Going gluten free doesn’t mean you have to give up all the baked goods and goodies you’re used to buying, or making for that matter. There are a ton of gluten free and grain free flour substitutes that you can use to replace white or wheat flour. Yes, you may need to pay more attention to the ingredients while shopping or make slight adjustments when cooking, but with this guide, the process will be a breeze.
Coconut flour has a ton of health benefits. Not only is it rich in dietary fiber, high in beneficial fats and packed with protein, but it’s also safe for diabetics! It is, however, a very dry flour so be mindful of that when baking.
Need a gluten free flour rich in protein, iron, and dietary fiber? Try sorghum flour during your next baking extravaganza! Sorghum flour typically produces a more crumbly texture so keep that in mind. Did we mention that sorghum flour is also high in antioxidants. What else can you ask for?
Almond flour is one of the most popular gluten free flours. You can replace it alone for white and wheat flour or you can mix it with other gluten free flours, like rice and corn flour. It can be a bit expensive, so stock up if you see it on sale.
White rice flour has a mild flavor and a nice gluten free alternative when baking pizza’s and flatbreads. It’s also a good thickening agent and can be used when dredging. Keep in mind that it has a different density than other gluten free flours, so it should be weighed and not measured.