Amy Riolo: Hi, I am Amy Riolo with Harris Teeter and today we are discussing gluten free flours. The first one I would like to talk about is buckwheat. Buckwheat is ancient flour, it's really popular in eastern European baking. You may be familiar with it from French crepes. Buckwheat is a great alternative, it has a nice nutty flour taste, so whenever you use it you would want to use about 20% of the buckwheat and then mix in some other flours.
Then we can talk about rice flour. Rice flour is probably the most commonly used flour substitute that's on the market today. It's very accessible, you can see this is a very finely ground rice flour. It looks like a corn starch and it is used as a thickener in many countries.
Then we can talk about gluten free multipurpose baking mix and usually those are variety of two different types of rice flours, that are milled together and then they add in a little bit of tapioca starch and potato starch. So you get this really nice flour like feel to it, it looks and feels more like flour than any other product that we have got up here. And you can use the gluten free pretty much cup for cup just as you would regular flour in recipe. So if you are following a recipe for a cake, pie crust, popovers, you can go ahead and use this multipurpose mix.
The last product that we have here today is a corn meal which is a coarse ground corn flour and this is great for making corn bread, it does have a little bit of gradient texture, so if you wanted to make pan cakes or muffins or something else using corn meal and you wanted to have more refine taste, then you would use a corn flour, so here we have a very popular and readily available gluten free baking alternatives.