GUIDE TO
By Christine
How often have you scanned a recipe only to find you have everything you need except for a few gluten free flours.
Millet flour… Sorghum flour… Sweet rice flour…
Yikes…
So you start playing the guessing game of ‘what flours do I have and will they work for this recipe’.
After googling for what seems like forever, trying to find out if tapioca starch can be substituted for cornstarch, you almost give up.
Gluten Free Flours and Their Substitutes
So using almond flour as an example, if it has a protein content of 21.4% and fiber content of 10.7%, what would a good substitute be?
A good mix can make converting all your beloved gluten-recipes super easy. A word of caution though – you may need to add a teaspoon of xanthan gum or a gum substitute to mimic the consistency of gluten in breads.
Which gluten free flour can be substituted for all purpose flour?
It really depends on what you’re baking. For yeast breads, brown rice flour, light buckwheat flour, oat flour and sorghum flour work great. Biscuits do well with light buckwheat also.
Which gluten free flour is best for baking?
Almond flour is a great grain free option for gluten free baking.
Can I use almond flour instead of ______ gluten free flour?
Quite a bit! Since gluten is missing from gluten-free flours, that crucial protein in baked goods either needs to be replaced or somehow mimicked in gluten free baking.
How does gluten free flour affect baking?
About as different as white sugar and honey! Gluten free flours each have a distinct flavor that can sometimes add a lot of flavor to baked goods.
Does gluten free flour taste different?
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