This month I’m joining the SITS Girls as they work through the 31 Days to Build a Better Blog eBook. The book includes a task for each day, but we are working through the book on weekdays only. You might see a few posts that are out of the ordinary for me, but many of the tasks will not be obvious to you.
Yesterday’s task was to write a list post, so I thought I would share with you my five favorite gluten-free flours as well as a couple of my least favorite flours, and a few I want to use more often.
5 Favorite Gluten-Free Flours
- Sorghum Flour
Sorghum flour has long been one of my favorites. While too much of it can make foods dry, using it as part of the flour in a recipe ads a soft texture. Did you know sorghum has as much protein as quinoa?
- Millet Flour
I was so please when I first started using sorghum flour, and I felt the same way when I tried millet flour. It too benefits the texture of baked goods. After trying it, I began substituting it for part of the sorghum flour in recipes. The two combined work wonders.
- Brown Rice Flour
I know some people are not rice flour fans, however, I like using some brown rice flour in many of my recipes. You want to buy one that if finely milled or it will feel gritty. I mill my own flour, so I don’t have a particular brand to recommend. Combining sorghum, millet, and brown rice can result in a well-balanced whole grain flour mix.
- Sweet Rice Flour
Sweet rice flour is not used in large quantities in recipes, but a little helps to keep baked goods moist. It’s also terrific for gravies.
As much as I love the flours mentioned above, they fall short on their own. Starches are necessary in many recipes to lighten the flour mix. Tapioca starch gives foods a definite chew which is why I like it in pizza crust. Many recipes, though, call for more potato starch than tapioca starch. Potato starch is very different from potato flour, but tapioca starch and flour can be used interchangeably.
2 Gluten-Free Flours I Don’t Like
- Bean Flours
When I first tried garfava flour years ago, I was so thrilled with the texture it gave to the bread I made. I also loved the idea of the protein it added. However, I didn’t care for the digestive effects nor the bean flavor. My husband is particularly sensitive to that bean flavor and he could taste the tiniest bit of bean flour I would put in a recipe. Eventually, I gave up on it and don’t use it any more.
- Quinoa Flour
Quinoa is healthy, there’s not doubt about it. I like eating quinoa in it’s whole form, but I don’t like the flavor of the flour in baked goods. It’s simply a personal preference, but that’s why you don’t see it used in my recipes.
3 Gluten-Free Flours I Want to Use More
- Buckwheat Flour
I have used buckwheat flour some and want to use it more. I find that it has to be used in small amounts, but that makes it easier in some ways. I would like try substituting a little bit of buckwheat in some of my favorite recipes.
- Almond Flour
I’ve never done much with almond flour. In fact, I’ve only used almond meal. I like the idea of using a non-grain flour and hope to experiment with it when I have time.
- Teff Flour
I’ve seen teff flour more and more in recipes and baked products and would like to give it a try. Part of the problem with teff flour is that I never see it in the store (at least not a trusted brand) and I forget to order it online.
Note: The links in this post are Amazon affiliate links which take you to a page displaying that particular flour sold by different brands. I am not recommending all of those brands. If you have celiac disease or are highly sensitive to gluten, some brands have higher levels of cross contamination than others. Please check each company’s policy and/or certification.
If you do choose to order from Amazon, I greatly appreciate it when you go through my affiliate link. After you get to Amazon through my link, I will receive a small commission on anything you buy. Why not help out a blogger if you’re ordering anyway?