Welcome to gluten-free baking!
Here is everything you need to know about individual gluten free flours and the best gluten free all purpose flours for all your gluten-free baking.
If you are looking for My Gluten-Free Flour Blend (or my gluten free cake flour blend or my gluten free cookie flour blend) keep scrolling, my recipe is at the end of this page.
I wish you all the success, chewy cookies, and light cakes possible.
What flours are essential to your gluten-free pantry?
Rice Flour
Rice flour is a gluten-free flour staple! I use brown rice and white rice flours together in my gluten free flour blend because I like the color of the finished baked goods.
The finished product is not as pale or white and browns very nicely. I buy both my brown rice flour and white rice flour from Bob's Red Mill.
Tapioca Starch or Flour
Tapioca starch and flour are the same product, starch and flour are used interchangeably.
I use tapioca flour in my gluten free flour blend. It lightens up the rice flour and help to bind and glue everything together.
Tapioca Flour/Starch is also a stand-alone ingredient in several of my favorite recipes. I use it in my dairy free brazilian cheese breads (they are a family favorite I've been making for years) and gluten free blue corn muffins.
I usually use Bob's Red Mill's Tapioca Flour.
Potato Starch (NOT FLOUR)
Potato starch is the starch from potato water that has been dried. Potato FLOUR is dried potatoes ground up.
They are very different things and are not interchangeable. I use potato starch in my gluten free flour blend. I
f you can't use potatoes or are avoiding nightshades, I would recommend using either more tapioca starch or using arrowroot starch or even cornstarch.
I usually use Bob's Red Mill Potato Starch.
Xanthan Gum
Xanthan gum is not a flour but it really is essential. In traditional bread and baked goods gluten provides the structure that keeps things together and also give the finished product a nice bite.
Without the structure, things are flat, crumbly messes.
Or hockey pucks.
Xanthan gum gives your baked goods the structure that they need, without any gluten. I don't know how I'd live without it.
I almost exclusively use Bob's Red Mill Xanthan Gum. It is readily available in my local natural grocery stores and I've also purchased it online.
Some people don't tolerate xanthan gum well and will use guar gum instead. Pamela's has a Not Xanthan Not Guar replacement that I've used interchangeably in my recipes with the same results.
Gluten Free Oats
Another not-exactly-a-flour, but still an essential gluten-free pantry item. Not all oats are gluten-free, due to the high level of cross contamination with wheat, barely and rye during harvest and processing.
I also wouldn't eat a lot of oats that say they are gluten-free.
I only feel comfortable eating purity protocol oats.
Purity protocol means that they are oats grown on dedicated gluten-free fields and harvested and processed with only dedicated gluten free machinery.
The brand I trust is GF Harvest. I always have their gluten free old rolled fashioned oats (or organic gluten free old fashioned rolled oats) and gluten free quick oats (or organic gluten free quick oats) in my pantry for baking, as well as making oatmeal for breakfast.
Almond Flour
Almond flour is definitely a pantry essential for me, but that doesn't mean you need to have it in your pantry.
I love using almond flour to bake muffins.
Because of Almond Flour's higher protein and fiber it makes great breakfast muffins. You'll find it as the ONLY flour in my gluten free chocolate hazelnut muffins and grain free lemon poppyseed muffins.
You cannot substitute almond flour in either a gluten free recipe or conventional recipe without making many recipe adjustments.
Almond flour requires more eggs and moisture and can't be swapped out willy nilly.
I usually purchase my almond flour from costco, or will buy Honeyville Almond Flour or Bob's Red Mill Almond Flour.
Coconut Flour
I've used coconut flour in a handful of recipes. It is a great grain-free lower carb flour.
You cannot substitute coconut flour in either a gluten free recipe or conventional recipe without making many recipe adjustments.
I've also found that different brands have different absorption rates so use your best judgment when baking with it.
I recently adjusted my coconut flour cookies for just this reason. Many people baking my cookies had a wet or oily dough because the coconut flour I originally tested the recipe with had a greater absorption.
If you think your recipe is too wet, let the batter sit for 10 minutes so that it can absorb.
If your dough still seems too wet (according to the what the recipe says it should look like) add another tablespoon or two.
The coconut flour currently in my pantry is the Simple Truth brand from Kroger. I've also bought the coconut flour from Trader Joes.
Sorghum Flour
I use Sorghum flour in my all-butter flaky gluten free pie crust. The higher ratio of protein makes a great flaky pie crust.
