Updated on Aug. 01, 2024
You can keep baking even if you have to cut out gluten. The best gluten-free flour mixes on the market are easy to adapt into recipes of all kinds.
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Good news for gluten-free bakers: There are plenty of quality gluten-free flour blends available in stores and online, many of them specifically formulated to work in gluten-free baking recipes.
Gluten is a protein found in wheat, barley and rye flours, which is partly responsible for wheat flour’s strength and structure. Unfortunately, gluten can cause digestive upset and other issues among those with celiac disease, food sensitivities or other health concerns. Gluten-free flour is any flour that doesn’t contain this protein.
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King Arthur is known for their all-purpose flour, and they brought the same quality to this gluten-free blend. Made using a mix of rice flour, sorghum flour, tapioca and potato starch, plus a dash of xanthan gum to bind, this flour blend works with baking recipes from scones to quick breads to cookies—no fancy math or additional ingredients required.
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Bob’s Red Mill is known for its vast array of gluten-free flours, so it’s no surprise that this gluten-free flour mix is among the most popular. This paleo-friendly, grain-free mix combines nut flours and root starches: almond flour, arrowroot starch, coconut flour, and tapioca. It has a higher protein content than the average flour mix, which makes this blend filling and perfect for paleo recipes, from a batch of morning pancakes to a tasty homemade pizza.
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Ideal for anyone baking for people (or a group!) with multiple allergies, this Better Batter blend is made without the top 11 allergens: wheat/gluten, dairy, fish, shellfish, peanuts, tree nuts, soy, egg, mustard, sesame and sulfites. In fact, the entire facility that produces the blend is allergen-free, eliminating the risk of cross-contamination.
Use Better Batter flour in any recipe—the bag even includes instructions for adapting yeasted bread recipes, which are notoriously the most difficult to adapt to GF.
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Courtesy Arrowhead Mills
A respected organic flour mill, Arrowhead Mills is known for fresh, nicely textured whole grain flours. This gluten-free mix is among the healthiest blends available, made with whole grain brown rice and millet flour, as well as white rice flour and tapioca starch. Arrowhead Mills’ GF mix works as a 1-to-1 substitute for wheat flour, and reviewers salute its versatility: The mix makes good sweet bakes but can also make yeasted doughs like pizza and bread.
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Gluten-free bread bakers rave about Judee’s Gluten-Free Bread Flour, which is specifically formulated for baking gluten-free bread recipes, as well as bagels, pizza dough and pretzels. The blend includes two kinds of binding agents—guar gum and xanthan gum—which mimic the structure and strength of gluten for a lofty, chewy crumb. They also add dried egg whites, which boost the protein in the dough. The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.
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Developed by the chefs at the prestigious restaurants of Thomas Keller, Cup4Cup aims to be the exact equivalent of a cup of traditional flour. Same flavor, same texture, same measurements. The rave reviews of Cup4Cup Gluten-Free All-Purpose Flour suggest that they were successful!
This GF blend is super versatile, working in baked goods, including cookies, scones, pie crust, cakes and muffins. Cup4Cup also works for culinary tasks like making gravy and sauces, and ambitious chefs can even use it to make homemade pasta.
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While wheat-based self-rising flour is relatively easy to find, a gluten-free equivalent is rarer. Orgran’s GF Self-Rising Flour includes leavening agents, so this blend is ready to use in your favorite recipe calling for self-rising flour, like biscuits and cakes. As a bonus, the blend is entirely allergen-free and suitable for vegan, keto and paleo diets, too. Reviewers give it top marks for convenience and taste.
Remember, it’s not interchangeable with other flour blends, since it contains leavening and will throw off the balance of any recipe calling for all-purpose flour.
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