Like to bake but need to avoid the gluten found in your favourite flour? To keep you baking and sans gluten, check out the list below from Love Sorghum. It’s a great overview of the GF flour options out there. Many times, gluten-free flours are mixed together to get the right consistency and flavour in a recipe so it pays to have a couple in the house if you plan on skipping the wheat flour. There may even be more GF options than you think – and yes, buckwheat flour is gluten free!
Almond Meal Flour
Almond meal flour is made from whole almonds that have been finely ground into a powder. It is used in cookies, cakes and other desserts. Be sure to store almond meal flour in the freezer.
Amaranth has a very high protein and fiber content and adds a nutty flavor to gluten-free baked goods. It is most commonly used in combination with other flours to make breads, pasta, pancakes and other recipes.
Although buckwheat is a grain-like ingredient, it has no relation to wheat and is, in fact, gluten-free. Buckwheat is used throughout Europe to make pancakes and serves as a fantastic alternative for gluten-free cooking, especially when used to make breakfast cereal and lower calorie gluten-free breads.
Coconut flour is a delicious and healthy alternative flour that has a high fiber content. It provides a natural sweetness and added moisture to baked goods.
Compared to cornmeal, corn flour has a blander taste, as well as a lighter and finer texture when used in baked goods.
Garbanzo Bean Flour (Chickpea Flour)
Garbanzo bean flour, aka chickpea flour, is like all bean flours in that it is high in protein and fiber content. As opposed to rice, tapioca, and potato flours, bean flours more closely mimic the texture of white flour when used in baked products.
Potato flour is made by grinding potato roots and subsequently removing the fibrous material. Potato flour is most commonly used to thicken sauces and is generally included in gluten-free flour blends because it adds moisture to baked goods.
Quinoa is one of the more nutritionally packed gluten-free substitutes. It is loaded with protein and a host of other vitamins and minerals. Quinoa is known for its mild nutty flavor. It can add both texture and moisture in baking.
Sorghum flour is a millet-like grain and adds a strong flavor to gluten-free baked goods. Add in about 1/8 cup to enhance the flavors of breads, cookies and cakes. Or use it for your main flour like I do!
Tapioca flour can add chewiness to baked goods, and is a wonderful thickening agent. Tapioca flour is known for being one of the more flavorless gluten-free flours, so it won’t affect the taste of your dish.
White Rice Flour
White rice flour is made from finely ground white rice and is most often used as a replacement for wheat flour in gluten-free breads.