20 Gluten-Free Flours for Weight Loss You’ll Actually Love to Use
Removing gluten from your diet may seem like a dreadful task if you have celiac disease, a gluten sensitivity, or just want to experiment with a gluten-free diet, but it doesn’t have to be. Plenty of foods are naturally gluten-free, several of which can also be ground into flour for baking purposes. In other words, you don’t have to completely cut bread and baked goods from your life if you’re adopting a gluten-free diet—you just have to modify your recipes. And that’s where gluten-free flour comes in.
Rice, corn, tapioca, beans, and nuts are just some of the naturally gluten-free foods that you can enjoy that have also been turned into flour. For example, rice flour is a great alternative for wheat flour and is often used to thicken sauces, while almond flour is perfect for making fluffy baked goods.
Note: Not every recipe you try will be an exact 1:1 measurement with regular flour, so you may need to do some experimenting with recipes to see what works best.
Now, here are 20 gluten-free flours you can buy directly off Amazon.
Brown Rice Flour
Brown rice flour is made of ground brown rice and is a nutritious alternative to wheat flour. It’s a great source of protein, iron, fiber, and vitamin B, and it’s also rich in the trace mineral manganese, which helps with bone development.
Brown rice flour has a nutty flavor, and it can be used to make a roux, thicken sauces, or dredge proteins.
White Rice Flour
White rice flour is the refined version of brown rice flour, but it has a milder taste, is lighter, and is easier to digest than other flours. White rice flour and brown rice flour can be used interchangeably in recipes.
White rice flour is also seen in a lot of Asian cuisine. The flour can be used to make a number of Asian dishes, like rice noodles.
While you may not be too familiar with acorn flour, it is surely a gluten-free flour you should try. Acorn flour is a great source of fiber and has a nice balance of all the macronutrients: protein, carbohydrates, and fat.
Acorn flour is actually perfect for homemade pancakes. Swap out white flour for acorn flour, and you’ll have fluffy gluten-free pancakes for everyone to enjoy.
RELATED: The 7-day diet that melts your belly fat fast.
Cashew flour is a wonderful alternative to wheat flour. This flour is rich in protein, and it is lower in omega-6s than any other nut flour. You can use cashew flour in all of the same recipes you would use almond flour, which means it’s great for baking cookies and bread.
Peanut flour is made by grinding up roasted blanched peanuts into the perfect consistency. Peanut flour is a great source of protein, fiber, and unsaturated fat, so you wind up feeling fuller for longer, making you less likely to overeat. This flour is rich in peanut flavor and can be used in any peanut-based dessert, as a substitute for bread crumbs, or as a thickening agent (like for soups).
If you’re on a low-carb, paleo, or gluten-free diet, this is the flour you should be using. Hazelnut flour is low in carbohydrates, contains vitamin E, and provides a healthy serving of monounsaturated fats per 1/4 cup.
You can use hazelnut flour in to make pastries, pie crusts, cakes, and even bread. Your baked goods will have a rich buttery flavor when you choose this flour variety.
Black Bean Flour
Black bean flour is high in dietary fiber, iron, and magnesium. Using black bean flour will give your dishes a rich earthy flavor and can be utilized in a number of Mexican-inspired dishes. Make a black bean dip using black bean flour, spices, water, and salsa; you can even incorporate the flour into taco and burrito recipes.
Potato flour is made from ground and dehydrated potatoes. Potatoes are a natural source of fiber, B vitamins, and iron, making this a healthy gluten-free bread baking option. It attracts and holds water better than any other gluten-free flour, creating a moist yeast bread with a long shelf life.
This is one of the most nutritious grain flours available. This flour is high in protein and provides you with all of the amino acids that quinoa has. It is the ideal flour for people following a gluten-free, vegan, or vegetarian diet. Quinoa flour’s best uses are for biscuits, tortillas, bread, and pizza dough.
Amaranth flour is a stone ground flour that is widely used by the Aztecs and Inca civilization. It is produced by grinding seeds from the amaranth plant into a fine powder. The best uses for this flour is to make tortillas, pie crusts, and bread.
Pistachio flour is a nutritious addition to your everyday diet. It has an excellent source of fiber, healthy fats, and iron. It has a mild nutty flavor and adds a small green hue to your baked goods. Pistachio flour is the perfect flour to use if you want to bake gluten-free macaroons.
Chia flour is made from ground chia seeds, which offer an excellent source of dietary fiber and omega-3 fatty acids. Chia flour can be incorporated into a variety of baked goods, and you can also use it in porridge recipes. You can make porridge with oats, nuts, fruit, and chia flour—a simple yet delicious recipe you can whip up before work.
Almond flour is made of ground blanched almonds—a great source of vitamin E and magnesium. Almond flour works well in macaroons and financiers, pie crusts, cakes, cookies, pancakes, and bread. It can also be used in savory dishes as a swap for bread crumbs, for example. You can also dredge your chicken or fish in almond flour before baking or frying.
Millet flour provides both protein and dietary fiber. Millet is also alkaline, which makes it an easy grain to digest and helps balance the body’s natural tendency toward acidity. A good use for millet flour is in your sweet or savory baked goods because it gives the cakes a crumb-like consistency—perfect for coffee cake recipes.
Chickpea flour is very popular in Middle Eastern and Indian cuisine. You can use chickpea flour for falafel, hummus, or socca (a Middle Eastern flatbread). Chickpeas have a good source of protein, dietary fiber, and iron.
If you weren’t aware, buckwheat seeds are not a type of wheat grain, but they are actually related to the rhubarb family. Buckwheat flour is a great gluten-free flour option. Buckwheat has a very assertive flavor that works well for quick and yeast breads, and adds a rich, earthy flavor to recipes. You can also use buckwheat flour in traditional Russian blini or crepe.
Coconut flour is the perfect alternative to wheat and grain flours. Coconut flour is made from dried coconut flesh; just two tablespoons yields five grams of fiber and only eight grams of carbs. This is the ideal flour for anyone who is gluten-free and grain-free. The light coconut taste in the flour makes it a great substitute for baked goods, which makes it perfect for muffins, scones, or banana bread.
Masa Harina Corn
Masa is the traditional dough used to make tortillas. Gluten-free masa harina is made with dried corn kernels or hominy that have been cooked and soaked in limewater. You can make fresh tortillas with masa harina, or you can make a Venezuelan-style arepa recipe.
Tiger Nut Flour
The tiger nut—an excellent resistant starch— is a small root vegetable that grows in Northern Africa and the Mediterranean. Its flour has a sweet and nutty flavor that works in chocolate chip cookies, brownies, and cakes.
Oat flour is made from ground oats, but oats are often subjected to gluten from cross-contamination, so be mindful of choosing a package that says it was prepared in a gluten-free facility. This whole-grain flour gives your brownie, cookie, and cake recipes a mild oat flavor.