Gluten-Free Flour Substitutions

now browsing by category


Another Great Gluten-Free Resource

I ran into a GF site that was new to me (there are so many now, it’s great!) and she has a wonderfully easy to read, yet comprehensive page about gluten sensitivities, what to know, what options are available for flour substitutions, etc.  Everyone has their own way of explaining all of it, but I thought she had done a great job at making all the information easy to digest (ok, sorry…. bad pun!) and is a really good resource.  The site name is  She has great recipes as well, so take a look here for the resource page.  I’ll put her site on my list of blogs as well.

Favorite Source for Almond Flour

It is so exciting to enter a whole new world of baking using almond flour.  I have made a number of baked products (bread, muffins, pizza crust) and have liked all of them, and really love the higher nutrition value of using almond flour in place of grains.  Unfortunately, the almond flour that works the best in these recipes isn’t found locally, but it is easily ordered online.  I use blanched almond flour from Honeyville Food Products and I highly recommend them.  The almond flour is a great product, the shipping is only $4.49, it is a pretty quick delivery and most importantly, they have great customer service!  (We love that!)  Click here to order your almond flour and start experimenting.

Elana’s Pantry

Finding other people who think like you do, or have conquered challenges similar to yours is, in my opinion, finding the holy grail. That’s how I felt when I found  This is a really great blogsite written by Elana Amsterdam and is full of helpful information and fabulous recipes using mainly almond flour in place of grains.  These are great options for gluten-free eating, grain-free eating, low-carb eating, Primal and Paleo diets, even Passover celebrations.

Elana has become the “go to” person for cooking and baking with almond flour and she has recently published her first cookbook, The Gluten-Free Almond Flour Cookbook. Anyone living a healthy lifestyle should really think about adding this cookbook to their collection.  Almond flour is delicious, full of protein (low in carbs!), nutrient dense, versatile, full of fiber and Elana has come up with some great ways to use it.  I have only had mine for several weeks and it is already “well loved” and everything I have tried has been a delicious success.

Grain Free and Loving It!

Although I’m the first to celebrate the growing awareness and availability of gluten-free products, cookbooks, blogs, websites, and really great information, I have to admit that I always feel better when I eat no grains at all.  I have found some gluten-free food and recipes that taste really yummy, but there has been this nagging feeling that I just had to finally listen to.  My body is just not all that happy, even with gluten-free grains.  So for the last several months, I have gone mostly grain free.  (A few excepts, such as GF pasta in some of the Healthy Priorities meals, or a bit of GF flour to thicken a sauce, etc.)

The result of this change?   I feel better, that is always great.  I’ve noticed less bloating, less puffiness, so that means less inflammation….. a great change!  I have also experienced an very noticeable decrease in my appetite.  Now, I’ve never been a big eater, so that may just be my experience, but I have read a lot of research that seems to agree that most people experience the same thing.

Another unexpected and wonderful change that has occurred is that I have really opened up to new ways of eating.  I’m not sure that without this conscious “no grains” choice, I would have connected with some of the really great information that is available on how to make wonderful baked goods out of almond flour and flax meal, not to mention using vegetables in more creative ways – all kinds of new fun to have in the kitchen.

I’ll be posting links to some of the best resources I have found on this subject as well as some of the most successful recipes in case anyone wants to join me on the “grain free” journey.  Because they are grain-free and made with either almond flour or flax meal, they are more nutrient dense, high in fiber, high in protein and very low in carbs….. great substitutions for the baked goods we are all used to eating!

GF Substitutions For Wheat Flour

When cooking and baking gluten-free, you will find a lot of different variations of GF mixes, but the most important thing to remember is that substituting just one flour for wheat flour isn’t going to give you a decent product.  But not to worry, you just have to try a few combinations and see what works best for what your are creating.  I always keep a general GF mix in my refrigerator to use for most uses (baking and cooking) but you might find different combinations work better for specific recipes.  Be sure to check your recipes – there are tons of great GF cookbooks out now, and each author will tell you which combination works the best for their specific recipes. This is especially true for any bread recipes.  Bread making typically uses a different combination, so just check your recipes before you go grocery shopping.

  • My “go to” GF Mix is the one I’ve used for years, originally from the great GF cookbooks by Bette Hagman (click here for her books): 2 parts white rice flour | 2/3 part potato starch | 1/3 part tapioca flour (be careful – potato starch is totally different than potato flour!)
  • Annalise G. Roberts has a book called Gluten-Free Baking Classics which is absolutely chock full of great information and wonderful recipes for baked goods, sweets, desserts, muffins, etc.  The GF Mix that she uses for many things is similar to the one above : 2 parts brown rice flour (extra finely ground) | 2/3 part potato starch | 1/3 tapioca flour (again, be sure it is potato starch, not potato flour).  She also has combinations that she uses for bread and pizza, and really good sections about the science of GF baking and really understanding the complexities of GF baking.  Her book is definitely worth a look.  Click here to find it.