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Bake gluten-free! Almond flour, soy flour and more

Made from coconut, soy or almonds - gluten-free flours are gluten free and delight with new flavors.
Photo: iStock
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  1. Bake gluten-free with soy flour
  2. Bake gluten-free with almond flour
  3. Bake gluten-free with sweet lupine flour
  4. Gluten-free bake with chestnut flour
  5. Bake gluten-free with chickpea flour
  6. 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.

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