Baking with Quinoa

Ever bake with quinoa? Considering how it’s such a crazy superfood, it shouldn’t be surprising that you absolutely can bake with it. It actually turns out that you can use quinoa in just about every way possible in your baking! Here’s what I’ve discovered:

 
1. Quinoa flour is a super easy way to incorporate the pseudo-grain into your baking. It adds its own flavor, which is a little nutty. Use a little or a lot, based on what you’re baking and your own preferences. (These Morning Glory muffins were made with quinoa flour.)

2. Uncooked quinoa can even be added! I used it in granola just like a seed (since it is one, after all).

3. Cooked quinoa can be added straight into cookies, muffins and the like. What I can’t wait to try is baking peanut butter quinoa cookies!

4. Cooked quinoa can also be ground up (in a blender) with other ingredients to make a smooth batter, like in this chocolate cake that I’m going to try soon!

5. Quinoa flakes can be used in all sorts of ways, including as a replacement for oats.

6. Cooked quinoa in your streusel or crumb topping. I’d use just a little, but doesn’t that sound good?

 

I know looking at all the things that others have baked with quinoa has inspired me to try incorporating this fabulous little seed into more of my baking. I hope you’re inspired to try something new too!

Coconut Oil

I know coconut oil is becoming more and more popular, and I’ve actually used it in a cake (twice) already. That depleted my jar but now I’d like to bake with some again. Since I had to do some research on it for myself, I thought I’d let you in on the spoils! There’s plenty of information out there, but I’ve tried to include what’s most important and relevant, as well as share some links in case you want to learn more for yourself.

Uses: Coconut oil has four billion uses. Seriously. People spread it in toast and eat it out of the jar, they cook and bake with it, and even use it on their skin and hair. I, however, am going to focus on baking with it.

Health benefits: Unrefined coconut oil is actually really good for you. It has plenty of (phyto)nutrients and well as anti-microbial, anti-fungal and anti-viral properties. Among other things, it raises good cholesterol and aids in digestion. Coconut oil is composed of medium-chain triglycerides (fatty acids), which are easier for your body to break down, and thus less likely to be stores as fat, than the long-chain fatty acids that make up so much of the saturated fats in our diets. If you’re interested in reading a super long list about all of the health benefits of coconut oil, check out these: here or here.

Choosing a coconut oil: When it comes to choosing a coconut oil, unrefined beats refined and cold-pressed beats expeller-pressed. You want oil from the fresh coconut meat that hasn’t been heated like crazy or treated chemically, so that you don’t lose any of that inherent goodness. Refined coconut oil is bleached and deodorized, and has likely been processed with various chemical solvents. What you want is organic, cold-pressed and virgin or extra-virgin (there’s really no difference between the two terms). In other words, you want the really good, unrefined stuff. However, refined coconut oil can stand higher temperatures (450º) and would be good for things like (deep) frying.

(Side note: Chemicals are everything and everywhere, and yet “chemicals” has a specific, negative connotation. I guess people are just funny like that. Or maybe it’s just the fact that I’m a chemist by training.)

Properties: The flavor and aroma are a bit coconut-y, but they mostly dissipate once baked. The flavor is not especially detectable, except for being slightly sweet, in the end product. However, it does add lightness, moisture and a richness to baked goods. It melts at about 76º, which is right around room temperature. However, going back and forth between solid and liquid doesn’t hurt it in any way. Feel free to let it melt in summer and solidify in winter, it’s cool with that. You can use it at temperatures up to 350º and store it at room temperature for several years (though it will probably be long gone by then!).

Baking with coconut oil: You can substitute it for butter, margarine, vegetable oil and shortening at a 1:1 ratio. Do note that some people advocate using a little less oil than you would butter and adding a little water (since butter has a small amount of water in it, but coconut oil does not). Some also suggest using 3/4 cup coconut oil for 1 cup shortening, while many people are happy with a 1:1 substitution. Unless you need to use a cold fat (like cold butter for pastry), add your coconut oil once it’s melted. 1 cup of solid coconut oil melts to approximately 1 cup liquid, so just measure it out, melt it, and let it cool a little bit before adding. Do note that if you use any other cold ingredients, they will cool the coconut oil, returning it to a solid state and making it clump. For this reason, coconut oil will work best melted and added to ingredients that are all at room temperature. Just as with the fats it’s replacing, you can cream coconut oil with sugar. Another idea is to use the solid coconut oil to grease your pans!

Which brand to choose: Regardless of the brand, you want to pick a coconut oil that is (extra-)virgin, organic and cold-pressed. Beyond this, there are a variety of recommended and not recommended brands to choose from. Here’s a list (or two) to help.

