Looking for the best substitutes for gluten-free flour can be daunting. This is because there are so many options out there you need help figuring out where to start.
Here are some of the most surprising substitutes for gluten-free flour you’ve probably never tried but should! I will also share a recipe for cupcakes that you can try out with these flours!
Let’s get started!
1. Cassava Flour
When compared to other substitutes for gluten-free flour, cassava flour has some advantages. It’s made from an all-natural source, so it’s a great option if you’re trying to avoid artificial ingredients.
It also contains fewer carbs and more fiber than other flours, which makes it a healthier alternative.
Plus, it’s naturally gluten-free and doesn’t require any additional processing or mixing to make it safe for people with Celiac disease or gluten sensitivity.
If you’re looking for a unique gluten-free flour to try out, consider giving cassava flour a chance. It may surprise you with its delicious taste and versatile uses!
2. Millet Flour
If you’re looking for a suitable substitute for gluten-free flour, millet flour is a great option. It has a mild flavor and is light in texture, making it ideal for use in baking. Millet is also packed with nutrition, offering plenty of fiber, protein, and B vitamins.
Additionally, millet is a whole grain, so it helps to promote gut health and digestion.
When using millet flour, you may need to combine it with other gluten-free flour for the best results. Its light texture won’t always give you the same structure as regular wheat flour.
Try mixing it with almond flour or potato starch for a lighter texture. For a denser texture, mix it with coconut flour or tapioca starch. You can also use it as a thickener in sauces or gravies.
For the best results when baking with millet flour, make sure to measure the ingredients carefully and use a kitchen scale when possible.
If you’re baking something like cookies or muffins, you’ll likely need to increase the number of leavening agents, such as baking powder or baking soda, to help them rise properly.
You may also need to add more liquid to the batter. Without thinking twice, this is definitely one of the best substitutes for gluten-free flour!
3. Teff Flour
If you’re looking for unusual traditional substitutes for gluten-free flour, look no further than teff flour.
This ancient grain is often used in Ethiopian cuisine and is a fantastic substitute for wheat flour in gluten-free baking. You may need to adjust your ratios slightly when baking with teff flour.
Further, you can substitute teff flour for up to one-fourth of the total amount of flour in your recipe. But adding too much will make your baked goods dense and dry.
Additionally, since teff flour does not contain gluten, add some xanthan gum or psyllium husk to ensure your baked goods hold together properly.
Whether you’re making pancakes, muffins, cookies, or loaves of bread, teff flour is a great gluten-free alternative.
Not only does it give baked goods a unique flavor, but it also adds nutritional value to your recipes!
4. Sorghum flour
Sorghum flour is one of the substitutes for gluten-free flour. One of the benefits of using sorghum flour is that it is packed with protein, fiber, iron, and other important vitamins and minerals. Plus, it contains no gluten, so it’s safe for those with celiac disease or gluten sensitivity.
You can use sorghum flour in any recipe that calls for wheat flour, though it may require some adjustments.
For example, you may need to use more baking powder or baking soda or less liquid. You should also reduce the baking time, as sorghum flour will cook faster than wheat flour.
5. Sweet Rice Flour
When substituting sweet rice flour for wheat flour in baking recipes, you may need to add additional liquid or use a different flour ratio.
It has a lower protein content than wheat flour, so it won’t be as strong of a binder as wheat flour. When using sweet rice flour as a substitute for wheat flour, it’s best to combine it with other gluten-free flour, such as almond flour or tapioca starch, for the best results.
One great thing about sweet rice flour is that it can be used to make savory dishes like pancakes, waffles, and dumplings.
It can also be used in desserts like cakes and cookies, providing a subtly sweet flavor that pairs well with other ingredients.
Additionally, it’s relatively low in calories and carbs and a great choice for those looking to maintain a healthy lifestyle.
Overall, of the best substitutes for gluten-free flour, sweet rice flour is an excellent choice for gluten-free baking and cooking.
With its subtle sweetness and nutritional benefits, it’s no wonder why so many people are turning to this alternative flour for their baking needs!
