The holiday season is fast approaching and chances are there will be someone on your dinner guest list or foodie gift list that is following a gluten-free diet. Perhaps you just recently found out a gluten-free diet is right for you. Because the gluten-free diet has gained hungry attention, gluten-free flours are increasingly more available at your local markets. However, knowing which flour to use when planning your holiday baking can be confusing. Diane Eenigenburg of Lia P Gluten Free, a line dedicated to gluten-free products such as cake, cookies and other sweet treats, gives us the dish on the best gluten-free flours for your baking needs.
The right ingredients make the gluten-free difference
How many times have you tried a gluten-free recipe or ready-to-eat baked good only to be disappointed at the results. Eeigenburg says it really comes down to knowing how to use the right ingredients. She should know — her Lia P Gluten Free baked goods are amazing. “When baking a gluten-free recipe, it all comes down to using the right flour,” the expert gluten-free baker says. “There are plenty of gluten-free options available at your local grocer but depending upon the recipe, certain types are a better choice than others.”
Four gluten-free flours and when to use them
Milled from either brown or white rice, rice flour is a popular alternative to wheat flour when cooking and baking. “Look for a label that states it is a finely ground rice flour which will ensure your finished product does not have a grainy texture,” says Eeigenburg.
According to Eeigenburg, when mixed with rice flour and potato starch, tapioca flour mimics all-purpose flour, which is traditionally used for cakes, pies and other desserts. Made from the root of the cassava plant, tapioca flour takes the form of a light and fine white flour once it has been ground, acting as an excellent thickening agent in the kitchen.
Milled from corn into a fine white powder, corn flour’s bland taste allows it to work very well with other ingredients and a variety of recipes. “Corn flour is very versatile. It can be used in conjunction with ingredients that harbor bold flavors or as a thickening agent for sauces,” adds Eenigenburg.
Rich in protein and other nutrients, soy flour can be used as an alternative in a variety of baked goods such as cookies, quick breads and muffins. Eenigenburg says, “Soy flour helps bring moisture to the finished product, which makes it the perfect additive for cakes or pies.”
About Lia P Gluten Free
Located in Westmont, Illinois, Lia P Gluten Free was founded by Eenigenburg after gluten, nut, and additional food allergies kept her family members from enjoying baked goods and desserts. With an entire line of gluten-free products, including cookies, cakes, and brownies, she has made it her mission that everyone can enjoy delicious sweet treats. Lia P Gluten Free is a division of Westmont’s La Petite Sweet and the gluten-free pastries can be purchased at the bakery. For more information visit Lia P Gluten Free.