Alright, listen up, y’all. We’re gonna talk about them fancy flours, the ones they call “gluten-free.” Don’t ask me what “gluten” is, sounds like some kinda fancy city folk problem to me. But if your belly gets all rumbly and you can’t eat regular flour, then maybe this here list is for you.
First off, we got that almond flour. You know, them almonds? Them nuts that squirrels like? Well, they grind ’em up real fine and it makes a flour. Folks say it’s good for bakin’, makes things kinda moist and nutty. Never tried it myself, though. Too much work, grinding them almonds.
Then there’s amaranth flour. Never even heard of that amaranth thing before, sounds like something out of a storybook. But they say it’s good for ya, full of that fiber stuff. You know, the stuff that keeps you regular. Important, that is, especially when you get old like me.
And how about arrowroot flour? Sounds like something you’d find in the woods, not in the kitchen. They use it to thicken things up, like gravy, I guess. But if you ask me, good ol’ cornstarch does the trick just fine.
- Here are a few more that I’ve heard of:
- Banana flour: Made from them green bananas. I bet it tastes a little sweet.
- Buckwheat flour: Don’t let the name fool ya, it ain’t got nothin’ to do with wheat. Dark and earthy, they say.
- Cassava flour: This one’s kinda like tapioca, comes from a root. Good for makin’ flatbread, apparently.
Coconut flour. Now, that one I know. Smells like sunshine and holidays. It soaks up a lot of liquid, so you gotta be careful when you’re bakin’ with it. But it makes things taste real nice and coconutty. And it’s got them healthy fats, whatever that means. Keeps you goin’, I guess.
Next up is corn flour. Now that’s somethin’ I understand. Cornbread, tortillas, all that good stuff. Been eatin’ corn my whole life. Ground it up myself plenty of times. Good for you too, keeps you healthy, I say. Way better than that fancy white bread they sell in stores these days.
Then we got hazelnut flour and all them other nut flours. Same as almond flour, I reckon. Grind up the nuts, get flour. Seems like a lot of fuss to me. But if you like nuts, I guess it’s alright.
They talk about mesquite flour too. Mesquite, like them trees out in the desert? Never woulda thought you could eat that. They say it’s got a smoky flavor. Maybe good for barbecuing? I’ll stick to my hickory, thank you very much.
And millet flour. Another one I never heard of. Little tiny seeds, they say. Good for porridge, maybe? Sounds like bird food to me.
Oat flour, now that’s somethin’ I know a little bit about. Oatmeal, right? Grind it up, make it into flour. Good for makin’ cookies, they say. Hearty stuff, keeps you full. Important when you gotta work hard all day.
Potato flour? Spuds into flour? Well, I’ll be. They say it’s good for thickening soups and sauces. Makes things kinda creamy, I guess. But mashed potatoes is good enough for me.
Quinoa flour. Quinoa? What in the world is that? Sounds like something them fancy chefs cook up. But folks say it’s good for ya, full of protein. Maybe I’ll try it someday, if I can figure out how to say it right.
Rice flour is another one on the list. White rice, brown rice, sticky rice. All kinds of rice, I guess. They use it to make noodles and all sorts of things in them Asian countries. I like rice, good and filling. Especially with beans, now that’s a good meal.
Sorghum flour? Never heard of it. Another one of them grains, I reckon. They say it’s good for gluten-free bread. But I bet it doesn’t taste as good as my homemade biscuits.
Tapioca flour? Comes from that cassava root, I think. Makes things kinda chewy and gooey. Good for pudding and stuff, I guess. Not my cup of tea, but some folks like it.
And last but not least, teff flour and tiger nut flour. I am too old to even try to understand what those things are, but there are just so many different kinds of flours out there now. Makes my head spin, it does. Back in my day, we just had plain old flour, and that was that. But times change, I guess. If you can’t eat the regular stuff, then these here gluten-free flours might be just what you need. Just don’t ask me how to use them all, you’ll have to figure that out on your own.
So there you have it, a whole list of them fancy flours. Take it or leave it, I don’t care. Just thought I’d share what I learned from listenin’ to them city folks. Now, if you’ll excuse me, I gotta go make some cornbread.
Tags: [gluten-free, flour, baking, cooking, alternatives, almond, coconut, rice, corn, healthy, diet]