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I love baking and have done ever since I was a child. Getting diagnosed as a Coeliac I thought would put a stop to my love of baking. But it has fuelled me to learn more about the science of baking and how to use the ingredients to create wonder bakes, that mimic or even out do wheat based flours. These are my top five Gluten Free flours.
Gluten free baking uses a lot of combined flours to achieve the same results as Wheat flour. You can buy pre mixed flour bags which are great to have in the store cupboard. However I also like to use the flours on their own or make my own mixes to achieve the results I want.
My first flour in my baking cupboard will always be rice flour.
I tend to have both white and brown rice flour. White I use in pastry and biscuit recipes and brown I like for brownies, bread and crumble mixes. It’s great to combine with tapioca flour and potato flour as an all round base flour. It’s also fab on it’s own to make the most lovely, crumbly, buttery shortbread.
As before it’s a good flour to combine with others. It’s also great for making smooth sauces and for thickening gravy.
This was a recent discovery and I absolutely adore it. Coconut flour is super absorbent and a little goes a long way. General rule is you’d use a third of what you would do in wheat flour. It’s make the most amazing coconut flour brownies. So it’s perfect for anyone who wants to be grain free as well as gluten free.
Corn flour I love to bake with on it’s own for super light sponges and angel cake. Plus it’s great for cheese sauce, thickening soups and making the most amazing Yorkshire puddings.