Thursday, August 26, 2010

Top 8 gluten flour

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I have listed the top eight gluten free. Some are used in cooking and to make other sauces. Everything should be easy to store, especially in natural food stores. I hope you write fun to read as much as I enjoyed it.

Rice flour: rice flour can be white or brown rice are produced. For the flour, a bowl of rice and raw rice is far reaching. Raw rice is then ground to form the rice flour. Rice flour is a particularly good substitute for wheat flourand can be used as the primary alternative for many baked goods / desserts. Rice flour can also be used to stop attacking chopped dried fruit coat.

Corn flour: corn flour is ground dry corn flour. It 's a common staple in many parts of the world. In the U.S., corn flour is finely ground, also known as corn flour. However, the word corn starch corn starch in revenue from the United Kingdom. Cornmeal is known forother names around the world, one of the best known is polenta. Corn flour is used more for spicy dishes and is available in yellow and black.

Buckwheat: Buckwheat flour is not, despite the name is a form of wheat, buckwheat is actually related to rhubarb and is not a plant like a grass. The small seeds of the plant are crushed to make flour, which has a mottled appearance. Be careful when purchasing to make sure it says gluten free on the package, as some producers to mix theirbuckwheat flour with wheat flour, to be more convenient. Buckwheat is traditionally used to make pancakes.

Soy flour: soy flour is made from roasted soybeans were pulverized. He has a strong nutty flavor. Can be used as a thickener in sauces and dressings, or can be added to baked goods. In bakery products, soy adds tenderness and moisture and helps keep obsolete products. Mix with rice flour and buckwheat flour for best results. ProductsContains soy flour, brown quickly, so sometimes it is necessary to shorten the baking time or decrease the temperature slightly.

Gram flour: Gram flour is made from ground chickpeas and is much more to Indian cuisine. It 'used to make cakes and onion bhaji as naan and mumps. If you want an update of this bread is probably the best flour to use. Try the Naan bread itself. Very easy to do, like normal wheat bread.

potato flour: potatoThe meal is a meal that is dry, made from potatoes are cooked, then ground. The use of potato flour is used as a thickener. potato flour can be added to soups, stews promote, sauces and other dishes to thicken the courts, without a strong flavor and texture of starch-intensive. There is a light sauce. However, care must be used for the potato flour as a thickener. If it is a dish that is used for cooking is allowed, can acquire a strangeTexture and unpleasant. potato cake mixes can be added to make the mixture easier.

Arrowroot: The arrowroot plant is native to tropical regions of South America. It 'easy to digest starch. The starch is used as a thickener in many foods, such as creams and sauces and is also used in cookies and other baked goods. Maranta is very soft, so that for neutral systems. The kitchen is arrowroot has good fruit for the production of gel glassPie. Arrowroot is clearly visible, the result can be. Be sure to boil because they lose their ability to recruit. Mix with a cold liquid before starting a recipe, some of the liquid in the recipe

Starch: corn flour, corn starch and America, you know, the force that was extracted from corn (maize). Used primarily as a thickener, among its qualities that are easy to use and easy to mix tasteless (unlike most other flours).When used in cooking, mixed with a cold liquid first and add a bit 'of hot liquid on the front adding to the recipe (which should ensure that the sauce / liquid lumps. About 10 minutes before end of cooking, bring to a boil and let simmer. If the starch is not sufficiently long, you end up with a flavor of fried rice. button to make sure it is ok.

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