Are you looking to try out a couple of dishes and desserts that incorporate gluten-free flours? We have some advice on the best types of gluten-free flours to use for certain recipes. Let’s dive into some of the most popular, and commonly available, gluten-free flours.
Almonds are all the rage right now, so it’s no wonder that almond flour is popping up on shelves everywhere. It’s generally made from ground blanched almonds and packs a punch with protein, calcium, and vitamin e. It’s perfect for making pancakes and tarts, which stay moist from all the healthy nutty fats from the almonds, like these Almond Maple Blueberry Tarts from Fit As A Mama Bear.
It also works really well in anything that needs to have a lighter texture, like, ahem, donuts.
And don’t miss this delicious almond pizelle from Chef John at California Almonds:
Whole chickpeas are yet another nutrient-packed ingredient, so chickpea flour can be a great gluten-free alternative. It’s a little denser than other flours, so it’s best used when you need dough to keep ingredients together — so it’s great in veggie patties, like these mini chickpea flour mini veggie fritattas from The Mostly Vegan!
It’s also very effective as a batter for frying because, when added to liquids, chickpea flour has a heavier texture than other flours.
Because of its unique and yummy flavor, coconut flour is best used in recipes that complement its nuttiness (since it’s a bit hard to cover up). Like chickpea flour, it also stands out because of the way it absorbs more liquid than other gluten-free flours. These fruity banana coconut pancakes from Strength and Sunshine take full advantage of the coconut flavor.
This creates softer baked goods, which means coconut flour is scrumptious when used in brownies or denser cakes. It may take a couple rounds of baking with coconut flour to get used to its thick consistency, but the trial-and-error period is worth it!
All in all, oat flour is a very versatile ingredient and does well in all the usual baking projects. But it’s exceptional for baking extra chewy cookies and yummy muffins!
If you’re especially sensitive to gluten, be sure to keep an eye out for the “gluten-free” label or certification on the package before you buy oat flour or whole oats. Some oat products may be exposed to wheat/gluten in the growing process in fields or in processing mills, so the labels and certifications will help you find the appropriate gluten-free variety.
From brown rice, sweet rice, and white rice flours, there’s an incredible range of recipes you can create with these gluten-free cereal grain flours. Sweet rice flour is great for making delicious dumplings because it’s a little more starchy than regular white or brown rice flours. The difference between white and brown rice lies in the husk: the husk of the grain is kept intact on brown rice, while it’s removed from white rice. So brown rice retains more nutrients than white rice, but unlike white rice flour, is often mixed in with other types of flours because it can be a bit heavy on its own.
Just about all of these flours can be made from their whole, dry ingredients or bought ready-to-go from the grocery store. If you’re looking to explore the gluten-free flour aisle, think about what type of food or dessert you’d like to create and then look for the right gluten-free flour to work with. New recipes, or old ones with new ingredients, can be an awesome way to change things up in the kitchen!
Featured image: California Almond Board