The 14 Best Gluten-Free Flours.
The 14 Best Gluten-Free Flours Flour is a common ingredient in many foods, including bread, desserts, and noodles. It’s also often used as a thickener in sauces and soups. Most products are made from white or wheat flour. While unproblematic for many, people with celiac disease, non-celiac gluten sensitivity, or those avoiding gluten for other reasons should not consume these two types of flour. Fortunately, there are a variety of gluten-free flours on the market, each with a different taste, texture, and nutrient composition. 1. Oat Flour Oat flour is made by grinding whole-grain oats. It gives baked goods more flavor than all-purpose flour and results in a chewier, crumblier texture. Baking with oat flour will likely make your end product more moist. Due to its lack of gluten, some ingredients will need to be adjusted to create light and fluffy baked goods. Oats contain a type of soluble fiber called beta-glucan, which has numerous health benefits. This fiber can