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Showing results for tags 'gluten-free flour'.
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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
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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
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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
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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.
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Celiac.com Article:Flour Power! View full article
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Celiac.com 11/16/2018 - I recently discovered an amazing one-to-one gluten-free all purpose flour blend made by Flour Farm. There are other companies making such flour blends, however what has been absent from this space is a healthy version. Most other blends are full of starches and other ingredients that just aren't very healthy. Flour Farm, however, is made in a 100% gluten-free facility, and it contains only the following organic ingredients: Sweet white rice flour, brown rice flour, tapioca flour, almond flour, and coconut flour. We tested out their mix by making an almond-coconut chocolate chip cookie recipe that we found on the internet. The recipe was originally one that utilized wheat-flour, and this allowed us to test their conversion directions on the back of the mix. We converted our recipe to a gluten-free one by substituting 120 grams of Flour Farm blend per 1 cup of wheat flour. How much simpler could it be? Our cookies turned out fantastic! They were light, easy to bite, and had great taste and texture. The direct substitution formula worked perfectly, so this is truly an outstanding all purpose gluten-free flour mix—and one that is also healthy! For more information visit their site.
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Celiac.com 05/11/2018 - Nestled in the foothills of Tuscany just a few miles north of Lucca, the Italian village of Fabbriche di Vallico is home to a famous chestnut mill that still produces chestnut flour. One of a very few in existence, and one of just two left in the region, the town’s mill is the only one to produce exclusively gluten-free flour. In fact, this quiet village about forty miles northwest of Florence has been making gluten-free chestnut flour since 1721. These days the town is known for for its hotels, such as the Renaissance Tuscany II Ciocco Resort & Spa that overlooks the Lucca valley. The hotel offers tours to the traditional Fabbriche di Vallico mill, which produces exclusively gluten-free flour, where guests can learn about the ancient tradition of grinding autumn chestnuts into sweet gluten-free chestnut flour and maybe even meet mill owner Fosco Bertogli, who's revived the nearly 300 year tradition. After the tour, visitors can learn to make pasta from these chestnuts with the property's head chef. Mr Bertogli tells me his "passion" is what got the mill running again in 1999. He sells the delicious, high quality chestnut flour for between ten and 12 euros for a one kilogram bag. Read more about this romantic gluten-free travel experience at DailyMail.co.uk.
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Celiac.com 03/09/2018 - Imagine a gluten-free flour that can do all the things regular flour can do. Well, a food research team has created a highly functional, neutral-tasting chickpea flour that mimics wheat flour, but also “behaves like modified starch in some applications.” The product is called "Artesa," and it has a very fine, flour-like particle size, a white color, good oil and water binding properties for products such as soup, sauces and gravies, and formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. The product also happens to be high in fiber and resistant starch, low in fat and has a low glycemic index. It contains more protein than rice, potato, tapioca, corn and sorghum. Chickpeas are also non-allergenic and non-GMO. If Artesa works as advertised, their new flour could “significantly improve the organoleptic and nutritional profile of gluten-free pastas, baked goods, and desserts - without the use of gums and starches, claim its developers.” That means it can be used to create products that require a flour-like quality to them, such as cakes, breads, pasta and the like. It may also work well as a fat and dairy replacement in soups, sauces and dressings, and to add protein and resistant starch to pizzas, beverages, baked goods and pastas. After raising an initial $750,000 for artesa, parent company Nutriati followed with another $1.5m from NRV before closing its latest, $8m, funding round last year. Gluten-free flour that mimics the properties of regular wheat flour has been something of a holy grail for manufacturers. Stay tuned to see how well the artesa campaign progresses, and whether it can live up to all the hype.
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