The GF Flour Lineup
Almond Flour
- Texture: Moist, tender, slightly dense crumb
- Best for: Cookies, muffins, quick breads, cakes, pancakes
- Ratio: 1:1 for AP flour in most recipes. Add 1 extra egg per cup for structure.
- Note: High fat content keeps things moist. Store in freezer.
Oat Flour
- Texture: Soft, slightly chewy, mild flavor
- Best for: Pancakes, waffles, muffins, cookies, quick breads
- Ratio: Use 10% more than AP flour (1 cup + 2 tbsp = 1 cup AP).
- Note: Must be certified gluten-free for celiac. Easy to make at home.
Coconut Flour
- Texture: Dry, dense, slightly grainy
- Best for: Paleo/keto baking, pancakes, muffins
- Ratio: Use 1/4 cup coconut flour + 1 extra egg per cup of AP flour.
- Note: Highly absorbent - cannot swap 1:1 with any other flour.
Cassava Flour
- Texture: Light, slightly powdery - closest to AP flour
- Best for: Tortillas, flatbreads, pasta, baking
- Ratio: 1:1 with AP flour in most applications.
Pre-Mixed GF Blends (Recommended)
Bob's Red Mill 1-to-1 Baking Flour: Contains rice flour, tapioca starch, potato starch, xanthan gum. True 1:1 swap for cookies, cakes, muffins.
King Arthur Measure for Measure: Very reliable for cookies and cakes.
Adding Structure
- Xanthan gum: 1/4 tsp per cup of GF flour. Most blends already contain it.
- Psyllium husk: 1 tsp per cup. Essential for GF bread.
- Extra eggs: Add 1-2 extra eggs for best binding.
Quick Decision Guide
| Recipe | Best GF Flour |
|---|---|
| Cookies | Almond flour or GF 1:1 blend |
| Pancakes | Oat flour or cassava flour |
| Fried chicken | Rice flour or almond flour |
| Yeast bread | GF bread blend + psyllium husk |
| Pie crust | Almond flour (nut crust) or GF 1:1 blend |