Today the Seattle PI writes about alternative flours for wheat-free baking. Whether you’re looking to eat wheat-free, or simply want to add new flavors and textures to your baking, there’s no shortage of options: barley, kamut, spelt, almond meal, buckwheat flour, rice flour, sweet potato flour, teff, and hazelnut meal/flour.
Hazelnut flour is both wheat-free and gluten-free. The article points out its “buttery, rich quality” that works well in crumble toppings and pie crusts. We couldn’t agree more!