Starter Guide to Gluten-Free Flours

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There’s a lot that can go wrong when baking gluten-free, and the key to success is knowing when to use which ingredients. Gluten-free flours are not one-to-one substitutes for wheat, and they each have their own uses.

Most gluten-free baking is done with a blend of multiple flours, but there’s no all-purpose mix. You’ll need to know what properties each flour has in order to know when to add them in.

Oat Flour:

Soft texture, mild earthy and nutty flavor
Gives bakes a delicate and smooth texture and adds in starch and moisture
Adds fiber and nutrients
Not always gluten free- be aware of what precautions are being taken during manufacturing

White Rice Flour:

White rice flour, brown rice flour, and sweet rice flour are all different and have different uses in baking. At the bakery we use white rice flour.
Neutral flavor and light texture
High fiber
Get a finely ground rice flour or it can be a bit gritty
Often a base component of flour blends. Not good for high fat low moisture bakes but combines well with other flours.

Almond Flour:

Nutty (shocking) flavor and coarser texture, but can create soft and delicate bakes
Adds fiber, protein, and nutrients
There is almond flour made with the full almond that is darker and more fibrous, and almond flour with the skins removed that is lighter and less coarse
Good for bakes with fruit or other flavors that would be complimented by the nutty flavor

Coconut Flour:

Sweet, mild coconut flavor
High in fiber and healthy fats, low in carbs
Very soft and powdery as well as somewhat clumpy and sticky
Highly absorbent- add in extra liquid or it will dry out bakes

Corn Flour:

Distinct corn flavor and coarser texture than other flours
Corn flour is not interchangeable with cornstarch or cornmeal. It’s finer ground than cornmeal, and made with the full kernel of corn unlike cornstarch.
Can create brittle bakes if not mixed with other flours

Starches

Gluten-free flour blends typically contain a combination of flours and starches to mimic the properties of wheat flour.

Tapioca Starch:

Fluffy, adds stretch and chew
Also used as a thickening agent and binder
Too much can get gummy
Works well with potato starch

Potato Starch:

Neutral flavor- no potato taste
Gives smooth and tender texture
Gives structure and binds together bakes
Can get soggy in some bakes

Making Your Flour Mix:

To see how these flours can work together, here’s one flour mix that we use often at the bakery. It’s very versatile but is especially great for soft, moist cakes.

33g Rice Flour
11g Potato Starch
6g Tapioca Flour
1g Xanthan (binder)
Scale as needed.

For more information on the importance of xanthan and other binders for gluten-free baking, check out this post.

Remember different bakes call for different flour combinations, so this mix is not a catch-all solution. If you’re just starting out we highly recommend following specifically gluten-free recipes and using their flour mixes. Once you get more familiar with the results of using different flours, you’ll be able to go ahead and experiment!

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