Going gluten-free doesn't mean sacrificing great baked goods! With the right flour substitutes and techniques, you can create cookies, cakes, and breads that rival their wheat-based counterparts.
After testing dozens of gluten-free flours in my kitchen, I've discovered which ones work best for different types of baking - from delicate cakes to chewy cookies to crusty breads.
This complete guide covers 8 proven gluten-free flour substitutes, with exact ratios, binding tips, and recipe modifications for perfect results every time.
The 2 Best Substitutes
1. Almond Flour
Easy
(5/5)
Substitution Ratio
1:1 for dense bakes, 3/4 cup for light textures
Texture: Moist and dense
Flavor: Mild nutty
Best for: Cookies, muffins, dense cakes
Pros & Cons
High protein
Natural sweetness
Easy to work with
Expensive
Nut allergy concern
Dense texture
Pro Tip
Adds moisture and richness. Use blanched for neutral color.
2. Rice Flour Blend
Medium
(4/5)
Substitution Ratio
3/4 cup per 1 cup wheat flour
Texture: Light and airy
Flavor: Neutral
Best for: Cakes, pastries, tempura
Pros & Cons
Neutral flavor
Light texture
Widely available
Can be gritty
Needs binding agents
Fragile structure
Pro Tip
Combine brown rice flour with white rice flour for best results.
Expert Tips
Professional Secrets
- Always add xanthan gum (1/2 tsp per cup) for structure unless using a pre-made blend
- Let GF batters rest 30 minutes before baking for better hydration
- Weigh ingredients for consistent results - GF flours vary significantly
- Start with proven GF flour blends before experimenting with single flours