It blends with other flours like a dream without making things too craggy, stodgy, or crumbly.
from an equal blend of kabocha, rice, and rye flour . I put my experiment in the oven and crossed my fingers. Not only did it rise and bind like a dream, but it wasn’t too craggy, stodgy, or crumbly. It was a hit, and no one I fed it to could guess the mystery ingredient.
Who knew that a flour made from nothing but dehydrated, milled squash could be such a baking workhorse? Its nutty flavor can lean savory or sweet, and it’s mild enough to let other ingredients shine through. Surprisingly, unlike other gluten-free flours, kabocha didn’t make things too cakey, crumbly, or dense.
I’ve been baking two or three times a week since “staying home” became the cool and socially responsible thing to do, putting kabocha flour in brownies, pancakes, and cinnamon rolls. All were moister than usual, with that earthy craveable sweetness. Since it’s gluten-free, you will need to adjust your quantities when subbing in recipes that call for AP. Start by substituting no more than 50 percent AP flour, then check out thisto make your own gluten-free flour blends.
Kabocha flour has my heart, but now I’m inspired to play around with fonio, rice, cassava, and honeybean too. It might take some research, but I’ve got time. All products featured on Healthyish are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
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