Posts Tagged ‘quinoa flour’

Updated Gluten-free Flour Recipe(s).

Tuesday, June 5th, 2012
amaranth

amaranth... naturally gluten-free, essential to our flour blends

I don’t believe there has been one moment in the last several years, that our gluten-free flour blend recipe has not been in a transition. Trying to create a blend of flours to be an all-purpose substitute for the one thing you aren’t using… gluten. It get’s tricky. But, if only….

My conclusion is that one flour blend is not enough! Little by little, we abandoned the idea of one working blend to achieve a wide variety of results and textures. We currently use three  distinct formulas for different final results.

We are also conscious of that almost omnipresent gritty texture, commonly found in gluten-free baked goods, which we believe we successfully avoid or exploit in some cases. For example, brown rice flour is uniquely well suited to making gluten-free shortbread!

I encourage people to be very skeptical when they encounter recipes that suggest you substitute a gluten-free flour blend 1 for 1 to make a gluten-free version”.  For one thing, the amount of liquid absorbed by various gluten-free flours is going to effect recipes differently. Perhaps your results will be edible, but will they be exceptional? If your going to take the time to gather ingredients and bake, shouldn’t you feel like what you make is good, not just good enough. Or, worser, good for gluten-free!!!

BROWNIE BLEND

This a dense blend we use in our brownie recipes. The blend itself has flours that absorb moisture and make a nice fudgy brownie. The brownies also use buckwheat flour to reinforce that fudgy  texture. This blend is perfect for brownies, but little else.

  • 7.5 ounces garfava flour
  • 6 ounces brown rice flour
  • 6 ounces potato flour
  • 4.5 ounces tapioca flour
  • 4 ounces amaranth flour

LIGHT BLEND

This is an ultra light whole grain flour blend we use for more cakey muffins, layer cakes, cookies and tarts. This blend is super light and fluffy. It has the most neutral character of all our flour blends. In changing to this flour, I find I need to use a little more xanthan gum and a little extra flour. I am using maybe an extra 1/2 ounce per 8 ounces of flour. The results bake light and maintain their rise.

  • 6 ounces amaranth flour
  • 10 ounces garfava flour
  • 5 ounces brown rice flour
  • 12 ounces  tapioca flour
  • 12 ounces sorghum flour

HIGH PROTEIN FLOUR BLEND

I stumbled upon this recipe a few years back when I was researching our Irish Soda Bread recipe. The recipe referred to this blend as high protein, so we call it that.  We love this in cornbread and quick breads and breadier muffins. It bakes a little bit denser than the light blend and is really nice used in a 50/50 combination with the light blend.

  • 10 ounces garfava flour
  • 10 ounces arrowroot flour
  • 10 ounces tapioca flour
  • 10 ounce millet flour
  • 5 ounces amaranth flour

In addition to selecting the appropriate blend for each recipe, in most recipes, we add different flours, depending on the character of the final item. Some of the flours we use this way are quinoa, almond, coconut, oat flour…

So you see… this idea that you can take a cup of gluten-free flour and use it for a cup of “regular” flour in a “regular” recipe, is kind of an irresponsible statement. Experiment carefully. And beware of recipes that tell you to just use a cup of any gluten-free flour blend.

The key to successful gluten-free baking, in my experience, is finding a way to hide the characteristics of the flours you use in a way that produces a treat that tastes like what you remember. A challenge for sure!!

I hope my experiences help you! I love the challenge of getting to know and use all the different gluten-free flours that are available to us these days. Feel free to share your favorite flour stories.

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Posted in gluten-free, gluten-free baking, gluten-free flours | 3 Comments »

Gluten-free Lemon poppyseed cake – updated

Friday, June 18th, 2010

Bathed in sunlight, lemon poppy and chocolate spice mini-cupcakes

Since I first posted this recipe, I have learned a few good tips that have made this recipe far superior to the earlier version.  I definitely used WAY too much xanthan gum originally.  And guess what?  The original recipe also had palm oil!  Yup.   I, too, had to learn of the evils of palm oil.

Here is the recipe again.  This time, I believe it is nearly perfect!

I make this recipe in a mixer.  Here is the most organized way I have found to make a semi-complicated recipe.  It is actually quite simple, if everything is organized properly.

1)  Process the following ingredients until extremely smooth and well aerated, then set aside.

