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Handling Gluten-Free Flours and Starches

by Donna Washburn, PHEc and Heather Butt, PHEc

Handling Gluten-Free Flours and Starches

Purchase flours and starches from reliable sources for consistent quality and to ensure that there is no risk from cross-contamination. Once you succeed with a particular product, either brand or quality, stick with it.

Store flours and starches in plastic containers rather than the bags they are purchased in. Select square, stackable, airtight containers with wide tops and tightly fitting lids to allow for ease of measuring these powdery ingredients.

Label all containers with easy-to-read permanent markers. It is impossible to tell the difference between some of the white starches by feel or appearance.

Sift all flours and starches as you fill the containers rather than spending the time each time you bake. Stir with a spoon or fork just before measuring.

Organize a baking corner where you keep a variety of dry ingredients (store in the refrigerator only those that need to be there). This could be a deep drawer or an overhead cupboard. Keep a set of dry ingredient measures and spoons, a metal spatula, a large metal spoon, a heat-resistant spatula, a set of your most commonly used baking pans and a cooling rack within easy reach.

Occasionally, you might require a pan previously used for baking a wheat flour recipe. Wash it carefully, as small particles can get trapped in corners. Be especially cautious with pans with ridges, such as the rim of a springform pan.

Wear a mask if handling gluten- containing flours. They can become airborne, and inhalation can lead to problems.



Find more information like this inThe Best Gluten-Free Family Cookbook by Donna Washburn & Heather Butt

Other topics you may find of interest:

Did You Know? Vinegar Choices

Suggestions for Including Whole Grains in Your GF Diet

The "A" List of Foods to Avoid