Your Gluten-free & Grain-free Baking Guide to Using Almond, Coconut, Arrowroot, Tapioca ...

21 Pages·2017·5.62 MB·English

by  Halle Cottis

Gluten Free & Grain Free
Your Baking
Guide To Using
Almond, Coconut,
Arrowroot,Tapioca & Quinoa Flours
From The
Author of
Gluten & Grain
Free Breads,
Batters &
Doughs
By Halle Cottis
From The Cookbook
Gluten Free & Grain Free
Breads, Batters & Doughs
Your Baking Guide To Using Almond,
Coconut, Arrowroot, Tapioca and Quinoa
Flours

by Halle Cottis
m
o About The Author
c
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it
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N
e
ly
t
s Hi I’m Halle, author, chef and blogger at Whole Lifestyle Nutrition. I am a wife to a terrific
e
f
iL supportive husband and a mother to 3 beautiful girls. I strive in this
e
lo over processed world to cook the most wholesome foods for my
h
W family.
My daughter and I are extremely sensitive to gluten and
grains. I knew that I would have to make our gluten free
and grain free recipes taste as good as the real thing so that
the whole family could enjoy them!
We were missing out on pastas, tortillas, doughnuts and
breads, and I just knew there had to be a way to create
delicious creations that were gluten free and grain free.
It took some practice to learn how to cook and bake with
alternative flours, but I feel I’ve truly mastered this art. Yes it is an
art, and I’m about to teach you all the tricks and tips to becoming an amazing
gluten free and grain free chef!
Measuring Techniques
One of the most important elements to above, I have a digital scale that I use. It
master when baking with alternative flours can be switched from grams to ounces and
is how to properly measure the flour. can also be zeroed out at any time.
First, make sure you are using the right I know many people can be intimidated by
kind of measuring cups. There are dry digital scales, but it really does create the
ingredient measuring cups and liquid best finished product and you don’t have to
measuring cups. use up so many measuring cups. Just place
the bowl on the scale and zero out the scale
and then add your flour by weight.
There a several different methods to
measure flour:
I use my scale several times a day, every
day! They are very affordable and can be
1. measure by weight
found easily at super stores and online.
2. measure by cup Give it a try, you won’t be disappointed!
• pour and dump method
Take a look at the table on the next page.
• dip and scrape method
Here you can easily convert cups into grams
or ounces with this conversion chart.
When baking, the measure by weight is
very reliable. If you notice in the picture
Flours By Weight
Ounce Per Grams Per Grams Per Grams Per
Flours
1/4 Cup 1/4 Cup Tablespoon Cup
Almond Flour 7/8 ounce 26 grams 6.5 grams 104 grams
Coconut
1 1/8 ounce 32 grams 8 grams 128 grams
Flour
Quinoa Flour 1 1/8 ounce 32 grams 8 grams 128 grams
Arrowroot
1 1/8 ounce 32 grams 8 grams 128 grams
Flour
Tapioca Flour 1 1/8 ounce 32 grams 8 grams 128 grams
It is best to weigh flour by weight either in ounces or in grams. You will have a much better
final result when measuring this way.
This brings up a problem however. Most websites and cookbooks do not measure this way.
It is very common to find measurements by the cup.
In this cookbook, I have measured by the cup because that is what most of us are use to.
But if you are like me and prefer to measure by the ounce or grams, then use this chart
above to help you convert from cups to grams or ounces.
Remember there are 16 tablespoons per cup when using the grams per tablespoon.
Another method and probably one of the I have the best results with the final
most popular methods to use is to product when using this method of
measure by cup. measuring. I will demonstrate on the next
page how to properly do this.
Measuring by cup is convenient because as
Coconut flour is best when measured by
stated on the previous page, most recipes
weight. It is hands down the trickiest flour
are written in this format. This method can
to use and takes some practice to get the
easily be used, and allows you to measure
feel of how it behaves in different kinds of
in fractions of a cup.
recipes.
One of the most important things to
You can view the conversion chart on page
remember when measuring by cup is that
8 to see how much coconut flour, and the
the recipe developer might measure in a
other alternative flours weigh.
different way than you and this can
dramatically alter the recipe when using
As with any new flour, it will take some
alternative flours.
practice to get use to the consistency,
behavior and the other challenges that
You need to make sure that you trust the
might come up when baking with these
recipe source and don’t be shy about
flours.
asking the recipe developer how they
measure their flour.
Practice with a few of the recipes in this
cookbook. You will very quickly become
Here are the two methods of measuring by
comfortable with baking with these flours
cup.
and will really start to enjoy what each
individual flour has to offer.
• The pour and dump method is
exactly how it sounds. You pour
the flour into the measuring cup
and then you dump it in the bowl.
• The dip and scrape method is
when you dip the measuring cup
into the flour and fill slightly over
(not packing the cup) and then you
scrape off the excess flour with
