Your guide to gluten-free flours.
Whether you’re managing a wheat intolerance, are looking to change up your baking routine, or can’t track down all-purpose flour, gluten-free flours are an excellent addition to your kitchen. Made from nuts, seeds, or wheat-less grains, some gluten-free flours are earthy in flavor and sandy in texture, while others are more neutral, disappearing completely in a baked good or sauce.
Often, you’ll find that a blend of a few gluten-free flours can produce the most successful baked good. Here’s the scoop on our favorites.Made from skinned, blanched, finely ground, and sifted almonds, almond flour produces tender, moist baked goods. It’s the main ingredient in, but it’s also a great addition to delicate cake batter, cookies, even shortbread crusts. Almond meal, on the other hand, is typically made from skin-on, sometimes blanched almonds, and is more coarsely ground.
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