When mixing your own gluten free flour blend you can often use sorghum instead of some or all of the rice flour if you want to use more whole grains.
This will effect the taste and texture slightly, kind of like using a whole wheat flour versus a white flour in conventional baking.
I also like using sorghum flour when I'm baking gluten free graham crackers. It gives them a more traditional taste and texture.
I normally buy Bob's Red Mill Sorghum Flour.
Millet Flour
Millet flour is another great alternative to rice flour when mixing your own gluten-free flour blend.
It has higher protein than rice and can help add a delicate and tender crumb, while having a flavor that is much milder than sorghum.
I also use millet flour in my flaky gluten free pie crust.
I usually use Bob's Red Mill Millet Flour.
Coffee Flour
Coffee flour is a fun and sustainable way to add extra fiber.
It has a distinct flavor that reminds me a bit of cherries and almonds.
Don't be worried about getting a crazy caffeine buzz from it, it has about the same amount of caffeine as dark chocolate because is the ground pulp of the coffee fruit, not the coffee bean.
I wouldn't use it as the only flour in a recipe, unless it is used with cocoa powder like I used coffee flour in my coffee flour cookies.
It is a lot of fun to play with, and I plan to create more recipes using coffee flour in the future.
I buy my coffee flour from Trader Joes.
To easily shop all my favorite gluten free flours check out my Amazon Influencer Page.
What is the Best Gluten-Free Flour Blend?
We live in a magical time when there are many gluten-free flour blends available commercially!
The trick is that not all gluten-free flours work interchangeably. I use different flour blends for different recipes, depending on the results I am looking for.
I've worked with some of these gluten-free flour companies before in some capacity.
AND all of the following flours are often found in my pantry, purchased with money from my wallet so you know I love them!
None of the following is sponsored in any way.
Bob's Red Mill 1 to 1 Gluten Free Flour
Bob's Red Mill's 1 to 1 Gluten-free flour is widely accessible and is a great option for those who are just starting to bake gluten-free.
I still prefer mixing my own gluten free flour recipe, usually using Bob's Red Mill's single ingredient flours, however I know that many of you have Bob's 1 to 1 flour in your pantry and it is easily accessible.
How to use Bob's Red Mill 1 to 1 gluten-free flour in my recipes:
I wanted to take a minute to tell you what adaptions you'll need to make if you use Bob's 1 to 1 gluten free flour in my recipes.
Bob's 1 to 1 Gluten Free Flour DOES NOT work measure for measure for my gluten free flour. YOU'LL NEED LESS.
Bob's 1 to 1 gluten free flour has a higher absorption rate, so if you add the full amount the recipe calls for, your batter or dough will be crumbly and you won't have the results you are looking for.
There is an easy fix to this. Use less Bob's 1 to 1 flour than is called for in my recipes. You can always add a little more flour, but you can't take any away once it is mixed in.
I suggest using ¼ to ½ cup less (¼ less if you are using a recipe with less than 1 ½ cups of flour, and ½ cup less if you are using a recipe with 1 ½ to 3 cups of flour) to start.
After you mix it in, you can add a little more of Bob's 1 to 1 gluten free flour, if needed.
GF Jules
First, I want to say that Jules is one of my favorite people ever!
She is kind and loving, selflessly giving to the gluten-free community and advocating for safer gluten-free food for everyone.
I always have some GF Jules flour in my pantry, it is my go-to for all gluten-free bread. It makes THE BEST GLUTEN FREE CINNAMON ROLLS!!! Making gluten free bread in a bread machine is a cinch with her flour blend!
If you are converting a family recipe to gluten-free, GF Jules is a great flour to use!
Her flour already has xanthan gum in it, and the ratio of starches bake beautifully in many conventional recipes. I have several friends who use nothing else in their kitchen for this very reason!
They continue to bake their favorite family recipes with very few other changes.
GF Jules flour works very differently than the gluten-free flour that I typically use, which means you may not get the same results if you use Jules flour in, say, one of my cookie recipes.
I also love many of GF Jules' gluten free mixes. Her graham cracker/ gingerbread cookie mix is the bomb, it makes the best gingerbread houses.
I also rave about GF Jules Pizza Crust mix. I don't only use it for pizza crust, it also makes amazing gluten free baguettes.
Jules also has a comprehensive collection of recipes on her website, GF Jules.
Ryze
I used to list Ryze, but they have since stopped making their flour. Very sad day!
