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.