- Bake gluten-free with soy flour
- Bake gluten-free with almond flour
- Bake gluten-free with sweet lupine flour
- Gluten-free bake with chestnut flour
- Bake gluten-free with chickpea flour
- Bake gluten-free with coconut flour
Gluten-free flour
Baking without gluten is easy - as long as you know the corresponding substitute products. Whether almond flour or soy flour - the six best gluten-free flours.
Bake gluten-free with soy flour
Basic ingredient: peeled, finely roasted and ground soybeans
Taste: Slightly nutty, reminiscent of soymilk
Use: Suitable as an ingredient for bread, cakes, pastries, cereals and egg substitutes. When using, increase the amount of fluid in the recipe. 75 g of soy flour correspond to 100 g of wheat flour
The gluten-free baking editorial favorite: almond flour
Bake gluten-free with almond flour
Basic ingredient: Geschätle and de-oiled almonds
Taste: Subtle to almonds
Usage: Can replace the wheat flour completely in yeast-free baking recipes, or about 25 percent in yeast dough recipes. Note that 50 grams of almond flour is enough to replace 100 grams of wheat flour.
Bake gluten-free with sweet lupine flour
Basic ingredient: Soaked, dried and ground sweet lupine flakes
Taste: pleasantly nutty and sweetish
Use: Gives soups, sauces, bread and cakes a fine aroma. Due to the small volume, however, a maximum of 15 percent of the wheat flour can be exchanged in a ratio of 1: 1
Gluten-free bake with chestnut flour
Basic ingredient: Dried and finely ground sweet chestnuts
Taste: Sweetish with a fine chestnut note
Use: As a binder for soups and sauces, but also for cakes and crêpes, you can exchange a good deal of wheat for chestnut flour. Ratio: 2: 1
Bake gluten-free with chickpea flour
Basic ingredient: roasted and finely ground chickpeas
Taste: slightly nutty
Use: The nutty flavor gives patties, dips and breads a hearty aroma. For 100 g of wheat flour, 75 g of chickpea flour is enough. They can replace up to 20 percent of wheat flour.
Bake gluten-free with coconut flour
Basic ingredient: Dried, de-oiled and finely ground coconut meat
Taste: Sweetish-mild coconut flavor
Use: Perfect for spreads, desserts and pastries of all kinds. Important: increase the amount of liquid in the recipe and replace a maximum of 25 percent of the wheat flour.