Gluten-Free Mama's Almond Blend
I find that gluten-free mama's almond blend makes the best cakes ever! I tested it in my gluten free yellow cake that was published in Cake Central Magazine, and it made a much better cake than when I made it with my gluten free flour blend.
It created the perfect tender crumb with a great "bouncy" texture. It really had the perfect bite!
While I love using gluten-free mama's almond flour blend in my cakes, the entire reason I keep it in my pantry is to make these super easy and absolutely amazing gluten free pull apart dinner rolls from my friend Michelle (My Gluten-Free Kitchen.)
They are one of the most popular recipes on her website, for good reason. They make an appearance at every holiday meal at our home.
To easily shop all my favorite gluten free flours check out my Amazon Influencer Page.
The best flour to make gluten free tortillas:
Gluten-free tortillas can be very tricky to make! I recommend using Otto's Cassava Flour, or another high-quality cassava flour, to make a gluten-free tortilla that is flexible and bends.
I haven't had success using other glutne-free flours to make tortillas.
My Gluten-Free Flour Blend:
Also referred to as gluten-free cake flour blend, gluten-free cookie flour blend. This is NOT an all-purpose gluten-free flour blend. It works best in gluten-free cakes, cupcakes, quick breads, muffins, pancakes, waffles and cookies.
I absolutely love my gluten-free cake flour blend!
You will probably notice that it has different proportions of flours than most other gluten-free flour blends.
It is a much lower protein and higher starch than a gluten-free all purpose flour, making it the perfect gluten-free substitute for cake flour.
This flour blend gives your cakes, muffins, and quick breads a beautiful fine crumb.
And you know those gorgeous soft-batch cookies that are all the rage on pinterest... this cake flour blend makes them perfectly without adding extra starch.
I use my gluten free cake flour blend in most of my cookie recipes in The Essential Gluten-Free Cookie Guide.
Another reason my gluten free cake flour blend has such a high starch content is that I first made my gluten-free cake flour blend when many of the rice flours that were available were very grainy and gave baked goods a very sandy texture.
The extra starch in my gluten free cake flour blend helped to prevent my gluten free baked goods from having a sandy texture.
One thing you'll notice is that I don't have any xanthan gum in my gluten free cake flour blend. This on purpose, it isn't a mistake.
I often get comments, emails, and messages asking about whether or not there is xanthan gum in my gluten free cake flour blend so I wanted to make sure that I address that here.
It is better to add xanthan gum to each recipe as an individual ingredient because each recipe has different binding and structure needs.
I add anywhere from ¼ teaspoon to 1 teaspoon of xanthan gum for every cup of my gluten-free flour blend.
Cakes need only about ¼ teaspoon of xanthan gum, with other recipes needing more.
When I'm experimenting I normally use ½ teaspoon of xanthan gum for every cup of my flour blend, and then adjust it later based on the results.
If is crumbles and falls apart it needs a little more, if it is gummy it needs less.
📖 Recipe
Gluten Free Flour Recipe
I use this gluten-free flour blend in most of the recipes on Flippin' Delicious. It is referred to as "my gluten free flour blend", "my cake flour blend" and "my cookie flour blend"
Ingredients
Instructions
- Mix all ingredients together until combined.
Notes
Although I give cup measurements, I usually don't measure by cups and instead use parts. The reason I use parts for my rice flour blend instead of exact measurements it that then you can easily make as much or as little of my rice flour blend as you want. For example: If you only wanted 2 cups of blend for a recipe then each part would be ½ cup. If you are like me and want to keep a huge canister in the pantry you can make a much larger batch. (1 part could equal 1 cup, ½ cup, or 4 cups depending on how much flour I want to make.)
When I use Bob's Red Mill flours I'll just dump 1 bag each of brown rice flour, white rice flour, tapioca starch, and potato starch into a bowl and whisk them together. The bags are all approximately the same size so I don't even have to worry about measuring.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size 1 cupAmount Per Serving Calories 763Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 30mgCarbohydrates 171gFiber 7gSugar 3gProtein 12g
Genet Harris
Have you ever used Better Batter ? Opinions ?
flippindelicious
Hi Genet, I haven't used Better Batter personally. One of my blogging friends just shared her thoughts on it here, that may help you.
