| I have listed the top 8 gluten free flours. Some | | | | peas and is used a lot in Indian cooking. It is used |
| are used in baking, and some for making sauces. | | | | to make onion bhaja and flat breads such as naan |
| All should be easy to in the shops especially health | | | | and parotas. If you want a fix of bread this is |
| food shops. I hope you enjoy reading this as | | | | probably the best flour to use. Try making naan |
| much as I enjoyed writing it. | | | | bread yourself. Very easy to make similar to |
| Rice Flour: Rice flour may be made from either | | | | normal wheat bread. |
| white or brown rice. To make the flour, the husk | | | | Potato flour: Potato flour is a flour which is |
| of rice is removed and raw rice is obtained. The | | | | produced from potatoes which have been |
| raw rice is then ground to form rice flour. Rice | | | | cooked, dried, and then ground. One use of |
| flour is a particularly good substitute for wheat | | | | potato flour is as a thickener. Potato flour can be |
| flour and can be used as the main substitute for | | | | added to soups, stews, gravies, and other dishes |
| many bakery/sweet products. Rice flour can also | | | | to encourage these dishes to thicken without |
| be used to coat chopped dried fruit to stop it | | | | adding a strong flavour or intense starchy texture. |
| from sticking together. | | | | It makes a lighter sauce. However, care should be |
| Cornmeal: Cornmeal is flour ground from dried | | | | used when using potato flour as a thickener. If it |
| corn. It is a common staple food in many regions | | | | is used in a dish which is allowed to boil, it can |
| of the world. In the United States, the finely | | | | acquire a strange and unpleasant texture. Potato |
| ground cornmeal is also referred to as cornflour. | | | | flour can be added to cake mixes to make the |
| However, the word cornflour denotes cornstarch | | | | mixture lighter. |
| in recipes from the United Kingdom. Cornmeal is | | | | Arrowroot: The arrowroot plant is native to the |
| known by other names around the world, one of | | | | tropics of South America. It is an easily digested |
| the best known ones is polenta. Cornmeal is used | | | | starch. The starch is used as a thickener in many |
| more for savoury dishes and comes in yellow and | | | | foods such as puddings and sauces, and is also |
| white. | | | | used in cookies and other baked goods. |
| Buckwheat: Buckwheat flour is not, despite its | | | | Arrowroot is extremely bland, making it suitable |
| name a form of wheat, buckwheat is actually | | | | for neutral diets. In cooking arrowroot is particulaly |
| related to rhubarb and is a plant rather than a | | | | good for Making gels for glazing fruit flans. |
| grass. The small seeds of the plant are ground to | | | | Arrowroot sets clear so the fruit can be seen. Be |
| make flour, which has a speckled appearence. Be | | | | careful not to overcook as it will lose its setting |
| careful when purchasing to make sure it says | | | | qualities. Mix with a cold liquid before adding to a |
| gluten free on the packet as some manufacturers | | | | recipe, use some of the liquid from the recipe |
| blend it with wheat flour to make the buckwheat | | | | Cornflour: Cornflour, also known as cornstarch in |
| flour cheaper. Buckwheat is traditionally used to | | | | America, is the starch which has been extracted |
| make pancakes. | | | | from maize (Indian corn). Used primarily as a |
| Soya Flour: Soya flour is made from roasted | | | | thickening agent, among its qualities are that its |
| soybeans that have been ground into a powder. | | | | easy to use tasteless and easy to mix (unlike |
| It has a strong nutty taste. It can be used as a | | | | most other flours). When using it in cooking, mix |
| thickening agent in gravies and sauces, or it can | | | | with a cold liquid first and add some of the hot |
| be added to baked goods. In baked products, | | | | liquid into that before adding to the recipe(this |
| soya adds tenderness and moisture and helps to | | | | should make sure the sauce/liquid is lump free. |
| keep products from becoming stale. Mix with rice | | | | Add about 10 minutes before the end of cooking, |
| flour and Buckwheat for best results. Products | | | | bring back to the boil and simmer. If the cornflour |
| containing soya flour brown more quickly, so it is | | | | is not cooked out long enough you will end up |
| sometimes necessary to either shorten the | | | | with a floury tasting sauce. Taste to make sure it |
| baking time or decrease the temperature slightly. | | | | is ok. |
| Gram flour: Gram flour is made from ground chick | | | | |