Bean Flours add lots of protein and make the final product a bit lighter. Try garbanzo, fava, navy or pinto bean flour in your tortillas. Liquids Most people use water when making tortillas, and that is perfectly fine—but you could be creative with the liquid too and make some interesting compliments to your food. For example, if you plan to stuff them with roasted vegetables, consider using vegetable juice for the liquid. Herb teas or broths are other liquids to consider. Tortilla Techniques Most traditional tortilla recipes call for lard or saturated fat. Substituting oil means the preparation is a little different. Use warm water, and mix the water and the oil together separately. Then combine the water/oil mixture with the flour and salt. Then, with a whisk, incorporate the water and flour mixtures. Oiling your hands before forming the balls keeps the moisture in the dry, gluten-free dough. Let the dough balls rest a few minutes. This yields a lighter product. A tortilla press is a true kitchen marvel. Corn tortillas are usually pressed in a tortilla press, and wheat flour-based tortillas are usually rolled with a rolling pin. That is because the gluten in wheat flour is more resistant to pressing. Gluten-free flour tortillas work well in a tortilla press. If you have one, place plastic wrap on the top and bottom plates of the press. Place the ball off center toward the hinge and press until the dough reaches the outside of the press. Transport the dough on the plastic wrap to the griddle. If you use a rolling pin, oil it before rolling out the dough. It is preferable to cook tortillas on a cast iron tortilla griddle because they hold the heat, but any frying pan will work too. Press the tortilla while it is cooking with a pancake turner. Flip it once and cook the other side. My upcoming book Delicious Delightful Delicacies—GFCF BAKING Cookbook, is a baking primer covering all types of baked goods including many easy-to make tortillas, packed with flavor. Tortillas can be stuffed with savory beans, fresh or roasted vegetables and topped with fresh chopped salsa or eaten plain as a snack. Making fresh tortillas is something your whole family can enjoy doing together. Alternative Flour Tortillas Reprinted from Delicious Delightful Delicacies, by Jean Duane. Ingredients: 1 cup brown rice flour ½ cup sorghum flour ½ cup tapioca flour 2 tsp. xanthan gum 1 tsp. salt 1 cup warm water 3 TBS sunflower or olive oil Directions: Whisk together the flours, baking power, salt and xanthan gum. Separately mix water, and oil together, then add to the flour mixture. Mix with hands or a pastry whisk until incorporated. Oil hands and form dough into 8 “golf balls”. Place plastic wrap over the bottom of a tortilla press and put a ball of dough on the plastic wrap. Place another piece of plastic wrap on top of the dough, and slowly press the tortilla with the press until it is flattened. (Or, roll the dough out on waxed paper with an oiled rolling pin.) Heat an oiled cast iron pan or griddle and place the tortilla on it. Press it while it is cooking. When browned, turn and cook the other side. Place in a tortilla warmer until ready to serve.
- 3 comments
-
- alternative
- flour
-
(and 4 more)
Tagged with:
-
Here are Nine Weird Secrets to Great Gluten-Free Bread
Scott Adams posted an article in Cooking Tips
Celiac.com 07/30/2020 - Baking great gluten-free bread can be a challenge. Fortunately, researchers and product developers are working on that challenge from numerous angles, including new flour types, new milling processes, and new baking techniques that are leading to the development of some amazing gluten-free bread. Here are nine secrets that are at the forefront of some of the most promising breakthroughs in gluten-free bread formulation. Nine Secrets to Great Gluten-Free Bread Chickpea Flour A special type of chickpea flour, called "Artesa," that mimics wheat flour, but can also be used like modified starch in some applications, might offer a major breakthrough for gluten-free baking and manufacturing. Artesa has formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. It works great in soups, sauces and gravies, and more. Cockroach Flour No, we are not kidding. Flour made from the lowly cockroach could be the new gold-standard for gluten-free baking. Researchers at the Federal University of Rio Grande in Brazil have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour, and also has great bread-like elastic qualities. Cricket