I have a whole refrigerator drawer dedicated to flours! 😅 I love my gluten free flour stock! My favorites are oat, brown rice, tapioca, and Chickpea. ❤
Love all of the information!! Seems like you need to be a scientist to be a gluten free baker. Very impressive! Thanks for the clear, thorough, and fun explanation!
I bought Millet flour online, but found it course. Then I thought 'I'll use it to dip in chicken wings'. So I dipped them in egg first, then in another bowl, I added nutritional yeast to the millet flour, herbs (garlic/onion powder), salt pepper etc. It was one of the BEST coatings I've made yet. Crispy, crunchy and golden brown. I'll always use the Millet flour now for chicken wings or crumbing fish. Oh and I bake the chicken wings, rather than deep fry, much less oil.
In the past few years, I have discovered I am allergic to a lot of things. Starting with all dairy except farm raised organic eggs. And wheat. I also have many other allergies. I been baking with 1 to 1 flours I am a beginner in learning about the different flours and what they do. This really helped! Maybe at some point you could pick some flours to work with and explain how they work and then bake something with them so we can see.
We're so glad this was helpful! Thank you for sharing! We have recipes on our blog using many of these flours if you'd like to see some examples. You can sort by ingredient in our recipe index to help narrow it down to the recipes you're looking for. Hope that helps!
so happy to find out that cassava flour and tapioca flour/starch are different things. I'm looking forward to experimenting with cassava flour now too!
Would be nice to see a white paper summary of these differences as it’s hard to remember after watching the video since it’s so dense with information. Additionally, still not clear abt the difference between the DIY blend and the packaged blend. Is it just that I don’t have to make the mix anymore?
Our Gluten-Free Flour Blend is inspired by our DIY gluten-free blend on the blog, but we've made it even better! It’s now a versatile, effective, 1:1 replacement for all-purpose flour, and it's also been thoroughly tested to ensure your gluten-free recipes are easy to make at home with incredibly delicious results. Hope this helps! 🥰
Don't be so skeptical about millet flour, it is very tasty and healthy. Besides being gluten-free, it is also lectin-free (unlike many of the flours mentioned in this video). Actually, there are so many kinds of millet flour. In my pantry I have at least 5 kinds of it, and each kind has different taste (ragi, bajra, barnyard, proso (that's probably the one you mentioned), foxtail, moraiyo, etc, etc. These are great in bread making.
I like using soya flour for sweet baking - things like cakes and cookies. It works really well on its own, it creates a really great moist texture and - in my opinion - really yummy cakes and cookies. You do have to use a different weight to the recipe says, about 70% of what it says (so 30% less), so there is unfortunately some maths involved, but it's worth it. You can also just mix it in until the consistency is right. It does have a flavour of its own so it is noticeably different from regular wheat flour, but not any less tasty in my opinion. Unfortunately its flavour doesn't turn out nice in savoury dishes.
Great video! Very helpful! :) I find often the protein content of GF flours is too low to mimic wheat flour, making the end product taste "hollow".. I'd like to know more about the protein content of each flour/blend.. I was considering adding a small amount of soy flour to fill in the hollowness as I've seen it used in a number of commercial goods, so more info on soy flour would be good... Also, same for flaxseed meal, which I've just added to a fruitcake recipe with good success from the high protein content, but it is a little bit grainy.. Thanks!
Next time, please show us how to bake either soda based bread or yeast based bread. I think most of us are sick to see GF bread in the store going for around $7 for what is really a half loaf compared to regular bread. Thanks. We need to bake our own bread that is nutritious and delicious and CHEAPER than store bought.
A thorough guide on various gluten-free flours, detailing their characteristics, uses, and tips for creating blends and experimenting with substitutions.
Wonderful video of the gluten free challenges. Thank you for your clear explanation. I wonder if you recommend keeping all gluten free flours and starches in the refrigerator?
Hi! We haven't tried that one. Based on the ingredients, it looks like it has more refined starches vs. whole grain, which may make it lighter, stickier, and a bit gummy.
Many of them are, or you should be able to purchase the organic version of them! Nonetheless, organic wouldn't make a textural difference! Hope this helps 🥰
@@9999adriane While some of our ingredients are organic, the products are not certified organic. And while all of our ingredients are Non-GMO, the packaged products themselves do not have a formal Non-GMO certification. Hope this helps!
I was way too excited about this video! Thank you for all the breakdowns. I have most of these flours in my fridge including Tiger Nut, Quinoa and Teff. 😀
I have a whole refrigerator drawer dedicated to flours! 😅
I love my gluten free flour stock! My favorites are oat, brown rice, tapioca, and Chickpea. ❤
Amazing! 🙌
The video is an ad for your product, but it's a USEFUL ad, which is a rare thing. Good job :)
Great breakdown, would love to see more informational videos on gluten free baking! 🙂
Love all of the information!! Seems like you need to be a scientist to be a gluten free baker. Very impressive! Thanks for the clear, thorough, and fun explanation!
5 years ago it was so hard to find gluten free flour. Today you can find really good gluten free flour that works very well with breads and cakes.
I love the humor and frivolity in your video! It makes it fun to watch while I learn!
There is also sweet potato flour, green banana flour, hemp flour and bamboo flour! All feedback appreciated!
Coconut flour is also very interesting. I've tested it for one recipe and it worked well with sponge cake.
I bought Millet flour online, but found it course. Then I thought 'I'll use it to dip in chicken wings'. So I dipped them in egg first, then in another bowl, I added nutritional yeast to the millet flour, herbs (garlic/onion powder), salt pepper etc. It was one of the BEST coatings I've made yet. Crispy, crunchy and golden brown. I'll always use the Millet flour now for chicken wings or crumbing fish. Oh and I bake the chicken wings, rather than deep fry, much less oil.
