Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

Gluten-Free Flours

To replace 2 Tbsp flour as a thickener, use 1 Tbsp cornstarch , 1 1/2 Tbsp sweet rice flour, or 2 Tbsp of gluten-free flour blend.  
It is necessary to stir these flours with a bit cold liquid before heating otherwise the starch will make little lumps that will not mix in.  Cornstarch has no noticeable flavor and is preferred when a clear (not cloudy) sauce such as sweet and sour sauce is desired.  Sweet rice flour has a mild sweet flavor and is preferred by some in creamy sauces such as creamed soups.

To replace 1 cup of flour in baking, use 1 cup gluten-free flour blend plus 1/2 tsp of xanthan gum.  
Cookies, cakes and pastries often work well with 1/4 tsp or less of xanthan gum per cup flour mix.  Yeast breads and pizza doughs need up to 1 tsp xanthan gum per cup flour mix.  Gluten-free baked goods may need a little extra baking powder for leavening and extra egg for binding.  Vinegar or lemon juice is often used to soften and improve the texture of gluten-free baked goods.

Some recipes will call for only one kind of gluten-free flour, but most baked goods require for a blend of gluten-free flours for best results.  
Amaranth - The amaranth is closely related to pigweed, spinach, beets, and other plants in the goosefoot family, Chenopodiaceae.  Amaranth flour is made from the tiny seeds of the Amaranth plant.
Arrowroot Flour - Arrowroot Flour is a good one-to-one replacement for cornstarch for people who are allergic to corn.
Corn Flour - Corn Flour means different things to different people.  In some countries it refers to cornstarch.  In the US, it generally refers to finely ground corn meal.
Corn Masa - Masa is a wet milled corn will a trace of lime.  It is used for corn tortillas and tamales.  White corn masa has a milder flavor than yellow corn masa.
Corn Meal - Corn Meal is coarsely ground dried corn generally used for corn bread batters.  Ground Popcorn kernels make a good cornmeal.White Rice Flour - White rice flour from an Oriental market is much finer and smoother than white rice flour from a Health Food Store or even home ground with the best home mills.
Corn Starch - Cornstarch is a great thickener for sauces.  Cornstarch must be mixed with a cool liquid before cooking.  Makes a clear rather than cloudy sauce.  Cornstarch sauces do not freeze very well.  Modified corn starch (such as Ultra Gel) does freeze well.
Fava Bean Flour - Avoid tasting raw bean flour batter.  Raw bean flour tastes bitter and is indigestible until it has been cooked.   
Flax Seed Meal - Flax meal is high in fiber and omega-3 fatty acids.  It is sometimes used as a substitute for eggs in baking.
Garbanzo Bean Flour (also called Chickpea or pea flour) - Beans add great texture and nutrition to baked goods.  Bean flour should comprise 1/3 or less of the total flour in baked goods for best flavor.
Garfava Bean Flour - Garfava Bean Flour is Authentic Foods special blend of Garbanzo and Fava Beans.  
Montina™ -  is the registered trade name for Amazing Grain's flour, which is milled from the seed of a native grass called Indian ricegrass (IRG) (Achnatherum Hymenoides). This grass is not related to rice.  It is high in fiber and protein.
Potato Flour - Potato flour is an off-white, heavy flour made from dried potato.  It is used in very small amounts (ie a couple of tablespoons of potato flour in one loaf of bread).
Pototo Starch (also called Potato Starch Flour) - Potato starch is the pure white starch of the potato.  It is smooth to touch and is generally used in larger amounts than potato flour.  It may also be used as a thickener.
Sorghum - Sorghum Flour is a good flour for gluten-free baking.  Sorghum has baking properties similar to corn.  It is also called 'Milo'.
Tapioca Starch (also called Tapioca Starch Flour or Tapioca Flour!) - Tapioca starch is the starch from the root of the casava plant.  It is also known as manioc flour - the primary ingredient in Brazilian Cheese Bread.  Tapioca starch gives a slighly gummy, chewy quality to baked goods.
Masa is a wet milled corn will a trace of lime.  It is used for corn tortillas and tamales.  White corn masa has a milder flavor than yellow corn masa.