Leslie
I actually started out reading the ninja gingerbread recipe and clicked through to this recipe for the flour blend. I'm so glad I did. There is a lot of great information about the different brands of flours. I'll be giving your mix a try. It sounds so easy to make and versatile.
flippindelicious
Thanks Leslie! I tried to make it very comprehensive and am always updating it with new info. Hope you enjoy baking with my flour mix! -Brianna
Doreen Roz
I'm so excited to try your recipes! Wondering why you don't mention Bob's Red Mill Gluten Free 1-to-1 Baking Flour though. It may not be ideal, but could I use it to save some time?
flippindelicious
Hi Doreen,
When I last updated this page I hadn't done much baking with Bob's 1 to 1 gluten-free flour and I wanted to test it so I could give an actual recommendation. I've been playing with it the past few months (still more testing to do) and so far I really like it. HOWEVER, it has a different absorption rate than the flour I normally use in my recipes (which is Bob's brown rice, white rice, tapioca, and potato starch mixed together). If you swap Bob's in any of my recipes, I'd suggest using less flour at first. For example, when I made my gluten free sugar cookies I needed to use 3 cups of Bob's 1 to 1 instead of the 3 1/4 cups the recipe calls for, and my dough was still a bit too stiff.
I plan to update this with more info about Bob's 1 to 1 in a few months once I do more testing.
Happy baking! -Brianna
Robert Audet
What a lovely page, which I found through your gluten free tiramisu cream puffs page. Imagine my surprise to find you have a GF pate choux dough recipe! Look out world and tummy - here come GF eclairs!
Thanks for sharing your feedback and experiences with other flour blends and their webpage links. Very community oriented of you!
flippindelicious
Hi Robert, I'm so happy that my site is helpful to you. I love sharing and helping others to not have the same struggles that I have on this gluten-free baking journey. -Brianna
Kristina Kainz
I made a mix with 2 parts Millet, 1 part Tapioca and 1 part Potato starch. It has that weird GF tangy aftertaste. Which flour or starch might that be?
flippindelicious
Hi Kristina, I think it is a safe bet that it was the millet flour. When I mix flour using gluten free flours, besides rice flour, I use 1 part each of two different flours. Millet flour does have a taste to it, and if you balance it out with another flour it won't be so prominent. It is also possible that your millet flour was rancid, milled can go rancid pretty quick. Hope that helps!
Dellavon
I've just discovered your site by linking to your soft frosted sugar cookie recipe! I'm somewhat new to the gluten free world, and your site is so informative and helpful. Thank you so much for sharing your wealth of knowledge and experience! I feel very much encouraged in my gluten free quest because of your willingness to connect with others through sharing so much of yourself!
flippindelicious
Hi Dellavon, I'm so happy you found my website. Thank you for taking the time to comment! I wish you all the best in your gluten-free journey (and I hope you enjoy the cookies). Happy Baking! -Brianna
April
I can’t have rice . Would sorghum and cassave , Millet be a good sub for rice parts
flippindelicious
Hi April, I would suggest one part sorghum and one part millet flour. Cassava flour would not work very well in my flour blend. Happy Baking!
Vanessa
Can you use another startch other then potato....im allergic to potatoes
flippindelicious
Hi Vanessa, Absolutely! I would recommend arrowroot, cornstarch, or additional tapioca starch.
Best,
Brianna
Clarissa
I enjoyed reading your information about using the different gluten free flours. It's been difficult finding a good gf flour that doesn't give my baked goods such as brownies, cakes, pancakes, etc. more of a grainy taste. I saw in your post that you've found the Ryze Rice flour to have a finer texture and achieved greater results in using it. Both the blue and yellow bags are made with brown rice flour, so when you make up your own flour blend, is that the kind of rice flour you use? I also noticed you have used Bob's Red Mill Rice flour instead. So I was confused which one you used for making your own blend. I've read several of your recipes, and they look and sound delicious. Thank you!
flippindelicious
Hi Clarissa,
Ryze's flours are more of a stand-alone gluten free flour. Though the ingredients are just rice flour, they have different grinds of rice flour to help you achieve the best texture. When I use Ryze, I use it on it's own and don't mix it in my flour blend. My gluten free flour blend acts similarly to Ryze's Yellow Bag flour blend. However, I love using their blue bag in my brownie recipe because it makes them super chewy!
Whenever you use a different flour than the one called for in the mix (on my site, this is usually my gluten free flour blend) use 1/4-1/2 cup less of flour at first. Add more flour, a little at a time until you get the right consistency. You need a wetter dough in almost all gluten free recipes, and having a sandy or crumbly dough will not yield good results.
