Gluten-free baking doesn't have to be complicated or disappointing! The key to success lies in understanding how different gluten-free flours behave and learning to create the right blends for your specific recipes.
After years of gluten-free baking experiments, I've discovered that the secret isn't finding one perfect flour replacement, but rather creating custom blends that mimic gluten's binding and texture properties.
This comprehensive guide will teach you everything about gluten-free flour substitutes, from basic 1:1 replacements to advanced flour blending techniques that will make your gluten-free baked goods indistinguishable from traditional recipes.
The 3 Best Substitutes
1. Rice Flour Blend (Basic)
Substitution Ratio
1:1 replacement for regular flour
Pros & Cons
Pro Tip
Mix: 40% white rice flour, 30% potato starch, 30% tapioca flour. Add 1 tsp xanthan gum per cup.
2. Almond Flour
Substitution Ratio
1:1 for cookies, 3/4 cup for cakes
Pros & Cons
Pro Tip
Use blanched almond flour for best results. No xanthan gum needed for most recipes.
3. Coconut Flour
Substitution Ratio
1/4 to 1/3 cup per cup regular flour
Pros & Cons
Pro Tip
Highly absorbent - increase liquids by 50%. Add extra eggs for binding.