If you’re new to a gluten-free lifestyle, you might feel lost when it comes to substituting gluten-free flour for bread and other baked goods. Maybe you used to love baking or have sticker shock from seeing the premade gluten-free options in your supermarket. But the good news is that you can make your own incredible-tasting baked goods with a few simple ingredients. One brand we love is Bob’s Red Mill. They’ve been milling wholesome, all-natural flours and grains since 1978, and we’re proud to offer many of them at Ocean State Job Lot!
Which Flour is Best?
It can take time to research which gluten-free flour to use or how to mix them to get the best results. However, we can help! Here are some of our favorite Bob’s Red Mill gluten-free flours and their uses:
Want to bake yeasty bread? Try gluten-free all-purpose baking flour! It’s a premixed blend that just needs a little xanthan gum or guar gum. Not sure how much to add? Details on the back of the package tell you how to get the best results.
1-to-1 baking flour is a unique blend that you can use as a direct substitute for wheat flour. This blend makes delicious quick bread, cookies, cakes, brownies, and muffins.
Brown rice flour has a mild, nutty flavor and is best used as breading, for thickening sauces and gravies, and in pancakes, muffins, and gluten-free bread.
White rice flour gives baked goods a soft sponginess. You can use it to make noodles, cookies, and cakes, as breading, or to thicken soups, sauces, and gravies.
Coconut flour is a great way to add some fiber to your recipe. Just two tablespoons adds five grams of fiber. You can replace up to 20 percent of a recipe’s suggested flour with coconut flour or use it as a breading.
Whole-grain quinoa flour is great for baked goods and pan-fried favorites. Substitute this flour for half of the all-purpose flour in many recipes.
Almond flour is low in carbohydrates and is great for gluten-free and grain-free cooking too! It’s great as a breading and gives cakes, cookies, pancakes, and muffins a moist texture and a rich buttery flavor.
Sorghum flour has a delicate flavor and makes a great addition to your gluten-free flour blend. It’s versatile and can be used for bread, cakes, cookies, and more.