Every few months, I commit a couple of hours to researching where I might find current best prices for the gluten-free ingredients I regularly

use in my kitchen and gluten-free cooking classes. During today’s research session, I came across a product that I have never seen: apple flour. It contains only dried, ground apples and apple peel. It contains no preservatives, nor any other processed ingredients. Intrigued by the thought of adding powdered apple to baked goods, I ordered some. The flour is a little pricey, but then those of us who cook and bake gluten-free are used to paying quite a bit for the ingredients we use.

One reason I’m interested in this particular flour is that apple peels contain pectin, and I think perhaps the addition of apple flour to other gluten-free flours will act as a binder in cookies, muffins, cakes, and breads. Also, apples are neutral in flavor enough that, added in small amounts to other flours, this flour may bind without adding an overtly apple flavor. I will write a full report on this apple flour after I try it in a couple of different recipes.

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