The Buyer’s Guide to Gluten Free Flour (2024)

FAQs

Which gluten free flour is closest to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

You will see that 1 cup of the Gluten Free Measure for Measure is 120 grams but 1 cup of the All-Purpose is equal to 156 grams. And when subbing gluten free flour in a recipe that uses wheat flour, 1 cup measures on average between 125-136 grams. Do you see how this could effect your recipes and baked goods.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Gluten-Free Bread Flour

It contains gluten-free wheat starch, which helps mimic the flavor of conventional flours and acts as a thickener. While the starch undergoes rigorous testing to ensure it's gluten-free, it's not wheat-free, so if you have a wheat allergy, this flour is not suitable for you.

Almond flour: the flavoursome alternative

Almond flour is particularly good for baking, especially cakes and pies.

Our gluten-free flour doesn't contain xanthan gum, as we developed it to be ideal for a wide range of baked goods; you can use it for almost everything. While there's no specific formula per se, we start with 1/4 teaspoon of xanthan gum for every 1 cup of flour in a recipe.

Is it cheaper to make your own gluten-free flour? ›

Making your own gluten-free flour may seem like an investment, and it may take some work to collect all the ingredients you'll need, but gram for gram, our homemade flour blends are less expensive than the gluten-free flours sold in stores.

However, some gluten-free bread products also contain yeast, which means you can safely consume those without worry. In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries.

Gluten free flour is a name for flours which aren't made with gluten products – it is used in place of traditional wheat, rye and barley flours by people who have a gluten intolerance. Gluten free flour can be made from a range of different grains including rice, buckwheat and tapioca.

Almond flour: the flavoursome alternative

Almond flour is particularly good for baking, especially cakes and pies.

Cake flour is made from soft wheat and has a lower gluten content—around 7.5 to 9 percent. Its grains are visibly finer than bread flour, and it is much whiter in color. Its fine, soft texture makes it preferable for tender cakes and pastries. One sifted cup of cake flour will weigh around 3.5 ounces or 99 grams.

Gluten-free chefs swear by millet flour for breading pan fried meats and fish. It adds a light, almost sweet flavor and crumbly texture to foods, and is full of protein!