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 how to make Chickpea Flour. Last week, I shared a Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart. Already have an account? 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. It’s great to know how to make your own ingredients just like this flour. Whether certain ingredients are available in your county or you find you are just plain out of an ingredient, remember you can actually make a lot of them yourself. In my Bold Baking Basics series you can find out how to make many ingredients like cake flour, brown sugar, self raising flour and much much more. I hope you check it out and find it really helpful in your day to day baking. 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 Chickpea Flour:
You can substitute 1 cup of regular white flour for 3/4 cup Chickpea flour.
Make more Gluten Free Flours including Oat Flour and Almond Flour.
