It is a difficult question to answer. The world of gluten-free flour is complex and can feel a little confusing. 

It is not as simple as being able to grab one gluten-free flour blend to bake successfully. At times, knowing which flour to pick and combine for which recipe can become a little overwhelming.

Gluten-free flours are a collection of ‘powders’ made from ground seeds, grains, fruits & nuts each with its own unique properties, from taste and texture to nutritional content and how it will react when used in baking and cooking

As soon as gluten has to be avoided, baking suddenly becomes an alien world.  It seems there are dozens of individual gluten-free flours out there, but none of them comes close to the glutenous qualities of wheat flour and (regardless of what you are making) they rarely work effectively alone. And that’s where the gluten-free flour mix comes In.

Why use a gluten-free flour mix?

A gluten-free flour mix is exactly what it says… a blend of a few (or many) individual gluten-free flours, carefully selected for the unique properties they bring, which when used together in a recipe, will work as needed for the bake to be successful.

Can’t find what you are looking for in the shop? Then buy online.

Fantastic benefits of the following flours

Buckwheat Flour (structural)

Despite its name, buckwheat flour has no relationship with wheat but is a grain produced by grinding the kernels of the buckwheat plant (a relative of rhubarb) into a fine powder. It is a good nutritional flour with a high protein and fibre content. It is also low on the glycemic index and is packed full of antioxidants, minerals and vitamin B.

It has a strong nutty, but slightly bitter, musty flavour that can become a little dominant used in bakes. For this reason, you may prefer to mix with more neutral flours. Nonetheless, it is a versatile gluten-free flour which adds colour, earthiness and wholesomeness to bread and cakes often found in gluten-free pancake recipes, batters and some pasta.

Quinoa Flour (structure and texture)

Quinoa Flour (pronounced Keen-wah) is milled from the quinoa grain and is a rare plant-based source of complete protein. It is packed with lysine and other amino acids and contains high amounts of vitamins B and E, calcium, iron and phosphorus. Being low on the glycaemic index, it helps to keep blood sugar levels balanced.

It has a mild, nutty flavour, combines well with other gluten-free flours in all baked goods, and especially enhances the flavour of bread, biscuits and savoury pastries. The high protein content supports structure and texture.

Sorghum Flour (structural)

Sorghum is produced from sorghum cereal grain, milled to a soft, fine flour. It is a whole-grain flour with wonderful nutritious qualities. Used in high ratios, it may add a slightly grainy texture, so is best combined with other gluten-free flours in baking. As it is quite dry, it requires added moisture, although this particular quality is perfect for making drier bakes such as crackers, biscuits and short-pastry.

Millet Flour (structural)

Millet is best known as bird seed, but is also a nutritious seeded grass which can be ground into another gluten-free flour.  It is used in many parts of the world for making beer, porridge (check out my post on Gluten Free Porridge), stews and bakes. Millet is rich in B vitamins, calcium, magnesium, iron and some other minerals.

Depending on the cooking process, the texture of the millet will vary. It can be creamy like mashed potato, fluffy like rice, porridge-like oats or add a nutty texture to bakes, crumbs and coatings. Millet has an earthy, slightly sweet flavour, but for extra nuttiness, the grains can be roasted before grinding (which is easy to do at home with a high-powered blender/grinder). When added to flour blends for baking, millet will add a crisp, dryness to the result. It is worth noting that millet has a short shelf life.

Teff Flour (structural)

Teff is another fantastically nutritious wholegrain gluten-free flour, which is milled into both white and brown flour. It is massively rich in calcium, iron, potassium, vitamin B6 and vitamin C, as well as being a superb source of protein and fibre.

Teff has quite a strong flavour and is also quite heavy. Brown Teff is richer, with a slightly malty, earthy, nutty flavour, whilst white Teff is slightly sweeter and milder.  However, combined with lighter flours and some starches, it works extremely well as part of a gluten-free flour mix, particularly for bread bakes, vegetable cakes and muffins, wholegrain and fruit cakes, as well as chocolate and other ‘darker’ cakes and biscuits.

Incorporating wholesome ancient grains into your diet and learning how to bake Gluten-Free will benefit your gut health and overall well-being.

Article courtesy of gluten-free alchemist