1. Gluten Free Baking Alternative Flours

2. Nut Flour  Made with blanched nuts  Press out oil first  Sandy, dry texture

3. Nut Meal  Made with whole nuts  More coarse  Makes a grittier, oilier product

4. This is Nutty….  White rice flour is most popular  Not very flavorful  Pecan  Hazelnut  Walnut  Almond  Easiest to use

5. DIY: Nut Flours/Meals  Pulse whole nuts in a food processor or coffee bean grinder until sandy  Can blanch or toast nuts before processing

6. How to Use  Use flour from oily nuts to obtain a moist product  Need to compensate for lack of gluten  Gluten helps trap gas, making products light and airy  Without gluten (or replacer) baked goods can come out dense, dry, crumbly, gritty  Use Xanthan Gum or Guar Gum

7. A Note on Xanthan  Polysaccharide produced by Xanthomonas campestris via glucose fermentation  Helps to trap air  Stabilizer  Helps to bind product  Widely used to replace gluten  Also use in non-gluten free foods for its thickening ability

8. How to Go Nuts  For more structure:  Dry milk solids  Evaporated milk instead of regular milk  Flour blends  Use a variety of flours to balance the flavors and characteristics  Blend differs based on needs (structure, chewiness, browning?)

9. Characteristics Rice Flour Lightness Makes a gritty, dry, crumbly product Brown rice flour adds fiber Wild rice has a nutty flavor

10. Characteristics Almond Flour Sticks together better Smooth texture, not gritty or dry Lends a sweet, buttery taste to food Finer ground almond flours yield a lighter product Coarser flour yields a crumbly products

11. Storage of Nut Flours  Store in a cool place  Refrigerate or freeze  This will help avoid oil rancidity

12. Nutrition: White Rice Flour  150 calories  0.50 g fat  0 g saturated  1 g fiber  2 g protein  0% iron

13. Nutrition: Almond Flour  160 calories  14 g fat  1 g saturated  3 g fiber  6 g protein  6% iron

14. Almond Flour  160 calories  14 g fat  1 g saturated  3 g fiber  6 g protein  6% iron White Rice Flour  150 calories  0.50 g fat  0 g saturated  1 g fiber  2 g protein  0% iron

15. Hazelnut Flour  180 calories  17 g Fat  1 g saturated  3 g fiber  4 g protein  8% iron Almond Flour  160 calories  14 g fat  1 g saturated  3 g fiber  6 g protein  6% iron  150 calories  0.50 g fat  0 g saturated  1 g fiber  2 g protein  0% iron White Rice Flour

16. Nutrition: Hazelnut Flour  180 calories  17 g Fat  1 g saturated  3 g fiber  4 g protein  8% iron

17. Nutrition: White Flour  124 calories  1 g fat  0 g unsaturated  1 g fiber  4 g protein  7% iron

18. Nutrition  Alternative flours have higher fat  Most is healthy, unsaturated fat  Omega 3 Fatty Acids  More iron, calcium, fiber  Nut flours more so than rice flours  Higher protein content  Antioxidants

19. Summary  Nutritionally dense!  Trial and error to find out best mix of flours for desired product  Xanthan gum, binding agent  Wider variety becoming available now that gluten free diets are recognized

20. Thank You!

21. References http://www.celiact.com/blog/2012/01/30/86-nut-flours-in-gluten-free-baking http://www.ext.colostate.edu/pubs/foodnut/09376.html http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Flours.htm http://www.livestrong.com/article/553857-baking-with-almond-rice-coconut-flour/ http://www.healthcastle.com/nut_flours.shtml http://www.foodsubs.com/Nutmeals.html http://digestiblediaries.com/2011/11/30/xanthangum/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC212437/pdf/jbacter00198-0209.pdf http://www.almondboard.com/Consumer/HealthandNutrition/Pages/AlmondFlour.aspx http://www.gluten-free-around-the-world.com/blanched-almond-flour.html http://www.netrition.com/bobs_red_mill_almond_flour_page.html http://www.bobsredmill.com/hazelnut-flour-meal.html?&cat= http://www.bobsredmill.com/organic-white-rice-flour.html http://mama-em.hubpages.com/hub/Easy-and-Delicious-Gluten-Free-Almond-Cake