Gluten free flour is fairly self explanatory — it is flour that does not contain gluten. A range of ingredients may be used in the place of the wheat substance, including rice, buckwheat, tempura, oats, and almonds.

Gluten free flours can be used for all the same purposes as regular flour, including baking, making sauces, and thickening mixtures.

Generally, gluten free flour is denser than it’s gluten counterparts and so needs to be incorporated carefully into recipes to produce a similar looking and tasting final product.

Why do people use gluten free flour?
Gluten free flour tends to be used by people who have been diagnosed with coeliac disease, which is a form of gluten intolerance.

People who suffer from this disorder experience an abnormal immune response when they consume gluten. Our intestines are lined with small, fingerlike structures known as villi. For a person with a gluten intolerance, the villi can become inflamed when they come into contact with the gluten protein.

This inflammation is not only painful, it can also reduce the ability of the gastrointestinal system to absorb nutrients, leading to weight loss and general malnutrition.

It is not only people diagnosed with coeliac disease that may choose to use gluten free flour. There are many health benefits to reducing the amount of gluten in your diet. However, it’s always a good idea to talk to a nutritionist or dietician before making any substantial changes to the food you are eating.

Tips for using gluten free flour
Gluten free flour can be used in much the same way as a regular flour product, with a few exceptions.

One of the most popular uses of flour is in baked goods, including cakes, cookies, and muffins. For a long time, coeliac sufferers had to go without these sweet treats. Thankfully, those days are long gone!

If you are baking with gluten free flour, be aware that your final product will likely be a little denser than what you are expecting. You might also benefit from including ‘binders’ in the mixture — products such as xanthan gum and guar gum — that can help ensure your cake combines and rises as expected.

Try this delicious gluten free recipe!

Gluten free chocolate muffins
Serves 9.

● 175g gluten free flour
● 1 tsp baking powder
● 2 tbsp cocoa powder
● 125 g caster sugar
● 125 g unsalted butter, softened
● 2 medium eggs
● 100g dark chocolate chips
● 1 tbsp milk

1. Heat the oven to 180℃.
2. Line a muffin tray with 9 paper cases.
3. Sift the gluten free flour, baking powder, and cocoa powder into a bowl.
4. In a separate bowl, beat the sugar and butter together until the mixture is light and creamy.
5. Gradually beat in the eggs.
6. Stir in the flour mixture, chocolate chips, and milk.
7. Divide the mixture between the paper cases.
8. Bake for approximately 20 minutes, until muffins are light and spongy to the touch.
9. Allow to cool — enjoy!

Author's Bio: 

I have zeal to pen down my thoughts when it comes to writing. When not working, either I am glued to my playlist, Netflix, books or you can find me splurging on myself.