Recommended:

• Alpha (DME and Premium)
• Artisana
• Carrington Farms
• Dr. Bronner’s
• Garden of Life
• Kelapo
• Maison Orphée
• Nutiva
• Soma Nordic Cocosa
• Tiana
• Trader Joe’s
• Tropical Traditions
• VitaCost
• Wilderness Family Naturals

Not recommended:

• Heartland Gold
• Jarrows Formula
• LouAna
• Omega Nutrition
• Spectrum
• Spring Valley

Personally, I just bought a jar of Trader Joe’s to try. I’ll let you know how it goes!

If you’ve had an experience with a coconut oil not listed and you think it should be, let me know!

Guar Gum vs. Xanthan Gum

Just about everywhere, you see that guar gum and xanthan gum are interchangeable. And while I’m sure that you can sub one in for the other, they’re not the same. Not sure what the difference is? Read on!

Source: Guar gum is from guar beans. That’s simple enough. Xanthan gum is man-made and the result of fermenting the sugar from corn (essentially), so it isn’t safe for those allergic to corn.

Similarities: They both thicken and keep everything well mixed.

How they work: Guar gum keeps large particles suspended in the mixture. Xanthan gum, in effect, traps air.

In bread: Guar gum can result in bread losing its shape, collapsing in the middle, and drying out. Xanthan gum can produce bread that tastes slightly wet.

Effects on texture: Products made with guar gum may be loftier or fluffier. Those with xanthan gum are more elastic and the texture/result is more gluten-like. Guar gum produces a spongy texture, while xanthan gum produces a stretchy texture.

Results of too much: Guar gum products can be heavy and stringy. Xanthan gum products can be heavy, slimy, and gummy.

Side notes: Guar gum is made from beans, meaning it has a bean-y taste that may be noticeable and it has a laxative effect. Xanthan gum is pricier.

In doubt of how much to use? Bob’s Red Mill has a good reference guide for baking with xanthan and guar gums here.

In addition to the slight difference between guar gum and xanthan gum, there may be a synergistic effect. If you’re not entirely satisfied using one, maybe you should try using both instead!

If you don’t want to use a gum at all, you still have quite a few options. A lot of people have success simply baking without any. Other possibilities include: chia seed or flaxseed in a slurry, gelatin, agar agar, pectin, whipped egg whites, and psyllium husk powder. While any single option may not appropriate in all cases, that still leaves plenty others that might be of help.

Gluten-Free Flours Guide

To make up for the lost gluten, gums and starches are included in a GF flour blend and thus are included in this guide! There are a lot of people who have developed their own personal favorite all-purpose GF flour blends, but I’m not planning on going that route. Maybe someday, but not now. The scientist in me wants to try out different recipes to get to know the different ingredients and how they behave and taste so I can individualize my flour choices to be best suited for the recipe at hand.

Rather than completely dive into baking and learn everything that others already have, I chose to do some research. After reading plenty of articles, blog posts and several books, I’ve developed my own version of a GF flour guide with pertinent information. If I determine something isn’t quite right when I use the flour for myself, then I’ll simply change it!

For now, my gluten-free flour (and starch and gum) guide:

Almond flour is sweet and nutty, with a light almond flavor. It adds moisture, texture, structure and density, as well as a little binding and “meatiness.” It is high in fiber and protein. It shows up in GF flour blends as no more than 20% and around ½ cup.

Amaranth flour has a strong grassy, earthy, and some might say nutty, taste. Too much can produce a bitter aftertaste in addition to the flavor that’s probably best suited for savory goods. It adds structure, quickens browning, and provides some binding. It is recommended as 10-20% of a flour blend and no more than ½ cup total.

Arrowroot starch is the most neutral- and pleasant-tasting binder. It enhances baking performance, adds chewiness, crispness and quickens browning. Too much can become gummy. Based on GF flour blends, it seems to be the least popular starch, perhaps because it is the most expensive.

Bean flours include garbanzo bean, fava bean, a mix often called garfava bean, black and white bean flours. The taste is indeed bean-like, perhaps slightly nutty and carries an aftertaste that some folks don’t like. Because of the flavor, they are not recommended for delicately-flavored goods. Bean flours add moisture, structure and binding but produce denser items with less rise. High in protein and low in carbohydrates, they are suggested as up to 30% of a GF flour blend.

Buckwheat flour has a full-bodied, dark, earthy flavor that others have identified as musty or nut-like. It adds binding but produces goods that are denser with less rise. It is high in both protein and fiber and best substituted for a maximum of 20% of a flour blend or 1 cup total.

