Do you have a gluten intolerance or are trying to reduce your gluten intake?
If so, you may find yourself wondering what the best substitutes for gluten-free flour are.
Gluten-free flours can be used in many different recipes and baked goods, but some people prefer to use other ingredients as alternatives.
In this article, I will share with you 12 of the best substitutes for gluten-free flour that can help make baking easier and more enjoyable.
Whether it’s almond meal or coconut flour, these substitutes offer delicious flavor and texture without the need for wheat products.
What is Gluten-Free Flour?
Gluten-free flour is a type of flour that does not contain gluten, the protein found in wheat, barley, and rye.
Gluten-free flours are made from alternative grains such as rice, sorghum, quinoa, millet, teff, or buckwheat.
They can also be made from legumes like chickpeas or beans.
Gluten-free flours are often used to make baked goods for those with celiac disease or gluten intolerance.
When baking with gluten-free flour it is important to use recipes specifically designed for this type of flour as they will have been tested and adjusted accordingly to ensure good results.
Additionally, many recipes call for a combination of different types of gluten-free flours in order to achieve the desired texture and flavor profile.
For example, some recipes may call for a combination of almond meal and tapioca starch while others may require brown rice flour and potato starch instead.
It is important to follow the recipe closely when using these combinations as each one has its own unique properties which affect how the final product turns out.
The 12 Best Substitutes For Gluten-Free Flour
Gluten-free flour can be hard to come by, but fortunately, there are several alternatives that you can use in its place.
Here we look at twelve of the best substitutes for gluten-free flour:
1 – Teff Flour
Teff flour is a gluten-free ancient grain that originated in Ethiopia.
It has a unique nutty flavor and can be used as an alternative to white flour when baking.
The tiny grains are packed with nutrition, providing an excellent source of fiber and iron.
When substituting teff flour for white flour, it’s best to use about 25% of the amount called for in recipes.
This will help ensure that your baked goods still have the desired texture while also adding more nutrition and flavor.
Teff flour can be used in everything from pancakes to muffins, cakes, cookies, breads, and more.
It’s also great for thickening sauces or gravies without changing the taste too much.
For those looking for a healthier alternative to wheat-based flours, teff is definitely worth trying out!
2 – Brown Rice Flour
Brown rice flour is a great alternative to traditional wheat-based flours for those with gluten sensitivities.
It is made from 100% stone-ground whole grain brown rice, giving it a mild, nutty flavor and light texture.
This versatile flour can be used in many ways: as breading for fried foods, as a thickener for sauces and gravies, or even in baking recipes like pancakes, muffins and gluten-free breads.
When substituting brown rice flour for regular all-purpose flour in baking recipes, you may need to adjust the amount of liquid used since it absorbs more moisture than wheat-based flours.
You can also combine different types of gluten-free flours like almond meal or coconut flour to create your own custom blend that works best for your needs.
Brown rice flour is an excellent choice when looking to make delicious dishes without compromising on taste or texture!
3 – Quinoa Flour
Quinoa flour is a great alternative for those looking to avoid gluten in their baking.
It’s made from dried quinoa seeds or flakes that are ground into a fine powder, and can be used on its own or as part of a gluten-free flour blend.
Quinoa flour has an earthy flavor and nutty aroma, making it ideal for adding depth to baked goods like cakes, muffins, breads, and cookies.
It also contains more protein than other gluten-free flours such as almond flour or oat flour—making it especially beneficial for vegans and vegetarians who may not get enough protein from other sources.
When substituting quinoa flour for wheat-based flours in recipes, you may need to adjust the amount of liquid used since quinoa absorbs more moisture than wheat does.
Additionally, you should consider adding an extra egg or two when baking with quinoa flour to help bind the ingredients together better.
4 – Arrowroot Flour
Arrowroot flour is a great alternative to traditional gluten-free flours, as it’s made from the starchy substance extracted from the tropical plant Maranta arundinacea.
It has a mild flavor and light texture that makes it perfect for baking and thickening sauces.
This versatile flour can be used on its own or mixed with other gluten-free flours like almond, coconut, or tapioca for breads and desserts.
When substituting arrowroot flour for wheat-based flours, you may need to adjust the amount of liquid in your recipe since arrowroot absorbs more moisture than wheat does.
You may also want to add an extra egg or two when baking with arrowroot flour as this will help bind ingredients together better.
For those looking for a gluten-free option that still delivers delicious results, try using arrowroot flour in your next baking project!
5 – Tapioca Flour
Tapioca flour is a gluten-free alternative to traditional wheat flour, made from the starch extracted from the storage roots of the cassava plant.
It has a light and powdery texture that makes it ideal for baking, as well as thickening sauces and soups.
The flavor is mild and slightly sweet, making it an excellent choice for desserts like cakes, cookies, muffins, and pancakes.
Tapioca flour can also be used in savory dishes such as dumplings or breading for fried foods.
When substituting tapioca flour for gluten-free flours in recipes, you may need to adjust the amount of liquid used since tapioca absorbs more moisture than other types of flours.
For those looking to experiment with different flavors and textures in their cooking, tapioca flour is an excellent option that’s sure to add something special to any dish.
6 – Almond Flour
Almond flour is a great gluten-free alternative to traditional wheat flours.
It’s made from ground sweet almonds, and can be found in both blanched and unblanched varieties.
The consistency of almond flour is more like corn meal than wheat flour, making it ideal for baking.
Almond flour is high in protein, fiber, healthy fats, vitamins and minerals – all of which are beneficial for overall health.
It also has a mild nutty flavor that pairs well with many dishes.
When substituting almond flour for gluten-free flours, you may need to adjust the amount used as it absorbs liquid differently than other flours.