your finger or knife.
The dip and scrape method is the
method that I use for all my recipes in
this cookbook and on my website.
How To Measure Flour
• Dip the measuring cup into the flour of
choice. Do not pack the flour but allow
the measuring cup to be fully filled and
even a bit over filled.
• Take a flat edge such as a knife,
spatula or ruler and scrape the access
flour off of the cup.
• Remember, don’t pack the flour down.
Just gently scrape off excess flour.
Pour into the bowl and proceed with
recipe.
Cooking With Almond Flour
Almond flour can be a bit challenging to Oftentimes you will see almond flour and
cook with. What makes it so challenging is almond meal. There is a difference.
that not all almond flours are created Almond flour is made with blanched (or
equal. skinless) almonds and ground up very
finely. Almond meal is ground up almonds
that have the skins (the outer brown part of
Some almond flours are super fine and
the almond) still left on and then the
resemble a flour like substance. Others are
almonds are ground up.
coarse and not as fine and can alter the
final product dramatically.
The skins of the almonds carry phytic acid,
which block essential nutrients from being
Almond flour can also taste different
absorbed by the body. Many people have
depending on the quality of almonds that
difficulties digesting almond meal and try
you buy. I highly recommend 2 companies
almond flour only to learn that their body
when buying quality almond flour.
completely behaves differently when eating
almond flour. Test and see which flour or
•Nuts.com
meal is best for you.
•Honeyville.com
When you find a quality almond flour or
meal, baking with it can create delicious
Both of these companies supply a quality,
recipes that really resemble the original
good tasting almond flour that is perfect
recipe.
for baking with.
Here are a few tips to remember when • Almond flour batter is almost
using almond flour. always thicker than traditional
batters. This is normal and resist
• Almond flour has a lot of fat and
the urge to thin it out.
often requires very little, if any fat.
• Always allow your baked goods
• Almond flour requires less liquid
made with almond flour to
when baking with it.
completely cool before slicing into.
• It can burn easily. Lower the
The texture improves dramatically
temperature of the oven and bake
as it cools. If you cut into while it
for a longer period of time. This
is warm you might end up with
will produce a better final product.
nothing but crumbs.
• Almond flour is nutrient dense and
• Almond flour does not work well
has a lot of calories, so pay close
with recipes that have yeast. It is
attention to the nutritional
best for quick breads, muffins,
information provided in this
pancakes and batters.
cookbook when eating almond
• Almond flour and almond meal are
flour recipes. I often eat half the
not the same thing. Almond flour
amount of a traditional recipe and
is made from blanched (skinless)
feel just as full.
almonds and almond meal is made
• Almond flour can not be
with almonds that haven’t been
substituted 1:1 ratio for all purpose
blanched (skins remain on).
and other grain flours. Because of
• You can make your own almond
its high fat content, the liquid and
flour with a high powered blender
fat has to be altered.
or food processor. A coffee grinder
• Additional eggs are needed when
can also be used but be careful not
baking with almond flour. Almond
to grind too long or it will start to
flour does not have gluten and the
form into almond butter.
eggs help bind the batter or dough
• Use slivered blanched almonds to
and is necessary to help the dough
save money when making almond
rise and hold together. To many
flour. Slivered almonds are a
eggs though is not a good thing
fraction of the price compared to
either. If you have to many eggs
whole blanched almonds.
your final product will be rubbery
• DO NOT USE A GRAIN MILL TO
and too wet. Finding a balance is
MAKE ALMOND FLOUR, you will
key.
burn the motor out!
See the chart on page 8 for a
• There are many different ways to conversion chart.
measure almond flour. You can • Coconut flour can not be
measure, weigh, dip and scrape or substituted in a 1:1 ratio for
scoop and dump your almond flour. almond flour. You can however add
In this cookbook and on my in a little to help absorb liquids if
website, I use the dip and scrape your batter seems to be to thin.
method. See page 10 to learn how • Almond flour baked goods freeze
to properly do this. really well. You can freeze the
• Almond flour can be expensive dough/batter before it is cooked or
when you purchase in little you can freeze the finished product.
quantities. Buy in bulk and save a
lot of money.
• The fats in almond flour can turn
rancid. It is best to store almond
flour in the refrigerator for up to 1
month or it can be stored in the
freezer for up to 6-8 months.
• If you store the almond flour in the
freezer, pull out the amount needed
for the recipe and allow it to sit on
the counter for 20 minutes before
adding it to the recipe.
• 1 cup of almonds produces 1 cup
of almond flour.
• Almond flour can and can not be
substituted with other nut flours. I
find that almond “meal” can more
easily be substituted but not
almond “flour”. The texture is quite
a bit different when using other nut
flours and it is best to weigh the
flour rather then measure the flour.