The first step in gluten-free baking comes down to one of the integral components of pastry creation: flour. Since gluten is the protein found in wheat, traditional wheat flour, be it white or whole wheat, is clearly off-limits for those of the gluten sensitive variety.
Here’s a list of approved Bubble Child flours, with a brief description. I started out with my All-Purpose Gluten-Free flour mix. It works like a gem to replace flour in ANY recipe.
-Brown rice flour: excellent substitute for wheat flour. However, it lacks a bit of density that “normal” flour has, so usually will require xantham gum as a binding agent. Relatively odorless, and no strong taste, so it is a pretty neutral substitute.
-White rice flour: see above, but it is refined, so is technically not a whole grain and not quite as healthy as brown rice flour.
-Sorghum flour: amazingly sweet, has fiber, and protein. Thus, it is excellent for use in baking pastries, and adds a little kick to any sweet good. I would not recommend using this by itself, however, as it can get rather crumbly and kind of thick.
-Quinoa flour: tastes like quinoa, and is really good for you. High in fiber, protein, and minerals, quinoa flour is one of the healthiest of the gluten-free varieties. The taste is pretty noticeable, so only use if you are going for that “quinoa” taste.
-Millet flour: is a bit grainy, but adds a really fun texture and hearty flavor to your recipe. Once again, I would not recommend just using millet flour, but it really does add a cool flavor is used in smaller doses.
-Corn meal: a lot of people do have corn sensitivities, but in case you are not one of these people, it is a great and sweet option to add to your rice flour blend for traditional baked goods.
-Garbanzo bean flour: this is an excellent flour to use as a part of your baking mix for baked goodies, and can actually be whipped up into homemade hummus if cooked with some broth, garlic, lemon juice, tabasco sauce, and olive oil. I love using this in my mixes for baking, as the protein and fiber, once again, prove to be an excellent source of binding in the baked treats.