Note: This product is not grain-free, or “paleo”. Many of my readers are simply gluten-free, and are looking for easier options for flours for their baked goods. So, in that spirit, I’ve decided to dedicate a post to all those who are Celiac, gluten-intolerant, or gluten-sensitive who do choose to eat whole-grains.
Quite recently I became involved in cooking for someone who insisted on trying gluten-free fare. Usually I like to cook and bake using simple, grain-free ingredients, to up the nutritional ante and expose them to a new way of eating (but usually I don’t tell them this first out – and they are often surprised!).
However, this person asked to have gluten-free bread, similar to that of wheat bread, to dip in olive oil before the meal. I make this person sound quite demanding, but he isn’t, really! 🙂
So, apart from quick breads made with coconut flour and almond meal, and the time crunch that I was in, I decided to try something I’ve never tried before. Since he didn’t have any food allergies or sensitivities, why not try an all-purpose baking mix I’ve been passing on the shelves for weeks now? That was Hodgson Mill’s All-Purpose Gluten Free Baking Mix.
Although I could be a bit more lenient toward the baking project I had so graciously decided to undertake (I really did enjoy it!), I still wanted to make sure that the product contained healthier grains and no starches. To my surprise, this gluten-free baking mix contained no corn starch, potato starch, or white rice flour. Most all-purpose gluten-free baking mixes usually contain these quick-acting carbohydrates to mimic the texture and taste of white flour.
This gluten-free baking mix contained all whole grains, simply:
- Whole Grain Millet
- Whole Grain Sorghum
- Whole Grain Brown Rice
- Xanthan gum