Gluten-Free Flours & Starches

Anthony's Blanched Almond Flour

Almond flour is finely ground blanched almonds (skin has been removed from the nut) and adds a sweet nutty flavor, structure, and crispness to recipes. It is one of the oldest grains, very versatile in the kitchen and highly tasty. Coarsely ground whole almonds make dark almond meal. Good for baking cookies and rustic cakes. May be used on its own or mixed with other gluten-free flours. Sift flour before using as this flour tends to clump often. May need additional egg as a binder. Almonds are high in protein, calcium, vitamin E and healthy fat.

King Arthur Almond Flour Certified Gluten-Free

Almond flour is finely ground blanched almonds (skin has been removed from the nut) and adds a sweet nutty flavor, structure, and crispness to recipes. It is one of the oldest grains, very versatile in the kitchen and highly tasty. Coarsely ground whole almonds make dark almond meal. Good for baking cookies and rustic cakes. May be used on its own or mixed with other gluten-free flours. Sift flour before using as this flour tends to clump often. May need additional egg as a binder. Almonds are high in protein, calcium, vitamin E and healthy fat.

Naturevibe Botanicals Amaranth Flour

Tiny, pale cream seeds that are milled into flour and have a nutty, earthy flavor and that tend to absorb flavors of other ingredients. It was considered a staple food in the Inca, Maya, and Aztec civilizations. It is very nutritions, being high in fiber, calcium, folate, phytosterols, and essential amino acids. Amaranth contributes to dense, brown crust in gluten-free breads and is best when combined with other gluten-free flours, especially cookies, bread, and pie crust recipes. The ratio should be one part amaranth flour to three parts of other gluten-free flours.

Bob's Red Mill Organic Amaranth Flour

Tiny, pale cream seeds that are milled into flour and have a nutty, earthy flavor and that tend to absorb flavors of other ingredients. It was considered a staple food in the Inca, Maya, and Aztec civilizations. It is very nutritions, being high in fiber, calcium, folate, phytosterols, and essential amino acids. Amaranth contributes to dense, brown crust in gluten-free breads and is best when combined with other gluten-free flours, especially cookies, bread, and pie crust recipes. The ratio should be one part amaranth flour to three parts of other gluten-free flours.

Bob's Red Mill Arrowroot Flour

Traditionally used as a thickener, arrowroot is made from a starchy substance extracted from the root of a South American tropical plant. It has a mild taste and provides structure, binding, and liquid retention. Mix arrowroot with almond flour, coconut or tapioca flours for bread and dessert recipes. Today it is used interchangeably with cornstarch as a thickener, but with far less risk of the ingredients being genetically modified. Arrowroot also gives a glossy finish to sauces.

Arrowroot Starch Powder by PuroRaw

Traditionally used as a thickener, arrowroot is made from a starchy substance extracted from the root of a South American tropical plant. It has a mild taste and provides structure, binding, and liquid retention. Mix arrowroot with almond flour, coconut or tapioca flours for bread and dessert recipes. Today it is used interchangeably with cornstarch as a thickener, but with far less risk of the ingredients being genetically modified. Arrowroot also gives a glossy finish to sauces.

Anthony's Brown Rice Flour

Brown rice flour is made from the hulled rice grain and is considered a whole-grain flour, retaining all the germ and bran. It has a nutty flavor and is more nutritious than white rice flour. It is best when combined with other gluten-free flours for bread, cookies, and cake recipes. Brown rice flour is high in protein and fiber and rich in iron, B-vitamins, magnesium and manganese. Brown rice flour will not work as a 1:1 substitute for all-purpose flour in most recipes. Because rice flour absorbs more moisture, you may need to add more liquid to a recipe. When making breads or cakes with brown rice flour, we also recommend adding 2 teaspoons of xanthan gum for each cup of brown rice flour used.

Bob's Red Mill Gluten Free Brown Rice Flour

Brown rice flour is made from the hulled rice grain and is considered a whole-grain flour, retaining all the germ and bran. It has a nutty flavor and is more nutritious than white rice flour. It is best when combined with other gluten-free flours for bread, cookies, and cake recipes. Brown rice flour is high in protein and fiber and rich in iron, B-vitamins, magnesium and manganese. Brown rice flour will not work as a 1:1 substitute for all-purpose flour in most recipes. Because rice flour absorbs more moisture, you may need to add more liquid to a recipe. When making breads or cakes with brown rice flour, we also recommend adding 2 teaspoons of xanthan gum for each cup of brown rice flour used.

