At first glance, the term “gluten-free” might spark associations of the latest trend or fad diet. But for many Americans, gluten-intolerance (Celiac Disease) or gluten-sensitivity can pose a serious health threat (and serious FOMO on an array of baked goods). Fad or not, the growing awareness of gluten-intolerance and gluten-sensitivity has resulted in a broader availability and variety of gluten-free products and recipes.
This is where pulses come in, offering a variety of flour alternatives that can be used to recreate gluten-free (and more nutritious) versions of your favorite meals, breads and other baked goods.
Whether you’re gluten-sensitive, health-conscious or just plain curious, pulse flours can be easily substituted into nearly any recipe to boost the fiber, protein and nutrient content of the dish.
Not sure how to substitute pulse flours for other common flours? Stay tuned! Next week, we’ll sit down with Richard Coppedge Jr., a Certified Master Baker (CMB), author and professor at The Culinary Institute of America (CIA). Richard specializes in gluten-free baking and instruction, and he’ll share some expert insights and preparation tips for baking with pulse flours.
