Thoughts on which alternate flours to use often revolve around allergic reactions and celiac disease as the main reasons for gluten free cooking. But it should be noted that even without the foremost reason behind gluten free cooking which is for dietary purposes of those with celiac disease, other varieties of flour can also substitute the all-purpose flour that we are all very familiar with. These other flour varieties also provide for tasty flavors and savory baked goods and recipes. For gluten free cooking, here are some of the alternative flours that can be used with their own distinctive tastes and unique characteristics:
Arrowroot flour is a starch taken from the arrowroot plant and is a very good replacement for wheat flour and cornstarch and thus for gluten free cooking. It acts as a thickener for soups, stews and sauces. Though it is often more expensive, this wheat and gluten free flour produces a better surface luster and has a better neutral flavor to it. It also freezes easily making it better for storage without sacrificing its natural flavor and is really worth using in gluten free cooking.
With no relation whatsoever to wheat even though it has the word wheat on it, the buckwheat flour is related to the rhubarb plant. On its own, it is safe for gluten free cooking and has a powerful taste to it. That is why when most chefs use it, they mix it with other flours to neutralize its strong dominant taste. It is best used for gluten free cooking of crepes and pancakes.
Mostly used in Asian recipes, the white rice flour is another gluten free alternative to the all purpose flour and is good for gluten free cooking. The milled form of white rice flour has many uses especially in breading and coating of food to be fried because it crisps easily. This is usually used as the breading of tempura and other fried Asian food and is especially good for fried chicken and thus proves to be a great option for gluten free cooking.
Another good alternative is the brown rice flour which is high in fiber, heavy and contains bran and is good ingredient for gluten free cooking. This is more nutritious and tastes as good as white rice flour. Because of its distinctive taste, it is less applicable than the other alternative flours for gluten free cooking but it gives an extra flavor to muffins and cookies.
Potato flour is another good alternative to the all purpose flour in gluten free cooking and is different from potato starch. This flour has a heavy texture and is like the starchy vegetables and is good for gluten free cooking. Because of this, it is very good as thickeners for soups that have potatoes or the creamy clam chowder. It is also best in making potato bread.
Taken from cassava roots, the tapioca flour is another excellent flour alternative to gluten free cooking as a thickening agent to soups and sauces. Popular to South American recipes in the past, it slowly gained its way to American cuisine as professional chefs began experimenting with it in their creations.
Gluten free cooking does not have to sacrifice its taste and flavor compared to cooking with all purpose flour. The alternatives used in gluten free cooking will not only make your meals as delicious but they also are very nutritious and safe in promoting a healthy lifestyle.
