Buckwheat to quinoa: your guide to gluten-free flours
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.