Buckwheat to quinoa: your guide to gluten-free flours

12 January 2020 - 00:00 By BAUERSYNDICATION.COM.AU
Various gluten-free flours, from left: buckwheat flour, almond flour, amaranth seed flour, rice flour, and chickpea flour.
Various gluten-free flours, from left: buckwheat flour, almond flour, amaranth seed flour, rice flour, and chickpea flour.
Image: 123RF/Baiba Opule

Gluten-free baking is unique because it uses a combination of various flours in one recipe to create the perfect texture.

There are many different flours readily available and appropriate for gluten-free use, here are some of the most popular:

Brown rice flour retains the outer bran layer of the rice grain. It has a slightly chewy texture and a nut-like flavour.

Buckwheat flour is not actually made from wheat, but a herb in the same plant family as rhubarb. It has a strong nutty taste.

Chickpea flour, also called besan, is made from ground chickpeas and is high in protein.

Gluten-free flower is a blend of gluten-free flours and starches (it may include corn, potato, tapioca, chickpea and rice flours).

Gluten-free self-raising flower is made similarly to gluten-free plain flour, but with the addition of gluten-free bicarbonate of soda.

Rice flour is very fine, almost powdery, and is made from ground white rice.

Nut flours such as almond meal are suitable for gluten-free baking, plus they provide richness and extra flavour.

Potato flour is made from cooked, dehydrated and ground potato. It has a strong potato flavour and is a heavy flour so a little goes a long way.

Quinoa flour is finely milled quinoa grain, has a high absorbency and is a source of protein and fibre.