  • 1/2 cup So delicious coconut milk (unsweetened)
  • 1     cup soured non-dairy milk
  • 1/2 cup silken tofu
  • 1/2 cup maple syrup
  • 1/4 cup lemon rind
  • 1T1t vanilla extract
  • 2T lemon extract
  • 2T lemon juice

2) Put the mixer bowl on top of a pot of hot water – double boiler style and combine these ingredients.

  • 1/4  cup coconut oil
  • 1/4  cup mild oil
  • 1 3/4 cup vegan white sugar

3)  Combine and sift dry ingredients.  Then add in poppy seeds.

  • 2 1/2 cup gluten-free flour mix
  • 2T quinoa flour
  • 2T coconut flour
  • 2T amaranth flour
  • 2t baking powder
  • 1/2t baking soda
  • 1/2 t salt
  • 1/2 t xanthan gum
  • 1/2 cup poppy seeds

4)  Take melted oils and sugar and whip them until they are homogeneous.  Add a small amount of the tofu liquid – again whipping until everything is well incorporated.  The mixture should be smooth and light.

5) Alternately add dry and remaining wet ingredients, scraping bowl well and often.  Do not over mix.  Once all ingredients are added, remove bowl from mixer and give it a good mix by hand to make sure the batter is evenly blended.

6) I made adorable tiny cupcakes, but you can bake this in any shape you like.  Scoop into your chosen mold, flatten the batter with wet hands and bake at 350 degrees.  The mini-cupcakes baked 25 minutes.  A larger mold will require longer baking.  The final product is firm to the touch.

I glazed the cupcakes with lemon and sugar and they were quite a hit!

Happy baking!

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The evolution of my glutenfree baking/flour choices

Sunday, March 28th, 2010

Cassava root, the source of tapioca flour

Cassava root, the source of tapioca flour

Gluten-free/vegan baking is a very unique process!  Those that have tried their hand at it,  know I have said a mouthful right there!

It seems to me that the biggest challenges arise in selecting what flours to use for what items.  This is the challenge for all gluten-free baking, but is a somewhat more pronounced problem when baking vegan as well.  For the most part I have settled on a blend of flours that works in most recipes.  It contains enough *carrier* flours and *functional* flours to yield good results. I have tried to avoid making it a blend of nutritionless white starches and flours – a common problem in gluten-free flour blends.

GLUTEN-FREE BLEND

  • 2 cup brown rice flour
  • 1 1/4 cup garfava flour
  • 1 cup potato flour
  • 3/4 cup tapioca flour
  • 1.5 cup sorghum flour

    • Why these flours?

    Rice flour: Rice flour was the first gluten-free flour I started experimenting with 10 years ago so I am kind of attached to/used to using it. When used in combination with other flours, it has great baking properties. On its own it is pretty gritty and. in my opinion, dreadful! I have, at times, substituted millet flour for all or part of the rice flour very successfully.

    Garfava flour: Garfava flour, I love you. You are light, not too beany and super fun to say. If you avoid beans, a combination of quinoa and amaranth can be substituted here.

    Potato flour: Potato flour is a not so secret, secret passion of mine. When used in combination like this it gives a very unique lightness to everything.  I first encountered it in French chocolate cakes.  That’s a little bit of knowledge that has served me well for years!

    Tapioca flour: Tapioca flour is where most of the *glue* in the mix is coming from. In this blend it is well aerated by the *carrier* flours. Tapioca is a root starch derived from cassava.

    Sorghum flour: Sorghum flour has a very neutral flavor and adds lightness to the blend. The blend also works just fine without the sorghum. If you opt to use it this way, you will use less in a recipe and can add the sorghum as part of your other flours in the recipe.

    I like to use this blend for 1/3 to 1/2 of the flour in a recipe. I use more in cookies and brownies than cakes. The most common flours I use along side the mix are buckwheat, coconut and additional sorghum. I like quinoa and amaranth as well. It is kind of up to you, how many different flours you want to keep around. Sorghum is by far the most neutral, but too much leads to a pasty texture. I like coconut a lot. It has a sweet flavor and is very light – both in color and in texture. It has to be used carefully or everything will taste like coconut. Buckwheat has a great almost nut-like flavor, but is very dark and can effect the color of your final product. Quinoa and amaranth have distinct flavors and can overwhelm if not used moderately.

    It is often a good idea to increase the flavoring in a given recipe to mask some of the flavors. For example, increase the lemon, vanilla, spices, etc. After texture, flavor is the biggest drawback to many gluten-free flours.

    …… and don’t forget the xanthan gum!

