New Pages

Now that there’s 100+ recipes on the blog, I’m going to start adding pages.  In the coming weeks, I’ll put up pages on non-dairy milks, gluten-free flours, sweeteners, and thickeners and stabilizers.  Pages will provide different things but give basics on how to use each and what works best in different situations.

For example, when making a sauce or pudding where non-dairy milk needs thickening, soy is not the best alternative since it’s almost impossible to thicken or when a delicate flavor is needed, rice milk is the best.  Or, when baking a cake, a mix of gluten-free flours works better than using just brown rice flour.  Another example, while monk fruit powder is a great sweetener, it doesn’t mix well with cranberries.

Here’s the start of the gluten-free flour listings:

Almond Flour: 

Uses: Good for cookies and course grained cakes; adds a sweet and nutty flavor to baked goods

 Storage: Should be stored in the refrigerator or a cool, dark place

Basic Ingredient: It’s made from grinding almonds so can be course in texture  

Nutritional Properties:  High in protein, vitamin E and omega-6 fatty acids.

Other:  Not allergy friendly for people with nut allergies or sensitivities; course texture not right for all baking uses

Amaranth Flour: 

Uses: Mostly used in cereals, pastas, pancakes, biscuits, crackers, bread and cookies; absorbs fats so a good thickener or flour for high-fat baked goods; nutty flavor but can leave a bitter aftertaste

Storage:  Store in the refrigerator or a cool, dark place in air tight container

Basic Ingredient:  Amaranth flour was widely used by the Aztec and Inca civilizations of the pre-Columbian Americas. It is produced by grinding seeds from the amaranth plant into a fine flour.

Nutritional Properties: High in protein, lysine, methionine and iron; twice the calcium per ounce as cow’s milk

Other:  Use in combination with other flours

I hope you’ll find these pages useful.  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.