Rice flour is probably the most commonly used flour for the person on a gluten free diet. However, white rice flour is not particularly nutritious. So if you’re looking for a more nutritious alternative try brown rice flour, which as its name suggests is made from brown rice. I always use brown rice instead of white rice for meals, so it makes sense to use brown rice flour as well as it has higher fiber content because it includes the bran of the rice and hit has not been over processed.
It is however heaver than white rice flour so you might want to consider using a blend of flours if it’s for a cake or dessert or using a raising agent. Of course, if you’re just using it to coat fish or patties or rissoles that it will be fine.
Millet flour is suitable for thickening of casseroles and stews or cake make pancakes and flat breads. It’s not suitable though for cakes and the like.
Potato starch flour is fine white flour made as its name suggests from potatoes. It has a light potato flavor. This is not detectable when used in recipes. Potato flour is one of the few alternative flours that keep well if you store it in an airtight container in a cool dark place. Be careful though not to confuse it with potato flour which is heavy and not as suitable for recipes
Quinoa flour is made from quinoa which is a close relation to spinach and beets. As a cereal it has been used for over 5,000. Quinoa flour is really good in pancakes.
Soya flour is another often used in cooking. It is good high protein flour that has a nutty taste Combined with other flours is works well in recipes. It does need to be carefully stored since it is high fat flour. It can go off if not stored properly. It’s best kept either in a cool, dark place or can be stored in the fridge.
I’m not a huge fan of many of the packaged cake mixes and slices but would rather make my own from scratch. If you’re new to gluten free foods it’s just a matter of experimenting a little first to find what works best. Don’t try it when you’re having guests though. Experiment on family first. It only takes a little while to work out which suits you best. More often than not it will be a combination of flours or take the easy option and use a gluten free self raising flour for cakes etc.
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