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    Posted in gluten-free, gluten-free baking | 2 Comments »

    The never ending search for the perfect gluten-free flour blend

    Sunday, December 6th, 2009

    Sweet sorghum growing

    Sorghum growing

    THIS POST HAS BEEN UPDATED HERE

    For the most part, in gluten-free baking I have settled on a blend of flours that works in most recipes. It contains enough *carrier* flours and *functional* flours to yield good results. I generally use this blend for about 1/2 to 3/4 of the flour in a recipe and combine a few favorite flours for the balance of the flour. I find myself using a lot of buckwheat, additional sorghum, coconut, quinoa, amaranth and oats in various combinations, as suits the recipe.  The decision of what to use is based on the desired texture and flavor of the final product.  Most of these flours do not have flavors you want peaking through in your baked good.  Coconut flour in moderation, buckwheat flour and sorghum flour are the obvious exceptions.  Both coconut and buckwheat add a great flavor element to a recipe.  Sorghum is fairly neutral in flavor, while giving a great lightness of texture.  Introducing these flours into a recipe also enhances the nutritional value of gluten-free baked goods, which with lots of starches can be quite low.

    In some cases, I find the flour mix without the sorghum is preferred. The choice is really just a way to vary textures in the final products. Often in recipes with this blend, I add sorghum in on its own in larger quantity than in the sorghum mix. Sometimes I use the concentrated starch properties of this blend in combination with other “carrier” flours to carry out a recipe.

    So here for your consideration are the two gluten-free blends I have been using. I keep some of each made up at all times. I use far more of the second blend which is really just a sorghum enriched variation of the first.

    GLUTEN-FREE BLEND #1

    • 1 1/4 cup brown rice flour
    • 1 cup white rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4 cup potato flour
    • 3/4 cup tapioca flour

    GLUTEN-FREE BLEND #2

    • 1 1/4 cup brown rice flour
    • 1 cup white rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4 cup potato flour
    • 3/4 cup tapioca flour
    • 1.5 cup sorghum flour

    And don’t forget the xanthan gum!

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    Posted in gluten-free baking, gluten-free flours | 2 Comments »

    Gluten-free flour redux

    Friday, August 21st, 2009

    When I first started to get more creative with my gluten-free baking, I had the thought that I could create a basic all-purpose flour to use in any recipe. Make baking simple. Who was I kidding? That has never been my way of baking. I like combined flavors more than simple flavors. For gluten-free baking, there are certain properties you want to promote — mostly lightness and cohesion, so a basic mix that accomplishes this is a great idea. It has been a whirl wind of experimentation and researching and tasting! My basic formula has gone through quite a few formulas. I am pretty stuck on the most recent one that I posted recently (July). It is quite bland (in the good sense) and versatile.
    Here it is again:

    Gluten-free flour blend

    • 1 cup white rice flour
    • 1 1/4 cup brown rice flour
    • 1 1/4 cup garfava flour
    • 1 1/4cup potato flour
    • 3/4 cup tapioca flour
    • 1 1/2 cup sorghum flour

    This provides a great foundation for most of the recipes I do. Having experimented with several other flours — buckwheat, quinoa, amaranth, millet, coconut, gluten-free oat — I have found that if I bake a recipe with at least 50% of this blend, I can then select other flours based on the item I am creating. This blend has good binding properties and is quite light in flavor. It is a lot like all-purpose wheat flour. On its own, it doesn’t have a great flavor profile, but it does a great job holding all the tasty bits together. In most baked goods, I like to boost the flavor with tasty flours or spices or coconut oil!!! The flour on its own works really well in brownies and fruit breads — pumpkin, banana, zucchini, applesauce. As I re-read that sentence, I find myself thinking out loud about trying it in the pumpkin brownies for the fall.
    I recently used a combination of buckwheat and coconut flours, along with the blend to make a really tasty chocolate chip cookie. I had been making the cookie with just the flour blend, but it really needed a little more flavor depth. The coconut flour, used in moderation, added a lightness and sweet/rich flavor. The buckwheat also provided a flavor depth, and the cookies baked up really light.

    That’s all for now……

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    Nutritional facts on a few more gluten-free flours

    Monday, June 22nd, 2009

    When selecting flours to use in gluten-free baking, the nutritional profile for each type of flour is definitely an important consideration for me.  Here is the information for four more flours, taken directly from the individual flour packages.

    Millet is an excellent whole grain addition to a mix. A small amount can nutritionally enhance the blend. It is golden in color, with a texture similar to rice flour. I am currently adding about 1/4  cup to selected recipes, rather than changing my basic flour blend.

