FeaturesDec/Jan 2009 Issue

Now Your Cooking With Great Grains

Gluten-free flours have different properties than wheat flour. Here are some basic guidelines for storing and using them successfully. Always use a combination of gluten-free flours, rather than just one. No single flour will do the trick. See page 62 for suggestions on basic flour combos that work best. To replace gluten properties in baking, use xanthan gum or guar gum, thickening agents that provide the necessary structure for leavening. Potato flour can also be used to improve structure.

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