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GLUTEN-FREE INGREDIENTS
If you thought regular baking was a science, gluten-free baking has its own rules! To make gluten-free bread,
a variety of flours and ingredients is necessary to develop a stable and desirable bread that can be used for
slicing, toasting, and making sandwiches. We developed recipes that have a good balance of protein, fat, and
starch to create a delicious result.
All of the following ingredients can be found either in the baking or gluten-free section of your local grocery
store or in your local natural food market. They can also be easily ordered online. There are several commercial
brands of gluten-free all-purpose flour blends that can be used successfully.
Almond Flour:
Almond flour adds a lot of protein to your bread. You can use either almond flour or almond meal, as long as
it is finely ground.
Buckwheat Flour:
Buckwheat is not actually wheat at all, despite what the name implies (it is a plant related to sorrel and
rhubarb). Buckwheat flour has a high protein content and a pleasant nutty flavour. It needs to be combined
with other flours to produce a baked item with good structure.
Cornstarch:
Cornstarch is a way to add structure and stability to a gluten-free bread. Be sure not to go overboard, or your finished
bread will have a very starchy and unpleasant flavour.
Flax Seeds (ground):
When ground, flax seeds are even more nutritious and act as a binder to produce a stable structure in baked
goods.
Garbanzo Bean (Chickpea) Flour:
Milled from garbanzo beans (chickpeas) and high in protein, garbanzo bean flour imparts a rich and sweet
flavour in baked goods. Some find it to be overpowering, so it is better to use this flour in savory breads.
Guar Gum:
Similar to xanthan gum and used interchangeably, guar gum is another thickening agent that helps with the
structure of the bread. It should be used sparingly because it imparts a starchier flavour to baked goods than
other gums or thickeners do.
Gluten-Free All-Purpose Flour Blend:
There are a number of these blends on the market now and they all work well. We have found in our testing
that the ones with the higher percentage of rice flours tend to be the most neutral in flavour.
Nonfat Milk Powder:
Nonfat milk powder adds structure to breads by acting as an emulsifier by linking gluten-free flours to fats.
The milk proteins also increase browning.
Powdered Psyllium Husk:
Full of fiber, powdered psyllium husk (or psyllium husk powder) works similarly to a gum. We have found it
to be the best way to add structure and bind ingredients together in gluten-free recipes.
Oat Flour:
Oat flour is very high in protein and is inexpensive to purchase prepared, or you can make your own (process
rolled oats in a blender, food processor, or spice grinder until finely ground). This flour will add a slight
nuttiness to baked breads. Be sure to use oat flour labeled gluten-free.
Potato Starch:
Another starch option for gluten-free breads to contribute to the structure of the loaf. It is also a good
tenderizer and is best used with doughs that are higher in moisture.
Brown Rice Flour:
Milled from the whole rice kernel (still contains the bran), brown rice flour is high in fiber and has a nuttier
flavour than white rice flour. You want to use a flour that is as finely ground as possible – it should have a
smooth, sandy texture. This flour is high in protein (7.5%), so it is a good base for gluten-free baking.
White Rice Flour:
Milled from polished white rice (where the bran and germ have been removed), white rice flour is versatile in
gluten-free baking because it has a rather mild, undetectable flavour. It is a bit lower in protein than brown rice
flour, closer to 5%, but it blends well with other flours.
Sweet White Rice Flour:
A starchier version of white rice flour (not actually sweet), it is ground from glutinous rice and is a better
binder than brown or white rice flours. Only a small amount is needed and is a great addition when making
your own gluten-free flour blend.
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