      Ingredients: Millet flour

      NUTRITION FACTS
      Serving Size 1/3 cup (26 g)
      Calories 130 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 1.5g – 2%
      Saturated Fat 0g – 0%
      Trans Fat 0g – 0%
      Cholesterol 0mg – 0%
      Potassium 150mg – 4%
      Sodium 0mg – 0%
      Total Carbohydrates 26g – 9%
      Dietary Fiber 3g – 12%
      Sugars 0g
      Protein 4g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 15%
      Thiamine 12%
      Riboflavin 8%
      Niacin 4%

      Sorghum adds a nice nutritional boost to a flour mix as well. It has a very neutral flavor and is really nice in a gluten-free product. It is a beige flour with dark flecks.  It seems to add some lightness and texture  to my currently very starchy gluten-free flour blend.  I will be adding a significant amount.

      Ingredients: Sorghum flour

      NUTRITION FACTS
      Serving Size 1/4 cup (34g)
      Calories 120 Calories from fat 10
      Amount Per Serving – % Daily Value
      Total Fat 1g – 2%
      Saturated Fat 0g – 0%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 25g – 8%
      Dietary Fiber 3g – 14%
      Sugars 0g
      Protein 4g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 8%

      Coconut is a non-grain alternative that adds a nutritional boost. It is an especially good source of fiber. I am expecting it to add richer flavor and lighter texture to the final product.

      Ingredients: Coconut Flour

      NUTRITION FACTS
      Serving Size 1/8 cup (14g)
      Calories 60 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 0g – 1.5%
      Saturated Fat 1g – 5%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 10g – 3%
      Dietary Fiber 6g – 23%
      Sugars 0g
      Protein 2g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 2%

      Quinoa is an edible seed that is ground into a rather nutritious flour.   This is another non-grain alternative.  It is valued for its balance of essential amino acids, making it an unusually complete protein source. It is also an excellent source of fiber. In my experience, it makes the product very moist and imparts a grainy/nutty flavor. I am adding 1/4 – 1/2 cup to recipes rather than changing the flour blend.  It also seems to add texture and lightness to the final product.

      Ingredients: Quinoa flour

      NUTRITION FACTS
      Serving Size 1/4 cup (24g)
      Calories 120 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 2g -3%
      Saturated Fat 0g – 0%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 21g – 7%
      Dietary Fiber 4g -16%
      Sugars 0g
      Protein 0g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 1%
      Iron 9%

      My goal is to come up with a good basic “all purpose” flour that I can enhance for specific recipes.   Of the flours discussed here, only the sorghum will make it to the mix. The others will be used in individual recipes as appropriate. For example, the banana cake I discussed in my last post had both millet and quinoa flour. I chose them because, for me, banana cake is a good snack to make healthier. The flours combined well with the banana.

      I have not yet worked with coconut flour.  But I am about to.  And I will report back with my results.

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      Posted in gluten-free flours | 2 Comments »

      Gluten-free lemon poppyseed cake/muffin

      Sunday, May 31st, 2009


      ____________________________________________________
      Refer to the recipe posted here. I no longer use this recipe and neither should you!
      ____________________________________________________
      This post was updated on August 6, 2009, to reflect the most recent version of this recipe.

      This was a project I worked on a couple of weeks ago.  A client was looking for a vegan and gluten-free pound cake.  Yes, I said without hesitation.  Then I thought, how am I going to do that?  So I jumped on the internet and did some research.  I found a recipe I thought might work and set to dissecting it.  I believe the recipe I found was pretty much the same as the Vanilla Yogurt Pound Cake from “Veganomicon” by Isa Chandra Moskowitz and Terry Hope Romero.  You can refer to that if you want to look at a similar original recipe to compare it to mine.   Here is the recipe I came up with:

      • 1/4 c coconut oil
      • 1/4 c shortening
      • 1 1/4 c vegan sugar
      • 3T lemon rind

      Whip these ingredients together in a mixer until light.

      • 2 c gluten-free flour mix
      • 2T c quinoa flour
      • 2T c coconut flour
      • 1/4 c poppy seeds
      • 1 1/2t baking powder
      • 1/2t baking soda
      • 1/2t sea salt
      • 2 t xanthan gum

      Combine these ingredients well by hand.

      • 1/2 c coconut milk (So Delicious unsweetened)
      • 1 /2c+ 1T soured soy milk
      • 1/4 c maple syrup
      • 1/2 c silken tofu

      Combine these ingredients in a food processor until completely smooth and fluffy.

