Being allergic to gluten doesn't mean you have to miss out on life's simple pleasures - with the gluten-free bakes you can have your cake and eat it, too! Nowadays, everybody being health-concious and avoid eating gluten and overly sweet bakes. With that, Hankerie came out this idea for July's Aspiring Bakers theme. Hopefully all the bakers out there would like to join, learn all the gluten-free bakes technique, ingredients and of course eat healthy too!!!
Thanks to SSB fo giving me this chance for Hankerie's 2nd time hosting Aspiring Bakers after my previous hosting last year - Aspiring Bakers #14: Creative Christmas Bakes (December 2011)
- Use a basic, neutral tasting gluten-free baking and pancake mix in your recipes. Keep it on hand and you have a pre-mixed flour blend for basics- quick breads, muffins, and cakes. It's fabulous in flourless chocolate cakes, quiches, omelets, and pancakes.
- Safe grains for baking include brown rice flour, white rice flour, sorghum flour, millet, and teff. The faux grains buckwheat and quinoa make nutty tasting high protein flours.
- Starches for baking include potato starch, cornstarch, arrowroot, tapioca starch, millet, montina, lupin, quinoa, sorghum (jowar), taro, teff, chia seed, and yam.
- Various types of bean, soybean, almond, hazelnut, and nut flours are sometimes used in gluten-free bakes to add protein and dietary fiber.
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum
This basic blend works for most breads, muffins, cookies, cakes and cupcakes.