Do you have a gluten-free friend coming over for dinner and you’re not sure how to bake them a dessert they can enjoy? Or perhaps you ran out of all-purpose flour. Gluten-free flours can make great swaps in baked goods. Here are some gluten-free flours to try when you need alternatives to all-purpose flour.
Almond Flour
This flour is made from raw almonds and it’s high in protein and fiber. It gives baked goods a nuttly flavor and since it absorbs more moisture than all-purpose flour, you may need to use more of it when using it as a flour substitute.
Cassava Flour
Made from ground yuca root, cassava flour absorbs more liquid than other flours, so when using it as a substitute to all-purpose flour, start by adding less than the amount called for and then work in the full amount if your batter seems too liquidy.
Coconut Flour
High in fiber and low in carbs, coconut flour has a high moisture content and it absorbs moisture, which can end with denser desserts. When using coconut flour in baked goods, you may need additional liquid or fat.
Oat Flour
Oat flour is made with ground oats and it’s high in fiber. This flour is slightly sweet and it works well in homemade bread, baked goods, and pancakes.
