The gluten-free flours are used as the wheat flour ? What I choose ?
The choice is really wide we can choose from gluten free:
|CEREAL||CORN ◇ RICE ◇ MILLET ◇ SORGHUM ◇ TEFF ◇ OAT (in recent years has been considered for consumption by celiac subjects; currently in Italy is still being tested and is still not recommended the consumption, in other European countries, however, there are no restrictions of this kind)|
|PSEUDO CEREALS||BUCKWHEAT ◇ QUINOA ◇ AMARANTH|
|LEGUMES||CHICKPEAS ◇ PEAS ◇ LENTILS ◇ LUPINS ◇ FAVA ◇ BEANS ◇ SOYBEANS|
|DRIED FRUITS||CHESTNUT ◇ COCONUT|
|NUTS||CASHEWS ◇ PEANUTS (actually belong to the legume family) ◇ ALMONDS ◇ WALNUTS ◇ BRAZIL NUTS ◇ MACADAMIA NUTS ◇ PECANS ◇ HAZELNUTS ◇ PINE NUTS ◇ PISTACHIOS|
|TUBER||CHUFA (or tigernuts has a sweet and delicate taste very similar to the almond, its flour can be used such as nuts)|
|SEEDS||HEMP ◇ SUNFLOWER ◇ POPPY ◇ SESAME ◇ PUMPKIN|
The flours on the market are really many, each of them can belong to several species, have different degrees of refining and be ground in different grain sizes.
Every flour characterize a recipe with its own flavor, color and texture, but precisely because of this uniqueness the gluten-free flours can not replace 1 : 1 wheat flour. Some see as the only solution the use of those “miraculous” ready flours mixtures rich of starches, refined flours and additives, which are not so “miraculous” for health.
With a few tips you can use the best flour, preferably whole, individually or in wonderful mix created by us.
CHANGE THE DOSE OF FLOUR
The first trick is to consider the density of choice flour, some gluten-free flours are denser than wheat flour, especially the whole, we have to change the doses of the “classic” recipe.
A manufacturer of flours American studying the density of the flour has created a table, which he compares 100 grams of wheat flour to the flour and starches gluten free and for each of these describes how to edit their content in recipes, if you can find it in the “Chart density flour”.