When I first started gluten-free baking, I was overwhelmed by the many different "flours" available, and my shelves quickly became cluttered, while my pocketbook became more compact. As I experimented and baked, however, I quickly narrowed my
hordes of gluten-free "flours" down to about a half-dozen of my favorite ones.
Cornstarch: (also referred to as Cornstarch Flour) Inexpensive and widely available, this has become one of my staple gluten-free flours. It is available in the baking aisle of any supermarket. Combined with other gluten-free flours, cornstarch helps baked goods bind better and lightens the finished product.
Potato Starch: (also called Potato Starch Flour--but not to be confused with Potato Flour, which is heavier and has a more distinct taste) This flour can be a little more challenging to find (click
here to buy it online), but it is also quite reasonably priced and it adds
moistness to baked goods and gives them a light, airy texture. It also helps gluten-free breads to rise higher.
Rice Flours: Rice flour is probably the most common flour used in gluten-free baking. There are three different rice flours, each with its own distinct properties:
- White Rice Flour has the least flavor and nutrient value of any of the rice flours. If used on its own, it produces a gritty, crumbly baked good that dries out quickly. However, when combined with more starchy gluten-free flours such as potato starch, cornstarch and/or tapioca starch, it works well and is quite economical. Because it does not have much flavor of its own, it can easily be added to cookies and cakes.
- Brown Rice Flour is slightly more expensive than plain White Rice Flour, however, it has added nutrients and a pleasant nutty taste. I prefer Brown Rice Flour over White Rice Flour, although I sometimes combine them both to cut down on cost, or when I want a more subtle flavor. Brown Rice Flour, like White Rice Flour, should be combined with a more starchy gluten-free flour such as potato starch, cornstarch and/or tapioca starch. (You can purchase Brown Rice Flour here)
- Sweet Rice Flour comes from short grain rice (also called sticky rice) and contains more starch than either Brown or White Rice Flour. Because of this Sweet Rice Flour is an excellent choice in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste that is common in gluten-free baked goods. It is also good for dusting pans or fingers for easier handling of sticky doughs. (You can purchase Sweet Rice Flour here)
Tapioca Starch Flour: (also called Tapioca Flour) Lightens baked goods and gives them a slightly sweet, chewy texture, more like that of wheat flour baked goods. It is usually combined with White or Brown Rice Flour. (You can purchase Tapioca Starch Flour here)
And last, but definitely not least, is
Xanthan Gum. Although
Xanthan Gum is not technically a gluten-free "flour", it is a very necessary element in gluten-free baking.
Xanthan Gum is, in fact, the gluten-free substitute for gluten, and without it gluten-free baked goods will be crumbly, dense "bricks."
Guar Gum and
Unflavored Gelatin also serve similar purposes, but in my testing,
Xanthan Gum has quickly become my favorite. (You can purchase
Xanthan Gum
here)
Although I still have on hand a few other gluten-free flours for "special" recipes, the majority of my gluten-free baking is done with these flours, making my shelves much less cluttered, and my pocketbook much more balanced.
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