When I started my journey to better health in the early 2000s, I discovered that my supposedly “healthy” breakfast of bran buds and cow’s milk was actually causing constipation and bloating. I decided to remove gluten and dairy from my diet, and within a day, I was already feeling the benefits.
Fast forward to today, where, after 20 years, I continue to choose gluten-free flours over those containing gluten when I create my own recipes. I’ve found that this choice helps me manage inflammation, keep my rosacea under control, and maintain good digestion. That’s not to say I never indulge in a delicious sourdough sandwich, like one of Walker’s famous creations, but most of the time, avoiding gluten makes me feel much better.
I wanted to share my favorite gluten-free (GF) flours with you because they are a staple in my recipes and feature heavily in my three cookbooks. I tend to favor paleo-style baking, but I still use grain-based GF flours occasionally.
Here are my six favorite gluten-free baking staples and some recipes where you can enjoy them:
**Buckwheat Flour**
Buckwheat has a distinct nutty flavor and fits well into many recipes. I enjoy using it in Banana Bread, my well-loved Blueberry Pancakes from *Joyous Detox*, Crackers, and loaves. I prefer light buckwheat flour because its flavor is milder, though dark flour works if you’re using strong-flavored ingredients. You can typically use it in a 1:1 ratio with whole wheat flour.
**Almond Flour**
While it’s a bit pricey, almond flour is one of my top choices. It simplifies grain-free baking and is rich in fiber, healthy fats, protein, and flavor. Some recipes I love include Pumpkin Chocolate Chip Cookies, Gluten-Free Pizza, an Almond Flour Cake that’s a McJordan family favorite, the crowd-pleasing Hearty Hemp Flatbread, and the irresistible Double Chocolate Cookies.
**Rolled Oats and Oat Flour**
Make sure to buy certified “gluten-free” oats if needed, though oats can sometimes cause reactions in those with severe gluten sensitivity due to potential cross-reactivity. Oat flour is versatile and fiber-packed, perfect for everything from bagels to cookies. You can easily make oat flour by blending rolled oats. It typically swaps with whole wheat in a 1:1 ratio. My Baked Pancakes with Almond Butter Blueberry Swirl is a weekend favorite and features oat flour, as do my hearty Breakfast Muffins.
**Coconut Flour**
Coconut flour is highly absorbent and can be tricky to use, but it’s essential for grain-free baking. If you’re new to it, follow recipes closely; my Chocolate Chip Banana Bread from *Little Food Lovers* is a great starting point. Other favorites include Apple Spice Walnut Cake, Pumpkin Spice Cake, and Coconut Banana Muffins.
**Brown Rice Flour**
Until I mastered coconut flour, brown rice flour was my preferred gluten-free option. Although it has a subtle rice flavor, the spices in my Carrot Cake Cookies help mask this. Give the Strawberry Banana Cake and Chocolate Chip Cookies, perfect for ice cream sandwiches, a try!
**Tapioca or Arrowroot Starch**
These are must-have flours for your gluten-free pantry. They are interchangeable in recipes for pizza crusts, cookies, bagels, breads, and sauces. You’ll find tapioca in my famous Galette recipes and Cinnamon Raisin Paleo Bagels. Tapioca and arrowroot starch/flour are essentially the same thing and used interchangeably.
Finally, not all brands of flour are equal, which can make gluten-free baking a touch tricky at first. Once, I used tapioca flour from a bulk store in a tried-and-true recipe and it was horrible! Brands I trust include Bob’s Red Mill (although their dark buckwheat isn’t my favorite), Cuisine Soleil, One Degree Organics, and Anita’s Organic Mill for the best oat flour.
I also have a flour substitution chart available, but keep in mind it might require a bit of adjustment.
I hope you find this information helpful and enjoy your gluten-free baking adventures!
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**Brenda’s Message**:
I’m thrilled to try gluten-free baking and I’d love to purchase all three of your cookbooks, but one is currently sold out. Could you notify me once they’re all available so I qualify for free shipping? Also, what gluten-free flour would you recommend for making bread, as I previously used organic wheat flour?
**Response**:
Hi Brenda! We usually have a button for entering your email to get notified when items are back in stock, but it seems to be malfunctioning. Our cookbooks should be restocked by next week!
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