What are my options for gluten-free flours?

Made from finely ground almonds, almond flour is rich in protein, healthy fats, and vitamin E. It has a mildly sweet taste and works well in baked goods like cookies, cakes, and bread. Almond flour is also low in carbohydrates, making it a popular choice in keto and low-carb diets. However, it has a denser texture, so recipes may require adjustments.

Despite its name, buckwheat is naturally gluten-free and offers a rich, earthy flavor. It’s commonly used in pancakes, waffles, and soba noodles. Buckwheat flour is a good source of fiber, protein, and antioxidants, which makes it a healthy choice. It also adds density and a darker color to baked goods.

Arrowroot flour is made from the roots of the arrowroot plant. It’s commonly used as a thickener for sauces, soups, and puddings. Arrowroot flour is neutral in flavor and works well in gluten-free baking, where it helps lighten the texture of baked goods like cookies and cakes.

Sorghum flour has a mild, sweet flavor and is packed with nutrients like protein, iron, and antioxidants. It works well in gluten-free baked goods such as bread, muffins, and pancakes. Sorghum flour also adds structure and can be combined with other gluten-free flours to improve texture and taste.

Soy flour is made from roasted soybeans and is rich in protein and fiber. It has a slightly nutty flavor and can be used in gluten-free baking for bread, pancakes, and muffins. Soy flour works well in combination with other flours and helps add moisture and structure to baked goods.

Millet flour is made from ground millet, a small, nutrient-rich grain. It has a mild flavor and light texture, making it ideal for pancakes, muffins, and bread. Millet flour is high in fiber, B vitamins, and minerals, making it a healthy addition to gluten-free baking mixes.

Sweet potato flour is made from dried, ground sweet potatoes and has a mild, slightly sweet flavor. It’s rich in vitamins and fiber, making it a healthy option for gluten-free baking. Sweet potato flour adds moisture and works well in breads, muffins, and pancakes.

Quinoa flour is made from finely ground quinoa, a nutrient-dense grain that’s high in protein and fiber. It has a slightly bitter taste, which can be reduced by toasting the flour before use. Quinoa flour adds structure and nutrition to gluten-free baking, making it ideal for breads, cakes, and pastries.

Oat flour is made from ground oats and is naturally gluten-free as long as it’s processed in a gluten-free facility. It has a mild, slightly sweet flavor and works well in cookies, pancakes, and muffins. Oat flour is high in fiber and provides a chewy texture to baked goods.

Tiger nut flour is made from ground tiger nuts, which are small, tuber-like roots. It has a naturally sweet, nutty flavor and is rich in fiber, healthy fats, and vitamins. Tiger nut flour is great for gluten-free baking, especially for cookies, cakes, and pie crusts, where its sweet flavor shines.

Corn flour is made from finely ground cornmeal and has a mild, sweet flavor. It’s commonly used in gluten-free baking for cornbread, muffins, and pancakes. Corn flour adds a light, crumbly texture to baked goods and can be combined with other gluten-free flours for better structure.

Made from dried green bananas, this flour has a neutral flavor and is high in resistant starch, which can promote digestive health. It’s versatile and can be used in gluten-free baking for bread, pancakes, and muffins. Green banana flour helps create a smooth, elastic dough.

Coconut flour is made from dried coconut meat and has a light, sweet flavor. It’s high in fiber, which makes it absorb a lot of liquid, so recipes need more eggs or moisture to balance the consistency. This flour is great for gluten-free baking, but it can result in denser, slightly drier baked goods if not properly balanced.

Made from ground chickpeas, chickpea flour is high in protein and fiber, making it a nutritious option for gluten-free cooking. It has a slightly nutty flavor and works well in savory dishes like flatbreads, fritters, and as a thickener in soups. Chickpea flour is also used in Indian cuisine to make dishes like besan chilla.

Hemp flour is made from ground hemp seeds and is packed with protein, fiber, and healthy fats. It has a nutty flavor and a dark color, making it best for use in savory baking like bread or crackers. Hemp flour is highly nutritious but needs to be combined with other gluten-free flours for better texture.

Acorn flour is made from finely ground acorns and has an earthy, nutty flavor. It’s high in fiber and can be used in gluten-free baking for bread, pancakes, and muffins. Acorn flour adds a dense texture and is often combined with other flours for a lighter consistency.

Commonly used in Asian cooking, rice flour can be made from white or brown rice. It has a neutral taste and a fine texture, making it suitable for a variety of dishes like noodles, cakes, and cookies. Rice flour helps give a light, crisp texture to recipes like tempura batter and is also used in gluten-free flour blends.

Potato flour is made from cooked, dried, and ground potatoes. It’s often used in gluten-free baking to add moisture and improve the texture of breads and cakes. Potato flour has a slightly earthy flavor and works well in gluten-free flour blends or as a thickener in soups and gravies.

Tapioca flour, also known as tapioca starch, is derived from the cassava root. It is often used as a thickener in soups, sauces, and pie fillings. In gluten-free baking, tapioca flour provides chewiness and elasticity to breads and cookies, making it a versatile ingredient in gluten-free flour blends.

Cassava flour is made from the whole root of the cassava plant and is naturally gluten-free. It has a neutral flavor and smooth texture, making it a good substitute for wheat flour in many recipes. Cassava flour works well in baking, tortillas, and as a thickener for soups and sauces.

Pea flour is made from ground yellow or green peas and is rich in protein, fiber, and iron. It has a slightly earthy flavor and is great for adding nutrition to savory baked goods like bread, pancakes, and crackers. Pea flour works best when combined with other gluten-free flours for improved texture.

Teff is a tiny grain native to Ethiopia, and its flour is rich in iron, calcium, and protein. It has a mild, nutty flavor and is often used to make traditional Ethiopian injera. Teff flour works well in gluten-free baking for breads and muffins and can be combined with other flours for better texture.

Amaranth flour is made from ground amaranth seeds and has a slightly nutty, earthy flavor. It’s rich in protein, fiber, and micronutrients like iron and magnesium. Amaranth flour works well in gluten-free baking, especially for adding moisture to breads and cakes, but is best used in combination with other flours.

Lentil flour is made from ground lentils and is high in protein, fiber, and iron. It has a mildly earthy flavor and works well in savory gluten-free recipes like crackers, flatbreads, and as a thickener for soups. Lentil flour is nutritious but often combined with other flours for better texture.

Chestnut flour is made from dried, ground chestnuts and has a naturally sweet, nutty flavor. It’s commonly used in gluten-free baking for cakes, breads, and pancakes. Chestnut flour adds a soft, slightly dense texture and works well when combined with other flours for better structure.