Recently, I got a reader comment that surprised me.
Katherine from the Kat’s Health Corner blog was remarking on my Pumpkin Currant Muffins and wrote, “I love how you combined the chickpea and quinoa flours — how creative!” What surprised me was the praise. (But thank you, Katherine, thank you!)
The truth is I’m driven, not so much by the desire to be creative, but by the search for low-calorie GF flour/starch blends for baking.
I wrote a version of this article for GlutenFreeWorks.com and decided to post it here as well. By “quick bread,” I mean a bread made without yeast that can be shaped into a loaf, muffins, or squares.
This information in the form of a Q&A is the result of a 10-month learning curve that started about three months after I discovered I was gluten-sensitive. By then, I’d become so screamingly bored with rice cakes, I decided I had to change my life. I bought a batch of alternative flours, starches, and gums. and began my journey into non-gluten baking.
Q: Why would I bake gluten-free when I can now buy a variety of gluten-free products at a grocery store?
A: You may enjoy baking and want to continue. Or you may want to save money and not buy packaged foods. Perhaps, you’re not happy with the quality or taste of what’s available. Continue reading