      • 1T vanilla
      • 1T apple cider or lemon juice

      Have these ready to add.

      Once the sugar mix is light and fluffy, alternately add liquid and flour mixtures.  Keep the bowl well scraped.  Add vanilla and cider before the last bit of flour mixture.

      This is a very stiff dough.  I scooped it into muffin tins and baked them at 350 degrees for 35 minutes. The recipe made 12 small muffins.
      For my purposes, I wanted to make this an item that I could sell after filling this one order.  I opted for lemon poppy seed cake as the final product. I originally made it with a lemon glaze, but this won’t be part of the final wholesale product.  They would like a mini loaf with no glaze.  It will be available next week at Integral Yoga Natural Foods in Manhattan.

      I think the richness of the final product is enhanced by both the coconut oil and the awesome vanilla I use.

      That’s it.

      Bake on…….

      The little loaves came out so cute!

      The little loaves came out so cute!

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      Posted in gluten-free, gluten-free baking, gluten-free flours | 1 Comment »

      The quest continues: Gluten-free flours

      Tuesday, May 26th, 2009

      Those that know me, know I did not select the word “quest” lightly in these on-going discussions of gluten-free flours.  That mocking of my own scientific nature,  is the story of my baking life.  Man, I think about all these crazy flours all the time, and there is just one thing that bugs me.  I miss the nutritional edge my product had when I first started using non-wheat grains.  The evolution from wheat is clearly necessary.  The usage of white flour in our culture is appalling.   Whole wheat flour doesn’t really appeal to me and I don’t use it unless it is requested.  I personally have no allergies or intolerances to any foods.  I prefer to use whole grains that taste good AND add nutrition to the final product.  I am seriously morally opposed to any form of consumption of animal anything.  With these  considerations, I have approached baking.

      As the years have passed, I’ve known people with all sorts of food intolerances, and I’ve really enjoyed developing products for them, and for a whole range of consumers.    I think I am good at adapting to all kinds of diets because I think so much.  It is through all this thinking that I have come to my latest dilemma.  I wonder if my product is all that healthy these days?

      Many of these gluten-free flours that I have been working with don’t seem to be particularly healthful.  They are not unhealthy,  but they don’t make your snack less sinful.  They make it truly an indulgence.  Here is the nutritional information for tapioca flour, a common gluten-free choice.

      Ingredients: tapioca

      NUTRITION FACTS
      Serving Size 1/4 cup (30g)
      Calories 100 Calories from fat 0
      Amount Per Serving – % Daily Value
      Total Fat 0g – 0%
      Saturated Fat 0g – 0%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 0mg – 0%
      Total Carbohydrates 26g – 9%
      Dietary Fiber 0g – 0%
      Sugars 0g
      Protein 0g
      Vitamin A 0%
      Vitamin C 0%
      Calcium 0%
      Iron 2%

      The bean flours have more nutritional value.   A typical flour I use is garfava flour.  Here is the nutritional information for the same amount of that.

      Ingredients:  garbanzo & fava bean flours

      NUTRITION FACTS
      Serving Size 1/4 (30g)
      Calories 110 Calories from fat 15
      Amount Per Serving – % Daily Value
      Total Fat 1.50g – 2%
      Saturated Fat 0g – 0%
      Trans Fat 0g
      Cholesterol 0mg – 0%
      Sodium 5mg – 0%
      Total Carbohydrates 18g – 6%
      Dietary Fiber 6g – 24%
      Sugars 3g – 8%
      Protein 6g – 12%
      Vitamin A 0%
      Vitamin C 2%
      Calcium 4%
      Iron 10%

      A bit more nourishing.  For me, that is definitely something to consider, although bean flours can have a strong flavor and should be used carefully to avoid changing the flavor of the final product. Now that I have a good basic baking mix that adapts well to all kinds of recipes, instead of changing it, I will start adding small amounts of other flours, as appropriate, especially quinoa and millet, to enhance the nutritional value of the final baked good.  Especially quinoa and millet.  Quinoa and millet are both highly nutritious whole grains.  Gluten-free oats, are another consideration.  I just worked with them for the first time this week.  They are thick and hearty, and worked really well in the fruit bars.  In this recipe I grind them into oat flour.  The thing about using a whole grain, is that it takes up liquid differently than a more purely starch flour.  The tiny oats bits aerated this product beautifully.

      And so the quest continues….

      My nutritional information is from my good friends at Bob’s Red Mill, without whom, finding quality gluten-free ingredients would be so much harder!

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