There are many gluten-free flours on the market today, and new ones are being developed every year. Choosing the right one can be very confusing to someone who is new to the GF lifestyle. Here is a rundown that will help you decide which is best used for your recipe needs:
- Brown Rice Flour: The texture is grainy and nutty in taste. Works well with baked goods. Is also high in fiber, vitamins and minerals.
- Buckwheat Flour: Earthy and nutty in flavor. Works well for pancakes, waffles and other baked goods. High in fiber, carbohydrates and minerals.
- Amaranth Flour: Light brown with a nutty and peppery flavor. Good when used as a thickener for soups and gravies.
- Arrowroot Starch: Tasteless flour that can be used as a substitute for cornstarch when cooking or baking.
- Corn Flour: A finer blend than that of cornmeal. Most popular types are: Masa Harina…ground from white or yellow corn that is used to make hominy, and Harinilla, which is made from blue corn and used primarily in Mexican dishes.
- Coconut Flour: Should be blended with other flours to add texture and consistency to baked goods. Has a naturally subtle sweetness when made from 100% organic coconut. High in fiber and protein.
- Fava Bean Flour: Slightly bitter taste and should be blended in small amounts with other gluten-free flours. Use in baked goods such as quick breads.
- Black Bean Flour: Has a grainy texture and a strong flavor that can overpower milder flours. Can be used in Mexican dips, veggie burgers, soups, stews and tortillas.
- Quinoa Flour: Has a slightly nutty flavor. Use in baked goods such as cookies and cakes to help retain moisture.
- Soy Flour: Has a nutty flavor and a grainy texture. Combine with other flours for baking or coating. Contains all the amino acids necessary to make a complete protein.
- Oat Flour: Oats cause a problem due to cross-contamination. There are a few companies that are dedicated to growing, producing and packaging uncontaminated oats. Oat flour adds flavor and texture to baked goods, and can be used to bind meatloaf.
- White Rice Flour: Powdery and tasteless. Usually mixed with other gluten-free flours when baking muffins, breads and other baked goods.
- Tapioca Flour: Very light and powdery. Tapioca flour has no taste and can be used as a thickening agent, or combined with other gluten-free flours to make baked goods.
- Sorghum Flour: Heavy flour that is much like wheat flour. Works well in baked goods such as muffins and breads.
Storage of gluten-free flours will depend on the type. Most will need to be stored in an air-tight container, and can be refrigerated or frozen. Please read the label for exact directions. The best way to learn what gluten-free flour works best for your recipe is to experiment and become familiar with their specific taste and texture.