6. Amaranth Flour
Amaranth flour, one of the substitutes for gluten-free flour, is made from a grain native to Central America.
It has a slightly sweet, nutty flavor and a chewy texture, making it an excellent substitute for traditional wheat flour. Amaranth flour has a high protein content, with up to 16% of its total weight consisting of protein.
Also, it’s high in fiber, minerals, and essential amino acids. It has a low glycemic index, which makes it an ideal flour substitute for those with diabetes or other blood sugar issues.
When baking with amaranth flour, it’s important to remember that it absorbs liquids more slowly than wheat flour, so recipes may need to be adjusted accordingly.
Additionally, the grain has a strong flavor and color, so it may only work well in some dishes. Amaranth flour can be used in place of wheat flour in any recipe, making it a great choice for those looking for a healthier gluten-free alternative. Try using it to make pancakes, muffins, cookies, cakes, loaves of bread, and more!
7. Brown Rice Flour
Great substitutes for gluten-free flour? Brown rice flour is one, and it’s surprisingly versatile. Not only can it be used in baking, but it also makes an excellent base for breadcrumbs and batters.
Brown rice flour is made from brown rice that has been ground into a fine powder. It is often mixed with other flours to create gluten-free all-purpose flour blends.
Plus, brown rice flour is high in protein, fiber, and B vitamins, making it a healthier option than other flour.
Because of its mild flavor, brown rice flour is often used as a base in gluten-free recipes like cakes, muffins, cookies, and more. It is also an excellent thickener for sauces and gravies.
When using brown rice flour, it is important to note that it may not bind together like traditional wheat flour.
To achieve the best results when baking with brown rice flour, you may need to add an egg or two to your recipe for binding purposes. Consider adding an additional thickening agent, such as xanthan gum, to your recipe as well.
Overall, brown rice flour is an excellent gluten-free alternative that can be used in many different recipes. Its mild flavor makes it a great base for all sorts of baked goods.
Plus, its nutritional content makes it a much healthier option than other substitutes for gluten-free flour, like traditional wheat flour.
8. Chickpea Flour
When baking with chickpea flour, try adding a teaspoon of baking powder or baking soda per cup of chickpea flour to help lighten the texture of your baked goods.
Also, consider combining chickpea flour with another gluten-free flour to improve the texture of your recipes.
Furthermore, with its versatility and unique flavor, chickpea flour is a great alternative to traditional wheat flour and other gluten-free flour. Give it a try today! Let’s proceed with this list of the best substitutes for gluten-free flour!
9. Black Beans
If you’re looking for substitutes for gluten-free flour that are rich in protein and fiber, black beans are a great option.
This type of bean is low in carbohydrates, making it a great choice for those who want to avoid carbs.
Moreso, black beans can be used as a 1:1 replacement for regular flour in recipes such as pancakes, muffins, and even brownies.
To make black bean flour, simply take cooked black beans and blend them into a fine powder in a food processor or blender.
Use it as you would regular flour in your favorite recipes, and enjoy the extra nutrition it adds!
10. Arrowroot
When substituting arrowroot for regular flour, use about one-third to one-half as much arrowroot as you would flour.
This is because arrowroot has less starch than flour and is not as absorbent. It also works best when mixed with other flour like rice or almond flour.
Because of its thickening properties, arrowroot is perfect for use in sauces, soups, and gravies. It can also be used as a binder in gluten-free baking. Uniquely, arrowroot is on this list of substitutes for gluten-free flour!
Simply mix a tablespoon of arrowroot into the dry ingredients before adding liquid ingredients to your recipe. You can also add a teaspoon of arrowroot to recipes that call for cornstarch.
11. Tapioca Flour or Starch
Tapioca flour, also known as tapioca starch, is a popular choice for gluten-free baking. Made from the root of the cassava plant, it’s highly versatile and an excellent substitute for wheat flour.
Not only is it free of gluten, but it’s also low in calories and fat and high in dietary fiber, making it a nutritious choice.
One of the main benefits of tapioca flour is its versatility. It has a neutral flavor and can be used to make pancakes, biscuits, muffins, pies, cakes, and more.
