Gluten-free flours 9.30.12

I went through all of my flours in the pantry and tasted them.

Potato Starch
taste: mild potato
grain: fine

Tapioca Flour
taste: bland
grain: fine

Sweet Rice Flour
taste: mild rice
grain: small fine

White Rice Flour
taste: moderate rice
grain: large fine

Brown Rice Flour
taste: moderate and hearty rice
grain: small coarse

Soy Flour
taste: strong soy
grain: coarse; glutinous

Almond Meal
taste: delicious almond
grain: large coarse

Sorghum Flour
taste: a little nutty, slightly sharp
grain:  coarse

Oat Flour
taste: mild oat
grain: small coarse

Amaranth Flour
taste: grassy
grain: small coarse

Flax seeds
taste: mild nutty
grain: large coarse

Chia seeds
taste: mild
grain: large coarse

Cornstarch
taste: mild
grain: small fine

xantham gum
taste: plastic
grain: fine, glutinous

whey powder
taste: sharp strong, cheese
grain: small coarse; slightly glutinous

vanilla whey powder
taste: sharp, raw vanilla, sharp whey
grain: large fine

corn meal
taste: popcorn
grain: large coarse



Wheat flours 
The wheat flours have a light planty flavour

Cake flour (wheat)
taste: mild
grain: fine glutinous

AP flour (wheat)
taste: slightly, sharp
grain: large fine

Bread flour (wheat)
taste: sharp -but not like soy
grain: large fine

Whole Wheat Pastry Flour
taste: slightly, sharp mild
grain: large coarse

Whole Wheat Flour
taste: good, like whole wheat bread
grain: large coarse