Instead of flour in gluten free recipes, you can use gluten-free flour. You can help make the gluten-free flour more like regular flour by adding certain compounds such as protein, or guar gum.
There are other types of flour that aren’t made out of wheat. For example, you could use rice flour in place of standard flour. Most health food stores have a wide selection of flours made from various types of grain. Take a look next time you’re in one. Also, the measurements might be a little different, so double check with recipes to get a good idea of how much you’ll need.
If you are baking, there are a number of gluten free mixes that are available for cakes, cookies, pie crust, cornbread, muffins, brownies, pizza dough, and bread. My favorite is a company called “Gluten Free Pantry” but there are many options out there. Many health food stores have a pretty impressive selection of gluten free options.
There are now several options available for gluten-free flour, including amaranth, arrowroot, buckwheat, cornmeal, millet, potato, quinoa, rice, sorghum, soya, tapioca, and teff. Personally, I’ve found that baked goods made with rice flour have a gritty texture, but those made with tapioca and binding agents like xantham gum don’t seem to have the issue with grittiness.
In flourless chocolate cake, you don’t even need a flour substitute, however there are more eggs in it than in other cake recipes, which contribute to the leavening and structure. Here is a great recipe for gluten-free, flourless chocolate cake.
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