When I mix up my own gluten free flour, I almost always use Bob's Red Mill's Rice Flour. Because of the large amount of starch in my gluten free flour blend, I haven't found any grainy or sandy taste. To prevent a grainy or sandy texture, you can also let your batter or dough sit out for 10 minutes or so before baking. The rice flour will absorb a little more moisture, which will prevent a grainy texture.
Hope this info helps. I can't wait to hear what you bake up!
Happy Baking! -Brianna
Amanda
I found your page talking about all the gluten free flours which is going to be helpful this summer when I make cupcakes for my new daughter-in-law's baby shower; but I do have a question... Does the Mama's AP Almond flour have the Xanthan Gum in it or do I have to add that? I love to bake but have never baked anything gluten free so this is all new to me. Thanks!
flippindelicious
Hi Amanda,
I'm happy that this page about gluten free flours was really helpful. I just checked, and on Amazon it says that GF Mama's Almond Flour Blend does not have xanthan gum in it, so you'll need to purchase it separately. If you want a blend that already contains xanthan gum (or doesn't need it), my favorites are GF Jules, Jovial's gluten free flours (for cupcakes you'd want the pastry blend) and Bob's Red Mill's 1 to 1 gluten free flour has been growing on me.
Thanks for the question! Hope this helps. -Brianna
Pax
Hi Brianna, what a wonderful site! I feel like I know you already, and the recipes are so varied and tempting 🙂
One question: For those of us on the other side of the ocean, what weight in grammes are you calling a 'cup' in your gluten free four mix?? Over here in the UK, we get told that the American cup system isn't consistent across all ingredients, due to density, and we need to look each ingredient's cup-to-gramme ratio up separately, but there just ain't no ration anywhere for tapioca or potato starches!
Can I make the recipe up as a simple two parts rice flour to one part potato flour and one part tapioca, by weight ratio?
Congrats again on the website, it's inspirational!
flippindelicious
Hi Pax,
Thank you so much! I am happy to hear you are excited to try my recipes.
You are correct, the american cup system is not very consistent because of varying density.
Usually when I mix up my gluten free flour blend I use one package each of Bob's Red Mill Brown Rice Flour, White Rice Flour, Tapioca Starch, and Potato Starch. The amount by weight, is:
Brown Rice Flour: 680g
White Rice Flour: 680g
Tapioca Starch: 454g
Potato Starch: 623g
According to the back of the package in my kitchen, 1/4 cup of tapioca starch is 30g and 1/4 cup of potato starch is 48g (measurement is actually 1 tablespoon, and 4 tablespoons equal 1/4 cup), making it approximately 120g per cup of tapioca starch and 192g per cup of potato starch.
You don't need to use quite as much starch, and will still have similar results.
I hope this helps! Happy Baking! -Brianna
Cynthia
For your edible chocolate chip cookie dough, which flour blend do you use? It says your gluten free rice flour blend. The only recipe I see for a flour blend for you has potato and tapioca as well. Is that the correct blend?
flippindelicious
Hi Cynthia, Sorry for the confusion. Yes, the rice flour blend I use has white rice flour, tapioca starch, potato starch, and brown rice flour. That is the correct flour blend. Hope you enjoy the cookie dough! -Brianna
Alene
I find the rice flours, especially Bob's brown rice flour to be so grainy. I hate that feeling when I take a bite of something I've made with either of those, and it feels like I'm chewing on little tiny pellets. How can I avoid this. I don't have a high speed blender to grind them finer. I tried in the food processor but it didn't work. Thank you! I do want to make these. They sound so easy and delicious.
Doane
I am allergic to rice. Any ideas?
flippindelicious
Hi Doane,
I'd recommend using millet and/or sorghum flours as instead of the rice flours in my gluten free flour blend. That should give you similar results.
Happy Baking! -Brianna
M.E. Sorenson
I have several baking recipes that I would like to adapt to be GF for my mom. Would your GF flour blend work for a scone and/or a sugar cookie recipe? If so, would I use the same measurement of flour, or would that change? The sugar cookie recipe was my great grandmother’s, and my mom loves them. This is the first Christmas, she won’t be able to eat them.
flippindelicious
Hi, M.E.!
Generally speaking, gluten free recipes need more moisture, and more eggs, in order to have the right texture. You'll probably need to make a few other adjustments to get the recipe to turn out right.
I almost always add xanthan gum, about 1/4 teaspooon for cup of flour for cookies and cakes, but sometimes 1/2 teaspoon when I need to hold the mixture together a little more. I add my xanthan gum with the baking powder/baking soda/salt in the recipe.