Flour If cockroach flour is too much for you, may we suggest gluten-free flour made from crickets. No, seriously. Cricket flour might just be the secret to delicious, nutritious gluten-free bread. A team of researchers in Italy has figured out how to use cricket flour effectively to create high quality, great smelling, gluten-free baked goods that are also high protein, and rich in antioxidants. Electricity Electricity may hold the key to great gluten-free bread. Researchers at the University of Natural Resources and Life Sciences, Vienna (aka BOKU) recently discovered a way to bake tasty gluten-free bread in minutes, by shocking it from the inside out with a high voltage electrical current. Mango Flour Philippine company Green Enviro Management Systems Inc., produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is teaming with Innovate UK to develop three new plant proteins that will help manufacturers make better gluten-free bread. Nandi Proteins is developing protein concentrates that can be used to improve gluten-free commercial baking. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. Wet-Milled Rice Researchers at Hiroshima University have perfected a wet-mill process to make flour for gluten-free bread that creates tiny bubbles coated in uniform undamaged starch particles in a suitably supportive matrix. The result is gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Wine Flour Yes, wine flour is really a thing, and it is gluten-free. Inventor Hillary Niver-Johnson makes wine flour from the pomace, or grape skins and seeds, typically discarded in the wine making process. Her product, called Finger Lakes Wine Flour, contains all the same vitamins, minerals, and antioxidants as grapes. Wine flour is also rich in protein and fiber, with two grams of protein and three grams of fiber in every teaspoon. Wine flour is available as Riesling, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, and Gewurztraminer. Wine flour does have a trace wine flavor, but might make a great addition to gluten-free sourdough and other breads. Sourdough Starter Recent studies show that sourdough fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet. Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results. Some intrepid gluten-free bakers have combined sourdough starter with gluten-free ingredients to produce great, long-fermented, gluten-free sourdough bread. Here's a recipe for gluten-free sourdough starter. Tips for Baking Better Gluten-Free Bread at Home Here are seven easy tips for baking better gluten-free bread at home.- 4 comments
-
- baking
- cricket flour
-
(and 5 more)
Tagged with:
-
Celiac.com 03/09/2017 - It's cheaper, more nutritious, and properly delicious. Will gluten-free flour made from cockroaches change the way bread is made? There's a great article over at Munchies. It's about two scientists from the Federal University of Rio Grande in Brazil, who have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour. Oh, and it happens to be gluten-free. Excited yet? Grossed out? As part of their research, food engineering students Andressa Lucas and Lauren Menegon discovered a new way of producing cheaper, more nutritious food with the cockroach flour, since it contains a large amount of essential amino acids and some lipids and fatty acids as well—the keys for a balanced and healthy human diet. These cockroaches are not the ones we find running or flying in city sewers or drains. They are a particular species, Nauphoeta cinerea, to be precise, and procured from a specialized breeder, where they are hygienically produced and fed on fruits and vegetables to meet all hygiene requirements required by ANVISA, the Brazilian health surveillance agency. So, these are certified clean cockroaches, okay? And not only is the flour itself gluten-free, it's extremely high protein. Lucas and Menegon found that a bread containing just 10% cockroach flour presented a protein increase of 49.16 percent, when compared to bread made only with wheat flour. Also, at that ratio, the cockroach flour bread loaves keep the same flavor as their non-insect counterparts. So, given the high protein, and the desirable elastic qualities, it seems a natural for someone to test out some gluten-free breads that use cockroach flour. We promise you updates on these and other gluten-free stories. Meantime? Tell us what you think. It obviously sounds gross, but what if cockraoch flour makes good gluten-free bread? Are you in or out?
