7 Best Gluten-Free Flours

We all know that finding the right flour can make or break a recipe, especially if you’re avoiding gluten. Luckily, we’ve done the taste-testing for you and rounded up the 7 best gluten-free flours on the market. From tried and true favorites to lesser-known gems, there’s a flour for everyone. 

So whether you’re baking up a storm or just need a reliable flour for your morning pancakes, read on to discover the top gluten-free flours that will have your taste buds dancing!

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What is gluten?

In recent years, gluten-free diets have become increasingly popular, leading to a growing number of gluten-free products and alternatives on the market… but what actually is gluten?

Gluten is a protein found in wheat, barley, and rye that helps give dough its elasticity and structure. While it’s harmless for most people, those with celiac disease or gluten sensitivity can experience negative health effects if they consume gluten. If you’re sensitive to gluten, you’ll definitely want to avoid the flours with the highest gluten content.

Which flours are best for gluten-free baking?

A good gluten-free flour should mimic the texture and functionality of wheat flour as closely as possible, while also being completely free of gluten.

It should have a balance of protein and starch, a fairly neutral flavor, and a texture that works well for the type of baked goods you want to make.

Protein is important for flour’s ability to bind and create structure in baked goods. Higher protein gluten-free flours include soy flour, chickpea flour, or almond flour.

Starch is important in gluten-free baking because it helps to create a tender crumb and improve the texture of baked goods. Flours that have a higher starch content are tapioca flour or potato starch.

Finally, different gluten-free flours have different textures, which can affect the texture of baked goods. For example, almond flour tends to be more coarse, while rice flour is finer. Look for flours that have a texture that works well for the type of baked goods you want to make.

It’s worth noting that many gluten-free recipes use a combination of flours to achieve the desired texture and flavor. You can experiment with combining different flours yourself or buy an all-purpose gluten-free flour blend. I like Bob’s Red Mill all-purpose blend, which contains garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, and fava bean flour. You can tell from the ingredients there’s a good balance of protein and starch, which is what makes it so good!

7 best gluten-free flours

Here are seven of the best gluten-free flours (in no particular order):

1. Almond flour

Almond flour is made from ground almonds and is high in protein, healthy fats, and low in carbs, making it a great choice for gluten-free and low-carb baking. It works well in cakes, cookies, and bread, and has a slightly sweet and nutty flavor.

2. Coconut flour

Made from ground coconut meat, this flour is high in fiber, low in carbohydrates, and has a natural sweetness. It is a top choice for baking and can absorb a lot of liquid, so it is important to use it in the right proportion. Here are the best coconut flour brands you can buy!

3. Brown rice flour

Made from finely ground brown rice, this flour is versatile and can be used in a variety of recipes, from cakes to bread. It has a neutral flavor and is high in fiber and B vitamins.

White rice flour is great too, but brown rice flour has a little more nutrients!

4. Quinoa flour

Quinoa flour is made from ground quinoa seeds and is high in protein, fiber, and essential amino acids. It has a slightly bitter taste and works well in cakes, bread, and pasta.

5. Sorghum flour

Sorghum flour is made from ground sorghum grain and has a slightly sweet and nutty flavor. It’s high in protein, fiber, and antioxidants, making it a great option for gluten-free baking. It works well in cakes, cookies, and bread.

6. Buckwheat flour

Despite the name, buckwheat is not related to wheat and is gluten-free. Buckwheat flour is made from ground buckwheat groats and has a slightly earthy and nutty flavor. It’s high in fiber and protein, making it a great option for gluten-free baking. It works well in pancakes, waffles, and bread.

7. Tapioca flour

Tapioca flour is made from the cassava root and is a great gluten-free thickener. It has a neutral taste and a fine texture, making it a great option for a variety of recipes. It works well in bread, cakes, and as a thickener in sauces and soups.

Important note: While these flours are naturally gluten-free, it’s important to check that they have been processed in a gluten-free facility or are labeled as such to avoid cross-contamination.

Nutritional comparison of the best gluten-free flours

Flour (¼ cup)	Calories	Carbs	Fiber	Sugar	Fat	Protein	Glycemic index
Almond flour	160	6 g	4 g	2 g	12 g	6 g	Almonds = 15
Coconut flour	120	18 g	10 g	6 g	3 g	6 g	45
Brown rice flour	150	32 g	1 g	0 g	1 g	3 g	Brown rice = 50
Quinoa flour	100	19 g	3 g	1 g	1 g	4 g	40-53
Sorghum flour	130	28 g	2 g	0 g	0.5 g	3 g	66-70
Buckwheat flour	140	29 g	9 g	9 g	0.5 g	4 g	35-71
Tapioca flour	110	27 g	0 g	0 g	0 g	0 g	70

For comparison, here’s all-purpose flour’s nutrition facts…

Flour (¼ cup)	Calories	Carbs	Fiber	Sugar	Fat	Protein	Glycemic index
All-purpose flour	120	24 g	1 g	0 g	0.5 g	4 g	85

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