-
White Rice Gluten Free Flour --- White Rice Flour is an
essential Gluten Free flour used in GF baking. It is always good to
have this one on standby as most recipes include it. White
rice flour is processed by removing the husk and the bran.
White rice flour is used a main flour in most GF recipes and
works best when combined with a couple of different flours
such as potato starch or tapioca starch. This flour is
durable and will last a long time, so feel free to buy in
large quantities. White Rice also works well for coating
cake pans and for rolling out sugar cookies.
-
Brown Rice Gluten Free Flour --- Brown Rice Flour is
also an essential for Gluten Free cooking. This flour still contains
the bran which makes the flour have a higher protein value.
I like to use Brown Rice when I want a more Wheat like color
to my baked goods or a richer taste. This flour can be
bought in large quantities, however, its shelf life isn’t as
long as white rice. If you don’t plan on using regularly it
may be wise to store in an airtight container in the
refrigerator or freezer.
-
Sweet Rice Gluten Free Flour --- This is an essential in
my kitchen. Sweet Rice flour acts like a gluten and helps to
bind the other flours together, it acts as a thickener in
gravies and sauces too. It adds great flavor to baked goods
especially breads and scones! Add a couple of Tablespoons to
your breads or cookie batters. You don’t need a lot of this
flour, it is best in small quantities. Sweet Rice Gluten
Free Flour is
harder to find. It often is found in Asian Markets or on the
web. Sometimes it is listed under the name Mochiko.
-
Potato Starch Gluten Free Flour --- Not to be confused
with Potato Flour. This flour acts as a great thickener in
gravies and soups. It is often combined with rice flour and
tapioca flour in baking. Potato Starch Gluten Free Flour is an essential
in Gluten Free baking so keep large quantities on hand. This can be
stored in an airtight container in the cupboard.
-
Tapioca Gluten Free Flour --- This flour has a very
light consistency and offers a sweet taste to baked goods.
It works well combined with any Gluten Free flour. Tapioca flour
helps bring a chewy consistency to baked goods. This is a
must have for Gluten Free baking. Buy in large quantities and store
on the shelf.
-
Sorgum Gluten Free Flour --- Can be purchased through
Bob’s Red Mill or at your local health food store under
Bob’s Red Mill label. This Flour offers a sweet, nutty
flavor. It is great in baking, however, it is best if
combined with 1 Tablespoon of cornstarch with each cup of Sorgum flour. When using sorgum use a little extra xanthan
gum or honey to act as a stronger binder for cookies and
breads. Sorgum has a high nutrient value too!
-
Potato Flour --- You can use Potato Buds, or
instant mashed potatoes for this flour. It is very different
from Potato Starch flour and is not used that often in Gluten
Free
cooking.
-
Almond Meal Gluten Free Flour --- A little goes a long
way with this flour. This flour works when combined with
rice flour, potato starch and tapioca flours. It adds just a
hint of nutty flavor to baked goods and a lot of protein
too! It is a little on the expensive side, but is used in
small quantities so it will last a long time. You can buy
the perfect mixture with Almond Meal at
www.glutenfreemama.com and click on Gluten Free
Mama’ Rice Almond Blend Flour.
-
Garbanzo Bean Gluten Free Flour --- This flour is ground
from Chickpeas, toasted and milled. This flour should be
used in small quantities as it is very strong in flavor.
Should be used in no more than 10percent of other flours
within the recipe for best flavor. Garbanzo Flour also acts
as a thickener and is great in gravies, soups or sauces.
This is not my favorite flour as I don’t really care to have
baked goods taste like beans.
-
Cornmeal –Also Gluten Free, is milled from yellow
corn and used for muffins, breads, tortillas and other
Mexican type recipes. I like to use cornmeal on the bottom
of pizza crusts to prevent crusts from sticking to the pans.
Try mixing a little cornmeal in with Gluten Free Mama’s Rice
Almond Blend Gluten Free Flour for a unique flavor to your baked goods.
-
Corn Gluten Free Flour --- Used in many Mexican type
recipes like tortillas, pastas, and breads. This flour is
milled from the Indian corn or “maize”. I haven’t
experimented much with this flour yet, but I hear it is a
great alternative flour for people who are Gluten Free.
-
Amaranth Flour --- This flour is great for
baking and is high in protein an other essential nutrients.
It acts as a binder so it is great for breads and muffins.
This flour has a strong flavor like Garbanzo bean flour and
a little goes a long way. Use as 20% of total Gluten Free Flour.
-
Millet ---Great for cookies, bars, cakes,
muffins and breads. This flour is a very healthy flour high
in amino acids, and b- vitamins. Millet is good combined
with rice flours and bean flours in cookies. Millet should
be stored in the refrigerator after opening.
-
Soy Flour--- Soy flour is a very healthy
choice, high in protein and other essential nutrients. It
has a strong bittery taste. Use in small quantities. My
daughter and I are both allergic to soy, so on this site you
won’t find any recipes using this flour.
-
Indian Ricegrass ---Also known as Montina
flour, grown and processed in Montana. This flour is high in
fiber and protein. This flour should be combined with other
GF flours to have the best effect with baking. It can be
used anywhere from 10% - 20% of my total flour blends. It
should be introduced gradually into your diet as it is very
high in fiber. To add more fiber to your diet, take 2
Tablespoons of flour out of the recipe and replace with 2
Tablespoons Montina. Montina (Indian Ricegrass) flour can be
purchased all across the United States at health food stores
or at the Amazing Grains Website.
www.amazinggrains.com
-
Xanthan Gum --- This is a must have in any Gluten
Free kitchen. Xanthan gum is derived from corn. You can
purchase through Bob’s Red mill, at most grocery stores and
at most health food stores. This ingredient is tasteless. It
acts as a gluten/binder in baked goods and hold breads,
cookies, muffins and other foods together. It is expensive
but goes a very long way.
o For Pancakes use ¼- ½ tsp.
o For Cookies use 1 tsp- 1 ¼ tsp.
o For Brownies use 1 tsp- 1 ½ tsp.
o For muffins use 1 ¼ tsp – 1 ½ tsp.
o For Breads use 1 ½- 2 tsp.
There are other Gluten Free Flour and ingredients. As I begin
experimenting with them I will update this page with their
information.
-
Guar Gum---This is very similar to xanthan
gum and works the same way. It is derived from beans. Use
this interchangeably with xanthan gum.
It is fun to experiment with these flours. Keep in mind that
it is best to use a combination of at least 3 gluten free
flours for the best texture and flavor. Take the hassle out
of mixing your own flours and use Gluten Free Mama’s Almond
Blend Flour or Coconut Blend Flour.
Purchase our Gluten Free Flour
on the order page
