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How to Use 23 Different Gluten Free Flours

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How to Use 23 Different Gluten Free Flours

When you are baking gluten free, you have a lot of different options for flour. Even though wheat flour is obviously the most popular, there are plenty of choices for gluten free bakers. But how do you choose? Every flour is different and they'll work better in different ways. In our helpful article, How to Use Different Gluten Free Flours, you'll know exactly what flours to use when and what they're good for. From almond flour to teff, we have you covered when it comes to choosing the best gluten free flour for your baking needs. You don't necessarily have to have all of these on hand, but this article might help you make a gluten free flour blend that you can use any time you have the need to bake.

If you're just starting to eat gluten free, you might not have heard about all of these different gluten free flours. You actually have a ton of options and should feel free to experiment with all of them. Part of gluten free baking is experimentation and seeing what works for you and what doesn't. 

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-absorbant 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. Hemp: Hemp doesn't rise on its own, so you'll need a gluten free yeast to help it out. Hemp also has a strong nutty flavor.

    Exchange for flour: 25-33%

    It's good for baking, coating, and as a thickening agent. Don't forget to store it in the refrigerator.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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!

  19. 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.

  20. 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.

  21. 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!

  22. 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.

  23. 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.

What's your favorite gluten free flour to use?

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Thanks for your comment. Don't forget to share!

Wow, what a helpful resource! I'd like to try coconut flour. I've never used it, but it sounds like a great resource.

I had no idea there were so many different kinds of flour - especially so many that are gluten free. Thanks for sharing this helpful information!

This is such a good resource to have! It definitely deserves a spot of your fridge.

I always thought that if you're gluten free, you can't have any flour. But it turns out there are a ton of flour options! This was super helpful. #GlutenFreeFave

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