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Baking sans gluten can be tricky because the protein makes dough pliable, giving rise to baked goods’ familiar texture. Use this gluten-free flour guide to help smooth the transition to yummy treats.
1-to-1 Baking Flour
Take the guesswork out of mixes by trying flour blends that serve as direct substitutes for wheat-based flour when baking cakes, pancakes, muffins, and cookies. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour includes sweet white-rice flour, tapioca flour, and xanthan gum, whereas Wholesome Cup4Cup Flour is a certified non-GMO, gluten-free blend full of fiber from rice bran and omega-3 fatty acids from ground golden flaxseeds.
Try it: Use as a cup-for-cup replacement for wheat-based flour in your favorite baked goods.
When used in place of grain-based flour in gluten-free, vegan cakes, almond meal/flour adds flavor, nutty texture, healthy fat, and other nutrients, including vitamin E, fiber, and protein.
Try it: Make your own almond meal/flour by blending blanched almonds in a food processor or blender until a fine meal forms; replace ½ cup of your favorite baking flour with almond meal/flour (1/4 cup almond meal/flour for 1 cup of wheat-based flour) to naturally boost vitamin E and fiber in baked goods.
White rice flour
Widely used in Japanese cuisine, this beautiful and pure wheat-free flour has a mild, yet earthy flavor.
Try it: Use as 1-to-1 replacement for flour in quick bread, cookie, and muffin recipes. Note that the texture is a bit softer and the taste a bit earthier than traditional all-purpose flour.
Low in carbs and high in fiber, coconut flour is made from defatted coconut meat that has been dried and ground.
Try it: In a recipe, replace 1/4 cup of the other flour type with coconut flour for an extra nutrient boost.