Gluten Free Flours

Baking gluten-free doesn't have to be intimidating! With a little understanding of your ingredients, you can whip up gluten free baked goods in no time.

When it comes to gluten-free baking, understanding your ingredients is key to creating the perfect bread, cake, or cookie.

The goal is usually to duplicate the properties of wheat, which means getting the right ratio of starch, structure, protein and fiber. Each gluten-free flour has its own unique properties that can make or break your recipe. Brown rice flour and sorghum flour are both great choices for the bulk of your flour needs, each with their own flavor and texture. But rice and millet flours both require a binder to give them structure and make the dough more elastic. That is where seeds like flaxseed, chia, and psyllium husk come in.

With so many gluten-free flours available, it can be tricky to know which one is best for your recipe, and how it should be used. To make things easier, I’ve put together detailed guides on the gluten free flours I use in my own recipes. Here you will find out about the taste, properties, and traditional uses of gluten free ingredients, so that you can be confident in using a broad range of flours and seeds.

Gluten-Free Flour & Seed Guides

Brown Rice Flour

A nutritious wholemeal flour, suitable for breads and general baking. Brown rice flour is a great option for gluten-free baking.

Chia Seed

An amazing superfood that can be used to thicken sauces, bind together gluten free flours, replace eggs, and make a pretty awesome pudding.

Flaxseed

Flaxseed is a powerhouse of nutrition, and a great asset in gluten free baking. It can also substitute as an egg substitute in a pinch.

Psyllium Husk

A magical gluten free ingredient, Psyllium husk is a great source of fiber and a key part of gluten free baking.

Sorghum Flour

Sorghum flour is a versatile, gluten-free option with a mild, slightly sweet flavor, perfect for adding structure and nutrition to your baked goods.

White Rice Flour

Sweet white rice flour, known for its sticky and starchy properties, is ideal for thickening sauces or creating tender, chewy textures in gluten-free baked goods.

Pumpkins n' Pies

For gluten-free baking enthusiasts and garden lovers: discover delicious, from-scratch recipes featuring sourdough, whole foods, and most importantly – pie! Explore gardening tips from east-central Illinois, along with a byte of code for fellow developers.
 © 2025 Abhishek & Miriam Chaturvedi