B·Concept/Courses Gluten-free flour

Our favorite gluten-free flours

Due to an increased demand for gluten free products and, consequently, a growing interest in alternative flours, new ingredients have been appearing on the market that are not processed cereals, but rather powders obtained from legumes, fruits, vegetables, nuts, and seeds. Gluten free pastry trend is definitely here to stay! 💚

If you’ve been following us for quite a while, you sure know about ou B·Concept method for formulating recipes from scratch. This method allows you to adapt your recipes to people’s needs and to the most common dietary restrictions, while enhancing the original flavor of the ingredients.

The step-by-step B·Concept method is divided into four different stages that will allow you to control every parameter of your ideal recipe. Starting by defining your needs (intolerances, values, health factors, pastry trends, food costs, etc.) and ending with adjustments of sweetness and dry extract so that your recipe is 100% stable.

Each type of flour, whether it comes from a cereal or not, has specific properties and brings a unique set of textural and sensorial attributes to our finished recipes. Some flours are perfect for bread making, others for keeping baked products moist and tender for longer, and others contain interesting nutritional properties. And now… The million-dollar question!

Which are our favorite gluten free flours? The ones we use in our pastry recipes most are buckwheat and whole rice flour.

Buckwheat is a hard trigonal-shaped grain, considered a pseudo cereal with a unique nutritional profile. Buckwheat flour is rich in magnesium, phosphorus, and calcium, and it also high in fiber and prebiotics.

On the other hand, rice flour can come from either white or whole rice, depending on whether the bran has been removed or not. The whole rice flour is ground from unhulled rice kernels, whereas the white rice flour is milled from polished rice grains, from which the bran has been removed. 

Buckwheat bread
Muffins with olive oil

During baking, gluten-free products tend to brown faster on the outside than they cook on the inside, so it is advisable to lower the oven temperature and extend their baking time.

In our  Extended Online B·Concept Pastry Course, you will learn which type of flour to use to replace gluten in each preparation: bread, brioche, biscuit, cake, muffin, sablée, cookie, crumble…

How would you like to make a gluten free recipe? We want to share with you our recipe for buckwheat bread.

You can find this recipe and many more in our book “Healthier, lighter and tastier pastry” ... 38 out of a total of 44 recipes are gluten free!

New online pastry courses