Janet asks what gluten free flours we use in the GFCanteen kitchen.
Back in the dark ages when we first began preparing gluten free food, there was but one choice for flour. It was a gluten free flour blend that was meant to mimic AP flour. It was pretty horrible. Not only was it super gritty, but I am pretty sure it was a blend of bean flours that smelled awful. Not what you want in your favorite chocolate cookie recipe.
But thankfully, things have evolved and we have some fine sources for gluten free flours. Some are available in the grocery store these days, and at least where I live, Whole Foods has an entire section of GF flours offering a variety of brands. Continue reading