What is a Good Flour Substitute in Baked Goods?
The easiest substitution is a pre-mixed gluten free blend. These have already been tested and are available at most local grocery stores. If you are feeling more adventurous you can mix your own blend. Just be sure that when your replace gluten free flour you use at least two different non gluten flours as well as a starch and measure by weight not by volume.
Gluten free flours to try: sorghum flour, amaranth flour, quinoa flour, white or brown rice flour, certified gluten free oat flour, millet flour, buckwheat flour, bean flours (like fava or garbanzo beans), coconut flour, nut/seed flours
Chef Deb’s Favorite Blend: Angel’s Recipes Flour Blends
Examples of gluten free starches: arrowroot, tapioca, potato starch (different from potato flour), cornstarch
The Savor Culinary community is a collection of families and individuals who are concerned about what they eat and interested in dietary issues surrounding adjusting to a gluten free diet for those with Celiac disease, adjusting to a dairy free diet or other diets that accommodate allergies, eating to boost the immune system for those recovering from recent illness such as cancer and general healthy eating habits.
Chef Deb has created a holistic system by which her clients can learn to enjoy eating again through education, dietary coaching and personalized chef services. We encourage you to use these resources to learn more!
Disclaimer: Information on these FAQ pages is intended for general informational use and does not constitute medical advice, medical diagnosis, or medical treatment. You should consult your physician or other health care professional before making any changes in your diet or exercise regimen. There is no warranty on this information and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes included herein. Products mentioned or omitted do not constitute endorsement.