Last day of gluten free flours and their uses. There are so many different ones to chose from.
Just remember to try them all and see which one works with your recipe, and your taste. You can buy in bulk sometimes to save money. As with most gluten free products, the flours are double or triple in price. I use and love Bobs Red Mill flours.
6. Oat Flour- Oats are higher in protein, healthy fats, and lower in carbohydrates than most whole grains. They contain more soluble fiber than any other grain. It works great for baking or as a thickener or breading.
7. Quinoa Flour- This flour adds a pleasant density and nuttiness to baked goods. It works great with biscuits and pancakes.
8. Potato Flour- This is a thick, dense flour. When used for bread it gives it a soft, moist texture, but is too dense for delicate cakes.
9. Tapioca Flour- This is from the root of the cassava plant. It is a light, starchy flour which adds a great texture and chew to baked goods. It is one of the more popular gluten free flours.
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