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It can be a challenge when you’re thinking about alternatives to wheat. Getting the same consistency doesn’t always work and it can be a minefield knowing which to pick and what to use it for. Sometimes blending a few gluten-free flour options gives you the best results so try out some of the ones below next time you’re hosting a gluten free friend or family member.
There’s two types of almond flour, one made with the skins on and the other without. Skin on almond flour is typically darker and better for making rustic breads or biscuits. Almond flour made without is a light off white colour and perfect for cakes and muffins. Both have a subtle almond flavour so consider what recipes you’re making before adding it.
White rice flour is a tasteless, good option for cakes and other sweet treats. It’s light in colour so won’t mess with your aesthetic. You can also get brown rice flour, which is higher in nutrients and fibre but consider what you’re using it for.
Chickpea flour is good for flans and egg based dishes like quiches. It’s also a good thickener for sauces, soups and stews, as well as a binder for things like fritters.
Coconut flour is great for desserts, but use it mixed with another gluten-free option as it can be drying on its own. It also has a subtle flavour of its own so if you’re making cookies, pancakes etc its best with another type of flour as well.
Oat flour is another great choice for more dense recipes like bread. It’s a wholegrain so it adds fibre and nutrients. If someone has celiac disease, they might not be able to tolerate oats, so check first!
There’s a lot to choose from and gluten intolerance shouldn’t stop you from enjoying baking or eating them for that matter! Most supermarkets have started stocking a better variety of flours in recent years, but if you can’t find the one you want – it might be worth finding a recipe to make your own.