Who Would Have Thought the Old Cupboards Had So Much Flour in Them?

I am in the midst of whipping up two gluten-free desserts for a party tomorrow, and (not for the first time) was thinking about how gluten-free baking is more complex in part because you have a longer list of ingredients—you often have three flours plus some kind of a binder in place of wheat flour. This led me to wonder exactly how many non-wheat flours I have on hand. I did a quick survey of my pantry, and it turns out I have 15.

I’ve got:

  • brown rice flour
  • white rice flour
  • tapioca flour
  • sweet rice flour
  • arrowroot powder
  • potato starch
  • corn starch
  • coconut flour
  • almond flour
  • quinoa flour
  • chickpea flour
  • lentil flour
  • buckwheat flour
  • millet flour and
  • sorghum flour.

That number of flours seems slightly crazy, on the face of it. However, there are many on the list I wouldn’t want to be without. Others I am planning on experimenting with and finding the perfect use for. I think I will hold 15 as my upper limit, though. Sixteen flours would clearly be over the top.

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One thought on “Who Would Have Thought the Old Cupboards Had So Much Flour in Them?

  1. judishka says:

    Oops! Forgot my masa harina, or corn flour. I do have sixteen, after all.

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