Just as stuffing can be made without bread, bread can be made without wheat flour. Store-bought baking mixes are specially blended to balance the distinct qualities of different types of flour. Here are some tips for making your own:
- Legume flours are high in protein and fiber, and add a "beany" flavor. Thus, they're better for sturdy breads than light pastries.
- Corn, oats and rice products come in grinds ranging from gritty meal to powdery flour. Finer grinds create a lighter texture. Cornmeal is suitable for cornbread, for example; corn flour is good for desserts.
- Gluten-free baked goods benefit from other ingredients that shore up their structure. Egg whites add protein. Xanthan gum supplies elasticity. Even then, use loaf pans or muffin tins to hold their shape.
- Keep grain and nut flours refrigerated. Their oil content makes them prone to spoiling at room temperature.
Next: getting on (or off) the gravy train.