Gluten-free Flour Information

There are so many gluten-free flours on the market to choose from now!  Here are just a few key facts for you on some of the flours.  I use a blend of different flours for nutritional benefits and different flavours in some recipes, but I am also very happy to use just rice flour on its own for some simpler cake recipes.

Amaranth Flour

This flour is made from the seeds of the Amaranth plant, a leafy vegetable, high in protein and is excellent for gluten-free baking.


Arrowroot is made from grinding the root of the plant and is very useful as a gluten-free alternative for thickening recipes.  It is a useful alternative to cornflour if you can't tolerate corn.  Being tasteless and translucent when cooked, it is perfect for thickening clearer dessert sauces, or glazes for roast meats.

Brown Rice Flour

Brown rice flour is naturally wheat-free and gluten-free, adds a slightly darker colour to your baked goods and provides a richer, nuttier flavour.  

Buckwheat Flour

Buckwheat is not, despite its name, a form of wheat and is actually related to the rhubarb plant!  It is great for pancakes and homemade pasta. It has a slightly nutty flavour so use it as part of a flour blend to avoid overpowering your baked goods with buckwheat. A good binding ingredient as when it is soaked in water it becomes gelatinous and jelly-like.  I have found that it helps to retain the moisture in baked goods.

Millet Flour

Millet flour is great for wheat-free and gluten-free pancakes and breads. Many baby foods are made using millet as it is kind to the digestive system. 

Potato Flour

Potato flour is incredibly versatile and can be used as thickener to add a creaminess to soups, gravies and desserts. It is a heavier flour, but can be used successfully and is good for its binding qualities in pastry.

Sorghum Flour

This flour is ground and milled to a soft, fine flour from the sorghum grain.  Similar to millet, this flour is great for making porridge and flatbreads and it has a lovely creamy colour.  As an 'incomplete protein' sorghum flour is best used as part of a gluten-free flour blend.

Soya Flour

Soya flour is a lovely pale yellow and comes from grinding the roasted soya bean.  It is rich in protein and has a nutty taste. Best used a s part of your gluten-free flour blend or in combination with other gluten-free flours.  You can use it to thicken sauces.

Tapioca Flour

Tapioca flour is a fine, light and soft flour that is great for home baking or for thickening soups and sauces.

White Rice Flour

Rice flour is one of the world's most popular naturally gluten-free flours.  Although plain in flavour it is creamy in colour and easy on the digestive system.