The following is a list of gluten-free flours and additional ingredients that I use when baking gluten-free breads, muffins or desserts. I personally have used Bette Hagman’s books to learn the process of creating gluten-free breads that taste just as good as regular wheat products. I like what she says about gluten-free baking: “don’t believe anyone who tells you that gluten-free has to taste gritty.”
It wasn’t until I started baking my own gluten-free breads that I came to discover that what she says is in fact very true. I had tried out the commercially made gluten-free products; some were okay while others turned me off completely. I admit I was very happy when I discovered her recipes and flour combinations that create wonderful alternatives to wheat bread.
Bette gives a thorough explanation of the different gluten-free flours in her books, which I highly recommend purchasing if you are serious about making your own gluten-free breads and desserts. However, I will list the main flours, which I use when baking and a brief explanation for each. Most flours listed here work much better in combination with other flours.
Flours:
Amaranth, Buckwheat, Millet, and Quinoa Flours: Not technically grains, these plant’s seeds are ground into flours and contains all eight essential amino acids, which make them all complete proteins. When baking with these flours, you can use a blend of half of GF baking mix (such as 2 part rice flour, 2 part tapioca flour, 1 part arrowroot flour and 1 part potato starch) and half whole-grain GF flours such as these. They add great flavor and added nutritional value to baked goods.
Arrowroot: This is fine white flour and can be exchanged measure for measure with cornstarch. I personally use this flour in place of cornstarch mainly because it is healthier for you than cornstarch. Also, corn is a main allergen so I don’t use it in many recipes for this reason as well. I use it in place of the cornstarch in Bette’s “Featherlight Rice Flour Mix.”
Coconut flour: This flour is new to me and I haven’t had a chance yet to try it. But Elana at Elana’s Pantry recently posted a recipe using it. It looks delicious and very simple because she didn’t use any other flours in combination with it. She recommended the book Cooking with Coconut Flour to learn more about baking with coconut flour.
Cornmeal: This meal is ground from corn and is used in making cornbread or other dishes. The courser variety is called polenta and can be used in a variety of dishes.
Potato Starch Flour: This starchy fine flour is made from potatoes and is used in “Bette’s Gluten-Free Mix” and the “Potato Flour Mix.”
Potato Flour: This is a heavy flour and not to be confused with potato starch. Buy it in small quantities and store it in the refrigerator. It is used in in Bette’s “Featherlight Rice Flour Mix”.
White Rice Flour: This is used in many gluten-free products. It is milled from polished white rice and is very mild in taste. This can be stored in the pantry and has a long shelf life. It is a main ingredient in most GF flour mixes and is usually used in combination with potato starch, arrowroot flour, tapioca starch, potato flour and/or bean flours.
Brown Rice Flour: This is made from unpolished brown rice and contains bran so it is healthier for you. You can use it in breads, muffins and cookies where a bran taste is desired. You can use brown rice flour instead of white rice flour in most recipes. It should be kept refrigerated.
Sorghum Flour: Ground from sorghum grain, this flour works well in combination with other flours. It is available at most health food stores, grocery stores with a gluten-free section or suppliers you can order from. It stores better in the refrigerator. It is used in combination with other GF baking mixes.
Tapioca Flour: Also known as tapioca starch, this fine white flour is ground from the cassava plant and gives “chewiness” to baked goods. It can be stored in the pantry for a long time. It can also be used to thicken soups or sauces. Add 1 tsp to 2 cups liquid and bring to a boil while stirring. Reduce heat to a simmer.
Teff: This flour is available in ivory, red or brown varieties. It has a wheat-like taste and is high in protein content. Works well in combination with other flours. You can find it in most health food stores or you can order it from gluten-free suppliers. When baking with teff, use a blend of half of GF baking mix (such as 2 part rice flour, 2 part tapioca flour, 1 part arrowroot flour and 1 part potato starch) and half teff flour.
Other Gluten-free Baking Ingredients:
Dough Enhancers: These are powdered products that are used in gluten-free bread making and help the bread to stay fresher longer. You can order them from companies that produce gluten-free ingredients or at some health food stores. Make sure to read the ingredients list to make sure you aren’t sensitive to anything.
Almond meal: Sometimes called a flour but really it is finely ground almonds. I use it in place of dry milk powder or buttermilk. It also works well when making gluten-free pie crust.
“Egg Replacer”: You can find this at most health food stores or order it from gluten-free baking companies. Bette uses it in many of her recipes for extra levening in the bread.
Xanthan Gum: This is a powder that is used to bind gluten-free products together in place of the gluten. You can find it at most health food stores or in the gluten-free section of your grocery store. Use about 1 tsp per cup of flour in recipes.
Guar Gum: This serves the same purpose at the xanthan gum but it is less expensive. However, it should be avoided by anyone whose symptom of celiac disease or food allergies is diarrhea or stomach distress because it is sold as a laxative.
[…] People on a grain-free diet can still eat a rich diet of carbohydrates found in foods such as quinoa, amaranth, buckwheat, tapioca, potato, as well as high-protein flours made from beans and nuts. Quinoa, amaranth and buckwheat are […]