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Gluten-Free-Diet Myths Busted: Gluten-Free Flours and Binding Gums

Lena Kwak
Food Contributor
Flummoxed by flour? Baffled by binding gums? Baking gluten free doesn't have to be a headache. Chef Lena Kwak, creator of Cup4Cup gluten-free flour, available in the American Made Market, offers her advice. 
Gluten-Free-Diet Myths Busted: Gluten-Free Flours and Binding Gums

Photograph by Peden + Munk

Question:

I bake a lot. If I'm using almond and coconut flour as opposed to traditional all-purpose flour, can I keep the same measurements from my recipes or do I need to adjust? Got any good recipes? –– Katie Shubin, Facebook

Answer:

I love baking with those flours as well, since they both bring great flavor to baked foods. You will likely need to adjust the ratios and add more liquid ingredients because both almond and coconut flour absorb more moisture than regular all-purpose flour.

As far as recipes, visit the Cup4Cup website –– there are many cookie recipes that we use almond flour in.

 

Question:

Is there a way to create that stretchy, gluteny quality of baked goods without gluten? –– Amanda Simons, Facebook

Answer:

Naturally, I would say wizardry! However, if there's no magic left in your pantry, there are a few other ingredients that can help mimic the sticky, stretchy texture of gluten:

• Potato starch

• Xanthan gum

• Guar gum

 

Question:

Do I have to use xanthan gum every time I bake? What's the hard and fast rule about baking and when to use the binding gums? –– Brianne Sperber, Facebook

Answer:

For gluten-free baking, it is necessary to use some type of binding gum that can mimic gluten. We've taken the guesswork out of adding adding these ingredients by making Cup4Cup a gluten-free flour blend that already contains the right amount of everything. 

 

Shop Cup4Cup gluten-free four, gluten-free chocolate brownie mix, gluten-free pizza crust mix, and gluten-free pancake and waffle mix in the American Made Market.

Lena Kwak
About the Author
A graduate of Rhode Island’s Johnson & Wales Culinary Institute, Cup4Cup President and Co-Founder, Lena Kwak, began her culinary career as a private chef and caterer. To explore a growing interest in nutritional science, she pursued an externship with Thomas Keller at The French Laundry.As a Research & Development Chef, Kwak was assigned to test and create new edible ... Read More

Comments (2)

  • Delores Powell 15 Jul, 2014

    thank you for this information, I'm looking for all the gluten free backing tips I can get I also planning on using coconut and almond flour, does it make a difference if they are homemade flours.

  • Alena Berthoud 11 Feb, 2014

    Nice hands....