All-Purpose Gluten Free Flour Review
(HealthCastle.com). Last summer, I had a treasured friend come stay with me. She also has celiac disease. A diagnosis of celiac disease means a gluten free diet… for life. Celiac disease is an autoimmune medical condition where the small intestine is damaged by something called gluten. Gluten is a protein found in wheat, barley, rye, and triticale, and is what helps give bread and other baked goods structure and prevents crumbling. This feature has made gluten a popular component in processed and packaged foods.
For people who enjoy baking, the need to follow a gluten-free diet can be quite devastating. Treasured family recipes that are so familiar and the memories that many of the recipes evoke – can lead to feelings of deep loss when you think that you won't be tasting the recipes that were once so familiar.
Developing a gluten-free menu is not difficult as there are plenty of delicious and nourishing foods to enjoy that do not have gluten. However, planning gluten-free baking was a little more challenging. I have baked my whole life (I could bake before I could cook), but most-often with an all-purpose flour. Reading gluten-free baking recipes involves looking at new and foreign-sounding ingredients – xanthan gum, tapioca starch, potato starch, to name a few. Where do I find such ingredients?
Gluten free baking usually involves creating flour blends by measuring and mixing different gluten-free, whole grain flours, starches and xanthan gum (to help with texturizing, and prevent crumbling). There are many gluten-free grains, flours and starches – examples include arrowroot, amaranth, buckwheat, corn, flax, nut flours, potato flour, potato starch, pulse flours (bean, chickpeas, lentil, pea), quinoa, rice, rice bran, rice polish, tapioca and teff.
Creating your own flour blend is not difficult – but it is an extra step in the baking process. As well, you need to use good measuring technique, without which can result in a poor final baking product. Pulse Canada has developed an excellent resource that includes a gluten free flour blend recipe, and good measuring technique.
Enter in a new gluten-free multi-purpose baking blend:
Recently, I had the pleasure of trying an all-purpose, gluten free flour! Patricia Chuey’s Gluten-Free Multi-purpose Baking Blend was developed in Canada by fellow dietitian Patricia Chuey. This flour is a blend of white bean flour, sorghum flour, cornstarch, tapioca starch and xanthan gum. I am sold.
5 reasons why I love this new gluten-free multi-purpose baking blend. Patricia’s flour:
- This gluten-free flour blend substitutes 1:1 for your treasured gluten-containing flour recipes! This allows you to reintroduce your family’s treasured baking favourites that you may have felt you needed to give up. All that you need to do is simply substitute Patricia's gluten-free flour blend in using a 1:1 ratio with the all-purpose flour called for in your original recipe. It is a flour blend that is ideally suited for muffins, loaves and cookies.
- The pre-measuring and mixing is already done for you! That means no more buying several different flours for gluten free baking. No more white haze of flours in the kitchen.
- This flour blend includes the nutrition from “prairie-grown white beans” which boosts the flour’s fiber and overall nutritional value. This is an asset as many gluten-free flours are made with refined flours and starches which are low in fiber.
4) Tastes delicious!
- Even though this flour blend includes white bean flour, it does not yield a “beany” final product.
5) One stop shopping!
- Instead of creating several gluten-free baking blends for different recipes, you can just use this one flour mix with your own baking favourites. The possibilities are endless!
Gluten free baking just got a whole lot easier and way more delicious! If you are interested in trying Patricia’s flour, you can contact her at www.patriciachuey.com
*This was not a sponsored blog post.
Written by Calgary dietitian Kristyn Hall MSc, RD, Director and Dietitian, HealthCastle Calgary.