Wheat Flour Substitutions

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Wheat Flour Substitutions

 

There are many flours that can be substituted in place of regular flour

when baking gluten-free products. This list does not mention them all.

 

* Amaryth flour adds a good flavor but since it does not stick together

well when cooked on its own, it should be used in combination with other

flours, to make cakes, biscuits and pancakes.

 

* Buckwheat flour should be used in small amounts only because it has a

very strong flavor and is sometimes difficult to digest.

 

* Carob flour can be used in cakes, biscuits, drinks, desserts and sweets.

 

* Corn flour can be blended with cornmeal when making corn breads or

muffins.

 

* Millet flour tends to make breads dry and course so substitute only

1/5 of the flour mixture with this flour.

 

* Nut or legume flours can be used in small portions to enhance the

taste of puddings, cookies, or homemade pasta.

 

* Potato starch flour is excellent for baking when used with other

flours. It is a good thickening agent for cream soups.

 

* Quinnoa flour makes excellent biscuits and pancakes although

imparting a slightly bitter flavor.

 

* Rice flour, brown or white, is a good substitution when thickening

gravies, sauces, and cream pies.

 

* Sorghum flour, excellent for all baking purposes, is the best general

purpose gluten-free flour.

 

* Soy flour has a nutty flavor and should be used in combination with

other flours in baked products that contain nuts, chocolate, or fruit.

 

* Tapioca flour imparts the chew factor to baked goods and is excellent

if used in small quantities.