Brown rice flour has a delicate, slightly nutty flavor that may be more wheat-like. The texture is wheat-like but can be grainy, dry, crumbly, and even gummy. High in fiber and protein, yet a base flour for many GF flour blends, it is typically between 15 and 66% of the total mixture.

Coconut flour is mildly sweet and rich in texture. It can add moisture and structure, though because it is so absorbent, not adjusting liquids correctly can produce baked goods that are dry and dense. It works best when combined with eggs and is low carb (but high in saturated fat). Recommended is up to 20% of a flour blend, but several call for 25% (1 cup).

Corn flour is sweet and slightly nutty, as well as high in fiber.

Cornmeal is slightly sweet and nutty but more coarse. The product is crumbly and gritty, and is denser with less rise.

Cornstarch produces a lighter, airier texture and provides binding. Based on GF flour blends, it is the second or third most popular starch.

Flaxseed meal is hearty, nutty, and serves as a binder. Golden flaxseed meal also adds a finer texture and enhances rising.

Garbanzo bean flour (or chickpea or besar flour) has a distinct, earthy and beany aroma and flavor that may be slightly nutty. Because the flavor can be hard to mask, it is best in savory goods. It adds great texture, firmness to bread, and structure. It also adds moisture and lightness and enhances rising. It is high in protein.

Hazelnut meal is sweet, nutty and rich. It provides moisture and is high in protein and fiber.

Millet flour has a distinct, yet subtle, mildly sweet, nut-like flavor. It adds structure and lightness, though the product can be crumbly and drier in addition to denser with less rise. Up to 30% of a flour blend is suggested although real blends call for 15-20% and use about ½ cup.

Montina flour has a wheat-like taste and hearty texture, though too much can overpower other flavors. It is high in protein and fiber, and one blend used ½ cup as 15% of the total blend.

Oat flour has a distinct sweet and nutty flavor. It adds texture, structure and moisture, and produces a wheat-like result. It is high in protein and fiber and can be used as up to 50% of a flour blend.

Potato flour has a smooth potato-y flavor. It adds moisture, softness and chewiness, but can be gummy. It is absorbent and liquids may need to be modified. No more than a few tablespoons is recommended.

Potato starch adds moisture, structure, binding, and extends the life of baked goods. It also yields a lighter texture and gives bread spring and tenderness. It has great baking qualities, especially when used in combination with eggs. It can be gummy. Based on GF flour blends, it is the second most popular starch.

Pea flour has no distinct flavor, but may taste starchy. It gives structure and is recommended as up to 30% of a GF flour blend.

Quinoa flour has a delicate nutty flavor but can be slightly bitter. Too much can overpower other flavors. It adds tenderness and moisture but can yield a crumbly product that is heavier and denser, with less rise. It is high in protein and suggested as up to 25% of a flour blend.

Sorghum flour is mildly sweet and nutty, wheat-like, but has an aftertaste some don’t like. It adds great texture, structure, body and moisture. It produces the texture most similar to wheat. It can be used as up to 50% of a GF flour blend but was included as up to 40% in blends I looked at.

Soy flour varies from a slightly sweet, pleasantly musty flavor to bitter or bean-y. It quickens browning and is high in protein. It can be used as up to 30% of a flour blend.

Sweet rice flour adds moisture, density, binding and elasticity. It can be starchy and sticky, and too much yields a gummy product. It can be up to 25% of a flour blend.

Tapioca starch has a very mild, slightly sweet flavor. It adds chewiness, stretch, lightness, and crispness. It also makes stuff shiny. However, it is starchy and can bake up tough and a bit dry. It browns nicely. Based on GF flour blends, it appears to be the starch of choice.

Teff flour is mildly sweet and nutty, also described as malt-y in flavor. It adds binding and lightness but can be a little gritty. It is high in fiber and can be up to 25 or 30% of your total flour blend.

White rice flour is bland and can be starchy, slightly gummy and grainy. Too much yields a dry and crumbly end product. It can be anywhere from 20 to 66% of your GF flour blend.

Xanthan gum enables rising, reduces crumbling and adds elasticity and binding.

Other flours and starches I’ve come across include: nut flours such as chestnut, cashew, macadamia and pistachio; acorn flour; artichoke flour; cassava flour; carob flour; chia seed flour; hemp seed flour; kudzu starch; lotus flour; malanga flour, pumpkin seed flour; sago flour; sweet potato flour and starch; wild rice flour; and yam flour.

One last factor to consider when choosing flours is color. Most of them range from white to light tan or yellow, with a few exceptions. Pea flour is either golden or green. Corn flour and cornmeal can be found in white, yellow and blue varieties. Nut meals and flaxseed meal produce a flecked appearance. The darkest flours are amaranth, hemp, mesquite and teff.