1. Consider Rice Flour
Flour made from brown and white rice does not contain gluten and can be used in a variety of recipes. White rice flour is lighter and can be used in foods with light, fluffy textures. It tastes bland, so is rarely used on it own to flavor recipes. Brown rice tastes nutty and is quite heavy. It is also more nutritious than flour made from white rice. Like most gluten-free substitutes, rice flour creates a different texture when used in recipes formulated for regular flour. Food can come out dry or flaky, so look for recipes that call for rice flour before experimenting.
2. Try Buckwheat Flour
Despite its name, buckwheat contains no wheat. With a strong nutty taste, buckwheat can be quite overpowering, but actually enhances the flavor of many foods. If you are on a gluten-free diet, be careful when purchasing packaged buckwheat flour. Often, it is mixed with wheat flours to create a flavorful product that rises better. Even naturally gluten-free options may have a slight amount of contamination due to processing. Look for products from a natural manufacturer that uses a wheat-free facility.
3. Corn Flour as an Option
Corn flour, not to be confused with cornstarch, may be used to thicken sauces or add texture to a recipe. It also works as a binder. Yellow, white and blue forms are available, each with slightly different tastes. Check packaging, as most corn flours are processed on machines that also process wheat.
4. Potato Flours
Potato flour tastes like potatoes, which can add a great flavor to many common recipes. Use this flour in breads and pancakes in place of wheat flour. It also thickens sauces, gravies and soups. Use this flour to thicken and smooth gluten free potato soup. Since potato flour attracts moisture, it can create a heavier (yet moist) baked product. Use potato starch for lighter recipes. While the starch does not contain gluten, it also does not taste like potatoes.
