Baked on the Bright Side


Rudi’s Guide to Gluten-Free Flours

January 29, 2016

There are so many flour options for gluten-free baking it can be hard to tell which one is right for you. Because gluten-free flours have a different make-up than regular flour, the quantity or baking process is sometimes different. Below is our guide to some common gluten-free flour options with plenty of tips on how to use them and suggestions on what to make!

Coconut Flour

Coconut flour is made with dehydrated coconut pulp and ground down into a fine, powdery flour. It is highly absorbent, so you will probably want to use much less flour than you normally would when substituting in a recipe. Because it’s so light and powdery, it works well for cakes, breads, and muffins. Note that you will also need to use more eggs than usual to bind the ingredients together since there is no gluten or xanthan gum in most coconut flour recipes.

Try this Gluten-Free Banana Bread Recipe

 Tapioca Flour

Tapioca flour has been known to improve the elasticity of baked goods and give it some extra hold, which is often a problem in gluten-free baking. It works well to hold together pie crusts, buns, or cookies. However, because of its binding properties, using too much tapioca flour can result in gummy or sticky baked goods, so only use about 1 ½ teaspoon tapioca flour for every tablespoon wheat flour when converting recipes.

Try this Gluten-Free Blueberry Pie Recipe

White Rice Flour

White Rice Flour is light gluten-free flour that, like coconut flour, absorbs a lot of moisture. It works well for buns, flatbreads, tortillas, and crusts. Some of the dryness of this flour can be counteracted by adding eggs or other liquid ingredients to your recipe. White rice flour also works well when mixed with other types of gluten free flours or baking mixes.

Try this Gluten-Free Scallion and Cilantro Pancakes Recipe

Millet Flour                

Millet Flour is another gluten-free baking option that works best combined with other flours. It lends a buttery flavor, as well as fiber and iron, to your baked goods. It works well for cakes, muffins, cookies, or even to batter and fry chicken! Millet flour can be substituted one for one with wheat flour, although mixing it with rice flour or coconut flour will probably yield best results.

Try this Gluten-Free Almond Pear Cake Recipe

Buckwheat Flour

Made from fibrous buckwheat berries (not derived from wheat), buckwheat flour is an up and comer in the gluten-free baking world. It’s commonly used for pancakes and crepes because of its silky texture and earthy flavor. Like many other flours on this list, it’s a good idea to combine buckwheat flour with another type of flour and eggs or liquid to add elasticity to baked goods.

Try this Gluten-Free Crepes Recipe

 

Leave a Reply