Arrowhead Mills Organic Buckwheat Flour

Although it contains the word ‘wheat,’ it is not a wheat grain and is in fact gluten-free. Buckwheat flour tends to be crumbly in nature and can be blended with other gluten-free flours to make bread. It is dark in color and provides a rich, earthy flavor. Buckwheat is a great source of B vitamins and fiber, is rich in minerals such as magnesium, iron, and manganese, and it is also high in antioxidants.

Gluten Free Chestnut Flour

A flour that is prevalent in certain regions of Italy and made with dry roasted chestnuts. It is high in carbohydrates but low in protein. Mix chestnut flour with higher protein flours (bean flours) so that the dough holds together. Chestnut flour adds flavor, density, and heartiness to savory recipes such as tagliatelle, gnocchi and breads and is also great for making pastries, cookies, pie crusts, pancakes and waffles. It is a good source of B vitamins, vitamin E, potassium, phosphorus, and magnesium.

Bob's Red Mill Chickpea Flour

Chickpea flour is made from dry ground garbanzo beans (chickpeas), which are part of the legume family. It has a strong nutty flavor and a slightly grainy texture. Chickpea flour is a good source of fiber, iron and zinc. It is a plant-based protein and has heart health supportive nutrients such as magnesium and potassium. It is naturally dense and therefore works best in recipes that require structure such as bread baking. Use 3/4 cup + 2 tablespoons for every cup of wheat flour when substituting.

Cornmeal/Corn Flour/Maize

The difference between these three is in the size of of the particles of ground corn and color. Cornmeal is a versatile pantry staple that is made from ground dried whole kernels of corn and is coarsely ground. Cornflour is made by grinding the kernels of corn into a fine powder and maize is almost fine and white in color but behaves as a course flour. It can be either a creamy or deep yellow color and stone-ground cornmeal provides added flavor and nutrition. It is typically used to make a crispy and crunchy coating for food such as chicken and fish, to make polenta, or for baking cookies, biscuits or cakes. It blends well with outer gluten-free flours and is rich in folate, thiamine, riboflavin, iron and niacin. Store in the refrigerator in an airtight container. Exposing cornmeal to humidity will make it go rancid. Substitute cornmeal 1:1 and corn flour at 3/4 cup per 1 cup of wheat flour.

Bob's Red Mill Organic Corn Flour

The difference between these three is in the size of of the particles of ground corn and color. Cornmeal is a versatile pantry staple that is made from ground dried whole kernels of corn and is coarsely ground. Cornflour is made by grinding the kernels of corn into a fine powder and maize is almost fine and white in color but behaves as a course flour. It can be either a creamy or deep yellow color and stone-ground cornmeal provides added flavor and nutrition. It is typically used to make a crispy and crunchy coating for food such as chicken and fish, to make polenta, or for baking cookies, biscuits or cakes. It blends well with outer gluten-free flours and is rich in folate, thiamine, riboflavin, iron and niacin. Store in the refrigerator in an airtight container. Exposing cornmeal to humidity will make it go rancid. Substitute cornmeal 1:1 and corn flour at 3/4 cup per 1 cup of wheat flour.

King Arthur Masa Harina

The difference between these three is in the size of of the particles of ground corn and color. Cornmeal is a versatile pantry staple that is made from ground dried whole kernels of corn and is coarsely ground. Cornflour is made by grinding the kernels of corn into a fine powder and maize is almost fine and white in color but behaves as a course flour. It can be either a creamy or deep yellow color and stone-ground cornmeal provides added flavor and nutrition. It is typically used to make a crispy and crunchy coating for food such as chicken and fish, to make polenta, or for baking cookies, biscuits or cakes. It blends well with outer gluten-free flours and is rich in folate, thiamine, riboflavin, iron and niacin. Store in the refrigerator in an airtight container. Exposing cornmeal to humidity will make it go rancid. Substitute cornmeal 1:1 and corn flour at 3/4 cup per 1 cup of wheat flour.

Cornstarch

Cornstarch is made from the starchy endosperm of corn (maize) kernels. It is a common food ingredient, often used as a thickening agent in liquid-based foods such as sauces and soups. Cornstarch has a neutral flavor and no nutritional value and is used in large quantities for gluten-free baking adding smoothness and moisture to baked goods. Arrowroot or tapioca starch are good substitutes for cornstarch. Store cornstarch in a highly sealed container inside the pantry and away from sunlight and moisture.

