In gluten-free baking, it is often necessary to combine several types of flour to get a good consistency. Because of the lack of gluten, ingredients such as xanthan gum may be needed to aid with creating the proper texture. Sometimes you will need to increase the amount of fat and leavening ingredients to replicate the action of the gluten in wheat flour. Some gluten-free flours will cause your baked goods to be more crumbly.
All-purpose Mix
In some recipes you can substitute all-purpose flour with an all-purpose gluten-free mix such as one from Bob’s Red Mill. Often these mixes contain a variety of flour types and ingredients such as xanthan gum.
Buckwheat Flour
Buckwheat flour can replace up to half of the white flour in your pancakes. It is flavorful flour and despite its name, it is wheat free. It is great in pancakes and breads.
Quinoa Flour
This flour adds more fat to your baking and can replace half of the white or all-purpose flour in a recipe. Quinoa flour also contains a good amount of protein. It works well in all sorts of applications from flatbreads to muffins.
Spelt Flour
Spelt flour can be used cup for cup, but you need to increase the baking powder in the recipe slightly as spelt is heavier. While spelt flour does contain gluten, it can be tolerated by some with celiac disease.
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