Gluten-free flours - types and their properties | Atelier of Taste (359) 

It turns out that you like our tutorial series and on occasion you ask a lot of questions and share your experiences as well.
In today's episode, we decided to talk a little about gluten-free flours and their properties and uses. We will remind you what is best to make dumplings with, what works perfectly in bread or cakes.
Remember to share the English version of the episode prepared by tlumacz-angiel...
Looking at the different types of flours we use in our recipes we share with you and those we use on a daily basis in our cooking studio, we decided to divide them into these categories:
- All-purpose flours, which include those we use most often, i.e. buckwheat, rice, corn, millet, oat. They are also often accompanied by various starches, not just potato, which we also tell you about.
- Flours from puslses such as chickpea, soybean, lupine.
- Flours from nuts and grains such as coconut, almond, etc.
- Gluten-free flours, which we only mention, but do not use them at all
Enjoy your meals and cheers!
By the way, while you're perusing our list and suggestions on what best to use specific flours for, check out other guide episodes such as:
- perfect dough for gluten-free and vegan dumplings 👉 ateliersmaku.p...
- perfect vegan and gluten-free pancakes 👉 ateliersmaku.p...
- method for perfect gluten-free sourdough bread 👉 ateliersmaku.p...
- method for perfect gluten-free yeast bread 👉 ateliersmaku.p...
Share your experiences with us, this way we will all become richer in knowledge.
When you do not have time to cook, please visit our store: ateliersmaku.p...
18.10.2020
#mąkibezglutenowe