Gluten-free baking requires different types of flours, different techniques and different baking times. Gluten helps bind ingredients together, trapping in air to create elasticity in dough and helping breads and cakes to keep light texture and structure. Gluten free flours vary in their characteristics including protein content, taste, density and texture. Some are higher in protein and heavier but often more nutritious. On their own they can create a dense texture so are best when combined with lighter flours which tend to be starchier.

Creating your own blends has the added benefit that you can improve the nutritional profile, add depth of flavour and texture.

Here’s a list of some of the most popular whole grain gluten free flours

Brown Rice Flour – A useful light flour richer in fibre than regular white rice flour. A good source of B vitamins, manganese and combines well with higher protein flours like sorghum, quinoa, teff and amaranth.

Buckwheat Flour – With its nutty rich flavour this flour is delicious in cakes, pancakes and breads. Good source of protein, fibre and rich in phytonutrients including rutin known for its ability to strength blood capillaries.

Amaranth – A staple in the Aztec and Incan diets. Amaranth is a great protein rich four providing plenty of the amino acid lysine which can be low in vegetarian and vegan diets. Good source of iron and fibre too. It’s starch content means it helps with binding too

Sorghum Flour – this is one of favourites for bread and cakes. It has a nutty, sweet flavour, and fine texture means it works well in cakes. High in antioxidants and good fibre rich option

Chestnut Flour – milled from dried chestnuts this is a sweet and nutty flour. It is quite starchy so good for moist cakes and puddings.

Millet Flour – has almost the same protein content as wheat, and for that reason make a good addition in bread mixes but does have a slightly strong nutty flavour.  It does need to be combined with starches like arrowroot or tapioca

Teff Flour – one of vegan favourites due to its high protein content. Packed with potassium, calcium, iron, fibre and protein it has a lovely rich flavour – it can be dense so combine it with lighter flours.

Quinoa Flour – a good addition in breads and pastry it is incredibly nutritious. With 60% more protein than wheat and a good source of minerals iron, zinc, copper and calcium.

Soya Flour – rich and high in protein. Good added to bread mixes especially those with yeast.

Nut Flours – often used in paleo dishes. Rich in monounsaturated fats, vitamin E, fibre, magnesium and potassium they also provide protein to cakes and breads. You can simply grind up nuts in a processor until fine crumbs form.

Almond flour - particularly popular and high in monounsaturated fats, and also in vitamin E, magnesium and potassium, good for heart health.

Coconut flour – a popular paleo flour. It is high in lauric acid. Lauric acid is a healthy saturated fat that’s essential to your immune system. These fats are also important for healthy skin and thyroid function. Because coconut flour comes from the meat of dried coconut, it also contains a good source of protein. Rich in fibre, coconut flour will also aid in healthy digestion and gut health.

Starches

Potato Starch  - made from peeled potatoes and is very fine. It helps provide a light but moist texture in baked goods. Very starchy so a little goes a long way.

Tapioca Flour or Tapioca Starch  - has a sweet flavour and adds a silky texture to baked goods.

Corn Flour or cornstarch  -  made from very finely ground corn. It is popular as a thickener in sauces, but I use it in pastry and breads too.  Polenta is different from cornstarch. It is yellow, and gives baked goods colour and moisture (use like a higher protein flour). Delicious used in cakes and muffins.

Arrowroot – often used as a binding starch in cakes, pastry and breads. It is also a great way to lighten breads.

Gram Flour (chickpea flour)  - high in protein which can help mixtures to bind and is commonly used as an egg substitute. I sometimes use this in breads to help with binding as well as boosting the protein content.

Gums

Often used in breads. These are not always needed but do help to bind mixtures especially in pastries. You don’t have to use xanthum or guar gum as there are other options like flaxseed, chia, pysllium husks and pectin powder. In some recipes you can use eggs, yogurt or milk to help bind or some fat like coconut oil or butter.  To enrich mixtures, you can also add 20-50g dry milk powder or a nut milk powder