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The Flour Matrix
The Flour MatrixThe key to preparing gluten-free foods is that ingredients must not come into contact with any foods containing gluten. Contamination can occur if foods are prepared on common surfaces, or with utensils that are not thoroughly cleaned after preparing gluten-containing foods. Keep in mind that just one crumb of wheat can be toxic to a person with celiac disease!
—Judy Mayer DTR
Guidelines for cooking and baking gluten/wheat-free recipes
The following guidelines can help you keep a gluten-free kitchen. Some of these steps may seem extreme, however, gluten can be a powerful allergen for people with Celiac Disease. Serious reactions can occur including anaphylaxis. So, tread on the safe side for yourself, family and friends.
- Mark "Gluten-Free" on containers, baking pans and other designated kitchen tools to help keep you from cross-contaminating them.
- Only use a flour sifters and containers designated for gluten-free flours. Never share or stray with other flours.
- Any utensil that has touched gluten-containing food should not be used in the preparation of gluten-free foods.
- Deep-frying oils cannot be shared with gluten and gluten free products.
- Pasta leaves a residue and is therefore difficult to remove completely. It’s a good idea to have separate colanders: one for gluten-containing pastas and one for gluten-free pastas.
- To ensure that gluten-free food remains uncontaminated, use aluminum foil to cover any cooking or baking pans, cookie sheets or other baking surfaces. If you prefer to cook directly on the pan, make sure you designate one (or several) for gluten-free purposes, never allowing gluten containing ingredients.
Different Flour Types
|Almond||No||Sweet, rich, nutty||Cookie/cake-like texture|
|Amaranth||No||Strong, spicy||Smooth, crisp crust, moist crumb like|
|Arrowroot||No||Neutral||Lightens wheat-free baked goods|
|Barley||Yes||Sweet, malty||Firm, chewy crust, cake-like|
|Buckwheat||No||Hearty||Moist, fine crumb|
|Chickpea||No||Sweet, rich||Dry, delicate crumb|
|Coconut||No||Sweet||Smooth, light and non-gritty|
|Cornmeal||No||Sweet, nutty||Grainy, slightly dry|
|Garbaya or White Bean||No||Beany||Dry crumb|
|Gluten||Yes||Tangy||Fine crumb, crisp, thin crust|
|Kamut||Yes||Rich, buttery||Dense, heavy crumb|
|Millet||No||Mildly sweet||Dry, delicate crumb, thin crust|
|Oat||Yes||Sweet, nutty||Moist, cake-like crumb, firm crust|
|Potato||No||Sweetly pungent||Dry crust, fine, springy crumb|
|Quinoa||No||Nutty||Delicate, cake-like crumb|
|Rice||No||Nutty||Dry, fine crumb|
|Rye||Yes||Tangy||Moist crumb, smooth, hard crust|
|Sorghum||No||Mildly sweet||Dry, coarse crumb|
|Soy||No||Slightly bitter||Moist, fine crumb, smooth, hard crust|
|Spelt||Yes||Sweet, nutty||Moderate crumb|
|Tapioca||No||Slightly sweet||Lightens wheat-free baked goods|
|Teff||No||Mildly sweet||Dense, soft, slightly gelatinous|
|Wheat||Yes||Sweet, nutty||Coarse, large crumb|