It also adds a slightly chewy texture to baked goods and can be used as a thickener for sauces and soups.
If you’re seeking amazing substitutes for gluten-free flour in your favorite recipes, tapioca flour is worth trying.
It’s easy to find in most grocery stores or online, and it’s much less expensive than some of the other gluten-free flours on the market.
Just remember that you may need to experiment with different amounts to get the desired texture and flavor.
So if you’re looking to try something new on this list of substitutes for gluten-free flour, consider giving tapioca flour or tapioca starch a try. It’s the perfect substitute for wheat flour in your favorite recipes.
12. Oat Flour
Oat flour is also one of the best substitutes for gluten-free flour. When baking with oat flour, you may need to add more liquid than you would with all-purpose flour since oats are naturally quite dense.
Also, oat flour can create a slightly gritty texture in your baked goods. To achieve the desired texture, you may want to combine it with other flours, such as almond or coconut flour.
13. Quinoa Flour
If you’re on a gluten-free diet, you should try quinoa flour is an excellent substitute. This naturally gluten-free flour has a nutty flavor and can be used in various recipes.
This one of the substitutes for gluten-free flour is also high in protein and contains all nine essential amino acids. This makes it an especially nutrient-rich flour substitute.
Meanwhile, Quinoa flour is made from ground-up quinoa seeds, so it is naturally wheat-free and gluten-free.
The texture is similar to wheat flour and works well as a substitute in various recipes, including baked goods, pancakes, waffles, and pasta. Quinoa flour can also be used to thicken soups and sauces.
When using quinoa flour as a substitute for wheat flour, start by replacing half the wheat flour with quinoa flour and gradually increasing the amount until you get the desired consistency.
For better results, you may need to add more liquid or other ingredients, such as eggs, baking powder, or xanthan gum.
If you’re looking for a gluten-free alternative to wheat flour, quinoa flour is an excellent choice. Not only is it naturally gluten-free and nutritious, but it also has a pleasant nutty flavor that works well in various recipes. Give it a try today!
14. Buckwheat Flour
Buckwheat flour is a surprisingly versatile gluten-free flour substitute. It’s not made from wheat and is naturally gluten-free, so it’s great for people with celiac disease or gluten sensitivities. Buckwheat flour has a nutty flavor and is high in protein, making it a great addition to your pantry.
Buckwheat flour, one of the substitutes for gluten-free flour, can be used to make pancakes, muffins, cakes, and loaves of bread. It also works well as a thickener for sauces and soups.
It can be used in combination with other flour for baked goods or as a stand-alone flour for pancakes and muffins.
When baking with buckwheat flour, you may need to add more liquid than regular wheat flour. When choosing buckwheat flour, look for light-colored flour for the mildest flavor.
Darker buckwheat flour can have a strong, nutty taste that some people don’t enjoy. You can find buckwheat flour in health food stores and most supermarkets.
If you want to add delicious, gluten-free flour to your pantry, give buckwheat flour a try! You’ll be surprised at how versatile it is and how much it can add to your cooking and baking.
15. Almond Flour
If you are searching for substitutes for gluten-free flour, almond flour might be the perfect solution. Almond flour is ground-up blanched almonds and is a great source of protein and healthy fats.
It can be used as a direct substitute for traditional wheat flour in most recipes, providing a similar texture and flavor.
Since it’s slightly higher in fat than wheat flour, you may want to reduce the amount of oil or butter in your recipe.
Moreover, almond flour has a light, nutty flavor and can be used to make cakes, muffins, pieces of bread, pancakes, cookies, and more.
It also works great for making pie crusts, coating chicken or fish for baking, and even thickening sauces.
You can find almond flour at most health food stores, some supermarkets, and online. Incorporating almond flour into your recipes can give them an added boost of nutrition and flavor.
All these make it one of the best substitutes for gluten-free flour. Have fun experimenting with almond flour, and see what new treats you can create!
16. Potato Flour
Potato flour is an often overlooked but surprisingly one of the useful substitutes for gluten-free flour. It is made from dehydrated ground potatoes and contains a high concentration of starches, which helps create a light, soft texture in baked goods.
