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Crave | Going Gluten-Free

Going Gluten-Free: Mix and match to create right flour for baking

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Kiawe flour, left, and all-purpose gluten-free mixes from King Arthur Flour and Bob’s Red Mill vary in color and texture.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Flours made from canoe plants such as taro, front, and breadfruit include fiber and protein, giving them a healthful boost.

The world of gluten-free flours is vast — should you use an almond flour or a rice flour; white rice or brown? — and navigating options and techniques for using them can be overwhelming. Read more

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