Gluten-Free & Common Allergen-Friendly Flours
(Always check labels for cross-contamination if allergies are severe.)
Almond Flour (Nut-Based)
Allergy note: Not safe for tree nut allergies
Gluten-free? Yes
Best for: Cookies, muffins, pancakes, crusts
Why use it?
- Moist texture
- Low carb
- High protein
- Naturally gluten-free
How to use:
- Replace up to 25–50% of wheat flour in recipes
- For full replacement, use recipes designed for almond flour
- Often needs extra egg for structure
Amount:
- 1 cup wheat flour ≈ 1 cup almond flour
- Add 1 extra egg per cup if replacing fully
When to use:
- Soft baked goods
- Not good for yeast bread (too dense)
2. Rice Flour (White or Brown)
Allergy note: Usually safe
Gluten-free? Yes
Best for: Breading, cakes, thickening soups
Why use it?
- Neutral taste
- Light texture
- Good base flour for blends
How to use:
- Combine with starch (tapioca or potato starch) for better texture
Amount:
- 1 cup wheat flour = 1 cup rice flour (in blends)
- Use in combination (often 50–60% of blend)
When to use:
- Gluten-free baking blends
- Frying coatings
