Best gluten free flours for baking
Axing the gluten? You do not have to miss out on your favourite sweet treats. Here are my favourite gluten-free flours to bake with - they are nutritious, Wholefood & delicious!
Almond flour / Almond meal
Almond flour is a great gluten-free substitute when baking cakes, cookies & muffins. Its delicious nutty flavour adds depth to your treats whilst nourishing your body with good fatty-acids.
There is a lot of speculation regarding whether 1 Cup of almond flour is nutritious for you because of the calorie content. I am here to tell you that is rubbish! Unless you are planning on eating 12 muffins or an entire cake in one sitting, you are gaining a small source of almond nutrition and not devouring an entire cup.
Note: To save money, blitz 1 Cup of raw almonds in your food processor and make your own almond meal.
For tips on how to bake with almond flour, check out our latest blog post in the link below…
Coconut flour is produced from dried coconut meat. It is extremely nutritious giving your body a great source of protein, fats & fibre.
Sounds perfect doesn’t it? Well I will add slight caution because coconut flour can be tricky to bake with. If you have a recipe with coconut flour, follow it precisely until you feel comfortable enough to test it yourself.
Coconut flour is highly absorbent so you wouldn’t use more than ¼ cup in a recipe
[and I also pair it with another flour such as almond flour]
For my recipes, almond & coconut flour go hand in hand and produce the most delicious textured cakes, muffins & cupcakes. I usually would use 1 ½ Cups almond flour with ¼ coconut flour.
Coconut flour produces great dough’s, and it is my number 1 go to for baking tart pastries. I usually always use coconut oil when using coconut flour for moisture, and I always then put the dough into the freezer for 10 minutes to slightly firm up so I can mould the dough easily into a tart tray.
Buckwheat flour is very nutty & earthy in its flavour. Buckwheat comes from a plant crop similar to rhubarb and is produced by grinding the bran from the buckwheat plant.
Buckwheat flour is a great source of protein & carbohydrates, and is reasonably priced at local supermarkets.
When baking with buckwheat flour, you cannot substitute it 1:1 as buckwheat flour does not rise like other flours. It can also seem elastic in texture when you start to make your batter - this is normal!
I usually use another agent when baking with buckwheat flour, usually an arrowroot starch + baking powder. I find that buckwheat flour goes beautifully in fruit breads + makes delicious pancakes as well.
See below for a nourishing guilt-free breakfast pancake recipe below