Bean & Lentil Flours
Garbanzo and other bean and lentil flours cam be combined with rice or other GF flours for baking. They can be added in small quantities to meatloaf, hamburger patties, and meatballs. These flours should be refrigerated.
White Rice Flour
The bland flavor doesn't distort the taste of baked products and it combines well with other flours to prevent the grainy texture of an all-rice cake or bread. It keeps well, so can be purchased in bulk quantities. Finely ground rice flour work well for most recipes. If you use a regular or medium ground flour, you may have to add slightly more liquid.
Brown Rice Flour
This flour contains bran and is higher in nutrient value than white rice flour. Use it for breads, muffines and cookies where a bran (or nutty) taste is desired. Because of the oils in the bran, it has a shorter shelf life and becomes stronger tasting over time. Store brown rice flour in the fridge or freezer.
Rice Bran
Because of the high content of vitamins and minerals bran fiber makes a good addition to cookies,, muffins and some breads. This, too, has a short shelf life and is best bought as needed. It can be stored over time in the freezer.
Potato Starch Flour
The fine white flour has a bland taste and is usually combined with other flours for baking. Can be used alone as a thickening agent for cream based soups. When using it in soups, mix with water first and use only about half the amount to replace wheat flour. This flour keeps well and can be purchased in bulk.
Potato Flour
Do not confuse with potato starch flour. This is a heavy flour with a definite potato taste. When called for in a recipe, it can often be replaced with Potato Buds or mashed potatoes.
Tapioca Flour
This flour imparts a bit of a "chew" to baked goods and is excellent used in varying quantities with other flours for baking. This keeps well and can be bought in quantity.
Soy Flour
A yellow flour with high protein and fat, this has a nutty flavor and is most successful when used in combination with other flours in baked products that contain fruits, nuts and chocolate. It is excellent in waffles. Purchase in small quantities as it has a short shelf life. Bean flours can be substituted if you're sensitive to soy.
Cornstarch
Arrowroot can be substitued for cornstarch if you have a corn sensitivity.
Corn Flour
This can be blended with cornmeal when making corn breads and muffins.
Cornmeal
Combine this with other flours for baking or use it alone in Mexican dishes.
Arrowroot Flour
This can be exchanged measure for measure for cornstarch.
Nut Flours
Chestnut, almond, and other nut flours can be used in small quantities, replacing a small portion of other flours to enhance the taste of homemade pasta, puddings, and cookies. Since they are high in proteins, nut flours are great additions to the diet, if you have to opportunity to experiment.
The Gluten Free Gourmet Cooks Fast and Healthy - Bette Hagman
