Gluten Free Flour Options
There are many gluten-free flour options to try, and what we discovered is that they generally bring some modicum of flavor with them. Some gluten-free flours are great for savory dishes and some are better for cooking sweet dishes. Some are neutral enough that you can use them either way.
If you have allergies to soy or kidney beans (two common legume allergies) then avoid mesquite flour, garbanzo flour, peanut flour, and any blend that includes them. We tested 2 flours from Pereg foods, and one other that I had on hand. The contestants were: almond (a nut), banana (a fruit), and teff (a seed).
Cook it Up
I prepared the Dutch Babies like normal, and tried to keep tabs on how long each one was in the oven. Sadly, one stayed in a tad too long and got a bit crispy on the edges. Cook’s fault, not the flour’s fault.
Testers tried the pan planos plain at first, and ruled “okay.” Because we were having brunch, they expecting more of a pancake-like sweet breakfast dish. We got out the Washingtonia date syrup and this pleased the palates!
Results (out of five):
Banana flour – 4.9 sweet and slightly crispy for a breakfast pan plano, didn’t fluff much but good flavor.
Almond flour – 4.5 fairly bland, enjoyable, fluffiest. (We have since made more to accompany other meals.)
Teff flour – 4.4 “interesting” taste to it, might be better for dinner with beans, cooked up differently. (With this in mind, I later made a teff peanut butter cookie that that got rave reviews. We will share that later.)
Why We Like Pereg
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