starch free flours/ gluten free flours
STARCHES
Arrowroot Flour
Cornstarch
Potato Flour
Potato Starch
Tapioca Flour
White Rice Flour
NUTS AND SEEDS
Almond Flour
Chestnut Flour
Coconut Flour*
Hazelnut Flour
Flaxseed Meal
Salba/Chia Seeds
Hemp Flour
Mesquite Flour
*Coconut Flour will suck a lot of the moisture out of most recipes, so use it sparingly or add additional eggs or other liquid to counteract.
BEANS AND LEGUMES
Fava Bean Flour
Garbanzo (chickpea) Bean Flour
Garfava Flour
Kinako (roasted soy bean) Flour
Soy Flour
Pea Flour and Green Pea Flour
WHOLE GRAINS
Amaranth Flour
Brown Rice Flour
Buckwheat Flour
Corn Flour
Millet Flour
Oat Flour (make certain it is certified gluten-free)
Quinoa Flour*
Rice Flour
Sorghum Flour
Sweet Potato Flour
Sweet Brown Rice
Teff Flour
White Rice Flour
Ingredients
- to to to get to experimenting with recipes and baking you will be able to make your own combinations of flours and starches outside of this ratio, but this is a really great place to start.
- to chia and/or ground flax seeds. These replace some of the binding and elasticity properties of regular gluten flour, to keep it from crumbling, which is the reason many bakers use the gums in gluten-free baking.
Preparation
Step 1
You can usually classify nut, seed and bean flours as a whole grain, for ratio sake, even though they are technically not in the grain category. However, they can sometimes react a bit differently depending on the recipe, so it may take some experimenting with those. I should also note that you won’t want to use just a bean flour alone or in large quantities in most recipes, as they tend to have a bit of an aftertaste that could overpower the final dish.
The beauty of this list is that you can select your favorite flours and starches, based on what is available to you and what you prefer, that could be used in a variety of recipes. When making my own whole-grain all-purpose flour for baking, I personally use a ratio of 70% grain flours to 30% starches (based on Shauna Ahern’s recommendation from all of her many years of experimenting and baking). For a regular all-purpose blend, you’ll want 40% whole grain flours to 60% starches. Everyone has different ratios they prefer, but these have both proven to always be effective for me and many other gluten-free bakers. Here is a great example of a whole-grain blend I have made in the past: 200 grams sorghum flour, 200 grams teff flour, 200 grams millet flour, 100 grams buckwheat flour, plus 150 grams each of tapioca and arrowroot starches. This particular mix results in a beautiful brown whole grain blend that I love for pizza crusts and rustic pie crusts. If you are looking for something more traditional and white, use the 40/60 ratio, and for your grains try a blend of sorghum, millet, rice or soy. I usually make my all-purpose flour blends in batches of 1000 grams, since that makes weighing and ratios the easiest.