Alternative Flours, Part 1

Growing up I knew of two kind of flour; dark-whole wheat flour- or white flour -bleached-. For me wheat flour was the only choice because wheat was the grain that planted there. In Latin America, corn is easier to come by that wheat. The result is that cooking with corn flour is a staple in the part of the world.  In India and Pakistan, garbanzos and lentils are more prevalent than wheat with the result that flour is made with these legumes.  Poor people in India and Pakistan use millet flour-called bajri- to make bread.More and more people nowadays want to try different flours with different flavors.  As a result of that, we can see more and more variety of flours on display in the international or flour aisles.People with gluten allergy the choice of flour is more a survival choice than a taste.Here is some useful information about a great variety of  flours:*Amaranth: gives a slight peppery flavor to baked goods.  It is best to replace no more than 1/4 of your flour recipe with this grain flour.*Barley: used in baked goods as well as a thickener.  Replace up to one half of your baking recipe with barley flour.*Chick peas (garbanzo beans): high in protein, high in iron and B vitamin, can be used for baking, and can replace up to 1/2 of you r flour recipe.  Garbanzo beans make the bread feel heavy. This flour is gluten free.*Rice: Used to thicken sauces, and up to 1/4 replacement in a baking recipe.  It absorbs more moisture that wheat flour, so more liquid should be used.  This flour is gluten free.Raisin Cornmeal Cookiesmakes 3 dozens1 1/2 cup of  soy flour1          cup yellow cornmeal1/2     cup sugar3/4    cup raisins2         cup eggs4         tablespoons un-salted butter1/2    cup apricot butter1/2    cup orange preserve1/2    cup orange juice1/2    teaspoon anise seeds, ground2         teaspoons soy flour for the raisins1/2    teaspoon salt-Soak the raisins in the orange juice for 30 minutes.  Drain.-In a food processor, beat the butter with the sugar, the apricot butter and the orange preserve smooth paste.-Add the egg on at a time.  Beat after each addition.-In a bowl, mix soy flour, cornmeal, anise seeds, baking powder and salt.  Add the mixture to the egg-butter mixture and mix thoroughly.-Toss the raisins with two tablespoons of flour, and then stir into the dough.-Transfer the dough to a light flour surface.  Divide the dough into two balls.  Roll each ball into two-inch thick log.-Slice the logs at half inch intervals.  Using your fingers, pat and shape each piece into oval, about three inches long.-Place cookies on a greased cookie sheets about 2 inches apart.-Bake in a 375 degrees oven until lightly browned, about 20 minutes. -Cool on a rack.