Serious Eats: Talk
What non-wheat flour should I use?
My mother loves Starbucks' Cranberry Bliss Bars, but she's developed a wheat sensitivity. For the holidays, I am attempting to use an alternative flour and make a wheat-free copy cat for her to enjoy.
Question is, what do you guys think would be the best alternative flour to use? I have no experience with other flours, so I was hoping for some input.
I was thinking maybe spelt flour, because I know that is an ancient relative of wheat and might be the closest in texture. Looking at the market, they have so many flours: amaranth, potato, rice, spelt, and more!