For sugar cookies, I really like using my gluten-free flour blend. Have you seen my gluten-free sugar cookie recipe? It may be helpful to read it and watch the video tutorial before you try adapting your family recipe. The biggest difference is that you really need to have a soft dough, and will need to use less flour (most likely). I roll my dough out between pieces of plastic wrap to avoid adding more flour, which will make the cookies dry and crumbly. (Here are my gluten free christmas sugar cookies)
Hopefully this helps! Please comment back, or shoot me an email at flippindelicious (at) gmail (dot) com.
Happy Baking! -Brianna
maggie rolls uk
Hi can i use your gf flour blend to bake bread in my bread machine subbing the wheat flour amounts for yours 1:1
flippindelicious
Hi Maggie, I wouldn't recommend that. You need to use a gluten-free specific bread recipe, and a different gluten-free flour blend may perform better than this one. For bread, I like using a blend that has less starch and more protein. This flour blend is more like a cake flour.
My friend Chrystal has a great gluten free bread recipe that may be helpful for you.
Happy Baking!
Fatia
Hi! Thank you for making this web. Since I like to bake especially for cakes and cookies, I want to know how to make the ratio to replace all purpose flour with tapioca flour?
Cause here in my country, gluten free flour like Bob's Red Mill is so expensive. But lots of healthy store, selling the tapioca flour.
Really appreciate your respond on this. Thank you !
flippindelicious
Hi Fatia, Unfortunately, you really can't substitute tapioca flour for all purpose flour. You need to create a blend with several other gluten-free flours, and can't just use all of one flour and get the results you want.
I use tapioca flour, potato starch, and rice flour to mix my own gluten free flour blend. You'll also need some xanthan gum. The recipe for my gluten free flour blend is in the post above. Hope that helps. -Brianna
Polly W
Can I use tapioca flour as ingredient in your flour mix ? Is it the same thing as tapioca starch?
flippindelicious
Hi Polly, Tapioca Flour and Tapioca Starch are the same thing. You can use either in my flour mix. (However potato flour and potato starch are very different, you can't swap them!)
Happy Baking! -Brianna
Gillan Ritchie
Hi,
I really want to make your tiramsu cream puffs but I am sensitive to tapioca starch/flour. Do you recommend a different flour that would yield the same results as yours?
Thank you!
flippindelicious
Hi Gillan,
I'd recommend using cornstarch, potato starch, or arrowroot starch instead of the tapioca in my flour blend. Happy Baking! -Brianna
April
My daughter can’t have tapioca 🙁 what May I sub for that pls
flippindelicious
Hi April,
If you can't use tapioca I would substitute cornstarch, arrowroot, or cornstarch.
Happy Baking! -Brianna
Jane
Hi, thank you for your recipes. Could you advise on an alternative to rice flour in both your pastry recipe and flour blend, I can’t have almond flour either.
Many thanks
flippindelicious
Hi Jane, I believe I answer that question in the post above, which I know is lengthy. It is just full of lots of good info! I try to use a flour with a similar protein/starch content. For rice flour I usually try sorghum or millet flour. I'd use one part of each of them instead of the brown and white rice flours. Hope that helps! -Brianna
Artemis
Could I substapioca with corn starch?
flippindelicious
Hi Artemis, I haven't tested it extensively, but in a pinch yes you can. It will work a little differently but you should have similar results. -Brianna
Mya
Hi, Brianna, your recipes look so nummy. I can’t have white rice flour, but brown rice flour is fine.I’ve read this whole post. I saw you commented for people that can’t have rice to use one part millet, one part sorghum flours. Since I can do brown rice flour, what do you recommend? For the best, yummiest, closest to your recipe? All brown rice, half millet and sorghum flours for the white rice flour or just millet or sorghum? Thank you, have a lovely day.
flippindelicious
Hi Mya, In your case I'd use brown rice flour and a lighter flour so that your gluten-free flour isn't too heavy. I'd personally use millet as my fourth flour, but a white or light sorghum will work well too.
Thanks for the question! -Brianna
Anthony Lytle
What is the best gluten free flour to make tortillas?
I now use 3 cups of all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/3 cup coconut oil and 1 cup very hot water.
Thank you,
Tony
flippindelicious
Hi Anthony,
Gluten-Free tortillas are a tricky beast! I've had the best results using Otto's Cassava Flour and the gluten-free tortilla recipe they share on the back of the package. That is the only gluten free flour that has given me tortillas that taste and bend like regular tortillas. I hope that helps! -Brianna