Here are some alternative flours and how to use them:
Rice Flour is pretty high in protein and can provide the structure you want in baked goods, but make sure it is finely ground. If you’ve bought a brown rice flour keep it in the fridge or freezer so it won’t go rancid – the germ and bran layer contains oil.
Nut Flours, when ground properly, simulate the grain of wheat flours but contain gluten producing proteins. You can’t produce bread or cake with these, but adding them to regular flour to lower the gluten content will make your finished product very tasty and tenderized. You really want to store these in the freezer with their high oil content – they’re so expensive you don’t want them to go rancid! Lula’s for Lunch…and More! Catering uses nut flours in a few of our pastry dishes.
Buckwheat Flour, even though the name contains the word wheat, isn’t wheat in any shape or form – it’s more closely related to rhubarb and sorrel!! Protein is high – about 13%, and people make crepes and soba noodles with it, as well as the Russian pancake called blini. Try , which can be made at your request with 100% buckwheat flour, or a combination of wheat flour & buckwheat – you get the same light texture but all of the fabulous flavor of buckwheat!
Chickpea, or garbanzo flour can be made from raw OR roasted beans. It as a really high protein content at around 20% and can be used for bread and other savory gluten-free baking.
Spring has sprung and with it so has the asparagus! Did you know asparagus is related to the lily? You can get green, purple, and white asparagus for a lovely bouquet. Don’t shave purple asparagus either – the fabulous color is only skin deep. Purple asparagus contains about 20% more sugar than the other two, and less fiber, so it’s sweeter and more tender.
Store ALL of your asparagus upright (cut stalk down) in a little bit of water in the fridge – it’ll last much longer! The next time you visit Lula’s website, or Lula’s Facebook Page, order our refreshing Chilled Creamy Asparagus Soup, our lovely Asparagus and Goat Cheese Tart (or tartlettes if you’re having an appetizer party!) or our FABULOUS Roasted Asparagus Wrapped in Roast Beef with our Homemade Wasabi Crème!
What a plant. This stuff is kind of like hemp in its varied uses and value. Look it up! I will only concentrate on Sorghum SYRUP which comes from a native African grass. Mostly made in the southeast and gulf states, every small batch and brand is different – owing probably to the soil and climate where the grass is grown.
Lula’s for Lunch…and More! Catering loves sorghum for its earthy, malty and molasses like flavors and odors – it contributes depth to recipes and creates that “what IS that flavor” question on the tip of your palate! It is a (no longer) secret ingredient in Lula’s Kentucky Black Bourbon Sauce and is key in our popular Sorghum, Cider and Sassafras Vinaigrette, gracing our Heirloom Beet Salad pictured above.
You don’t hear much about Golden Syrup outside of Great Britain, and even there you’ll almost exclusively find the brand Lyle’s, but it is well loved across the pond. It’s about 25% sweeter than sugar and is made from cane. It has a butterscotch and toffee flavor. the Brits like to use it in the flapjack, which is a bar cookie, not a pancake. It IS great poured over pancakes however!! It is also called “treacle“. Ever heard of the movie “Brimstone and Treacle”? If you’re a Sting fan you might want to check it out!