Potato flour is also great for thickening sauces and gravies, adding richness and body to soups, and creating fluffy pancakes.
Because potato flour can become gummy when used in excess, it is best used in combination with other gluten-free flour.
When using potato flour, start by substituting no more than one-fourth of the total amount of flour called for in the recipe.
When baking with potato flour, add extra leavening agents like baking powder or baking soda to ensure your recipes turn out light and fluffy.
17. Rice Flour
Rice flour is one of the most popular and accessible substitutes for gluten-free flour. It has a light and fluffy texture, making it perfect for cakes, cookies, and other baked goods.
It can also be a thickener for soups, sauces, gravies, and other recipes requiring a thicker consistency.
Rice flour is grinding white or brown rice into a fine powder. It’s important to note that there are two types of rice flour: white and brown.
White rice flour is made from polished white rice and is usually sweeter and smoother than brown rice flour.
On the other hand, brown rice flour is made from unpolished brown rice and has a slightly nutty flavor.
Both types of rice flour can be used interchangeably in baking recipes, but it’s important to remember that they may result in slightly different textures and flavors.
18. Coconut Flour
Coconut flour is one of the best alternatives to regular wheat flour, especially if you’re looking for a gluten-free option.
It has a sweet and nutty flavor and can be used as a partial or complete substitute for wheat flour. Coconut flour is made from dried coconut meat that has been ground into a fine powder.
In addition to that, it’s rich in fiber and contains fewer carbohydrates than regular wheat flour. Because of its high fiber content, it also helps with digestion and can help keep you feeling full for longer.
When substituting coconut flour for wheat flour, use about 1/4 cup of coconut flour for every 1 cup of wheat flour, and add an extra egg or two as well.
Coconut flour can also be mixed with other gluten-free flour, such as almond flour, rice flour, or oat flour, to make a lighter and fluffier dough or batter.
Remember that coconut flour absorbs liquid quickly, so you will need to add more liquids when using it as a substitute for wheat flour. Add the liquids slowly and mix the dough or batter until it’s nice and smooth.
Moving on, coconut flour can be used in baking pancakes, waffles, muffins, cakes, cookies, and other delicious treats.
With its sweet and nutty flavor, coconut flour makes baked goods taste amazing. Give this one of the substitutes for gluten-free flour a try, and you won’t be disappointed!
19. Bean Flour
Bean flours are great substitutes for a gluten-free flour you may not have considered. Not only are they naturally gluten-free, but they also provide a rich and earthy flavor to your baking.
Some of the most common bean flours include chickpea, fava, and garbanzo flours. First, chickpea flour is great for binding ingredients together, making it ideal for recipes such as veggie burgers.
On the other hand, fava bean flour adds a nutty flavor to dishes and can be used in combination with other gluten-free flours like coconut or almond.
Finally, garbanzo bean flour is perfect for savory recipes like flatbreads and pizza crusts. All of these bean flours are very nutritious, high in protein and fiber, and have a low glycemic index.
Give one of these versatile substitutes for gluten-free flour a try for your next baking project!
Conclusion
If you’re trying to find a gluten-free alternative to traditional flour, there are plenty of options out there. Many of them can be found in your pantry or grocery store, while others may require a bit more effort to source.
From chickpea flour to coconut flour and beyond, the possibilities for finding substitutes for gluten-free flour are virtually endless.
Not only can these ingredients be used to replace traditional flour in baking and cooking, but they can also add a unique flavor and texture that can truly transform your dish into something special.
It’s important to remember that gluten-free flours are not all created equal and that it takes some experimentation to find the best one for your needs. Some gluten-free flours can produce very different results depending on the recipe.
However, if you’re willing to experiment and get creative with your baking, you’ll be sure to find some delicious and unique recipes that will make your taste buds happy.
No matter what gluten-free flour substitute you choose, remember to keep an open mind and have fun exploring the world of gluten-free baking! We are sure that this list of the best substitutes for gluten-free flour helped!
