gluten-free flours Millet


Millet flour has a subtle flavor, lots of vitamins and minerals, and adds a lovely, creamy color to baked goods. Substi- tute 1


⁄4 cup millet flour


for an equal amount of unbleached white flour in any baked good.


Cornstarch


Cornstarch is best used as a thickening agent for puddings, pie fillings, sauces, soups, and stews as well as in baked goods with a dense texture, such as cakes and cookies. For baked goods, it should be used in combination with other flours.


The flours listed are alternatives to gluten-containing flours, such as wheat flour. Arrowroot


Arrowroot is a fine powder that blends well with other gluten-free flours and is an excellent thickening agent for clear sauces. It has the same thickening power as corn- starch, but leftovers will need to be rethickend.


Xantham Gum


Xantham gum is com- monly used as a binder, thickener, and stablizer. Commercially, it is used in products such as salad dressings, pie fillings, and canned gravies.


White Sorghum


Sorghum flour, a millet- like grain, is America’s third leading cereal crop. It is a powerhouse of nutrition and adds a su- perb flavor to gluten-free baking.


Cornmeal


Cornmeal is coarsely ground from whole dried corn and is available in yellow, white, and blue varieties. It can be combined with other gluten-free flours to make cornbread and muffins.


White Rice


White rice flour is freshly and finely ground from premium California white rice. Use for gluten-free breads. It is also used to make Oriental gluten-free noodles.


Brown Rice


Brown rice flour is milled from unpolished brown rice, which gives baked goods a heavier texture than its cousin white rice flour.


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