Common substitutions for a Gluten Free Pantry
This delicately flavored, versatile flour can be used for pancakes, waffles, and cakes. You can buy it pre-made or make your own by grinding blanched almonds very fine in a food processor. (The coarser the grind, the more crumbly the end product will be.)
This flour is great for quick breads, including muffins, scones, and cookies. The nut flour adds healthy fats and protein, and the overall flavor is more complex. This is a very flavorful flour so be sure to balance it with milder nut flour, such as almond.
Many of us think of millet as the main ingredient in birdseed, but in places like Asia and Africa, it’s a mainstay grain. This flour adds a bright sweetness to muffins and cakes. For the best results, blend it with superfine flour such as brown rice or almond.
Gluten is a protein, so you want to seek out alternative good-quality protein flours, such as buckwheat, when going gluten-free. Its earthy flavor will mellow desserts made with tart fruits, and it tastes great with chocolate. Use buckwheat flour in combination with milder-tasting flour, such as brown rice.
Oat and wheat flour have similar flavors, though you will find that oat flour has a heartier flavor than all-purpose wheat flour. It is also somewhat sweeter than whole wheat flour, so you may consider adding fewer sweeteners to your recipe.