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Cases of gluten intolerance and celiac disease are rising, together with the number of people who choose to follow a gluten-free diet. Then, there are those who simply seek an alternative to ordinary white flour. Such gluten-free alternative flours are often healthier and tastier than 'traditional' wheat flour.
Here is a list of gluten-free flours you can try. More information on rice-free flour substitutes can be found here.
Almond flour
Rich in healthy fatty acids, it is ideal for those following a low-carb diet. Best suited for baking, it also adds a nutty quality to your bakes but is not suitable for frying.
Amaranth flour
Not yet commonly used in many European countries, amaranth is the only cereal containing all essential amino acids. It is a source of protein and fibre highly suited to vegetarians. It is exceptional for making pasta and can be used as an alternative to porridge, but is not suitable for leavened products.
White and brown rice flour
Bread? Pancakes? Muffins? Any oven-baked product can be made using this flour, although brown rice flour can make baked goods gritty if you use too much. Sweet white rice flour is mild and better suited to sweet baked treats.
Carob flour
A very versatile flour with a flavour similar to that of chocolate, it is perfect for those who are sweet-toothed but wish to limit their fat intake. Brown in colour, it will also add that irresistible chocolately colour to your bakes.
Linseed
Have you ever tried it with yoghurt, or for flavouring sweets and desserts? Linseed is low in carbohydrates and sugar, has very little saturated fat, but is high in protein. It can also be stirred into smoothies for a nutrient boost.
Tapioca
Obtained from the root of the cassava plant, tapioca flour can be used as a thickener as well as a substitute for wheat flour. It can also be used as a stabiliser.
Quinoa
A super cereal which is enjoying great popularity at the moment, quinoa contains a lot of protein and is a truly versatile cooking ingredient. Try it in cakes, cookies and biscuits.
Oat flour
Oat flour is made by grinding whole-grain oats and can add a chewier, crumblier texture to your bakes. Oat flour also contains minerals such as magnesium and phosphorus, and B vitamins.
Corn flour
Made from finely ground cornmeal, corn flour is typically used to thicken liquids, as well as for making breads and tortillas. It is also high in fibre and makes a great pizza dough when combined with other gluten-free flours.
Chestnut flour
Chestnut flour is an extremely versatile gluten-free flour and adds depth of flavour to your bakes. Its known as 'farina dolce' or 'sweet flour' by Italians and is used in lots of traditional cakes. Find out more here.
This article was updated on 31/07/2023.
