Becoming “gluten-free” is gaining popularity. Gluten is a protein in wheat grains such as spelt, einkorn, farro, barley, rye and triticale. Some people with gluten sensitivities (celiac disease or gluten intolerance) have a hard time digesting gluten, exhibiting symptoms such as bloating, diarrhea, and even muscular cramps when they ingest even the smallest of gluten-ridden morsels. Some people find that even if they don’t have any gluten sensitivities, they still feel better when they don’t have the protein in their systems. I have a friend who doesn’t eat gluten because it makes him feel like he has less energy, whereas my mom eats less gluten because it gives her adult rosacea.
But for those avoiding wheat, it can sometimes be hard to enjoy the things you love, like brownies, cakes, and muffins. But have no fear! Many gluten-free flour recipes exist, most of which combine several types of flours to reach the consistency of wheat all-purpose flour. For one example of all-purpose gluten-free flour, check out the recipe below.
1. Whisk together all ingredients
2. Store in an airtight container