Gluten-free baking doesn't have to be complicated or disappointing! The secret is understanding how different flours behave and knowing which ones work best for specific recipes.
I've spent years perfecting gluten-free versions of favorite recipes, testing dozens of flour combinations. The results? Several reliable substitutes that create amazing texture and flavor.
Whether you have celiac disease, gluten sensitivity, or are simply exploring healthier options, this guide will help you achieve bakery-quality results at home.
The 3 Best Substitutes
1. 1:1 Gluten-Free Flour Blend
Substitution Ratio
1 cup per 1 cup regular flour
Pros & Cons
Pro Tip
Look for blends with xanthan gum included. Bob's Red Mill and King Arthur are reliable. Perfect for beginners.
2. Almond Flour
Substitution Ratio
¾ cup per 1 cup regular flour
Pros & Cons
Pro Tip
Reduce other fats slightly. Add extra leavening. Great for low-carb baking.
3. Oat Flour
Substitution Ratio
1¼ cup per 1 cup regular flour
Pros & Cons
Pro Tip
Make fresh in blender or food processor. Add extra liquid to recipes. Let batter rest 10 minutes.