Toasted Gluten-Free Flours darkens the color and intensifies the flavor of baked goods or even roux. As a matter of fact, that is what gives New Orleans Gumbo the fabulous flavor and color. Needless to say, it is nothing new just maybe forgotten. But now it is time to get down to the basics and talk about building flavor in our baked goods, gravies, and soups or stew. Add more nuttiness, color, and complex flavor to your foods.
Toasted Gluten-Free Flours:
Toasting flour has been around for ages. It is, therefore, time to toast our gluten-free flours too. Believe it or not, I started experimenting with toasting flour just to see if it works. The answer is yes. Especially, with nut flours such as hazelnut, peanut, and almond. Next, I tried it with cassava and tiger nut flour. Again it was another success.
Why Toast Gluten-Free Flours:
In the old days, it was toasted because it had just been milled. It was a raw product and could be pathogens. However, the old age wisdom knows that toasting it would kill any kind of bacteria. Not to mention, that every now and then flours do get recalled. Indeed, the longer it cooks the darker it gets and the richer the flavor. Nut flours are my favorite flours to toast. Similar wisdom applies when roasting vegetables. Consequently, toasting the flour also gives it a softer texture. The darker color is more pleasing to the eye and it is a quick and easy way to add more flavor.
How to Use Toasted Flour:
Toasted flour can be used in anything you can think of. Brownies, cookies, waffles, pancakes, cakes, and so much more. Use in any roux for gravies, stews, or soups. The sky is the limit when left to the imagination. Toast the Almond flour for a deeper flavor and better texture in my Gluten-Free Mini Almond Cake. Or Gluten-Free Peanut Butter Bars. Amazon carries Peanut Flour and Hazelnut Flour.
Toasted Gluten-Free Flours
- 1 – 1 1/2 cups of gluten-free flour of any kind including blends
In The Oven:
First, preheat the oven to 350. Second, place parchment paper down on a baking sheet. Next, even disperse the flour over the pan. Lastly, bake for approximately 3-5 minutes. Allow the flour to come to room temperature before using it in any recipe. Feel free to toast longer as long as the flour is not burned. The darker the color the deeper and more complex the flavor.
On The Stovetop:
First, and foremost, do not toast more than one cup over the stovetop. Second, evenly disperse the flour over a large skillet. Finally, place the skillet over medium heat. Cook while stirring constantly for 3 – 5 minutes. Remove from the heat and allow to come to room temperature.
Toasted Gluten-Free Flours
- 1 - 1 1/2 cup gluten-free flour Any kind for example, Cassava, Tiger Nut, Almond etc. Including blends.
In The Oven
- First, preheat the oven to 350 F.
- Second, place parchment paper down on a baking sheet.
- Next, even disperse the flour over the pan.1 - 1 1/2 cup gluten-free flour
- Lastly, bake for approximately 3-5 minutes.
- Allow the flour to come to room temperature before using it in any recipe.
- The darker the color the deeper and more complex the flavor.
On The Stovetop
- First, and foremost, do not toast more than one cup over the stovetop.
- Second, evenly disperse the flour over a large skillet.1 - 1 1/2 cup gluten-free flour
- Finally, place the skillet over medium heat.
- Cook while stirring constantly for 3 - 5 minutes.
- Remove from the heat and allow to come to room temperature.
|Almond Flour Nutrition Facts|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 0 g||1 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 0 mg||0 %|
|Total Carbohydrate 1 g||0 %|
|Dietary Fiber 0 g||2 %|
|Sugars 0 g|
|Protein 1 g||2 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|