Hello to my gluten-free friends, and those just curious about trying some gluten-free baking. I’m from the latter category. I wouldn’t say I’m an expert yet, but my journey to finding healthier alternatives to wheat flour has introduced me to an exciting world of alternatives.
Over the next while I’ll be experimenting a lot with these different flours, and creating more gluten-free protein recipes. For now, this is what I know.
FLOURS I USE
My favorite gluten-free flour is oat flour, which has a similar taste and feel to wheat flour, with the added bonus of being a bit higher in fiber, protein, and micronutrients.
I LOVE coconut flour – the taste is oh so rich and coconuty, and it’s full of healthy fiber. NEVER substitute coconut flour completely for another light flour like oat though, as it is much denser and fibrous, and you will end up with something resembling a dry brick. I would substitute up to half coconut flour though for a tasty fiber boost.
Almond flour is another great option I use. For almond flour I would follow the same rules as coconut flour – substitute up to half, but not the full amount as it will turn out hard and dry from all the fiber.
www.glutenfreegirl.com posts a great recipe for an all purpose flour: 200 grams of sorghum flour, 200 grams of millet flour, 300 grams of sweet rice flour, and 300 grams of potato starch. (That’s for 1000 grams of flour mix). You can make up a big batch and then use it in pretty much any recipe as needed. To make this flour mix more of a whole grain mix, you can add other flours into the amount the recipe calls for.
Here’s a list of gluten-free flours by category (also courtesy of glutenfreegirl.com).
GLUTEN-FREE FLOURS BY CATEGORY
Whole Grain Flours
brown rice flour
sweet potato flour
sweet rice flour
white rice flour
fava bean flour
garbanzo bean flour
kinako (roasted soy bean) flour