Figuring out how to get “floury"

By Casey Knoll

Picky bitch Casey demonstrates the confusion 
you can avoid! She's looking at Namaste 
all-purpose gluten-free flour (right), and
quinoa flour from Planet Organic (left). 

Understanding how gluten free flours work can be tricky.

Sarah Pynoo, SAIT Journalism student and celiac, shares some tips.

“I tend towards nuttier or fattier things for muffins cinnamon buns - I’ll use bean, nut, or tapioca flours,” says Pynoo. 

For breads or pastas, she uses rice or potato flours, which are lighter.

However, trial and error is key. 

“I’d recommend having one all-purpose, and then a couple [of other gluten free flours] for experimenting,” explains Pynoo, who says doing so helps you understand the difference from wheat flour.

Check out Living Without for properties of gluten free flours.