Gluten Free Baking

1. Gluten Free Baking Alternative Flours

2. Nut Flour • Made with blanched nuts • Press out oil first • Sandy, dry texture

3. Nut Meal • Made with whole nuts • More coarse • Makes a grittier, oilier product

4. This is Nutty…. • White rice flour is most popular • Not very flavorful • Pecan • Hazelnut • Walnut • Almond • Easiest to use

5. DIY: Nut Flours/Meals • Pulse whole nuts in a food processor or coffee bean grinder until sandy • Can blanch or toast nuts before processing

6. How to Use • Use flour from oily nuts to obtain a moist product • Need to compensate for lack of gluten • Gluten helps trap gas, making products light and airy • Without gluten (or replacer) baked goods can come out dense, dry, crumbly, gritty • Use Xanthan Gum or Guar Gum

7. A Note on Xanthan • Polysaccharide produced by Xanthomonascampestrisvia glucose fermentation • Helps to trap air • Stabilizer • Helps to bind product • Widely used to replace gluten • Also use in non-gluten free foods for its thickening ability

8. How to Go Nuts • For more structure: • Dry milk solids • Evaporated milk instead of regular milk • Flour blends • Use a variety of flours to balance the flavors and characteristics • Blend differs based on needs (structure, chewiness, browning?)

9. Characteristics Rice Flour Lightness Makes a gritty, dry, crumbly product Brown rice flour adds fiber Wild rice has a nutty flavor

10. Characteristics Almond Flour Sticks together better Smooth texture, not gritty or dry Lends a sweet, buttery taste to food Finer ground almond flours yield a lighter product Coarser flour yields a crumbly products

11. Storage of Nut Flours • Store in a cool place • Refrigerate or freeze • This will help avoid oil rancidity

12. Nutrition: White Rice Flour • 150 calories • 0.50 g fat • 0 g saturated • 1 g fiber • 2 g protein • 0% iron

13. White Rice Flour Almond Flour • 160 calories • 14 g fat • 1 g saturated • 3 g fiber • 6 g protein • 6% iron • 150 calories • 0.50 g fat • 0 g saturated • 1 g fiber • 2 g protein • 0% iron

14. Hazelnut Flour Almond Flour White Rice Flour • 150 calories • 0.50 g fat • 0 g saturated • 1 g fiber • 2 g protein • 0% iron • 160 calories • 14 g fat • 1 g saturated • 3 g fiber • 6 g protein • 6% iron • 180 calories • 17 g Fat • 1 g saturated • 3 g fiber • 4 g protein • 8% iron

15. Nutrition • Alternative flours have higher fat • Most is healthy, unsaturated fat • Omega 3 Fatty Acids • More iron, calcium, fiber • Nut flours more so than rice flours • Higher protein content • Antioxidants

16. Summary • Nutritionally dense! • Trial and error to find out best mix of flours for desired product • Xanthan gum, binding agent • Wider variety becoming available now that gluten free diets are recognized

17. Thank You!

18. References http://www.celiact.com/blog/2012/01/30/86-nut-flours-in-gluten-free-baking http://www.ext.colostate.edu/pubs/foodnut/09376.html http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Flours.htm http://www.livestrong.com/article/553857-baking-with-almond-rice-coconut-flour/ http://www.healthcastle.com/nut_flours.shtml http://www.foodsubs.com/Nutmeals.html http://digestiblediaries.com/2011/11/30/xanthangum/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC212437/pdf/jbacter00198-0209.pdf http://www.almondboard.com/Consumer/HealthandNutrition/Pages/AlmondFlour.aspx http://www.gluten-free-around-the-world.com/blanched-almond-flour.html http://www.netrition.com/bobs_red_mill_almond_flour_page.html http://www.bobsredmill.com/hazelnut-flour-meal.html?&cat= http://www.bobsredmill.com/organic-white-rice-flour.html http://mama-em.hubpages.com/hub/Easy-and-Delicious-Gluten-Free-Almond-Cake