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FAQ
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What flours do you use that are not gluten-based?
All breads are heavy that is the nature of the grains that are used instead for processed wheat flours. You can compare the weights to homemade whole wheat bread which is quite heavy and dense.
Cookies and cakes are not as heavy.
Amaranth flour:
This flour has a very strong taste and is used in combination with other flours. High in protein and fiber.
Arrowroot:
We use this instead of corn starch if we know of any allergies to corn. Made for the root of a West Indian plant.
Buckwheat:
A rhubarb family, not a grass, buckwheat should be safe in products like kasha. I use the pure form and it is safe for all GI (Gluten Intolerants).
Coconut flour:
A fine grind of coconut, used for those who want to reduce carbs in their diets. Small amounts go along way when using this product.
Grape Flours (Varietal):
They have both fantastic anti-oxidant and preservative properties.
We use 4 flours from ApresVin;
Cabernet Sauvignon - for Sourdough tasting bread.
Chardonnay - for a neutral taste that works well with our breads.
Merlot - mostly for chocolate-based pastries.
Riesling - for many of our breads.
Millet:
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments. It was millets, rather than rice, that formed important parts of prehistoric diet in Chinese Neolithic and Korean Mumun societies. I use this for a good substitute for some wheat recipes that have been converted to GF.
Montina:
An Native Indian Bunch Grass found in Montana. This product is ground with the hull and has the appearance of black with white back ground. High in fiber and protein.
Nut flours:
Add protein and a nice nutty taste depending on the type of nut used (Almond, Chestnut, Hazelnut, Macademia, others).
Quiona (keen wa) Flour:
high protein, containing 20 amino acids including the 10 essential. It is a native of South America and has a light pleasent taste.
Sorghum flour:
A sweeter flour used in sweet breads and some cookies. By using this and sweet rice flour, we can cut the sugars by a quarter. Closer in mimicking wheat flour.
Sweet Rice:
Made from a glutinous (gummy) rice. Used to thicken sauces, and sweeter breads such as cinnamon rolls.
Tapioca Flour;
a very light, velvety flour imparts a bit of chew to baked goods. I use it in almost all of my baked goods. Made from the cassava root.
Teff flour:
An annual grass, a species of lovegrass native to the northern Ethiopian Highlands of northeastern Africa. It has an attractive nutrition profile, being high in dietary fiber and iron and providing some protein and calcium. It has a sour taste. It is similar to millet and quinoa in cooking, but the seed is much smaller. I use it to add color and flavor to the breads and other mixes.
White Rice and Brown Rice (contains Bran) flours:
Polished and unpolished rice flours. White rice gives a more clean taste where brown has a slightly nutty taste.
Do you use eggs?
Eggs are used to lift and hold the breads and other products together. When using coconut flour, lots of eggs are used.
Applesauce:
We use applesauce as an egg substitute.
Since gluten is not used, what holds the breads together?
Gums do the job nicely.
Guar Gum:
a powder from the seed of the Cyamopsis tetragonalobus , not as expensive as xanthan, but is used as another 'glue'.
Xanthan Gum:
A dried cell coat of a microorganism called Xanthomonas campestris it is grown in laboratory conditions. This is one of the "glues" that is used to hold GF breads together. It is very expensive.
Since you are getting away from "dairy", what do you use instead?
We use Rice or Almond Milk products.
What starches do you use?
We use the following starches;
Cornstarch:
Made from corn and is used in baked goods unless an allergy is known.
Potato Starch:
bland tasting, excellent baking with other flours. Made from potatoes.
What sugars do you use?
We use various organic sugars;
Agave Cactus Nectar:
Used in Sugar Free products if asked for. It is very expensive and is 4 times sweeter then sugar, low glycemic index and is ideal for diabetics. Native plant to Mexico and is a pineapple-shaped core of the agave. This product has no aftertaste and comes in both light and dark versions.
Brown Sugar:
Used in some products. A combination of molasses and white sugar.
Honey:
Used to raise the yeast so that breads can be lighter.
Maple sugar:
Pure maple sugar, more vitamins and minerals still in the products. I use it to raise the yeast and as a flavor booster to breads and cookies. It is not as sweet as brown sugar.
Molasses:
I use this to balance out the taste of some products. It is twice as sweet as sugar and less can be used.
White refined sugar:
Used only when needed in a few products.
What cooking oils do you use?
We use;
Grape Oil:
Grape seed oil is rich in linoleic acid (omega-6) and is reputed to contain higher amounts of this omega-6 fatty acid than any other oil or food source. Grape seed oil is also a particularly rich source of antioxidants, vitamin E, and other phytochemicals.
We use and resell it from AprèsVin
Coconut Oil:
This oil supports metabolic function and has fewer calories than other fats.
Olive Oil:
We use olive oil. This adds to the cost of the products, but you get a healthier product to enjoy.
Butter:
And we do use Butter in our cookies and some other products as required.
Why do your products have pictures of llamas on them?
Each of our products has a character all it's own, as do each of their namesakes. All of the custom food products are named after a lovable llama that has at one time or another made their home at Rattlesnake Ridge Ranch in Pasco, WA.
Many were rescued. Learn more about them by visiting Rattlesnake Ridge Ranch
A portion of all proceeds goes to support llama rescue.
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Copyright Giggles Gluten Free, 2005-2010
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