| When you just learn that you have to eat a | | | | soups, and gravies. Ground dried pototoes. Bob's |
| gluten-free diet and first start trying to bake | | | | Red Mill declares that potato flour imparts a |
| things without wheat flour, it becomes rapidly | | | | "moist crumb." Used sparingly in flour mixes. It |
| apparent that wheat is the best thing in the world | | | | tastes like potatoes (like one would expect) and |
| to make bread out of. But you can't use wheat, | | | | stores well. Great for baking. Helps make dough |
| so you are faced with having to learn what all | | | | elastic. Has more subtle flavor than Potato Flour. |
| these other kinds of flours are. Many of these | | | | Quinoa - Ground from seeds of a plant that is |
| flours are costly and temperamental. With others | | | | related to beets and spinach. The resulting flour is |
| it can be hard to find a place to buy them. Even | | | | a good source of protien. The flavor is not strong. |
| worse, it can be hard to figure out which ones | | | | Works the best in flour mixes. |
| are good for what. | | | | Brown Rice - Frequently used in breads, and a |
| Most of these are used by gluten-free bakers to | | | | great flour mix ingredient. It is nutty and imparts |
| mix along with other flours into versatile mixes | | | | a "whole grain" feel to breads. Has more flavor |
| which are put together ahead of time and then | | | | than white rice flour and needs to be refrigerated. |
| kept around for when the person wants to do | | | | White Rice - One of the few flours on this list |
| some baking. | | | | that is used alone in baking. It is ground white rice. |
| Amaranth - This flour isn't strong flavored but the | | | | Is still best when mixed with other flours. Baked |
| flavor is malt-like and can be nutty. It is made | | | | goods are spongy and the flour imparts a light |
| from a plant seed and is nutritious with lots of | | | | texture. Not very nutritious and much less |
| protein. Should be used in mixes. | | | | flavorful. Stores nicely. |
| Arrowroot - A handy substitute for cornstarch, | | | | Sorghum - Has a sweet flavor. Contains B |
| this is a actually a ground up root (as the name | | | | vitamins and protein. Should be used mixed with |
| would indicate.) When substituting for cornstarch | | | | other flours. Good for all kinds of baked goodies. |
| you use it one for one. Arrowroot stores on the | | | | Easy to store. |
| shelf and isn't very flavorful. | | | | Soy Flour - Should be refrigerated because of |
| Buckwheat - It sounds like it must be wheat, but | | | | high protein content. Has nutty tasts. Works very |
| it isn't. It is actually made from the ground seeds | | | | well in mixes, especially when used with rice flour. |
| of a plant related to rhubarb. The flour is flavorful | | | | Tapioca - Although it isn't called tapioca starch, it is |
| and has a dark color. Works really well for more | | | | the same product. Cassava root in ground form. |
| robust whole grain breads. | | | | Imparts a chewiness to gluten-free treats. Not |
| Cornstarch - Flour that has been refined from | | | | very nutritious. Little flavor. Stores easily. Needs |
| corn. It has almost no flavor, and is used in mixes. | | | | to be used in flour mixes. |
| It doesn't go bad easily when stored in a cool | | | | Teff - Popular in flour mixes for cookies and |
| dark place. | | | | bread. Very nutritious and contains protein, zinc, |
| Garbanzo Bean - A.k.a. Chick Peas, the flour is | | | | iron, calcium, and lots of fiber. Bob's Red Mill says |
| very flavorful and contains lots of protein. It | | | | that teff is the smallest of grains. |
| should be refrigerated. | | | | Xanthan Gum - Xanthomonas campestris is a |
| Garfava - Fava beans and garbanzos. Like the | | | | bacteria used to make xanthan gum from. |
| garbanzo bean flour, it has a strong flavor, but it | | | | Xanthan Gum absorbs moisture and becomes |
| stores better. You can use this flour as a | | | | sticky. Handy for replacing gluten in baked goods. |
| substitute for rice flour. Has lots of protein. Good | | | | Used in very small amounts. |
| for a wide variety of baked goodies. | | | | Of course there are more kinds of flour than this, |
| Millet - An excellent source of protein. Popular for | | | | and more coming every day, but that's a lot of |
| breads. Millet has been cultivated for thousands of | | | | kinds of flour. It is certainly more than we have in |
| years and is a member of the grass family. The | | | | our kitchen. Check here if you are looking for |
| flavor is sweet and subtle. Best used in mixes. | | | | more information on gluten-free diet how to |
| Works well in breads. | | | | Hopefully this list is useful to others. |
| Potato - Popular as a thickening agent for stews, | | | | |