If you are looking for information about the gluten-free diet, How to Be Gluten Free (affiliate link) is a very practical guide to getting started. It covers 10 steps to help you become happily gluten free.
One of the first things I learned about gluten-free baking is that there is no single flour that replaces wheat flour. There are many gluten-free flours to choose from, and today I am sharing 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
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- 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?
- 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.
- 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 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
- 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 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
- 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.
- 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.
- 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.
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