Ingredients: |
Ingredients: 23 Different Gluten Free Flours and Their Uses
1. Almond Flour: This is good for quick bread, but not for bread that requires kneading.
Exchange for flour: 100% You can substitute 100% of regular flour for almond flour in your recipe.
It's good for baking, coating, and substituting for butter.
Try some of these recipes that use almond flour!
2. Amaranth: It doesn't rise well on its own. It's good for low-rise products like biscuits and it complements quinoa and brown rice flours.
Exchange for flour: 25-30% Amaranth can't completely replace flour, but you can use it in a mix of flours and 25-30% of it can be Amaranth.
It's good for baking and as a thickening agent.
3. Arrowroot: This flour complements brown rice flour to make a structured mixture. You can use it on its own to make gluten free pancakes.
Exchange for flour: 25% to make a mixture, 100% for pancakes.
It's good for baking and as a thickening agent.
4. Buckwheat: It's an alternative to other starches and gels at low temperatures. It can be the sole flour for cookies and crackers.
Exchange for flour: 50% in a flour mixture, 100% for cookies and crackers.
It's good for baking and as an egg substitute. It also needs to be refrigerated.
5. Chia: Chia mixes well with water for egg-like consistency. It's good for gummy mixtures, and you can grind whole chia seeds just before using.
Exchange for flour: 25% (use in a mixture)
It's good for coating, as a thickening agent, and as an egg substitute. Don't forget to refrigerate your chia flour!
6. Chickpea: It is highly moisture-absorbent and it adds crispness to breads, crackers, and crusts. It complements brown rice and sorghum flours.
Exchange for flour: 25%
It's good for baking and as an egg substitute.
7. Coconut: Add double liquid when you use coconut flour because it's very highly moisture-absorbant. Do not pack it into a measuring cup.
Exchange for flour: 25%
It's good for baking, coating, and as a substitute for butter.
Try some of these recipes that use coconut flour!
8. Corn flour/starch: This is an effective thickener! Add cold water slowly to prevent rapid thickening.
Exchange for flour: 20%
It's good for baking and as a thickening agent.
9. Corn meal: Corn meal can be used as the sole flour for cake-like products.
Exchange for flour: 100% (for cake!)
It's good for baking and for coating.
10. Flaxseed: This gluten free flour mixes with water for egg-like consistency with binding properties. Like chia flour, you can grind the whole seeds just before using.
Exchange for flour: 15%
It's good as a substitute for eggs and needs to be refrigerated.
11. Lentil/Bean: There are different colors, flavors, and properties with bean flours. They mostly act as thickening agents.
Exchange for flour: 25%
They're good for baking and thickening, and you need to store them in the refrigerator.
12. Millet: This kind of gluten free flour has a nutty flour and it's subtly sweet.
Exchange for flour: 25%
Millet flour is good for baking.
13. Potato flour: This flour attracts and holds water and produces a moist yeast bread. You can substitute completely for flour in no-rise products as pasta (gnocchi).
Exchange for flour: 100% (if you're making gnocchi!)
It's good for baking, coating, thickening, and substituting eggs.
14. Potato starch: This gluten free flour provides a light consistency to baked products. It binds, thickens, and adds crispness to coating.
Exchange for flour: 50%
It's good for coating, thickening, and as an egg substitute.
15. Pumpkin seed: This unusual gluten free flour adds fluffiness to pastries and it has a distinctive flavor. It has low allergenicity and can be creamed into a spreadable butter.
Exchange for flour: 50 - 100%
It's good for baking, coating, and substituting butter. Store pumpkin seed flour in the refrigerator.
16. Quinoa: There are many different kinds of quinoa so naturally, gluten free quinoa flour is available in many different varieties. The most popular for flour is white.
Exchange for flour: 50 - 100%
Quinoa flour is good for baking.
17. Sorghum: This gluten free flour is slightly sweet and best for baking.
Exchange for flour: 20%
It's best for baking and coating. Store in the refrigerator!
18. Soy: It browns quickly when baking and it's available whole or defatted.
Exchange for flour: 30%
It's best used as a thickening agent and stored in the refrigerator.
19. Brown rice: It can be used on its own for flatbreads. It mixes well with other gluten free flours for other baked goods. It adds crispiness.
Exchange for flour: 50 - 100%
It's best used for baking, coating, and as a thickening agent.
20. Sunflower seed: It lends a distinct flavor and can be creamed into a spreadable butter. Sunflower seed flour has low allergenicity and is available whole or defatted.
Exchange for flour: 50 - 100%
It's best used when baking, coating, and as a butter substitute. Store in the refrigerator!
21. Tapioca: Combine with other gluten free flours for baking. You can use it as a thickener in puddings and it adds chewiness to your products.
Exchange for flour: 20%
Tapioca flour is best used in baking, as a thickener, and as an egg substitute.
22. Teff: This gluten free flour can replace flour in flatbreads, but it needs to be combined with other flours for other breads.
Exchange for flour: 25 - 100%
It's best used in baking or as a thickening agent.
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