Flour Types |Wheat free-Gluten free|

Barley flour: Barley only contains a small amount of gluten, so is rarely used to make bread, with the exception of unleavened bread. It has a slightly nutty flavour, and can be used to thicken or flavour soups or stews. Blended with other alternative flours it is also fairly versatile for cakes, biscuits, pastry, dumplings etc.

/yes/ Wheat free /no/ Gluten free

Brown rice flour: Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice so it has a higher nutritional value than white, and as it contains the bran of the brown rice it has a higher fibre content. This also means that it has a noticeable texture, a bit grainy. It does have a slight nutty taste, which will sometimes come out in recipes depending on the other ingredients, and the texture will also contribute to a heavier product than recipes made with white rice flour. It is not often used completely on its own because of its heavier nature.

/yes/ Wheat free /yes/ Gluten free

Buckwheat flour: Buckwheat flour is not, despite its name a form of wheat, buckwheat is actually related to rhubarb. The small seeds of the plant are ground to make flour. It has a strong nutty taste so is not generally used on its own in a recipe, as the taste of the finished product can be very overpowering, and a little bitter. Alternative names: beech wheat, kasha, saracen corn.

/yes/ Wheat free /yes/ Gluten free

Chia flour: Made from ground chia seeds. Highly nutritious, chia seeds have been labelled a “superfood” containing Omega 3, fibre, calcium and protein, all packed into tiny seeds.Also known as “nature’s rocket fuel” as many sportspeople and super athletes such as the Tarahumara use it for enhanced energy levels during events.

/yes/ Wheat free /yes/ Gluten free

Chick pea flour: This is ground from chick peas and has a strong slightly nutty taste. It is not generally used on its own.

/yes/ Wheat free /yes/ Gluten free

Cornflour: Cornflour is milled from corn into a fine, white powder, and is used for thickening recipes and sauces. It has a bland taste, and therefore is used in conjunction with other ingredients that will impart flavour to the recipe. It also works very well when mixed with other flours, for example when making fine batters for tempura. Some types of cornflour are milled from wheat but are labelled wheaten cornflour.

/yes/ Wheat free /yes/ Gluten free

Cornmeal: Ground from corn. Heavier than cornflour, not generally interchangeable in recipes.

/yes/ Wheat free /yes/ Gluten free

Hemp flour: Made from ground hemp seeds it has a mild, nutty flavour. Needs to be refrigerated after opening.

/yes/ Wheat free /yes/ Gluten free

Lupin flour: Made from a legume in the same plant family as peanuts. High in protein and fibre, low in fat, but carries the same protein that causes allergic reactions/anaphylaxis to peanut or legumes, which makes it unsuitable for people with peanut or legume allergies.

/yes/ Wheat free /yes/ Gluten free

Maize flour: Ground from corn. Heavier than cornflour, not generally interchangeable in recipes.

/yes/ Wheat free /yes/ Gluten free

Millet flour: Comes from the grass family, and is used as a cereal in many African and Asian countries. It can be used to thicken soups and make flat breads and griddle cakes. Because it lacks any form of gluten it’s not suited to many types of baking.

/yes/ Wheat free /yes/ Gluten free

Oat flour: Ground from oats care needs to be taken to ensure that it is sourced from a non-wheat contaminating process. Also contains avenin, which is a protein similar to gluten, so even certified gluten free oats may not be suitable for all celiacs. Absorbs liquids more than many flours, so may need to increase the liquid content of any recipe it is added to. Readily substitutes into many cake and cookie recipes. Oat flour goes rancid very quickly, either buy small amounts and use quickly, store it in the fridge/freezer, or make your own using a food processor.

/yes/ Wheat free /no/ Gluten free

Potato flour: This flour should not be confused with potato starch flour. Potato flour has a strong potato flavour and is a heavy flour so a little goes a long way. Bulk buying is not recommended unless you are using it on a very regular basis for a variety of recipes as it does not have a very long shelf life.

/yes/ Wheat free /yes/ Gluten free

Potato starch flour: This is a fine white flour made from potatoes, and has a light potato flavour which is undetectable when used in recipes. It’s one of the few alternative flours that keeps very well provided it is stored in an airtight jar, and somewhere cool and dark.

/yes/ Wheat free /yes/ Gluten free

Quinoa flour: Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour.

/yes/ Wheat free /yes/ Gluten free

Rye flour: Rye flour is a strongly flavored flour, dark in color. Breads made with rye flour are denser than those made with wheat, for example pumpernickel which is virtually black. Rye flour has a low gluten content, but it can also be used for recipes such as pancakes and muffins.

/yes/ Wheat free /no/ Gluten free

Sorghum flour: Ground from sorghum grain, which is similar to millet. The flour is used to make porridge or flat unleavened breads. It is an important staple in Africa and India. This flour stores well under normal temperatures.

Soya flour: Soya flour is a high protein flour with a nutty taste. It is not generally used on it’s own in recipes, but when combined with other flours is very successful as an alternative flour. Can be used to thicken recipes or added as a flavour enhancer. It needs to be carefully stored as it is a high fat flour and can go rancid if not stored properly. A cool, dark environment is recommended and can even be stored in the refrigerator.

/yes/ Wheat free /yes/ Gluten free

Tapioca flour: Tapioca flour is made from the root of the cassava plant, once ground it takes the form of a light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener. Tapioca flour is an excellent addition to any wheat free kitchen. It’s a fairly resilient flour, so storing at room temperature is no problem.

/yes/ Wheat free /yes/ Gluten free

Teff flour: Teff comes from the grass family, and is a tiny cereal grain native to northern Africa. It is ground into flour and used to prepare injera, which is a spongy, slightly sour flat bread. It is now finding a niche in the health food market because it is very nutritious.

/yes/ Wheat free /yes/ Gluten free

White rice flour: This flour is milled from polished white rice so it is very bland in taste, and not particularly nutritious. White rice flour is ideal for recipes that require a light texture, for example our herby dumplings. It can be used on its own for a variety of recipes and has a reasonable shelf life, as long as it is stored in an airtight container to avoid it absorbing moisture from the air.

/yes/ Wheat free /yes/ Gluten free

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source: http://www.wheat-free.org/wheat-free-gluten-free-alternative-flours.html