Hi Bold Bakers!
Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Almond Flour, Oat Flour and Chickpea Flour. Last week, I shared Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart.
You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.
Important note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.
How to Substitute Almond Flour: Substitute 1 cup of regular white flour for roughly 1/3 -1/2 cup Almond Flour (aka Almond Meal). I say roughly because it really depends on the recipe you are making.
How to Substitute Oat Flour: Substitute 1 cup of regular white flour for 1 1/3 cup. Note if it seems too stiff then use less and also you can add more liquid.
How to Substitute Chickpea Flour: Substitute 1 cup of regular white flour for 3/4 cup Chickpea flour.
Almond flour add moistness and riches to cakes, cookie and cupcakes. Find how to make Almond Flour.
Oat flour is a great, inexpensive substitute for flour as they are something you generally have to hand. Find how to make Oat Flour.
Chickpea flour adds flavor and texture not only to Indian breads but to everyday recipes like savory crepes, cupcakes and cookies. Find how to make Chickpea Flour.
Stay tuned for next week’s Bold Baking Bootcamp when I’ll show you how to make Dairy-Free Milks. And in case you missed previous episodes, make sure to get my Sugar Substitute Chart and Weight Conversion Chart.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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