Dec 9, 2020
On this episode we talk again about gluten free baking. Specifically, we look at flour blends. Almost everyone who has baked gluten free will agree that one flour – rice flour, almond flour, oat flour, none of them can stand alone and always need to be blended with another grain or starch to get the taste, texture and mouthfeel in the final ingredient. Cinde Little, who online is known as the Everyday Gluten Free Gourmet has developed a guide to the different flours and suggestions for combinations to make a wide variety of baked goods. I also talk with Saima from a new company called Breadables. Saima has worked hard to develop a flour blend for roti, which is an Indian flatbread. I know from some of my previous podcast guests, and my own investigation and trials, that roti made gluten free was an elusive thing. Saima has solved this problem and is making her mix available for sale, currently by mail, and soon from their website.
Downloadable Gluten Free Flour Guide - need to know info about the 8 most common flours/starches.
YouTube Channel - playlist of How To Use gluten free flour
Breadables can found on Facebook at GFBREADABLES. You can reach Saima by email at email@example.com
Sue’s Websites and Social Media –
Podcast Blog – https://www.acanadianceliacblog.com
Facebook - @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – firstname.lastname@example.org
Baking Website – https://www.suesglutenfreebaking.com
Instagram - @suesgfbaking
Email – email@example.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com