A Friendly Guide to Gluten-Free Flour

No single gluten-free flour behaves exactly like wheat flour. The easiest route for cakes and biscuits is a balanced shop-bought blend; individual flours are useful when you want to control flavour and texture.

The main options

• Rice flour is mild and crisp but can feel gritty when used alone.
• Oat flour gives a soft crumb and warm flavour. Use certified gluten-free oats when required.
• Almond flour adds richness and moisture but cannot replace wheat flour cup for cup.
• Buckwheat flour is naturally gluten-free despite its name and has an earthy flavour.
• Cornflour and tapioca starch lighten heavier flours and improve tenderness.

Why blends work

A useful blend combines a whole-grain flour with starch and often xanthan gum, which helps replace some of gluten’s binding power. Check whether your blend already contains gum before adding more.

Storage

Keep whole-grain and nut flours airtight in a cool place. For longer storage, refrigerate or freeze them and let them return to room temperature before baking.