Friday, August 29, 2008


More laternative flours catering to gluten free diets and expanding palates are appearing on market shelves. Although it can be tough to make pizza dough without the wheat (gluten proteins give the crust its characteristic chewy texture), alternative flours can be substituted for part oif the wheat flour (one part alternative flour to three parts whole wheat) to give your crust, or your breads, muffins, enticing new flavor, as well as extra nutrients;

ALMOND FLOUR-made from finely ground blanched almonds, almond flour is high in vitamin E and magnesium and delicate in flavor and texture. This is ideal for dessert pizzas, or perhaps banana bread.

COCONUT FLOUR-in protein and fiber, coconut flour may be harder to find, but its distinctive rich flavor makes it worth the hunt.

CHICKPEA FLOUR-Chickpeas(or garbanzo beans, as they are often called) are rich in protein and iron, and are fragrantly earthy when ground up and baked into a chewy whole grained pizza dough.

HAZELNUT FLOUR-replacing a quarter of your whole wheat flour with hazelnut flour gives your dough a sweet nuttiness as well as fiber and iron.

CORN FLOUR-Mixing one part corn flour with three parts whole wheat flour adds a signature sweetness. Stone ground corn flour, with its high fiber content, is best.

RICE FLOUR-Both brown and white rice flours are available and either may be used in pizza dough, but borwn flour is made from the whole kernel, bran included, so it is high in fiber, protein, vitamins and minerals.


No comments: