Flours are confusing. Almost anything can be made into a flour and they all have different purposes; some flours act like sponges soaking up everything in its vicinity whilst other flours are moisture rich already and don’t soak up much of anything. All flours act differently in different recipes based off the other ingredients as well. Like I said: confusing. There’s hundreds of different combinations and they all have different purposes. Below are all of the blends I have used so far and what I have used them with that worked.
If you are new to gluten free cooking, all of these different types of flours can be overwhelming. Finding all the ingredients separately for a decent price can be tough. I’ve found that Nuts.com has a great selection of gluten free flours that can be ordered by the pound.
I will continue to update this list as I experiment with more flours. Specific recipes may have a different blend used depending on what works out with my other ingredients.
My gluten free flour blend for BREADS consists of:
1-1/2 cup Rice Flour
1/2 cup Tapioca Flour
1/2 cup Millet flour
1/2 cup Sorghum flour
1/2 cup Potato Starch
1/8 cup Flax seed Meal
3 tsp Xanthan Gum
Good for yeast based breads, loaves, buns, and rolls.
YIELDS: 3 -1/2 CUPS.
My gluten free flour blend for BAKING consists of:
1/2 cup Oat Flour
1/2 cup Potato Flour (different from potato starch)
1/2 cup Rice Flour
1/2 cup Sorghum Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
2 tsp Xanthan Gum
Good for cupcakes and cake.
YIELDS: 3 CUPS.
My gluten free flour blend for PANCAKES, WAFFLES, QUICKBREADS consists of:
2 cups Rice Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
1/4 cup Gluten Free rolled oats (optional, adds in texture)
2 tsp Xanthan Gum
YIELDS: 3 CUPS.
Gluten-Free Flours:
Buckwheat Flour
Best in dense breads, heavy cakes, and noodles.
Not recommended using 100% by itself. Blend with less absorbent flours.
Nutty in flavor
ABSORBENT. Recipe might require more liquid.
Rice Flour
Comes in white rice or brown rice.
Course texture. Recommended to add with oats for pliable doughs.
Does okay by itself for certain recipes or for coating.
Best in sponge cakes, noodles, coating batters.
ABSORBENT. Recipe might require more liquid.
Oat Flour
Made from ground oats. Fluffier than other flours.
Best in breads.
ABSORBENT. Recipe might require more liquid.
Nut Flours
Almond flour, Peanut Flour, Hazelnut, Cashew, Pistachio…to name a few.
Not best in kneaded breads, but good for quick breads.
NOT ABSORBENT. Not as absorbent as other flours. Mix with absorbent flours for best results.
Tapioca Flour
Best for baked goods and quick breads
Excellent as a sauce thickener, becomes a clear, glossy, gel.
Neutral taste. Very chewy.
ABSORBENT. Recipe might require more liquid.
Millet Flour
A good substitute for wheat flours but is very crumbly
NOT ABSORBENT. Not the best at absorbing liquid. By itself becomes very crumbly. Mix with absorbent flours for best results.
Sorghum Flour
Made from a millet-like grain, very popular in America. It is America’s third leading cereal crop.
Very nutritious.
Good in baking, best in breads, cakes, cookies.
Similar Absorbency to wheat flour, okay by itself but blends are always better.
Potato Flour
Made from 100% dehydrated potatoes.
Best in smooth sauces, gravies, and soup.
Keeps the moisture in baked goods.
Downside: tastes like potatoes.
Cassava Flour
The closest flour to wheat flour
Does okay by itself
Very dense and starchy
Has similar Absorbency to Wheat flour
Neutral taste