- 16 comments
-
- bread
- cockroaches
-
(and 4 more)
Tagged with:
-
Signa-Haiti 100% Gluten-Free Breadfruit Flour
Celiac.com Sponsor: Review posted an article in Product Reviews
Celiac.com 09/28/2012 - Breadfruit is a starchy fruit that grows mainly in the Pacific Islands. It is highly nutritious, with high fiber, potassium and vitamin C content, as well as a low glycemic index. Signa Haiti's Gluten-Free 100% Breadfruit Flour captures these nutritive qualities and makes a tasty wheat flour alternative. I am a huge fan of Indian food, so when I saw that Signa Haiti has a recipe for garlic naan on their website, I got very excited. It wasn't quite as 'puffy' as what I'm used to, but it was still quite good, with a subtle 'potatoey' taste that went very well with saag paneer. There are a bunch of recipes on the Signa-Haiti recipe website that I'm going to try, including Haitian cereal, a sort of cream of wheat alternative. This flour shows promise and I think it would do very well in a blend with quinoa flour.- 11 comments
-
- breadfruit
- flour
-
(and 4 more)
Tagged with:
-
Celiac.com 01/11/2020 - Life used to be so much simpler. Fifteen years ago, when a celiac used an “alternative flour mixture”, it meant sifting together white rice flour, potato starch, and tapioca flour. The kitchen got dusted with flour as you sifted the blend together, but you never had more than three different kinds of flour to store. Today, the alternative flour choices are almost endless… and confusing. There is no one alternative flour that can duplicate the properties found in wheat flour. That’s why it’s necessary to combine different flours together. Each one has its own unique properties. When you better understand what each flour contributes to a mix, it makes it easier to decide which flours to use. Just to confuse things a bit more, different flour mixtures are better for different baked goods. While sorghum flour is excellent to use when making bread dough, cornstarch can work well for some cookies. Nut flours add flavor and fiber, but millet is easier to digest. The easiest way around all this is to come up with one flour mixture that works well for you. Measure, sift together, and store it in a self-seal bag in the freezer (so it doesn’t get rancid) and it’s ready to use when you get the urge to bake. Then, if your recipe calls for 2 cups of flour mixture, use 1 ½ cups instead and substitute the other half cup with sorghum flour when making bread, or with cornstarch when making cookies. Do you remember how easy it used to be to open up a bag of wheat flour, spoon it into a canister, then set the canister on your kitchen counter and leave it for a year, using the flour as needed? Unfortunately, many of the alternative flours will turn rancid after a couple of months at room temperature. This change won’t be noticeable, but your baked products just won’t taste the same… or as good. The alternative flours do not freeze to a solid state, so blend your mixture, and then keep it in the freezer to prolong its life. Understand that spelt is NOT gluten-free. Many people who work in health food stores are very aware of this, but some are not. Occasionally you will even find some stores selling spelt bread in the gluten-free section. As a celiac, you need to be aware of what you can and cannot consume. Flour settles and compacts when it is stored. Before measuring flour for a recipe, whisk it to aerate it, then lightly spoon the mixture into a measuring cup. Don’t use the measuring cup as a scoop because you can get between 10% to 20% more flour that way, and that will definitely affect the moistness of the finished baked product. Duplicating the taste and texture of wheat flour is possible, though challenging. Wheat flour has gluten which creates elasticity. Lack of gluten can lead to a heavy, dense texture… but not necessarily. If you choose the right alternative flours and play a few tricks with the dough, you can create a baked product that is every bit as tasty, light, and airy as any gluten product. Let’s examine what each of the different flours adds to dough, starting with the basic rice flour. White rice flour has a sweet, very mild taste, but negligible nutritional value. If you use this flour, try to use the most finely-ground brand you can find to avoid a gritty taste. Asian markets often carry finely-ground rice flour. Brown rice flour still has the bran layer intact so it’s higher in B vitamins, iron, and fiber. Both rice flours tend to be dry so it’s best to combine them with flours that help retain moisture. The next two most common flours used are potato starch (not to be confused with the thickener potato flour) and tapioca flour. Both are white and both have a very unique feel to the flour. Potato starch adds moisture and chewiness, which makes it perfect for cookies, and it can tolerate high temperatures. The moisture in potato starch helps to balance the dryness in rice flour. Tapioca flour (or tapioca starch) is made from the dried starch of the cassava root. It is mildly sweet and helps baked goods to brown and to have a crisp texture. This flour thickens when it is heated with a liquid, making it the perfect choice for thickening puddings and fruit pie fillings. The varieties of bean flour available are increasing constantly. Originally, there was fava bean flour, garbanzo bean (or chi chi bean) flour, or a combination of the two called garfava