I love this article on www.care2.com, written by Diana Herrington.
Baking with gluten-free flours can be tricky, but it is worth it. Imagine eating sinfully delicious desserts that are also healthy for you!
When you are just eating gluten-free whole grains, it is relatively simple. You can just throw some rice or millet in a pot, and with a little variation on the amount of water, you can get a pretty good meal.
Once you get into baking though, it’s a whole new level of complexity and precision to get that perfect cookie or cake. You can’t just substitute your favorite regular wheat recipe with rice flour for example. It just won’t work out. I often feel like a chemist in the kitchen fine tuning gluten-free recipes.
The first step is to have the proper flours. To keep it simple I have limited this list to a small handful of my favorites. I was extremely sensitive to gluten so I have been cooking and baking gluten-free for almost 20 years.
All my recipes are also 100% white sugar free and 100% unhealthy starch free. Many of the common gluten-free recipes and products are loaded with sugar and starch and that is definitely not healthy.
The healthy ones I like and use for specific reasons include: Read More...
Read more: http://www.care2.com/greenliving/9-healthy-gluten-free-flours.html#ixzz2Da8i8obP
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