The popularity of gluten free foods and gluten free flour for baking continues to rise. Chickpea flour, the result of grinding garbanzo beans, is one such flour that appeals not only to those who eat gluten free, but also those avoiding grains.
A July 2015 poll found that at least 1 in 5 Americans include gluten free foods in their diet.
In recent years, a surge of options has emerged for those looking for alternatives to grain based flours and thickeners, particularly those made with wheat or GMO corn. Once expensive and hard to find, dozens of gluten free flours are now easily sourced. Of the numerous choices available, arrowroot is among the most popular due to its versatility and impressive nutritional profile.
Banana fritters are one of my all time favorite evening snacks while watching a movie or a sporting event on TV.
While I usually make banana fritters with DIY gluten free flour or einkorn, I wanted to share this alternative, grain free recipe that I put together using almond flour for those of you who don’t eat grains.
Grains have been consumed for thousands of years by many healthy,
I’ve been puttering around in the kitchen this summer experimenting with different gluten free and grain free flours both alone and in combination.
Learning how to easily bake delicious breads, cookies and pastries with various flour combos – both grain and non-grain based – is something I am very much interested in mastering.
I first met Tara, author of the cookbook Essential Gluten-Free Recipes, in yoga class about 10 years ago. She was pregnant at the time and we struck up a conversation about Labor of Love,
In my opinion, the brownie is hands down the most important American contribution to the world of pastries. I typically make brownies for my family using sprouted flour (recipe here), but I have gotten into the routine of making them grain free with whatever sprouted nut butter I have on hand of late.