flour. Now you can find lentil flour, mung bean flour, pea flour, black bean flour, white bean flour, mesquite bean flour… and the list goes on. Beans are high in fiber and high in carbohydrates (the good kind of carbs). The flour retains moisture, giving baked goods a lighter texture. Be careful not to use too much bean flour as it can give baked goods a metallic taste and can definitely contribute to flatulence. Nut flours have become very popular because they add both nutrition and flavor to baked goods. They are high in protein, low in carbs, and add a wonderful crunchy texture. They cook more quickly and are more likely to burn when used alone, so it’s best to combine the nut flours with the traditional gluten-free flour mixture. Almond flour (or almond meal) adds moisture and flavor. Cashew flour and chestnut flour both have a toasty, slightly sweet taste. Hazelnut flour adds moisture and flavor. And pistachio flour is a wonderful choice when making desserts. Coconut is actually a nut from the palm family. Coconut flour adds a delicious taste and is very high in fiber. When using this flour, add a little extra liquid because coconut flour will absorb more moisture than most flours. Sorghum flour is fairly new to the limelight. It is made from sorghum berries and has a light, sweet, nutty flavor. The beauty of using this flour is that it adds an ‘almost-like-real-wheat’ texture to breads. Then there are the flours that have more nutritional value than rice/potato/tapioca flours. Amaranth is high in both fiber and protein. It has a sweet flavor but the flour retains a lot of moisture. If you opt to use this flour, use about 2 teaspoons per cup of traditional flour mixture. Buckwheat flour comes from an herbal plant that is related to rhubarb. While it has fiber and nutrients, it has a strong, musty flavor that may take some getting used to. It also absorbs oil so you may need to add more oil to your batter to get the right consistency. Corn flour or cornmeal can be another addition to breads and muffins because of its slightly sweet flavor that will cover up any aftertaste from the rice flour mixture. If you are using a corn-based flour, it is worth paying a bit more to get very finely ground flour; the degree of ‘fineness’ will determine if the finished product is gritty or smooth tasting. Other flours that offer more fiber and nutrients include oat flour (made from uncontaminated oats). Oat flour has the second highest protein content of any grain flour. Sweet potato flour is now sold on amazon.com and is high in nutrients. Soy flour has become more widely used, though it has a slightly bitter flavor. It is low in carbs and browns very easily, so use it sparingly in addition to a regular gluten-free flour mixture. Teff flour also falls into the ‘more nutritious’ category. It is available in natural brown (stronger taste) and ivory (milder taste) varieties. It has a mild, nutty flavor, and adds moistness to batter (so it’s good to use this flour in combination with flours that absorb moisture). Teff has the highest calcium content of any grain flour. Quinoa (pronounced keen-wa) flour is gaining in popularity. The nutty flavor can be almost overpowering when used alone, but when combined with other flours, it helps to retain the moisture. Quinoa flakes often work better than using the flour when baking. Finally, in the category of more nutrients and more fiber, there is flaxseed meal. Whether you buy the dark meal which has a bolder nutty taste, or the golden meal which is so mild it is almost tasteless, you will be getting a product high in Omega-3 fatty acids, very high in soluble fiber and lignans, plus the added benefit that flax (like eggs) help gluten-free baked goods to be lighter in texture. Arrowroot flour and millet flour are both high in fiber. Their forte is that they are both very mild on the stomach. If you are making teething biscuits for a baby or a baked good for an adult who has trouble digesting food, these two flours are excellent choices. Millet is the least allergenic of all of the alternative flours. It has a slightly sweet, buttery taste, but the surface of a product made with millet tends to dry out more than when it is used in combination with other flours are used. One of the major complaints about gluten-free flour mixtures is their lack of fiber. I have created my own high fiber gluten-free flour mixture and have used it to bake everything from bread to cookies and cakes, to pie crusts and cream puffs. To the best of my knowledge, it has more fiber and more nutrition than any other flour mixture… and far more taste. If the recipe you are using lists xanthan gum as an ingredient, you will not need to add it since the recipe below already includes the xanthan gum. High Fiber Gluten-free Flour Mixture This mixture has 4.12 grams of fiber per 1/4 cup flour mixture. Ingredients: 2-1/2 cups brown rice flour 1-1/2 cups sorghum flour 1 cup potato starch 1 cup tapioca flour 1 cup coconut flour 3/4 cup garbanzo bean flour 2/3 cup golden flaxseed meal 1/4 cup cornstarch 3 tablespoons xanthan gum Directions: Yield: 7-3/4 cups Sift all the ingredients into a bowl, then whisk the ingredients with a wire whisk to assure that everything is blended evenly. Per 1/4 cup—Calories: 142; Total fat: 1.6 g; Saturated fat: 0.2 g; Cholesterol: 0 mg; Sodium: 1 mg; Carbohydrates: 29.1 g; Fiber: 4.12 g; Sugar: .08 g; Protein: 2.9 g.
