Gluten-free flour is flour that doesn’t include gluten, a protein present in grains like wheat, barley, and rye.
In baking, gluten acts as a binder that helps meals maintain their form, provides elasticity, and helps dough rise.
Think about a baguette, with an oven-crisp crust on the skin and a chewy, craggy center.
Gluten traps fuel bubbles throughout fermentation, which supplies that baguette its distinctive texture. With out gluten, bakers typically depend on a mix of various gluten-free flours to attain the identical outcomes.
Do you want gluten-free flour in your weight-reduction plan? It relies upon.
“Until you’ve gotten celiac illness or a real gluten sensitivity, there will not be profit in eliminating it,” says Frances Arnold, R.D., proprietor of Namaste Nutritionist.
Maintain studying for all of the need-to-know particulars about gluten-free flours.
1. Rice flour
One of the widespread gluten-free flour substitutes, brown rice or white rice flour is gluten-free naturally.
This delicate, neutral-tasting flour is good for baking, in pancakes, and as a coating for rooster or fish.
Mix rice flour with one of many higher-protein flours listed right here so as to add construction.
2. Bean flour
Black beans pair surprisingly nicely with chocolate and the bitter notes of espresso.
3. Lentil flour
Milled from sprouted or unsprouted crimson, yellow, inexperienced, or brown lentils, this gluten-free flour imparts a gentle, nutty taste.
It’s additionally a wonderful supply of protein (26 grams per 100-gram serving) and iron (6 mg), in addition to a superb supply of potassium, with 686 milligrams of that important mineral.
When baked, it might add a pleasing crispy-crackle excellent for gluten-free crackers.
4. Pea flours
Inexperienced pea flour and pea flour are excessive in protein and much like bean flour in how they carry out and style.
The protein content material provides construction, however utilizing an excessive amount of may give your masterpiece a inexperienced hue — good for Frankenstein or shamrock cookies however not a lot on a regular basis breads and cookies.
5. Corn flour and starch
Corn is incredible in tortillas, cornbread, pizza crusts, corn muffins, and Johnny muffins.
You can even use cornstarch as a thickener in gravy, soup, or stir-fry sauces instead of flour. Go for high-quality cornmeal for baking, and save the coarser grits and polenta for a gluten-free facet dish.
6. Millet and quinoa flours
These powerhouses add construction, so that you may be capable to skip different binding components.
Millet has a extra impartial taste than quinoa, which may style slightly bitter to some palates. The answer? Toast the quinoa earlier than you grind it, suggests Alyssa Rimmer, a meals blogger at Merely Quinoa.
7. Oat flour
Oats and oat flour make the long-lasting cookie with raisins and a kiss of cinnamon, and it’s simple to grind your individual at dwelling.
You merely grind oats right into a powder in a blender or meals processor. Oat flour is fluffy, so combine it with a number of the heavier flours for a extra balanced texture.
Be aware when shopping for oat flour: Whereas oats are naturally gluten-free, they’re typically uncovered to gluten-containing grains throughout processing.
Search for licensed gluten-free oats if that’s a priority.
8. Teff flour
A staple in Ethiopian diets, teff is a grain that’s a wonderful supply of protein (13 grams per 10-gram serving!), fiber (8 grams), and calcium (180 milligrams).
It provides a nutty notice to cookies, biscotti, muffins, fast breads, and injera, an Ethiopian spongy fermented flatbread.
9. Nut flours
Coconut and almond flours are the most well-liked flours on this class, they usually’re keto-friendly.
You should use 100% nut flours when baking, however the larger fats and protein content material can yield dense outcomes. Mix small quantities nut flours with different flours.
Almond flour is without doubt one of the components in our favourite gluten-free banana bread.
10. Sorghum flour
Just like wheat, this flour is dense in protein and is available in crimson and white varieties. Use in pancakes, breads, muffins, cookies, or spice cake.
11. Cassava flour
All the fashion in paleo merchandise, cassava flour is gluten-, grain-, and nut-free and made out of the cassava root.
It’s a higher-carb flour, so it wouldn’t be excellent for keto recipes. Mix with almond flour to make killer grain-free tortillas.
12. Potato flour and starch
Potato flour is a high-quality powder made out of dehydrated potatoes that may substitute gums in gluten-free baking.
Don’t overdo it although — add 2–4 tablespoons per recipe to keep away from gumminess. Potato starch can be utilized as a 1:1 substitution for cornstarch.
13. Seed flours
Flaxseed, chia seed, and hemp seed make nutrient-dense flour and thickener choices.
Chia bloats when suspended in liquid, which is why it makes an important gum-free binder.
Hemp comprises all important amino acids, however needless to say the flour will be gritty.
Gluten-Free Baking Suggestions
Gluten-free baking requires extra precision than baking with wheat flour. Gluten-free flours and mixes typically include a combo of various varieties.
Larger-protein ones add construction however can yield a dense product. Beans, starches, and oats contribute completely different tastes and textures.
Nut flours are larger in protein and fats, so that they burn extra simply. When utilizing them, cut back the temperature by 25–50 levels Fahrenheit.
Arnold additionally recommends masking with aluminum foil till the ultimate 10 minutes to keep away from over-browning.
Gluten-free flours may additionally require the usage of a binding agent — the commonest being xanthan gum.
To keep away from gums, substitute psyllium husk, floor flax, or chia.
The following tips may also assist:
- Measure gluten-free flour fastidiously. Many sorts of gluten-free flour can get dense. Strive a meals scale for extra precision.
- Combine your dough and batters completely and allow them to relaxation. After mixing, cowl the bowl with a clear towel and let it relaxation for half-hour to thicken.
- Depend on steered bake or cook dinner time vs. the toothpick technique. Let baked items relaxation earlier than slicing to present the starches time to set and agency.