Add some flour power to your baked goods

Alternative flours are having their moment with the popularity of gluten-free baking. But they can be beneficial beyond gluten replacement. When mixed with regular flour, they can enhance the finished product with everything from moisture to protein. Almost any type of grain or seed can be ground into flour, but some need to be processed more than others. Here are several to consider. Are you ready to add some alt flour power to your baked goods?

Amaranth flour is higher in protein, including the amino acid lysine, than most flours. Oat flour, high in soluble fiber, adds moisture, fiber, and a nutty sweetness to cakes, cookies and breads. Arrowroot is highly digestible. Soy flour adds protein. Rye flour, which has a bit of gluten, give that signature sour flavor to bread. Buckwheat flour, which is gluten-free and high in protein, adds nuttiness to waffles and pancakes. Chickpea flour has a unique texture. Rice flour is made from broken polished grain and used for cookies and unleavened baked goods.

Buckwheat crepes

Crepes are thin pancakes that you can wrap around sweet or savory fillings, for breakfast, brunch, lunch or dinner. Recipe from “The Healing Foods Cookbook” by the editors of Prevention magazine; makes about a dozen crepes.

1 1/3 cups skim milk

1/2 cup egg substitute

1/4 teaspoon vanilla extract

3/4 cup buckwheat flour

1/4 cup unbleached all-purpose flour

1 teaspoon ground cinnamon

In a blender, combine milk, egg substitute and vanilla; blend for 5 seconds. Add the two flours and cinnamon; process on low to medium speed until batter is smooth, stopping to scrape down sides of container. Place blender container in refrigerator for 30 minutes; blend again briefly before cooking.

When ready to cook, coat a heavy frying pan or crepe pan with nonstick spray and heat until hot. Remove pan from heat; pour in a few tablespoons of batter and swirl pan to distribute batter evenly. If too thick, pour extra back into container. Cook over medium heat about 1 minute, then loosen edges gently with a spatula; should be golden brown on bottom. Turn crepe in pan; cook until bottom is spotty brown, about 30 seconds. Slide crepe onto a wire rack to cool a few minutes, then stack when cold. Repeat as needed, including nonstick spray, until all crepes are made.

Gluten-free flour mix

Here is a “master” flour mix that you can make in advance and keep on hand for baking cakes, cookies and pies. You will find most of these ingredients in your health food store and in some regular grocery stores. These desserts are perfect for the whole family, not just those with sensitivities. Recipe from “The Gluten-Free Gourmet Makes Dessert” by Bette Hagman; makes about 9 cups.

6 cups rice flour

2 cups potato starch

1 cup tapioca flour

Mix ingredients well; store in a covered container until needed.

Raspberry cheesecake squares

All cheesecake lovers will enjoy these. Recipe uses the gluten-free mix above; makes 12 to 16 servings.

Fruit filling:

2 cups fresh or frozen raspberries

1/2 cup sugar

2 tablespoons quick tapioca

Crust:

1 1/2 cups gluten-free flour mix (recipe above)

3/4 teaspoon xanthan gum*

2 tablespoons almond meal or finely chopped pecans

3 tablespoons confectioners’ sugar

3/4 cup margarine or butter

Cheesecake Filling:

8 ounce package reduced-fat cream cheese, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. Lightly spray an 8-by-10-inch oblong or a 9-inch square baking pan with cooking spray. In a small saucepan, bring the raspberries, sugar and tapioca to a boil. Reduce heat; boil about 2 minutes. Remove from heat and cool.

In a bowl, whisk together the flour mix, xanthan gum, nuts and confectioners’ sugar. Cut margarine or butter into the mix until it resembles coarse crumbs. Press half the mixture into the prepared pan and bake for 8 minutes. Set aside.

In another bowl, beat together the cream cheese and sugar. Add egg and vanilla. Spread this over the cooked crust. Pour fruit filling over the top. Sprinkle remaining crust mixture on top. Bake for 25-30 minutes. Cool; store in refrigerator and serve chilled.

Dutch babies

These little puffed pancakes, usually dusted with powdered sugar and finished with a little squeeze of lemon juice, get a gluten-free twist that’s just as delicious. Recipe from “Wheat Free Cooking” by Phyllis Potts; makes about 4 servings.

3 large eggs

6 tablespoons rice flour

1 tablespoon granulated sugar

6 tablespoons milk

3 tablespoons butter

Powdered sugar and lemon juice

In food processor, combine eggs, flour, granulated sugar and milk; process until smooth. Put butter into a 10- to 12-inch cast-iron or other oven-safe frying pan. Place pan in cold oven; heat oven to 425 degrees. When butter is melted, carefully add batter and bake until pancake puffs at edges, about 15 minutes. Remove from oven, cut into wedges, and top with a dusting of powdered sugar and a squeeze of lemon.

Aunt Sylvia’s mondal bread

A slice of this dense, sweet bread, which is more like a cake, could be classified as comfort food. Recipe from “Wheat Free Cooking” by Phyllis Potts; makes one loaf.

1 egg

1/2 cup + additional granulated sugar

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

3/4 cup oat flour, or a combination of rice and bean flours

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon xanthan gum*

1/2 cup each: chocolate chips, raisins, nuts of choice

Cinnamon to taste

Preheat oven to 350 degrees. Grease an 8-inch round cake pan with butter or cooking spray. In a bowl, combine egg, sugar, oil and vanilla; beat well. In another bowl, combine flour(s), baking powder, baking soda and xanthan gum. Add liquid mix to dry mix. Add chocolate chips, raisins and nuts; mix well. Pour into greased pan and bake for 35-40 minutes. Remove from oven; sprinkle top with sugar and cinnamon. Return to oven; bake another 10 minutes. Cool before cutting.

*xanthan gum, made from the fermentation of corn sugar, can be found in health food stores, and is used for holding baked goods together. A little goes a long way.