While it’s true that going gluten-free is easier and more accessible than ever before, avoiding gluten can still be tricky when it comes to baking. The foundation of most cakes, breads, and pastries is wheat flour, and finding the right substitute for a particular recipe can require a bit of experimenting. Fortunately, there are now plenty of gluten-free flours available that can create equally delicious and satisfying results. Whether you yourself have cut out gluten or are looking to bake for your gluten-free loved ones, read on to learn more about some of the most popular gluten-free flours and how to make the most of them.
Almond Flour
Made from finely ground almonds, this flour has a nutty flavor and a slightly grainy texture. It’s perfect for making cakes and cookies and adds a moist and tender crumb to your baked goods. Almond flour is also high in protein and healthy fats, making it a great choice for those looking for a nutrient-dense alternative to wheat flour.
Coconut Flour
Coconut is made from dried and ground coconut meat and has a slightly sweet and fruity taste. It’s highly absorbent, so you’ll need to use less of it in your recipes than you would other flours. Coconut flour is great for a wide variety of baked goods including gluten-free bread, cakes, and muffins, and can give your baked goods a light and fluffy texture.
Buckwheat Flour
Despite its name, buckwheat is not related to wheat and is completely gluten-free. Buckwheat flour has a nutty and earthy flavor that works well for savory dishes such as homemade pizzas and savory crepes. It has a slightly dense texture that gives your baked goods a satisfying chewiness and is also high in fiber and antioxidants.