-
- celiac diease
- flour
-
(and 4 more)
Tagged with:
-
Celiac.com Article:Flour Power! View full article
-
- celiac diease
- flour
-
(and 4 more)
Tagged with:
-
Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant. Arrowroot Flour can be used cup for cup in place of cornstarch if you are allergic to corn. Bean Flour is a light flour made from garbanzo and broad beans. To cut the bitter taste of beans, replace white sugar with brown or maple sugar in the recipe(or replace some of the bean flour with sorghum). Brown Rice Flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since this flour contains bran it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Ener-G Foods and Bobs Red Mill produce a finer, lighter brown rice flour that works well with dense cakes such as pound cake. Cornstarch is similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours. Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use half as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines. Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative. Potato Flour has a strong potato taste and is rarely used in gluten-free cooking. Potato Starch Flour is used in combination with other flours, rarely used by itself. Sorghum Flour a relatively new flour that cuts the bitterness of bean flour and is excellent in bean flour mixes. Soy Flour is high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life. Sweet Rice Flour is made from glutinous rice (it does not contain the gluten fraction that is prohibited to the gluten intolerant). Often used as a thickening agent. Sweet rice flour is becoming more common in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste (that is common in gluten-free baked goods) when combined with other flours, see Multi Blend recipe. Tapicoa Starch Flour is a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods. It is especially good in pizza crusts where it is used in equal parts with either white rice flour or brown rice flour. White Rice Flour is milled from polished white rice, best to combine with several other flours to avoid the grainy texture rice flour alone imparts. Try to buy the finest texture of white rice flour possible. Xanthan Gum is our substitute for gluten, it holds things together. See usage information on Multi Blend recipe page. Xanthan gum is derived from bacteria in corn sugar, the corn sensitive person should use guar gum (using half as much guar gum to replace xanthan gum). Alternative Flours The national patient support groups agree that the following flours are fine for the gluten intolerant providing you can find a pure source (grown in dedicated fields and processed on dedicated equipment). These flours greatly improve the taste of gluten-free baked goods. To incorporate into your favorite recipe, replace up to 50% of the flour in a recipe with an alternative flour and use the Multi Blend mix for the balance. Pizza crust and bread proportions dont follow this rule. Amaranth a whole grain from the time of the Aztecs- it is high in protein and contains more calcium, fiber, magnesium, Vitamin A and Vitamin C than most grains. Amaranth has a flavor similar to graham crackers without the sweetness. Buckwheat is the seed of a plant related to rhubarb, it is high in fiber, protein, magnesium and B vitamins. Dark buckwheat flour turns baked goods purple, I only use light buckwheat flour. Millet a small, round grain that is a major food source in Asia, North Africa and India. I havent used millet and dont know much about the grain. Quinoa (keen-wah) A staple food of the Incas. Quinoa is a complete protein with all 8 amino acids, quinoa contains a fair amount of calcium and iron. Teff an ancient grain from Ethiopia, now grown in Idaho. Teff is always a whole grain flour since it is difficult to sift or separate. High in protein, B vitamins, calcium, and iron.
