Which gluten-free flour is best for baking?
The best gluten-free flour option to use will depend on the type of baked goods you wish to make. For baking you would generally use a blend of a few different gluten-free flour options with each flour contributing its unique characteristics to serve a particular purpose eg, binding, leavening, thickening, stabilising, retaining moisture etc.
The following are 20 gluten-free flour alternatives that can be used for baking.
Almond Flour
Amaranth Flour
Arrowroot Flour
Brown Rice Flour
Buckwheat Flour
Chickpea Flour
Corn Flour
Flax
Glucomannan Powder
Guar Gum
Millet
Pea Protein Powder
Potato Starch
Quinoa Flour
Sorghum Flour
Sweet Potato Flour
Tapioca Flour
Teff Flour
Tigernut Flour
White Rice Flour
Xanthan Gum
If you are just starting out with gluten-free baking, it is recommended to follow existing tried and tested gluten-free baked good recipes. Once you have an understanding of the variety of gluten-free ingredients and their properties you can begin experimenting with your own gluten-free flour blends.