Which Gluten Free Flour To Use?

When I started creating gluten free baked goods my biggest challenge was which and how much of gluten free flour to use, even to date I am still experimenting with them.




As Julia Child saidDrama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake “


There are many gluten free alternative flours to white and wheat flours. Most gluten free flours have higher amounts of vitamins, minerals, fiber and protein making them a healthier option to wheat flours.




Here is a list of my 10 favourite gluten free flours


Blanched Almond Flour ~ Almond flour has a rich slightly nutty taste and works well with cakes, cookies, muffins, and breads, particularly in making paleo breads.  It is also low in carbohydrates, high in protein and has low glycemic index.

Arrowroot Flour ~ It’s an excellent substitute for cornstarch and flour as a thickening agent in sauces and gravies. Arrowroot flour has low glycemic index.

Brown Rice Flour ~ is best grain size for gluten free baking. Using in your favourite cake recipes or adding some in your bread recipes is a good choice.

Buckwheat Flour ~ Using this flour in small amounts about 10% per recipes is a best mix. I love making buckwheat pancakes or adding some to pizza crust and bread. Because buckwheat flour is highly nutritious it is a good way to add more nutrition to your diet.

Chickpea Flour or Garbanzo flour ~ is high in protein and has high nutritional properties. Chickpea flour is excellent in crackers, pizza crusts, and breads. It can also be used to thicken soups, sauces, or gravies. Use about 25% of chick pea flour in your baking to increase protein and fiber. Chick pea flour has low glycemic index.

Coconut Flour ~ is low in carbohydrates, high in fiber and has low glycemic index. Use 1/3 to 2/3 water because it is highly absorbent. Coconut flour is a versatile and flavorful ingredient, you can use coconut flour in baking, and main dishes. It adds richness and natural sweetness

Millet Flour ~ I use 30% of millet per recipe in my baking, millet flour does not rise much this is why I use it in my fruit crumble, pizza crust or crackers

Quinoa Flour ~ is rich in complete protein, making it a good addition for vegetarians. Quinoa flour is excellent in baked good recipes, you can substitute ½ of quinoa for other gluten free flours and it will make your baked goods moist.

Sorghum Flour ~ has protein and fiber. Used alone in recipes it produces dry textures it should be used with other gluten free flours. Sorghum and millet flour work very well together in baked good such as cookies, muffins and breads.

Teff Flour ~ is high in calcium and has low glycemic index. Teff flour can be used as a substitute for all or part of wheat flour in baked goods, sauces, gravies and casseroles


For healthy gluten free baking check out these recipes ->