• Alta (Tasty Eats At Home)

    posted on February 12, 2010 at 9:11 am

    I love quinoa flour and buckwheat flour. I also love coconut flour – so light and fluffy and just barely coconut-flavored. Also love almond flour. Both of these flours are pricey though! A newer one for me is amaranth flour. So far, I like it too. Gluten-free baking has freed my mind – there are so many possibilities! I am learning to love mixing flavors and textures with various flours.

    [Reply]

    Amy Reply:

    @Alta (Tasty Eats At Home), Great info, Alta. Added your suggestions to my post. I love amaranth, too.

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  • Kisha

    posted on February 12, 2010 at 10:03 am

    Thanks for this, I am learning so much. I have a favorite mix, but I always like to try new ones. Buckwheat has piqued my interest now, but I have no idea what I would make with it or if we would like the flavor. Guess we’ll just have to try it to see if we like it.

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  • jamie

    posted on February 12, 2010 at 1:46 pm

    i too adore coconut flour! is higher in protien than some of the others. and mocchi-sweet rice flour is very nice when mixed with others to help give a tighter crumb. i also have been experimenting with teff; so far not too bad. any thoughts?

    [Reply]

    Amy Reply:

    @jamie, I added a couple of sentences about teff – I forgot to include it. It’s packed with nutrition. I especially like it in muffins and breads.

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    jamie Reply:

    @Amy, thanks for the suggestions! there is a chocolate loaf recipe of nigella lawson’s that i have been dying to make gfree!

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  • wizzy

    posted on February 13, 2010 at 11:19 pm

    No mention of cassava flour ( I think it’s called tapioca flour in your part of the world). I find this to be a neutral flour.

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  • Jenn AKA The Leftover Queen

    posted on February 15, 2010 at 1:17 pm

    This has been a very helpful series Amy! Thanks for sharing your wealth of knowledge with us!!

    [Reply]

  • Gabrielle

    posted on July 22, 2010 at 1:50 am

    Hi Amy,
    I’m wondering if I can grind quinoa seeds into flour. Would it be the same as buying quinoa flour? I find quinoa flour to be very expensive and most recipes I’ve found only call for a 1/4C.
    Thanks

    [Reply]

    Amy Reply:

    @Gabrielle, I’ve never tried it – I don’t see why you couldn’t but I can’t say for certain that it’ll work.

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  • Stacy

    posted on January 3, 2011 at 6:04 pm

    I am so excited to find this website! I think I will be spending alot of my time here! You look fabulous and healthy! Im so proud of you!

    [Reply]

  • Amit Aggarwal

    posted on August 19, 2012 at 10:09 pm

    Your site is very informative. Thanks for your valueable information on the site.
    I wish make cookies with a blend of sorghum flour, white rice flour, soya flour, finger millet flour, corn starch & gram flour(chickpea flour). Can you suggest me what proportion of flours should I use to make cookies.
    Awaiting your reply!

    [Reply]

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