Coconut Flour

Coconut flour is made by drying and grinding coconut flesh. It has a light texture similar to that of regular flour with a mild coconut flavor. It is one of the most popular gluten-free flours around, rich in dietary fiber and healthy fats. Coconut flour also has a very low glycemic index. It is highly absorbent, meaning that it will remove moisture out of your baked goods, therefore we suggest adding additional moisture to give the product some structure. It is best if used with other flours and not on its own. It is also a good option for those with nut allergies. Substitute 1/4 cup for every 1 cup wheat flour. Add slowly and watch consistency.

Hemp Flour

Hemp flour is a complete vegetable based protein that has an earthy flavor, and is a deep rich green color. It is not one to be used on its own and is best when mixed with other gluten-free flours. It is perfect when baking, adding the benefit of hemp proteins and fiber content. Hemp flour is nutritious, and rich in phytonutrients, vitamin E, carotene (precursor to vitamin A) and a number of minerals including magnesium, calcium, and potassium. Hemp flour is a great choice for those who have nut and dairy allergies. Best to refrigerate after opening to ensure freshness.

Millet Flour

Millets are a group of small-seeded grasses that look like tiny corn kernels. It has been a staple in Africa for thousands of years, and was the main crop in China before rice took over. Millet flour has a sweet, mild- tasting flavor and is a lovely cream color making it a great choice for sweet or savory baking, and can be used in flour blends adding structure to crumb in bread dough.

Bob's Red Mill Millet

Millets are a group of small-seeded grasses that look like tiny corn kernels. It has been a staple in Africa for thousands of years, and was the main crop in China before rice took over. Millet flour has a sweet, mild- tasting flavor and is a lovely cream color making it a great choice for sweet or savory baking, and can be used in flour blends adding structure to crumb in bread dough.

Oat Flour

Made by grinding oats and does not contain gluten as long as the oats used to make the flour are free from cross-contamination. Contamination of oats and oat flour may occur in the fields or at the processing stage, so if you have celiac disease, make sure you buy oats that are labelled gluten free. Oat flour is a delicious nutty tasting flour and is useful for building structure in baked goods. Oats are high in fibre, offer a low glycemic index and are sources of manganese, selenium, thiamin, magnesium, protein and phosphorus. If oat flour is not available, you can grind your own gluten-free oats in a food processor or coffee grinder.

Bob's Red Mill Gluten Free Oat Flour

Made by grinding oats and does not contain gluten as long as the oats used to make the flour are free from cross-contamination. Contamination of oats and oat flour may occur in the fields or at the processing stage, so if you have celiac disease, make sure you buy oats that are labelled gluten free. Oat flour is a delicious nutty tasting flour and is useful for building structure in baked goods. Oats are high in fibre, offer a low glycemic index and are sources of manganese, selenium, thiamin, magnesium, protein and phosphorus. If oat flour is not available, you can grind your own gluten-free oats in a food processor or coffee grinder.

Potato Flour

Made from whole peeled potatoes, which are cooked, dehydrated and ground. It attracts and holds water, which helps increase the moisture content in baked goods. Potato flour is ideal when combined with other flours and not used as the main flour in baking as it will absorb too much liquid and make the product gummy. It can be used to make everything from dinner rolls and sweet breads to pancakes and waffle recipes. Potato flour is a source of fiber, protein, vitamin C and vitamin B6. Potato flour should be stored in an air tight container refrigerated or in the freezer. Substitute 1/2 cup + 2 tablespoons (or 10 tablespoons) per 1 cup of wheat flour.

Potato Starch

Made by extracting the starchy components of potatoes, then dried and ground to a fine white powder. Only the starchy portion of the potato is extracted and processed to produce a flavorless potato starch. Potato starch adds moistness to many baked goods giving them a soft texture and adds lightness and volume to breads. It is also used to thicken sauces, soups, and stews. It behaves differently than potato flour therefore it is not interchangeable. Tapioca starch and arrowroot are good substitutes for potato starch. Substitute 3/4 cup per 1 cup of wheat flour.

Bob's Red Mill, Potato Starch

Made by extracting the starchy components of potatoes, then dried and ground to a fine white powder. Only the starchy portion of the potato is extracted and processed to produce a flavorless potato starch. Potato starch adds moistness to many baked goods giving them a soft texture and adds lightness and volume to breads. It is also used to thicken sauces, soups, and stews. It behaves differently than potato flour therefore it is not interchangeable. Tapioca starch and arrowroot are good substitutes for potato starch. Substitute 3/4 cup per 1 cup of wheat flour.

