This a great flour to add to your gluten free pantry. It's flavor is similar to wheat four so it makes a great wheat flour substitute. High in protein and insoluble fiber. It digests slowly so it keeps you feeling full longer. Rice flours can cause recipes to be gummy , sorghum flour produces a texture that closely that of wheat. It also has a mild taste unlike other gluten free flours like soy flour .
What are the best Gluten Free flours to use? It depends on what you are making and your personal taste. below is a list of flours and their uses.
Almond Flour: This flour is a staple in most gluten free kitchens. It has a nutty flavor and add moistness, and density to baked goods.
Amaranth: High in fiber and protein. A great source of calcium.
Brown Rice Flour: A great supplementary flour, since the flour is more dense it is best used when combined with teff, buckwheat or sorghum flours.
Buckwheat Flour: Despite it name it is not a grain; buckwheat is a seed from an herb. It has a nutty flavor and makes almost a perfect substitute for wheat flour when used in pancakes, muffins, and cakes. Mix with a starchier flour such as cornstarch or tapioca flour to get dough that rolls out better.
Besan Flour (Chickpea): It is high in protein. Works beautifully as a main flour--a lot like sorghum or buckwheat. It can be more expensive. Good for soups, sauces or coating or batters. I do not like the taste of this flour so I do not use it. The flavor is too strong
Coconut Flour: High in fiber and protein. Aids in digestive health. Provides a natural sweet flavor when used in baking. The high fiber content makes the flour absorbing capacity. So more liquids are needed. A little of this flour goes a long way
Masa ( Corn Flour): Traditionally used in tamales and tortillas, this flour also works as a base for bread, muffins, biscuits. It provides a light corn flavor.
Corn Starch: It isn't only a great thickener in soups, stews and sauces; it also works similarly to tapioca flour in recipes. Check labels to make sure there is no hidden gluten. Also try arrowroot instead
Millet Flour: Has a mild flavor that is slightly nutty and sweet. Lighter colored, slightly drier flour, it should not be used on its own. Good for pizza crust and flat breads.
Oat Flour (Gluten Free): Some gluten intolerant people can not eat oat products. Oat flour works similarly to sorghum in baked goods, but produces a more "wheat-like" result. Great flour for everyday cooking like cookies, pancakes, and breads. Be sure though that the brand you purchase is 100% gluten free. Polenta: Staple of Northern Italy
Potato Flakes: Makes a good addition to gluten free bread, giving moisture and body. It also makes a great coating for chicken and fish instead of bread crumbs. Try adding 1/4 cup to other dry ingredients. It can also be added to meatloaf or meatballs or any recipe that requires bread crumbs.
Potato Starch: Don't confuse it with potato flour. It has the same texture to tapioca flour and cornstarch when used in baking. It is usually used to thickening sauces, it tends to produce gummy results. It also can be blended into flours for muffins, quick breads for a moist tender texture.
Quinoa Flour: Has a delightful nutty flavor and is very healthy. It is high in fiber and protein. It is a light flour so it does not weigh down the recipe. Great for pasta, cookies, cakes, and muffins. It pairs well with almond flour, buckwheat flour.
Sorghum Flour: A very good substitute for wheat flour in many recipes, especially if combined with other, more denser, flours. this flour will not leave your baked goods gummy.Great to use in all baked goods.
Soy Flour: Has a strong nutty flavor. Is high in protein. It is best used in small quantities and also with foods with strong flavors such as chocolate or coffee. I do not use this four because of its strong flavor.
Sweet White Rice Flour (Mochiko or Glutinous Flour): This flour is great for adding moisture and density to baked goods. Used alone produces a sticky result. It makes great white sauces like bechamel like for macaroni and cheese. Also used in mo chi ice cream. Also is a great thickener and binder.
Tapioca Flour: It is also called tapioca “starch”. Can be used like cornstarch to thicken sauces, and freezes well... although it does impart a "shiny" look. It adds chewiness, crisp crust to baked goods. Great used in fruit pies. Can become lumpy if not mixed well
Teff Flour: This is an all around good flour that works in many types of baked goods. It has a stronger nutty flavor and darker color. A nutritional powerhouse it is high in protein, fiber and iron, but it is oftentimes hard to locate in supermarkets. Best used in cookies, muffins and breads. It come in white , red but white is more nutritionally superior. It gives a spongy texture to the baked goods.
Soy Flour: Can be used like brown rice or corn flour. Has a heavy bean flavor and works best if used in combination with a moist flour, such as tapioca or sweet white rice flour.
White Rice Flour: Slightly gritty. is good in pancakes an crepes. It is not recommended for yeast breads
Gums: powders that stabilize, bind, and thicken
Guar Gum: Used in cold foods like ice cream, pudding, and salad dressing
Xanthan Gum: Primarily used as a binder in gluten free baking, it also sneaks its way in prepackaged foodstuffs for its magical abilities to keep oils from separating. Careful when working with this stuff... a little goes a long way, and it is prone to becoming extremely slimy.