Does gluten-free flour give the same result?

Author: Lisa Featherby

My girlfriend is wheat intolerant. Which is the best non-wheat flour to use for making fresh pasta and pastry?
By Rob Black
Lisa Featherby, Gourmet Traveller food editor, writes:
It's hard to substitute gluten-free flours for wheat flours in particular recipes like pasta or pastry dough and achieve the same result, so we don't recommend cooking recipes that are meant to have a gluten base with another product. However, if you still want to try and make pasta and pastry dough with substitute flours, there are flours such as soy, tapioca, maize, rice and gluten-free plain flour that can be used. It's important to note that these flours don't necessarily deliver the same result and can't be substituted equally to wheat flour. You may be in for a bit of trial and error if you're not following a recipe that uses a specific brand of gluten-free flour. Plus, with so many great pastry and savoury recipes that are gluten-free and with no flour used at all, you may find searching our website for flourless recipes also useful.

Here are a few that may be of interest to you:

Vietnamese lemongrass beef and rice noodle salad

Dang myun noodles with raw tuna and kimchi daikon

Flourless apple, almond, raisin and ginger cake 

Almond lemon cake with roasted plums

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