In the past few years, I have discovered I am allergic to a lot of things. Starting with all dairy except farm raised organic eggs. And wheat. I also have many other allergies. I been baking with 1 to 1 flours I am a beginner in learning about the different flours and what they do. This really helped! Maybe at some point you could pick some flours to work with and explain how they work and then bake something with them so we can see.
We're so glad this was helpful! Thank you for sharing! We have recipes on our blog using many of these flours if you'd like to see some examples. You can sort by ingredient in our recipe index to help narrow it down to the recipes you're looking for. Hope that helps!
There’s also sweet rice flour
Plain.. white n black ones
It’s made from sticky rice grains n m sure is absorbent
Thanks so much much. It's super helpful info. 🙂💐
so happy to find out that cassava flour and tapioca flour/starch are different things. I'm looking forward to experimenting with cassava flour now too!
Would be nice to see a white paper summary of these differences as it’s hard to remember after watching the video since it’s so dense with information.
Additionally, still not clear abt the difference between the DIY blend and the packaged blend. Is it just that I don’t have to make the mix anymore?
Our Gluten-Free Flour Blend is inspired by our DIY gluten-free blend on the blog, but we've made it even better! It’s now a versatile, effective, 1:1 replacement for all-purpose flour, and it's also been thoroughly tested to ensure your gluten-free recipes are easy to make at home with incredibly delicious results. Hope this helps! 🥰
Don't be so skeptical about millet flour, it is very tasty and healthy.
Besides being gluten-free, it is also lectin-free (unlike many of the flours mentioned in this video).
Actually, there are so many kinds of millet flour. In my pantry I have at least 5 kinds of it, and each kind has different taste (ragi, bajra, barnyard, proso (that's probably the one you mentioned), foxtail, moraiyo, etc, etc. These are great in bread making.
That's so interesting! Thanks for sharing with us!
I need to try that!
I like using soya flour for sweet baking - things like cakes and cookies. It works really well on its own, it creates a really great moist texture and - in my opinion - really yummy cakes and cookies. You do have to use a different weight to the recipe says, about 70% of what it says (so 30% less), so there is unfortunately some maths involved, but it's worth it. You can also just mix it in until the consistency is right. It does have a flavour of its own so it is noticeably different from regular wheat flour, but not any less tasty in my opinion. Unfortunately its flavour doesn't turn out nice in savoury dishes.
Great video! Very helpful! :) I find often the protein content of GF flours is too low to mimic wheat flour, making the end product taste "hollow".. I'd like to know more about the protein content of each flour/blend.. I was considering adding a small amount of soy flour to fill in the hollowness as I've seen it used in a number of commercial goods, so more info on soy flour would be good... Also, same for flaxseed meal, which I've just added to a fruitcake recipe with good success from the high protein content, but it is a little bit grainy.. Thanks!
Next time, please show us how to bake either soda based bread or yeast based bread. I think most of us are sick to see GF bread in the store going for around $7 for what is really a half loaf compared to regular bread. Thanks. We need to bake our own bread that is nutritious and delicious and CHEAPER than store bought.
Thank you! Can you guys make a video about the binders and what problems they address, please?
We'll add it to our ideas list! Thank you for the suggestion!
Thank you! Great information.
We're so glad it's helpful! xo
@@Minimalistbaker I have followed your blog for years. :) I tell all my friends about your wonderful recipes and share your blog with them.
Hiw do i get your recipes?
They're all available on our blog (minimalistbaker.com)! 💛
@@Minimalistbaker thank you will check it out.
A thorough guide on various gluten-free flours, detailing their characteristics, uses, and tips for creating blends and experimenting with substitutions.
Home It can be delivered to Europe soon!
Wonderful video of the gluten free challenges. Thank you for your clear explanation. I wonder if you recommend keeping all gluten free flours and starches in the refrigerator?
If you have space for it, that's a great way to go!
Can you talk about King Arthur one to one flour for baking. What’s in it? How does it work?
Hi! We haven't tried that one. Based on the ingredients, it looks like it has more refined starches vs. whole grain, which may make it lighter, stickier, and a bit gummy.
Are you selling your GF blend? Where can I buy it?
It's been discontinued, unfortunately! If you're up for making it from scratch, here's the recipe: minimalistbaker.com/best-gluten-free-flour-blend/
What about Inulin which is now being found in many GF FLOUR MIXES.?
We haven't experimented with it!
Do you use egg in your bread?
Hi! We sometimes use egg in making quick breads, but not in our sandwich-style loaves. You can find our gluten-free bread recipes on our website!
@@Minimalistbaker thank you!
Great video? Is it organic these flours ? Or at the least non GMO...? Thank you 💚🙏🏼
Many of them are, or you should be able to purchase the organic version of them! Nonetheless, organic wouldn't make a textural difference! Hope this helps 🥰
@@Minimalistbaker I was asking if your brand is organic?! Otherwise that means they have GMO ingredients.... trying to find out thank you 🙏🏼
@@9999adriane While some of our ingredients are organic, the products are not certified organic. And while all of our ingredients are Non-GMO, the packaged products themselves do not have a formal Non-GMO certification. Hope this helps!
I was way too excited about this video! Thank you for all the breakdowns. I have most of these flours in my fridge including Tiger Nut, Quinoa and Teff. 😀
You're so welcome! We're so happy you found it helpful 🥰
it seemed you had some fun girls :) thanks for the info
Has this channel been abandoned?
No. We have been posting shorts instead of long-form videos.
@@Minimalistbaker Ah... thanks. Just found your channel but I don't watch any short-form, vertical video.
I work for @maskalteff we would love to send you some teff flour or heck even the grain. DM me!