Gluten-Free Flours Alternatives

10/12/2019

What are Gluten-Free Flours Alternatives

I came across a great list of flours used for Gluten-Free Baking and thought I would share and I added in some new ones…Nut flours

Nut flours can be sweet, nutty and delicious. They form the basis of traditional gluten-free sweets such as marzipan, nougat and macaroons and can be used as a base for curries and spicy foods.

Nut flour is best made fresh – it can be ground in a food processor using whole raw nuts so that it becomes a fine meal. It is also best stored in a fridge or freezer for preservation.

For easier digestion, nuts can be pre-soaked in a salt-water solution and then dehydrated (in an oven on a low setting) so that they become sprouted or activated. After this step, it’s very easy to grind them into flour.

Teff flour

This is not commonly found in supermarkets and health food stores, but it can easily be bought online. Teff is considered to be the smallest grain in the world and has been used as a nutritious staple food in Ethiopia for thousands of years. It works brilliantly well for cookies.

Buckwheat flour

Buckwheat flour bears the closest resemblance to a gluten-containing grain as it is a pseudo-cereal grain with several grain-like characteristics. When mixed with eggs and buttermilk it makes delicious European-style blinis and it can also be woven into buckwheat noodles known as soba. You can also purchase buckwheat or grouts, make a delicious base for breakfast cereals.

Coconut flour

Coconut flour is made from ground coconut meat. It has high fibre content and a very crumbly texture. For cakes and pastries, it is best combined with a starchy flour such as rice flour or potato starch, or some pureed vegetables such as pumpkin, potato or zucchini. This will balance out the crumbly texture and give a nice even balance to cakes and muffins.

Rice flour

Rice flour is an excellent binding flour and thickening agent. It is made from either white or brown rice and can be used in a wide variety of gluten-free dishes. Searching the internet, there appear to be a plethora of gluten-free cakes made with rice flour – sponge cake and tea cake are two popular favourites.

Chickpea flour (also known as besan, gram flour or garbanzo flour)

Chickpea flour is the flour made from ground-up chickpeas. It is very crumbly and works better with a binding agent such as eggs, arrowroot powder or potato starch. It is a staple flour used in Indian and Bangladeshi cuisines and can be used for chickpea pancakes, flat-breads and tortes.

Soy Flour

Soya flour is a high protein flour with a nutty taste. It is not generally used on its own in recipes, but when combined with other flours is very successful as an alternative flour. Can be used to thicken recipes or added as a flavour enhancer. It needs to be carefully stored as it is a high-fat flour and can go rancid if not stored properly. A cool, dark environment is recommended and can even be stored in the refrigerator. This flour is wheat-free and gluten-free. 


Quinoa Flour

Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour. This flour is wheat-free and gluten-free. 


Lupin Flour

Lupin is uniquely high in protein (up to 40%) and dietary fibre (30%) low in fat (6%) and contains minimal starch and therefore has a very low Glycemic Index (GI). In terms of nutritional and health benefits on offer, lupin seed is an attractive ‘GM-free’ alternative to soybeans.

and a new player to the market –

Banana Flour

Gluten-Free, Resistance Starch. 100% Natural Australian owned/grown bananas. Nutritious food source. All regular recipes easily adapted. Use 25% less flour.

Mt Uncle’s Banana Flour has a high resistant starch content that allows you to cook more using less flour.

Resources: Good Food 

NB: You will find Oat Flour on the list of Gluten-Free Flours, however in Australia, you are unable to label any product that contains Oats as Gluten Free.

Categories – Select from drop-down

You May Also Like…

The Detection of Gluten in Oats

The Detection of Gluten in Oats

The Detection of Gluten in Oats Oats come from a different taxononomic family to wheat, barley and rye and their main storage proteins are avenins.  Although ELISA tests can detect wheat gliadins, rye secalins, and to a lesser extent barley hordeins, they do...

Does a Gluten-free Diet Really Work?

Does a Gluten-free Diet Really Work?

Gluten-free diet - Does it Really Work? When visiting a grocery store, you might have noticed the increasing variety of gluten-free foods. Is eating a gluten-free diet is a new fad or is it good for health? Will it help you lose weight or become healthier? The fact is...

How to Maintain Gluten-Free Diets

How to Maintain Gluten-Free Diets

Easy Way to Maintain Gluten-Free Diets Many people sometimes find it hard to keep to gluten-free diets because of a supposed long list of what they will have to do without when observing one. It usually appears very difficult and uncomfortable to bear thereby reducing...

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *