If your body has no intolerance to gluten (count your blessings), you may be wondering what this big “gluten free” trend is all about. You may have even questioned why anybody who can tolerate gluten would bother with gluten free baking. So let me ask you this…Why wouldn’t you want to try gluten free baking? Does a painter paint with just one color? Does a musician play only one melody? Variety is the spice of life!
Sure, white wheat flour has it’s purpose, but with so many tastes and textures out there, why would you want to limit yourself? Experiment. If you’ve only ever baked with white flour, start small, mix in some whole wheat or spelt. Look at recipes that use some more exotic grains, like quinoa or teff. There’s a nutritious and tasty world out there, yours for the baking!
When using gluten free flours, it’s best to mix grains. Here’s a blend I’ve been playing with.
All-Purpose Gluten Free Flour Blend
1 cup Brown Rice Flour
1 cup Corn Starch
2/3 cup Soy Flour
1/3 cup Coconut Flour
Combine all flours in a bowl and, using a whisk, mix thoroughly, until there are no signs of the individual flours.
Makes 3 cups.