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Using Gluten-Free Flour is a Breeze!

Here at NutsOnline, we’re devoted to providing those who follow a gluten-free diet with a wide variety of useful and delicious products. That’s why we offer more than 30 varieties of gluten-free flour! Take a look!

What is gluten-free flour? It’s simply a variety of flour that is free of wheat gluten that can be used in baked goods, sauces and other treats. Our flours are guaranteed to be fresh and delicious, and are packaged on a dedicated gluten-free line.

When baking and cooking with gluten-free flour, you may need to try some different combinations of ingredients to get a mixture that works well for the task at hand. This flour lacks the natural leavening agents that are found in wheat-based flour, so it’s generally important to include gluten-free leaveners and thickeners in your flour mixture. NutsOnline stocks many popular types of leaveners and thickeners for gluten-free baking, including gluten-free xantham gum, tapioca flour and potato starch.

Generally when you’re following a recipe that uses gluten-free flour, it will call for several different varieties of flour and leavening agents. That’s because flour free of gluten works best when used in combinations. If you’re attempting to substitute celiac-friendly flour in a recipe that is designed for use with regular flour, you may have to experiment a bit to find the right combination of gluten-free leaveners and flours.

The easiest way to substitute gluten-free flour one-for-one for regular flour in a recipe is to make or purchase an all-purpose flour mix. NutsOnline offers a fantastic gluten-free all-purpose baking flour for this very purpose! However, making your own all-purpose flour mixture is a snap, if you already have ingredients on hand.

One of our favorite flour mixtures for soft, light baked goods, such as breads and cookies, is made of 1/4 cup of potato flour, 1-3/4 cups of organic rice flour, 2 tsp. of double-acting baking powder and 2 tsp. gluten-free xantham gum.

Another delicious replacement for traditional flour in baked goods is almond flour. Almond flour lends a sweet nuttiness to cakes, cookies and other baked items, and recipes using this gluten-free flour generally do not require leaveners or thickeners, nor do they require an additional type of gluten-free flour.

Fantastic flours for thickening gravies, soups and sauces include potato flour and peanut flour. When using these flours to thicken dishes, no leavening agents are necessary.

Because gluten-free flour lacks wheat gluten, gluten-free dough can be sticky and loose, so it’s a good idea to always bake rolls and buns in container with walls to keep it from spreading as it heats. You may also want to add some protein to you dough or batter, such as replacing some of the water with egg whites, to give the baked goods a bit more stability.

But the most important thing to remember when cooking and baking with gluten-free flour is to have fun! Try new flours from time-to-time, experiment with textures and flavors, and don’t be afraid to revamp beloved recipes into dishes that those following a gluten-free diet can enjoy. You may find that you come up with something better than you ever dreamed of!

Do you have any fabulous baking tricks for using your favorite flour? Free gluten-free cooking tips and recipes will continue to be a staple here at The Nutty Scoop, and we’d love for our fabulous gluten-free fans to join in the fun! We’d love to hear from you about your experiences using our gluten-free products!

2 Responses to “Using Gluten-Free Flour is a Breeze!”

  1. Sandy

    My tip is – when using almond flour, pack it down. It’s not a loose measurement like regular flour, but must be packed in order for the recipe to work out properly.


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