Gluten Free BakingAlternative Flours

Nut Flour Made with blanched nuts Press out oil first Sandy, dry texture

Nut Meal Made with whole nuts More coarse Makes a grittier, oilier product

This is Nutty…. White rice flour is most popular

Not very flavorful Pecan Hazelnut Walnut Almond

Easiest to use

DIY: Nut Flours/Meals Pulse whole nuts in a food processor or

coffee bean grinder until sandy Can blanch or toast nuts before

processing

How to Use Use flour from oily nuts to obtain a

moist product Need to compensate for lack of gluten

Gluten helps trap gas, making products light and airy

Without gluten (or replacer) baked goods can come out dense, dry, crumbly, gritty

Use Xanthan Gum or Guar Gum

A Note on Xanthan Polysaccharide produced by

Xanthomonas campestris via glucose fermentation

Helps to trap air Stabilizer Helps to bind product Widely used to replace gluten Also use in non-gluten free foods

for its thickening ability

How to Go Nuts For more structure:

Dry milk solids Evaporated milk instead of regular milk

Flour blends Use a variety of flours to balance the

flavors and characteristics Blend differs based on needs (structure,

chewiness, browning?)

CharacteristicsRice Flour

• Lightness• Makes a gritty,

dry, crumbly product

• Brown rice flour adds fiber

• Wild rice has a nutty flavor

CharacteristicsAlmond Flour

• Sticks together better

• Smooth texture, not gritty or dry

• Lends a sweet, buttery taste to food

• Finer ground almond flours yield a lighter product

• Coarser flour yields a crumbly products

Storage of Nut Flours Store in a cool place Refrigerate or freeze This will help avoid oil

rancidity

Nutrition: White Rice Flour 150 calories 0.50 g fat

0 g saturated 1 g fiber 2 g protein 0% iron

Almond Flour 160 calories 14 g fat

1 g saturated 3 g fiber 6 g protein 6% iron

White Rice Flour 150 calories 0.50 g fat

0 g saturated 1 g fiber 2 g protein 0% iron

Hazelnut Flour 180 calories 17 g Fat

1 g saturated 3 g fiber 4 g protein 8% iron

Almond Flour 160 calories 14 g fat

1 g saturated 3 g fiber 6 g protein 6% iron

150 calories 0.50 g fat

0 g saturated 1 g fiber 2 g protein 0% iron

White Rice Flour

Nutrition Alternative flours have higher fat

Most is healthy, unsaturated fat Omega 3 Fatty Acids

More iron, calcium, fiber Nut flours more so than rice flours

Higher protein content Antioxidants

Summary Nutritionally dense! Trial and error to find out best mix of

flours for desired product Xanthan gum, binding agent Wider variety becoming available now

that gluten free diets are recognized

Thank You!

Referenceshttp://www.celiact.com/blog/2012/01/30/86-nut-flours-in-gluten-free-baking http://www.ext.colostate.edu/pubs/foodnut/09376.html http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Flours.htm http://www.livestrong.com/article/553857-baking-with-almond-rice-coconut-flour/ http://www.healthcastle.com/nut_flours.shtml http://www.foodsubs.com/Nutmeals.html http://digestiblediaries.com/2011/11/30/xanthangum/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC212437/pdf/jbacter00198-0209.pdf http://www.almondboard.com/Consumer/HealthandNutrition/Pages/AlmondFlour.aspx http://www.gluten-free-around-the-world.com/blanched-almond-flour.html

http://www.netrition.com/bobs_red_mill_almond_flour_page.html

http://www.bobsredmill.com/hazelnut-flour-meal.html?&cat=

http://www.bobsredmill.com/organic-white-rice-flour.html

http://mama-em.hubpages.com/hub/Easy-and-Delicious-Gluten-Free-Almond-Cake