Post by mandie68 on Mar 18, 2012 23:42:55 GMT -5
• Flours and Whole Grains
Flours and whole grains are the backbone of the gluten-free diet. Here are the ones I keep in my pantry (or fridge, for longer shelf life), and I indicate whether they are available
in grain, flour (or meal), or both. See the Appendix for the brands I used in writing this book.
• Amaranth: Ancient grain once grown by the Aztecs; highly nutritious (grain and flour).
• Arrowroot: Fine white powder ground from the arrowroot plant (flour).
• Brown Rice: The whole rice kernel, including germ, endosperm, and bran (whole kernel and flour).
• Buckwheat: Usually roasted, which lends a stronger flavor. I grind unroasted Bob’s Red Mill Creamy Buckwheat Cereal with a small coffee/spice grinder to make my own
mild buckwheat flour, which can be used in mild-flavored baked goods (whole groats and flour).
• Chestnut: Ground from chestnuts (whole and flour).
• Chickpea (Garbanzo): Ground from whole chickpeas, also known as garbanzo beans (whole bean or flour).
• Corn Flour: The whole corn kernel ground into protein-rich, yellow flour (whole kernel or flour).
• Cornmeal: Ground corn, ranging from very fine to quite coarse in texture (flour or meal).
• Cornstarch: Fine powder from the starch of corn (flour).
• Flax: Ground from whole flaxseed, preferably golden for its lighter color (whole seed or meal).
• Garbanzo-Fava Flour: A combination of garbanzo (chickpea) flour and fava bean flour (whole bean and flour).
• Millet: Ground from whole grain millet; light yellow in color (grain and flour).
• Nut Meals: Grind your own in a food processor from whole almonds, hazelnuts, pecans, or walnuts, or use almond or hazelnut meal.
• Oats (gluten-free): Rolled, quick-cooking, steel-cut, or bran (grain and flour).
• Potato Starch: Fine white starch from potato; potato flour, which is ground from the whole potato, skin and all (flour).
• Quinoa: Ancient grain of Peru, called “mother” grain because of its high nutrient density (grain and flour).
• Rice Bran: Polished off from whole rice kernel.
• Sorghum: Ground from whole sorghum, an ancient grain originating in India and Africa (grain and flour).
• Soy: Ground from whole soy beans (whole beans and flour).
• Tapioca: Fine white powder ground from manioc or cassava plant. Not the same as Expandex, a modified tapioca starch (www.expandexglutenfree.com) that has been
altered to produce higher rise, better texture, and longer shelf life for baked goods (whole pearls or flour).
• Teff: Ground from whole teff, which means “tiny” in Ethiopia, where it originated
Flours and whole grains are the backbone of the gluten-free diet. Here are the ones I keep in my pantry (or fridge, for longer shelf life), and I indicate whether they are available
in grain, flour (or meal), or both. See the Appendix for the brands I used in writing this book.
• Amaranth: Ancient grain once grown by the Aztecs; highly nutritious (grain and flour).
• Arrowroot: Fine white powder ground from the arrowroot plant (flour).
• Brown Rice: The whole rice kernel, including germ, endosperm, and bran (whole kernel and flour).
• Buckwheat: Usually roasted, which lends a stronger flavor. I grind unroasted Bob’s Red Mill Creamy Buckwheat Cereal with a small coffee/spice grinder to make my own
mild buckwheat flour, which can be used in mild-flavored baked goods (whole groats and flour).
• Chestnut: Ground from chestnuts (whole and flour).
• Chickpea (Garbanzo): Ground from whole chickpeas, also known as garbanzo beans (whole bean or flour).
• Corn Flour: The whole corn kernel ground into protein-rich, yellow flour (whole kernel or flour).
• Cornmeal: Ground corn, ranging from very fine to quite coarse in texture (flour or meal).
• Cornstarch: Fine powder from the starch of corn (flour).
• Flax: Ground from whole flaxseed, preferably golden for its lighter color (whole seed or meal).
• Garbanzo-Fava Flour: A combination of garbanzo (chickpea) flour and fava bean flour (whole bean and flour).
• Millet: Ground from whole grain millet; light yellow in color (grain and flour).
• Nut Meals: Grind your own in a food processor from whole almonds, hazelnuts, pecans, or walnuts, or use almond or hazelnut meal.
• Oats (gluten-free): Rolled, quick-cooking, steel-cut, or bran (grain and flour).
• Potato Starch: Fine white starch from potato; potato flour, which is ground from the whole potato, skin and all (flour).
• Quinoa: Ancient grain of Peru, called “mother” grain because of its high nutrient density (grain and flour).
• Rice Bran: Polished off from whole rice kernel.
• Sorghum: Ground from whole sorghum, an ancient grain originating in India and Africa (grain and flour).
• Soy: Ground from whole soy beans (whole beans and flour).
• Tapioca: Fine white powder ground from manioc or cassava plant. Not the same as Expandex, a modified tapioca starch (www.expandexglutenfree.com) that has been
altered to produce higher rise, better texture, and longer shelf life for baked goods (whole pearls or flour).
• Teff: Ground from whole teff, which means “tiny” in Ethiopia, where it originated