- 18 comments
-
- alternatives
- flour
-
(and 5 more)
Tagged with:
-
Celiac.com 10/05/2012 - Buckwheat flour significantly improves the nutrition and texture in gluten-free breads, according to a new study published in the journal Food Hydrocolloids. The study examines the role of buckwheat and hydroxypropyl methylcellulose (HPMC) in making gluten-free breads. The researchers point out that the food industry has cleared numerous formulation hurdles associated with removing gluten from dough, and created numerous new gluten-free products. However, they add, many gluten-free breads are still made with pure starches, "resulting in low technological and nutritional quality." The research team included M. Mariotti, M. Ambrogina Pagani and M. Lucisano. They are affiliated with the Department of Food Science and Technology and Microbiology (DiSTAM) at the University of Milan. In their study, they found that high levels of buckwheat flour improves both the texture and nutrition of gluten-free breads. Their findings showed that including up to 40% de-hulled buckwheat flour improved the leavening characteristics and overall quality of gluten-free breads. Because it is high in dietary fiber, the buckwheat flour increases dough viscosity, along with "the swelling and gelling properties of the buckwheat starch and the emulsion-forming and stabilizing properties of the globulin protein fraction,” the researchers wrote. The study also found that bread crumbs in gluten-free bread made with buckwheat flour and the food additive HPMC were softer than in gluten-free bread made without buckwheat flour. For their study, the research team evaluated ten bread formulas, 2 commercial, 8 experimental, with varying levels of buckwheat flours and HPMC. These formulas used both de-hulled and puffed buckwheat flour. The team based all experimental formulas on recipes from the two commercial samples. The formula that yielded the most favorable gluten-free bread included, 40% de-hulled buckwheat flour, 5% puffed buckwheat flour and 0.5% HPMC. Source: Journal of Food Hydrocolloids doi: 10.1016/j.foodhyd.2012.07.005
-
Celiac.com 09/12/2019 (Originally published 04/05/2010) - All of us with celiac disease or gluten sensitivity share something in common: we started eating gluten free to improve and protect our health. But many of us focus on gluten free and few or no other aspects of good nutrition and end up making mistakes with our diet that lead to unhealthy weight gain or other new health problems. Some people can adopt the type of gluten-free diet that is commonly eaten and feel well. But for most people the gluten-free diet is a great starting point but not an end-all. It’s an eating plan that we can gradually adapt in individual ways to form the best diet for each of us. If you want to eat gluten free for what it was meant for – promoting long-term good health – give your diet an upgrade by following these dietary guidelines from my new book Gluten Free Throughout the Year: Go gluten free naturally. It’s tempting to buy a lot of food products that are labeled gluten free, but the main foods that you should purchase are those that are naturally gluten free, such as vegetables, fruits, poultry, fish, and meat. Stocking up on whole foods and creating meals with them is the best way to avoid even trace amounts of gluten and to eat a diet rich in nutrients that support health. Be choosy about the food products you buy. When selecting foods, look for those that are labeled gluten free and that don’t contain hidden sources of gluten. But also look for those that aren’t made with refined white rice flour (often labeled as rice flour as opposed to brown rice flour) and starches, such as potato starch or tapioca starch. Regular eating of nutrient-poor refined ingredients sets us up for nutrient deficiencies, unhealthy weight gain, and chronic diseases such as heart disease and type 2 diabetes. Become more unrefined. Don’t just avoid refined flour. Do your best to steer clear of foods with other refined ingredients known to promote degenerative disease – namely, refined sugars and refined fats. Refined sugars include sugar (typically listed as “evaporated cane juice” on food labels), high-fructose corn syrup, and fructose. Refined fats include vegetable oils, such as corn oil, soybean oil, cottonseed oil, safflower oil, sunflower oil, and partially hydrogenated oil. Personalize the diet for you. It’s common for gluten-sensitive people to be allergic or sensitive to other foods, such as cow’s milk, soy, eggs, or yeast, and to develop uncomfortable symptoms, including gastrointestinal distress, nasal or sinus congestion, joint aches, or other ailments, from eating them. The only way to clear up the health problem is to avoid the offending food. Customize the diet for your best health by identifying and avoiding the particular foods that are problematic for you. Eat more against the grain than you’re used to. The Western diet we have grown up on and are accustomed to is high in high-carbohydrate, wheat-based grains, which sets us up for weight gain and insulin-related health conditions such as type 2 diabetes. When we go gluten free, we tend to think we just have to switch the wheat-based bread, pasta, baked goods, and snack foods we were eating with gluten-free versions of those foods. Gluten-free grains are free of gluten but they are still high in carbohydrates and relatively low in nutrients compared to the carbohydrates and calories they provide. Most vegetables, on the other hand, have considerably fewer carbohydrates and are much higher in vitamins and minerals. It goes against the type of diet most of us are used to, but for many nutritional reasons, it’s important to fight the tendency to trade a standard high-grain diet for a gluten-free, high-grain diet. Instead, eat more vegetables. That is the overlooked secret to long-term weight control and optimal health that many people, including most who go gluten-free, miss. * This article was excerpted and adapted from Gluten Free Throughout the Year: A Two-Year Month-to-Month Guide for Healthy Eating (Against the Grain Nutrition, 2010) by Melissa Diane Smith.