Quinoa Flour

Made by grinding quinoa seeds to a fine powder. It is a complete protein with essential amino acids that was once considered a staple food of the incas, who considered it to be sacred. Quinoa flour has a slightly mild nutty flavor and is highly nutritious packed with proteins, fiber, vitamins and minerals. It is easy to work with and is suitable for cakes, cookies and breads due to its high protein content. The protein in quinoa flour gives structure to bread and will improve the overall texture.

Judee's Quinoa Flour

Made by grinding quinoa seeds to a fine powder. It is a complete protein with essential amino acids that was once considered a staple food of the incas, who considered it to be sacred. Quinoa flour has a slightly mild nutty flavor and is highly nutritious packed with proteins, fiber, vitamins and minerals. It is easy to work with and is suitable for cakes, cookies and breads due to its high protein content. The protein in quinoa flour gives structure to bread and will improve the overall texture.

Sorghum Flour

Made from an ancient grain that has been cultivated for more than 5,000 years. It is light in color and has a nutty and sweet flavor. Sorghum flour is high in protein, iron, fibre and antioxidants, and is an increasingly popular gluten-free choice especially for those seeking a slower blood sugar release. It is best when used in conjunction with other gluten-free flours. Sorghum is an ancient grain giving a smooth, sweet tasting and creamy colored flour with a less gritty texture than rice. It is often processed on shared equipments with wheat products therefore, look for a certified gluten-free label on the package.

Bob's Red Mill Gluten Free Sweet White Sorghum Flour

Made from an ancient grain that has been cultivated for more than 5,000 years. It is light in color and has a nutty and sweet flavor. Sorghum flour is high in protein, iron, fibre and antioxidants, and is an increasingly popular gluten-free choice especially for those seeking a slower blood sugar release. It is best when used in conjunction with other gluten-free flours. Sorghum is an ancient grain giving a smooth, sweet tasting and creamy colored flour with a less gritty texture than rice. It is often processed on shared equipments with wheat products therefore, look for a certified gluten-free label on the package.

Tapioca Flour/Starch

Made from the tuberous roots of the cassava or yuca plant. Unlike potato, tapioca flour and tapioca starch are interchangeable with no discernible flavor. It has a fine texture and is a bright white color. It is used as a thickening agent and provides structure, binding, and liquid retention and works best when combined with other gluten-free flours for baking, giving your final product an airy, chewy texture and a crispy crust.

Anthony's Organic Tapioca Flour Starch

Made from the tuberous roots of the cassava or yuca plant. Unlike potato, tapioca flour and tapioca starch are interchangeable with no discernible flavor. It has a fine texture and is a bright white color. It is used as a thickening agent and provides structure, binding, and liquid retention and works best when combined with other gluten-free flours for baking, giving your final product an airy, chewy texture and a crispy crust.

Teff Flour

This flour comes from the world’s smallest cultivated grass seed and comes in a white, red, or brown color. The light colors have a mild nutty flavor and the darker shade are more earthy in taste with a molasses-like flavor. It is best when used in conjunction with other whole-grain glute-free flours providing structure in baked goods. It is rich in calcium and protein and is the only ancient grain that contains vitamin C. Traditionally, it was used to make flatbread.

Maskal Teff Ivory Teff Flour

This flour comes from the world’s smallest cultivated grass seed and comes in a white, red, or brown color. The light colors have a mild nutty flavor and the darker shade are more earthy in taste with a molasses-like flavor. It is best when used in conjunction with other whole-grain glute-free flours providing structure in baked goods. It is rich in calcium and protein and is the only ancient grain that contains vitamin C. Traditionally, it was used to make flatbread.

Authentic Foods Superfine White Rice Flour

Made from finely milled rice grains that have been polished, removing all the bran and germ. It has a neutral flavor and is one of the most common substitutes for wheat flour. White rice flour works best when combined with other gluten-free flours for breads, pizza crust, cakes, cookies and is perfect for making light and crispy batters. White rice flour is a good source of magnesium, manganese, niacin, selenium, thiamin, and vitamin B6. Use 3/4 cup + 2 tablespoons for every cup of wheat flour when substituting.

Bob's Red Mill Gluten Free White Rice Flour

Made from finely milled rice grains that have been polished, removing all the bran and germ. It has a neutral flavor and is one of the most common substitutes for wheat flour. White rice flour works best when combined with other gluten-free flours for breads, pizza crust, cakes, cookies and is perfect for making light and crispy batters. White rice flour is a good source of magnesium, manganese, niacin, selenium, thiamin, and vitamin B6. Use 3/4 cup + 2 tablespoons for every cup of wheat flour when substituting.

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