For anyone who suffers from coeliac disease or is Gluten Intolerant, finding baked goods that are gluten-free can be one of the biggest challenges. Finding ones that taste good and have a familiar texture is even more challenging. But don't get frustrated, because all is not lost. Baking and cooking gluten free at home is very achievable. In Jimmy Boswell's words "it's not as difficult as you think".
Jimmy is a dedicated Gluten Free Chef based in Auckland. He works closely with The Gluten Free Store developing exciting recipes as well as supporting sales of our products.
Here is a simple guide put together to help you stock your pantry with the essentials and selected recipes to make in your kitchen.
Stocking Your Pantry
Garbanzo bean (chickpea) flour: You'll sometimes find garbanzo bean flour blended with fava flour. It's great at achieving bread-like results. Try replacing 1 cup of wheat flour with 7/8 cup garbanzo bean flour in a standard recipe.
Quinoa flour: This flour is high in protein. It's great for breakfast goods, such as muffins, pancakes and waffles. But it does have a distinct flavor.
Sorghum flour: This flour has a neutral flavor, so it's great in baked goods. It's best to blend it with other flours, because on its own it produces a crumbly texture.
Buckwheat flour: This flour produces a relatively dense result, making it better blended with other flours or used for baked goods that would benefit from a dense texture, like brownies.
Amaranth flour: This flour is best combined with other flours. It helps create a crispy crust, so think of recipes like cookies or pizza dough. It's also typically blended with other flours.
White Rice flour: Flour made from rice has a very fine texture -- on its own it can create baked goods with a gluey texture, so it's best to blend it with other flours.
Potato starch: Not the same as potato flour, potato starch is used (in addition to the flours mentioned above) to add moistness and fine texture to baked goods.
Xanthan gum: You'll find this corn-based product called for by the teaspoonful in many gluten-free recipes -- it works as a thickener. Note that a little goes a long way, so don't add more than the recipe indicates.