We find it works best when blended with other gluten-free flours. White rice flour is lighter in color and texture than brown rice flour, but we still don’t use it as a 1:1 substitute in recipes where flour is called for. It’s the primary base flour in our Gluten-Free Flour Blend, and also makes a great breading for things like Crispy Shallots. However, because it can be gritty and dense, it works best when paired with lighter starches such as potato and cornstarch, and flours such as almond. Common Flours Brown Rice Flourīrown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor. Gluten-Free Flours BreakdownĬonsider this an educational breakdown of our most common, less common, and uncommonly used gluten-free flours. This is why we advocate for buying a pre-made gluten-free all-purpose blend (like ours!) to take the guesswork out of gluten-free baking!īefore we get ahead of ourselves though, let’s dive deeper into which flours to use and when. With gluten-free, you need a few different flours (depending on the recipe) to replicate these characteristics of gluten flour. This is because all-purpose flour adds stretch, lightness, crispiness, and neutral flavor to baked goods. We’ve found that when baking with gluten-free flours, it’s typically best to use a mix of different flours and starches to achieve the ideal texture and flavor. Now that we’ve been cooking gluten-free for years, we wanted to share what we’ve learned in the process, as well as a bit about our own Minimalist Baker Gluten-Free Flour Blend, and our favorite gluten-free baking recipes. Gluten-free flours can be expensive and daunting to know which ones to use when. When we first started attempting gluten-free recipes, it was overwhelming. Find gluten-free baking confusing? You’re not alone.
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