Additionally, you may want to add an extra egg or two when baking with almond flour as it helps bind ingredients together better.
Whether you’re looking to make pancakes or cookies, almond flour can be a great addition to your pantry staples!
7 – Buckwheat Flour
Buckwheat flour is a great alternative to traditional gluten-free flours, as it’s made from buckwheat, which is actually a herb related to rhubarb and sorrel.
It’s often referred to as a pseudo-grain since it looks and acts like a grain but is actually a seed rich in complex carbohydrates.
Buckwheat flour has an earthy flavor that pairs well with sweet or savory dishes.
It also adds texture and nutrition to baked goods.
When substituting buckwheat flour for gluten-free flour, you may need to adjust the amount of liquid used in the recipe as buckwheat absorbs more moisture than other types of flours.
It can be used on its own or blended with other gluten-free flours such as almond meal or coconut flour for added nutrition and flavor.
Whether you’re baking breads, muffins, pancakes, or cookies – buckwheat flour is an excellent choice for those looking for a gluten-free alternative.
8 – Sorghum Flour
Sorghum flour is a great gluten-free alternative to wheat flour, and it has been used for centuries in many parts of the world.
It is made from the whole grain kernel of sorghum, an ancient cereal grain that can be traced back 5,000 years.
It is now the fifth most important cereal crop in the world and is commonly found throughout Australasia and Africa.
Sorghum flour has a mild flavor with hints of sweetness, making it ideal for baking cakes, muffins, breads, pancakes and other treats.
It also contains more protein than wheat flour and provides essential minerals like iron and magnesium.
When substituting sorghum flour for gluten-free flours like rice or tapioca starch, you may need to adjust your recipe slightly as sorghum absorbs more liquid than other flours.
For those looking to add some variety into their baking routine without compromising on taste or texture – try using sorghum flour!
9 – Amaranth Flour
Amaranth flour is a gluten-free alternative to traditional wheat flour that can be used in a variety of recipes.
It is made by grinding the seeds of the amaranth plant into a fine powder, which has an earthy flavor and nutty aroma.
The texture of amaranth flour is more coarse than wheat flour, making it ideal for unleavened flatbreads like tortillas or chapatis.
When baking with amaranth flour, you may need to adjust your recipe slightly as it absorbs more liquid than wheat flour does.
For those looking to substitute gluten-free flours in their recipes, amaranth makes an excellent choice due to its versatility and unique flavor profile.
10 – Oat Flour
Oat flour is a great gluten-free alternative to traditional wheat flours.
It’s made from rolled oats that are ground into a fine powder, making it an excellent source of dietary fiber and other essential nutrients like manganese, molybdenum, phosphorous, copper, biotin, vitamin B1, magnesium and chromium.
This versatile flour can be used in baking recipes such as cakes and muffins or added to smoothies for extra nutrition.
When substituting oat flour for regular wheat flour in recipes, you may need to adjust the amount of liquid used since oat flour absorbs more moisture than wheat.
You can also combine oat flour with other gluten-free flours like almond or coconut for different flavor profiles and textures.
For those looking to make their own gluten-free baked goods at home, oat flour is a great choice!
11 – Corn Flour
Corn flour is a great gluten-free alternative to wheat flour.
It’s made from finely ground corn kernels and has a mild, slightly sweet flavor.
Corn flour is naturally low in fat and calories, making it an ideal choice for those looking to reduce their intake of unhealthy fats.
The texture of the flour is light and powdery, which makes it perfect for baking cakes, muffins, breads, pancakes, waffles and other treats.
When used as a thickener in sauces or soups, cornflour can help create smooth textures without altering the flavor too much.
For those with gluten sensitivities or allergies, cornflour can be used as a substitute for wheat flour in most recipes – just remember to adjust the amount of liquid you use accordingly!
12 – Chickpea Flour
Chickpea flour, also known as gram or besan flour, is a pulse flour made from ground chickpeas.
It has been used in the cuisines of the Indian subcontinent for centuries and is now becoming increasingly popular in other parts of the world.
Chickpea flour is naturally gluten-free and can be used as an alternative to wheat-based flours.
It has a nutty flavor and light yellow color that makes it ideal for baking cakes, breads, pancakes, and more.
The texture of chickpea flour is slightly grainy but still smooth enough to make delicious batters for frying or coating vegetables.
For those looking to substitute gluten-free flours in recipes, chickpea flour can make a great alternative – however, you may need to adjust the amount when adding it into cooking mixtures.
Its unique qualities make chickpea flour an essential pantry staple for anyone with dietary restrictions or who simply wants to explore new flavors and textures.
In conclusion, gluten-free flour is a great alternative for those who are looking to avoid gluten in their diets.
However, if you don’t have gluten-free flour on hand, there are plenty of other options that can be used as a substitute.
The best substitutes for gluten-free flour are teff flour, brown rice flour, quinoa flour, arrowroot flour, tapioca flour, almond flour, buckwheat flour, sorghum flour, amaranth flour, oat flour, corn flour, and chickpea flour.
Each of these flours has its own unique flavor and texture, so you can experiment with different combinations to find the perfect flavor for your dish.
Using a combination of these flours is a great way to add depth and complexity to your dish, and will ensure that you never have to go without gluten-free flour again.
The 12 Best Substitutes For Gluten-Free Flour
- Teff Flour
- Brown Rice Flour
- Quinoa Flour
- Arrowroot Flour
- Tapioca Flour
- Almond Flour
- Buckwheat Flour
- Sorghum Flour
- Amaranth Flour
- Oat Flour
- Corn Flour
- Chickpea Flour
- Pick your favorite substitute from the list above.
- Follow cooking directions for your selected substitute with the proper ratio of ingredients.