Top 5 Gluten-Free Flours for Baking Success
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Mastering gluten-free baking starts with understanding your flour options. Each type brings unique properties to your baked goods, affecting texture, flavor, and nutritional content.
1. Almond Flour
Properties
- • Protein: 21g per cup
- • Fat: 60g per cup
- • Moisture: High
- • Texture: Fine, moist
- • Flavor: Mild, nutty
Best Uses
- • Cookies & macarons
- • Cake & muffins
- • Pie crusts
- • Quick breads
- • French pastries
2. Coconut Flour
Properties
- • Fiber: 10g per cup
- • Absorption: Very high
- • Protein: 4g per cup
- • Texture: Dense, dry
- • Flavor: Subtle coconut
Best Uses
- • Dense cakes
- • Muffins
- • Quick breads
- • Pancakes
- • Requires extra liquid
3. Cassava Flour
Properties
- • Starch content: High
- • Texture: Fine, powdery
- • Flavor: Neutral
- • Binding: Excellent
- • 1:1 wheat substitute
Best Uses
- • Tortillas
- • Pizza crust
- • Bread
- • Thickener
- • General baking
4. Sorghum Flour
Properties
- • Protein: 12g per cup
- • Fiber: 8g per cup
- • Texture: Light, grainy
- • Flavor: Sweet, nutty
- • Iron-rich
Best Uses
- • Breads
- • Pancakes
- • Muffins
- • Cookie bars
- • Blend with starches
5. Teff Flour
Properties
- • Iron: High
- • Protein: 16g per cup
- • Calcium: Rich
- • Texture: Fine
- • Flavor: Earthy
Best Uses
- • Injera bread
- • Chocolate cakes
- • Cookies
- • Quick breads
- • Mix with other flours
Pro Baking Tips
- • Always measure flours by weight for accuracy
- • Consider blending flours for better results
- • Add xanthan gum for better texture (check King Arthur's guide)
- • Let batters rest for better hydration
- • Store flours in airtight containers in cool places