Rye flour has become a popular choice for gluten-free baking due to its high protein content and low starch, which makes it less likely to produce dense baked goods. an addition to other flours such as wheat flour for a more traditional flavor.
Sorghum flour is a widely used gluten-free flour that is commonly used as a wheat flour alternative. Due to its gluten-free quality and its unique … Read more
Cauliflower flour is flour made from cauliflower, and it has many uses in baking! It is gluten-free, vegan, paleo, dairy-free, egg-free, soy-free, nut-free, refined sugar-free, GMO-free, low-carb, high protein, and high fiber.
Buckwheat flour is a loose white powder that can sometimes appear gray with some black spots or speckles. It has a fairly high nutritional value and a more complex, interesting taste than traditional wheat flour. As such, using buckwheat flour in baking recipes will add an fascinating dimension of flavor.
Mochiko is a Japanese food product made from rice, which has been steamed and then ground into fine powder. It is commonly used in the making of sweets such as mochi (glutinous rice cake) or in savory dishes like okonomiyaki. Read on to find out more about mochiko, its uses, nutritional value, and substitutes.
Tapioca flour (sometimes also referred to as tapioca starch) is a common cooking ingredient that is used in many recipes for gluten-free baked goods. It adds chewiness to foods without adding any other ingredients – very similar to glutinous rice flour/mochiko flour. chewy desserts, treats and baked goods, such as the tapioca boba pearls in our favorite bubble tea!
Bran flour is a unique flour that is commonly used for its nutritional value and its ability to absorb moisture. With a nutty, slightly sweet flavor, bran flour isn’t just for granny’s muffins!