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.


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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