Gluten-free flours are types of flour made from grains, seeds, nuts, or other plant sources that do not contain gluten, a protein found in wheat, barley, rye, and their derivatives. These flours are essential for people with celiac disease, gluten intolerance, or those who choose to avoid gluten for other health or dietary reasons. Some common gluten-free flours: Almond, Rice, Corn, Chickpeas, Tapioca etc.
These gluten-free flours can be used individually or in blends to mimic the properties of wheat flour in various recipes. Due to the differences in texture, density, and absorbency compared to wheat flour, gluten-free baking often requires adjustments in recipes, such as adding binding agents like xanthan gum or guar gum.
SHELF SABLE DIARY FREE WHIPPING &COOKING CREAM
Dairy-free cooking and whipping creams are plant-based alternatives to traditional dairy creams. They are suitable for people who are lactose intolerant, allergic to dairy, following a vegan diet, or simply choosing to avoid dairy products. These alternatives can be used in both cooking and baking, as well as for whipping into a creamy consistency for toppings and fillings. The shelf stabled products don’t require refrigerated storage.Many of these options are available at health food stores, supermarkets, and online retailers, often in the refrigerated or pantry sections. They can be used in similar proportions to dairy cream in recipes, though some adjustments may be needed based on the specific dish and desired texture.
