A guide to gluten-free flours

A comprehensive list of available gluten-free flours and what we prefer using.

Our philosophy on what gluten-free flours to use is a sum of Nutrition, Quality and Taste. 

We strive when baking gluten-free to formulate  a mix of flours that best achieves taste and texture on a specific product. 

Let's take a step back and explain why we bake gluten free and what gluten means.

Gluten is a protein agglomerate found in Wheat, Barley and Rye grains among others grains less known as farro, spelt, kamut, durum wheat, einkorn, plus in products like bulgar and semolina. It is extremely elastic and it's responsable for those huge bubble holes in your breads. 

I'm personally pledged to follow a gluten-free diet for life due to Celiac, a genetic autoimmune disease that's triggered by the consumption of gluten containing foods. Others have an other kind of sensitivity or allergy to it and they also see health benefits by omitting it. 

Back to gluten free flours, in order to similate the properties of gluten to bind  starches we use gums, the most common that you probably heard of one is Xanthan Gum,less common one is Guar Gum.

 I hope the list below and each flour property will help you navigate and understand better what you'll be facing with in your long term or short term gluten-free journey.


       Brown Rice Flour

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    Millet Flour

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        Sweet Rice Flour

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      Sorghum Flour

      Potato Starch

       Tapioca Starch

          Corn Flour

    Arrowroot Starch

         Corn Starch

   Buckwheat Flour

          Teff  Flour

           Read More

     Amaranth Flour

      Almond Flour

     Read More

         Walnut Meal

       Read More

     Pistacchio Flour

     Chestnut Flour

       Cassava Flour

    Read More

             Oat Flour

                     Read More

Quinoa Flour

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Garbanzo Flour

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Fava Bean Flour

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Soy Flour

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Pea Flour

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Coconut Flour

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