Gluten free flours and how to use them

June 24, 2024

Gluten free flours

In recent years, the demand for gluten-free alternatives has skyrocketed, driven by health concerns and dietary preferences. For those avoiding gluten, whether due to celiac disease, gluten sensitivity, or personal choice, finding the right flour substitute is crucial for achieving delicious baked goods without compromising on texture and taste. Here are some of our top picks!

Rice Flour

Overview: Rice flour is a staple in gluten-free baking due to its mild flavour and versatility. It's made from finely ground rice grains and comes in both white and brown varieties.

Best For: Rice flour works well in recipes where a lighter texture is desired, such as cakes, cookies, and muffins. It blends nicely with other gluten-free flours and starches.

Tip: Combine rice flour with a binding agent like xanthan gum or guar gum to improve the elasticity and texture of your baked goods.

Almond Flour

Overview: Almond flour is made from finely ground almonds, offering a rich, slightly nutty flavour and moist texture.

Best For: It's excellent for baking items like cookies, muffins, and cakes, providing a moist and dense crumb. Almond flour is also high in protein and healthy fats, making it a nutritious choice.

Tip: Due to its higher fat content, reduce the amount of butter or oil in your recipe when using almond flour to avoid a greasy texture.

Coconut Flour

Overview: Coconut flour is made from dried coconut meat that's ground into a fine powder. It's highly absorbent and has a subtle coconut flavour.

Best For: Ideal for recipes that require a lot of moisture, such as pancakes, quick breads, and brownies. Coconut flour is also high in fibre and low in carbohydrates.

Tip: Since coconut flour absorbs more liquid than other flours, recipes typically require more eggs or additional liquids to maintain the right consistency.

Buckwheat Flour

Overview: buckwheat flour is ground from raw buckwheat kernels. It lends a nutty flavour and dense texture to baked goods like breads, pancakes, waffles, and muffins.

Best For: It's versatile and can be used in a variety of baked goods, including pancakes, noodles and gluten free pasta

Tip: Combine buckwheat flour with gluten-free flours like rice flour, almond flour, or tapioca flour to achieve optimal baking results.

Tapioca Flour/Starch

Overview: Tapioca flour, also known as tapioca starch, is derived from the cassava root. It's a fine, white powder with a neutral flavour and great thickening properties.

Best For: Tapioca flour is excellent for adding chewiness and elasticity to gluten-free bread, as well as for making crispy crusts on baked goods.

Tip: Use tapioca flour in combination with other gluten-free flours to achieve the desired texture and structure in your recipes. (we like almond or rice!)

Tips for Successful Gluten-Free Baking:

  • Blend Flours: Experiment with different combinations of gluten-free flours and starches to achieve the best results. Each flour has its unique properties, so blending them can help balance flavours and textures.
  • Use Binders: Incorporate binding agents like Xanthan gum or guar gum in recipes that require elasticity and structure, such as bread and pizza dough.
  • Measure Accurately: Gluten-free flours can vary in density, so measuring accurately is crucial for consistent results. Use a kitchen scale for precision.
  • Adjust Liquid Content: Gluten-free flours often require more liquid than traditional wheat flour. Be prepared to adjust the amount of liquid in your recipes to achieve the desired consistency.

Here is our fave gluten free savoury loaf recipe! Happy baking!

Gluten Free Savoury loaf


  • 2 ½ cups of almond flour
  • ½ tsp baking soda
  • ¼ cup black pepper
  • 3 eggs
  • 1 tsp of lemon juice or apple cider vinegar
  • 2 tbsp butter or coconut oil (melted)
  • 2 tbsp dijion
  • 2 cups of grated zucchini
  • ¼ cup chopped chives
  • ½ cup sharp cheddar or parmesan

*optional: ¼ cup chopped and sautéed bacon or chorizo*


  1. Preheated oven to 175 degrees Celsius
  2. Grate zucchini and squeeze out remaining liquid and set aside
  3. Add lemon juice or ACV to baking soda and let it foam
  4. In a mixing bowl combine almond flour, pepper, baking soda
  5. Add in lemon juice mixture, butter and eggs.
  6. Add in remaining ingredients and mix into a batter
  7. Fill a lined loaf tin and make sure batter is packed in.
  8. Bake for 1 hour, until golden brown.

*Tip: add in other veggies such as grated carrot or chopped capsicum to boost the nutritional value!*

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