Gluten-Free Flour: Everything You Need to Know to make Gluten Free Baked Goods amazing.
Gluten-Free Flour: Everything You Need to Know to make Gluten Free Baked Goods amazing.
Whether you're baking for yourself or your whole family, choosing the right flour is essential—especially if you're living gluten-free. At Five Frogs Farm, we believe that going gluten-free shouldn't mean compromising on flavor, texture, or joy. Let’s break down what gluten-free flour is, the best kinds to bake with, and how to make the most of them. Most importantly, how to make your gluten free baked goods taste like the real thing.
What Is Gluten-Free Flour?
Gluten-free flour is any flour made from ingredients that don’t contain wheat, barley, or rye. These grains are the primary sources of gluten—a protein that can cause serious health issues for people with celiac disease or gluten sensitivity.
Fortunately, nature gives us plenty of options to work with. From ancient grains to legumes, nuts, seeds, and tubers, gluten-free flours are as diverse as they are delicious.
Common Types of Gluten-Free Flour
1. Almond Flour
Made from finely ground almonds, this flour is rich in healthy fats and gives baked goods a moist, tender crumb. Great for cookies, cakes, and muffins.
2. Coconut Flour
Light, fluffy, and slightly sweet, coconut flour absorbs a lot of moisture—so use it sparingly and pair it with extra eggs or liquid. Best used in pancakes and quick breads.
3. Cassava Flour
Made from the whole root of the cassava plant (also known as yuca), cassava flour is soft, neutral in flavor, and behaves more like wheat flour than many other gluten-free options. It’s perfect for tortillas, flatbreads, brownies, and even crusty bread. Bonus: it's grain-free and nut-free!
4. Rice Flour (White & Brown)
Neutral in flavor, rice flour is a staple in many gluten-free blends. It’s great for light cakes, muffins, and thickening sauces.
5. Sorghum Flour
Mild and a bit sweet, sorghum flour adds protein and a wheat-like texture. Perfect for breads and tortillas.
6. Tapioca & Arrowroot Flour
Starchy and stretchy, these are ideal binders and give baked goods chewiness. Commonly used in gluten-free flour blends.
7. Oat Flour
Made from ground gluten-free oats, it adds fiber and a warm, comforting taste to cookies, muffins, and breakfast bakes.
How to Bake with Gluten-Free Flour
While some recipes work with a single flour, most gluten-free baking calls for a blend. That’s because no one gluten-free flour behaves quite like wheat flour on its own. We like to mix whole grain flours (for structure and nutrition) with starches (for lightness and binding). To make your easy gluten free baked goods here is a simple recipe to follow.
Here’s a sample DIY gluten-free flour blend:
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1 cup brown rice flour
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1 cup sorghum flour
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½ cup cassava flour
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½ cup potato starch
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½ cup tapioca flour
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1 tsp xanthan gum (optional for extra elasticity)
Pro Tip: Always spoon your flour into the measuring cup and level it off with a knife. Gluten-free flours can compact easily, leading to dry or dense results.
Why We Love It at Five Frogs Farm
At Five Frogs Farm, gluten-free isn’t just a trend—it’s how we live, bake, and thrive. Being a celiac myself I was on the search for a flour blend that could make gluten free bread that actually tasted good. Our handcrafted baked goods use high-quality gluten-free flours—including cassava—to deliver that just-right texture and homemade flavor.
From our fluffy gluten-free bagels to decadent gluten free whoopie pies, each bite is proof that gluten-free can be rich, satisfying, and oh-so-good.
Final Thoughts
Whether you’re just starting your gluten-free journey or you’ve been baking this way for years, understanding gluten-free flours is the key to baking success. Don’t be afraid to experiment and find what works for you—your perfect loaf, cookie, or cake is just a few scoops away.
Looking for ready-to-enjoy gluten-free treats?