-
- flour
- gluten-free
-
(and 5 more)
Tagged with:
-
Can New Food Technology Give Us Better Celiac-Safe Breads?
Jefferson Adams posted an article in Latest Research
Celiac.com 06/12/2019 - A team of researchers recently sat out to assess a new technology for reducing wheat flour toxicity for celiac disease patients using the in situ formation of gluten-chitosan interlocked self-assembled supramolecular architecture. The research team included Miguel Ribeiro, Stefania Picascia, Larbi Rhazi, Carmen Gianfrani, Jose Maria Carrillo, Marta Rodriguez-Quijano, Gérard Branlard, and Fernando M. Nunesa. The team found that an interlocked supramolecular architecture forms between gluten and chitosan, which makes for the formation of favorable dough. Rheological properties of dough depend on the protein to chitosan ratio. Dough with a 1.9:1 protein to chitosan ratio showed the best rheological properties. To better understand the architecture of this new molecular structure, and its effects on dough qualities, the research team assessed the small and large deformation rheological properties, along with the macromolecular aspects of gluten-chitosan polymers. A drop in gluten proteins levels, followed by spontaneous oxidation in the presence of the chitosan template, ranging from 7.5:1 to 1.3:1 protein to chitosan, changed the structure of the wheat flour proteins in the polymeric fraction from homogeneous spherical molecules to polymer molecules with random-coil conformation. The polymeric fraction increased with decreasing protein to chitosan weight ratio, and yielded the best results at 1.9 parts protein to 1 part chitosan. At this ratio, the dough kept its ability to form a network when wet and being kneaded. It also showed a higher elasticity and viscousity compared to the control flour and the other study flours. Lastly, it presented a significantly higher resistance to extension, didn't inhibit the fermentation process, and retained the original dough ball shape. The fact that it's possible to create wheat flour with reduced toxicity that also behaves like bread made with standard wheat flour is a major step forward. According to reports, the bread looks, tastes and feels like traditional bread. There's a way to go, but this early success bodes well for later improvement. If such products can be formulated under 20 ppm gluten, the result could mean high quality gluten-free or gluten-safe breads. That would be a huge development for people with celiac disease. Clearly, many bridges must be crossed to get there, but this will be welcome and interesting news for many people with celiac disease and gluten intolerance. Read more in Food Hydrocolloids Volume 90, May 2019, Pages 266-275 The researchers are variously affiliated with CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal; Institute of Protein Biochemistry-CNR, Via Pietro Castellino, 111, 80131, Naples, Italy; UniLaSalle, Unité de recherche "Transformations & Agro-Ressources", 19 rue Pierre Waguet – BP 30313 - F- 60026, Beauvais Cedex, France; the Unit of Genetics, Department of Biotechnology - Plant Biology, UPM, Ciudad Universitaria, 28040, Madrid, Spain; and the Institut National de la Recherche Agronomique GDEC/UBP, UMR 1095, 63100, Clermont-Ferrand, France.- 1 comment
-
- architecture
- bread
-
(and 7 more)
Tagged with:
-
Celiac.com 05/28/2019 - Denmark-based start-up Kaffe Bueno recycles used coffee grounds into oils for skin care products, but they are also suitable for use as sweeteners, natural colorings and preservatives in foods and beverages. The company also makes a flour from the coffee grounds, which can be used to fortify baked goods. They source used coffee grounds from cafes and hotels in Copenhagen, and then use a biotechnology process to extract the oils which leaves behind a naturally gluten-free coffee flour. According to the company, the oil extraction process removes most of the coffee flavor, resulting in a flour with a nutty, caramel, chocolatey taste that can complement many products. Kaffe Bueno claims its coffee flour contains three times the protein per gram than almond flour, less calories than buckwheat flour, less fat than coconut flour, more fiber than wholegrain wheat flour, and more potassium than a banana. The resulting flour is both green, and potentially lucrative. In 2018, people worldwide consumed nine billion kilos of coffee, yet just 1% of the beneficial compounds were used. The other 99% gets treated as waste, and usually ends up in landfills where it decomposes and creates methane. Used coffee grounds are packed with bioactive compounds that contain anti-proliferative, antioxidant, and antimicrobial effects. Article Image credit: Coffee Caffeine Info
- 1 comment
-
- coffee
- coffee flour
-
(and 5 more)
Tagged with: