I used to think that gluten free flour only came in three categories.
But after doing some research, it turn's out that's so much more than i ever thought! Haha.
There are actually over 50 types of food that can be used as flour. And they're all naturally gluten free.
All 5 categories are:
- Starch/highly processed/superfine
- Grains
- Low Carbs Grain Free
- Nuts Grain Free
- Fruitbase Grain Free
GF Starch Flour
This flour have no nutritional value. During the manufacturing process, the brans and germs are removed to create a superfine texture.
So, when we use these flours in recipes, the texture of bread and pastries will turn out beautifully, airy, fluffy and soft.
Here's the list that you must know:
- Glutinous rice flour / sweet rice flour / mochiko
- Tapioca starch
- Arrowroot starch
- Potato starch (It's not same as potato flour. Sometimes manufacturers will label potato starch as potato flour. But real potato flour actually has different texture than potato starch)
- Superfine white rice flour (In Malaysia, we do have different type of white rice flour, certain brands like jati and cap kampung still contain brans. Other than this brand they're just starch & can't be used for GFSD Starter. That's why i only recommend these 2 brands for making starters)
- Cornstarch (It's not same as cornflour/cornmeal. Manufacturers often label cornstarch as cornflour, but the real cornflour is yellow and has different texture. When buying the flour, check the texture and color)
- Cassava starch (not same as cassava flour)
- Superfine sweet potato starch (it has white color and very fine texture)
GF Wholegrain Flour
This flour rich with nutrients and high fibre content which helps to slow down sugar absorption which can help managing blood sugar level ( simple words, it has a lower glisemic index)
It comes in various texture, colors and flavors. Some are gray, yellow, red, brown. And they can have different smells and taste including an earthy aroma
So which is Wholegrain Gluten Free Category?
- Brown rice
- Buckwheat
- Quinoa
- Sorghum
- Amaranth
- Cornmeal/Cornflour masa harina
- Millet
- Teff
- GF Certified Oat
GF Grain FREE Flour (BEANS)
- Garbanzo/Chicpea/Besan/Gram
- Pea
- Mungbean
- Lentil
- Soybean
- Fava bean
- Lupin
- Blackbean
- Yellowpea
GF Grain FREE Flour (NUTS/LOW CARBS)
- Tigernut/chu fa
- Coconut
- Almond
- Hazelnut
- Pistachio
- Chestnut
- Walnut
- Pecan
- Cashew
- Peanut
- Brazilnut
- Macadamia
- Pine nut
- Acorn
GF Grain FREE Flour (FRUITBASE)
- Apple
- Sweetpotato
- Banana
- Plaintain
- Pumpkin
- Dates
- Jackfruits
- Mango
- Grapeseed
- Orange
- Apricot
- Peach
Phew.. That's quite a lot. Isn't it? Haha!
So, which flour u love and which one have u use in your gluten free recipes?
Each flour serves a diffrent purpose. However, most flours in the starch category have a similar texture. Only a few types have slightly different texture and functions
I've detailed the functions of flours in my Masterclass. See U there! ^_^