Almond flour, made from ground almonds, is a popular gluten-free substitute.
It has a higher fat content and adds moisture to baked goods.
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Coconut flour, derived from dried coconut meat, is another option.
It absorbs more liquid than other flours, so you typically use less of it in a recipe.
Cassava flour, extracted from the root of the cassava plant, is a neutral-tasting, grain-free alternative.
It can be used as a one-to-one replacement for wheat flour in some recipes.
Oat flour, made from ground oats, is rich in fiber and nutrients.
It works well in recipes that don't require the flours to rise significantly.
Rice flour, from ground rice, can replace up to 20% of wheat flour in recipes.
However, it lacks the protein necessary for gluten development, limiting its effectiveness in some baked goods.
Millet flour, ground from millet grain, has a mild, nutty taste.
It's best used in combination with other gluten-free flours and is particularly suitable for flatbreads and quick bread.
Sorghum flour, milled from the sorghum grain, is a nutritious and versatile gluten-free alternative.
It works well in yeasted bread, cookies, and muffins, but it tends to make baked goods denser due to its lower gluten content.
Chickpea flour, finely ground chickpeas, packs a protein punch.
It has a strong, distinctive flavor that works best in savory dishes and certain ethnic cuisines, like Indian and Middle Eastern foods.
Quinoa flour, produced from ground quinoa seeds, contains all nine essential amino acids.
However, it can have a bitter taste and offers a denser texture, making it better suited for some recipes over others.
Teff flour, from the ancient grain teff, is rich in protein, iron, and calcium.
It has a mild, nutty flavor, and it's often used in combination with other gluten-free flours to add structure to baked goods.
Buckwheat flour, ground from buckwheat groats, has a robust, earthy flavor.
It's commonly used in pancakes and noodles but can be used in various baked goods and has a strong, distinct flavor.
Tapioca flour, derived from the cassava root's starchy liquid, acts as a great thickener and binder in recipes.
While it doesn't contain much in the way of nutrients, it can help improve the texture of gluten-free baked goods.
Combining various flour alternatives may provide better results for various baked goods, as different flours have unique properties, strengths, and weaknesses.