Top 6 healthy and gluten-free flours for baking

Some people love to bake, whereas others just like to eat baked goods. I’m one of the latter group! And if you’re health-conscious or have celiac disease, then you’ll want options to satisfy those who you bake for or for your own consumption. Thankfully, an increasing number of gluten-free options are available. If you want to make your own treats in the holiday season and beyond, here are gluten-free flours to consider using in your favorite recipes.

6 gluten-free flours:

Let’s look at the top gluten-free flour varieties:

1. Quinoa flour

Quinoa flour can be made into a fine flour through a surprisingly simple process. Begin by putting your dry quinoa into a skillet to toast it; watch it brown, pop, and take on a nutty scent.

You can make your favorite recipes easily by replacing regular flour with the quinoa variety. Simply keep the same quantity for the other ingredients in the recipe.

Moreover, quinoa is considered a super seed because it is stuffed with manganese, calcium, proteins, and vitamin B. Quinoa flour is an excellent source of energy, as well as being easy to digest. Thus, it has many health-related properties.

2. Almond flour

Almond meal is a cheaper yet a bit coarse replacement of wheat flour. It consists of calcium, magnesium, and vitamin E. Almond flour is manufactured by grinding blanched or sweet almonds.

It is terrific in baked confectionery products, such as macaroons, brownies, and cookies. It makes much denser products than regular and has a robust, nutty flavor.

Finally, almond flour is pro-inflammatory when consumed in big quantities as it contains a high amount of omega 6.

3. Coconut flour

Another option for grain-free baking is coconut flour. It absorbs liquid quickly, so you’ll want to use more eggs and moisture than when using regular flour for your recipes.

Coconut is a popular choice for gluten-free flours because it is low carb, high protein, and high fiber.

To make coconut flour, the outer covering is removed, and then the inner part of the coconut is dried and converted into flour.  It is useful in controlling cholesterol and blood sugar levels.

The powder retains a sweet, natural aroma as well as the taste of coconut. You can use coconut flour to make goods such as pancakes, cookies, muffins, and coconut bread.

More gluten-free flours:

Let’s look at three more kinds! Rice flour is a popular choice.

4. Rice flour

Different rice flour varieties are available, including white rice and brown rice. It’s readily available in various parts of the world, including Asia, America, and Europe.

Rice flour is commonly used to thicken gravies and sauces.

Rice flour has a fine and light texture. Some perks of rice flour are protection against heart diseases, weight loss, and lower blood sugar.

Rice flour has substantial amounts of fiber, iron, proteins, vitamin B, and magnesium. It can make pita bread, doughnuts, and banana bread.

5. Cassava flour

Cassava or yuca is derived from a tuber or root vegetable that is commonly found in South America. Cassava flour has quite a neutral flavor, especially in comparison to almond or coconut flour.

It can be used for multiple purposes, including as a substitute for tapioca flour. Make sure you sift it before use to remove any lumps.

The flour is produced by drying up and grating the root. With the help of cassava flour, you can create gluten-free flour pastas and pizzas.

Cassava is highly digestive, and it even has vitamin C in it, a vitamin well-known for helping heal wounds and repair and maintain bones and teeth. As compared to coconut and almond flour, cassava has lower-calorie content. Cassava flour is wholly grain-free and nut-free.

6. Sorghum flour

Sorghum has a soft texture, as well as a mild fragrance; it’s an option for baking chocolate chip cookies like these ones. As a multi-purpose flour, it can be used to recreate some classic recipes, from porridges to beer.

Due to the dense nature of sorghum flour, it’s often mixed with other varieties of flour. Sorghum contains antioxidants, fibers, and proteins.

Sorghum can help manage blood sugar levels as well as reduce inflammation. When it comes to baking with gluten-free flours, you need a binding agent, such as cornstarch, to help maintain the structure of the baked goods.

What can I use in place of cornstarch for baking with gluten-free flours?

Cornstarch adds structure to baked goods. When it comes to baking using gluten-free flours, cornstarch acts as the “glue” to bring things together.

If you don’t have cornstarch or if you follow a low-carb diet, there are many cornstarch substitutes you can use in baking. For a low-carb diet, you can use xanthan gum or guar gum. For regular diets, you can use arrowroot, potato starch, and tapioca starch.