This is Nutty…. White rice flour is most popular
Not very flavorful Pecan Hazelnut Walnut Almond
Easiest to use
DIY: Nut Flours/Meals Pulse whole nuts in a food processor or
coffee bean grinder until sandy Can blanch or toast nuts before
processing
How to Use Use flour from oily nuts to obtain a
moist product Need to compensate for lack of gluten
Gluten helps trap gas, making products light and airy
Without gluten (or replacer) baked goods can come out dense, dry, crumbly, gritty
Use Xanthan Gum or Guar Gum
A Note on Xanthan Polysaccharide produced by
Xanthomonas campestris via glucose fermentation
Helps to trap air Stabilizer Helps to bind product Widely used to replace gluten Also use in non-gluten free foods
for its thickening ability
How to Go Nuts For more structure:
Dry milk solids Evaporated milk instead of regular milk
Flour blends Use a variety of flours to balance the
flavors and characteristics Blend differs based on needs (structure,
chewiness, browning?)
CharacteristicsRice Flour
• Lightness• Makes a gritty,
dry, crumbly product
• Brown rice flour adds fiber
• Wild rice has a nutty flavor
CharacteristicsAlmond Flour
• Sticks together better
• Smooth texture, not gritty or dry
• Lends a sweet, buttery taste to food
• Finer ground almond flours yield a lighter product
• Coarser flour yields a crumbly products
Storage of Nut Flours Store in a cool place Refrigerate or freeze This will help avoid oil
rancidity
Almond Flour
160 calories 14 g fat
1 g saturated
3 g fiber 6 g protein 6% iron
White Rice Flour 150 calories 0.50 g fat
0 g saturated
1 g fiber 2 g protein 0% iron
Hazelnut Flour 180 calories 17 g Fat
1 g saturated
3 g fiber 4 g protein 8% iron
Almond Flour 160 calories 14 g fat
1 g saturated
3 g fiber 6 g protein 6% iron
150 calories 0.50 g fat
0 g saturated
1 g fiber 2 g protein 0% iron
White Rice Flour
Nutrition Alternative flours have higher fat
Most is healthy, unsaturated fat Omega 3 Fatty Acids
More iron, calcium, fiber Nut flours more so than rice flours
Higher protein content Antioxidants
Summary Nutritionally dense! Trial and error to find out best mix of
flours for desired product Xanthan gum, binding agent Wider variety becoming available now
that gluten free diets are recognized
Referenceshttp://www.celiact.com/blog/2012/01/30/86-nut-flours-in-gluten-free-baking http://www.ext.colostate.edu/pubs/foodnut/09376.html http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Flours.htm http://www.livestrong.com/article/553857-baking-with-almond-rice-coconut-flour/ http://www.healthcastle.com/nut_flours.shtml http://www.foodsubs.com/Nutmeals.html http://digestiblediaries.com/2011/11/30/xanthangum/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC212437/pdf/jbacter00198-0209.pdf http://www.almondboard.com/Consumer/HealthandNutrition/Pages/AlmondFlour.aspx http://www.gluten-free-around-the-world.com/blanched-almond-flour.html
http://www.netrition.com/bobs_red_mill_almond_flour_page.html
http://www.bobsredmill.com/hazelnut-flour-meal.html?&cat=
http://www.bobsredmill.com/organic-white-rice-flour.html
http://mama-em.hubpages.com/hub/Easy-and-Delicious-Gluten-Free-Almond-Cake