10 Best Gluten-Free Flours in 2022 (Nutritionist-Reviewed)
If you have celiac disease or are trying to avoid gluten for other reasons, there are many flour mixes on the market for you to choose from. However, finding the right gluten-free flour for your baked goods and cooking needs can still be a hit-or-miss experiment. Unlike wheat flours, they all use various ingredients in differing proportions, making it hard to choose one that will work for you.
That's why we set out to find the best gluten-free flours online. Our favorite is Cup4Cup Multipurpose Flour because it works for pretty much any type of baking or cooking need and can be used for wheat flour recipes with no conversion. For more options, our helpful buying guide, and tips from nutritionist Kara Swanson, keep scrolling!
Quick List - Top Gluten-Free Flours
Kara Swanson is a certified nutritionist and the founder of Life Well Lived. She is married to her best friend and the proud mother of three. Her passion is to make nutrition simple+easy+delicious!
mybest US' editing team consists of experienced members who have backgrounds in writing, editing, translation, and more. We are dedicated to researching what makes a product or service the best to users in the US in order to create top-quality articles. From skincare, to kitchen appliances, and to DIY supplies, our mission is to find the best ones for you.
The expert oversees the Buying Guide only, and does not determine the products and services featured.
How to Choose a Gluten-Free Flour - Buying Guide
Before deciding what flour to buy, you'll have to consider what exactly you plan on using it for. Most all-purpose blends have similar ingredients, but some have flours with stronger flavors or different textures that make them better suited for certain types of foods.
All-Purpose Blends for Gluten-Free Breads and Yeast Baking
There's really no single gluten-free ingredient that can replace wheat's versatility. So for most common baking and cooking needs, a gluten-free all-purpose mix that's a blend of flours, starches and gums is the way to go.
Xanthan and Guar Gums Add Elasticity to Dough
Gluten is a protein that all plants contain. Wheat gluten is particularly useful because it's so stretchy and chewy. Gluten-free flours necessarily use grains with less stretchy gluten types, which means you'll need a replacement binder, like xanthan or guar gum, in recipes where you want a dough to stretch, rise, and hold together with a chewy consistency.
Most gluten-free flour blends will already contain xanthan or guar gum in the mix. Some people may get an upset stomach from consuming guar or xanthan gums, however.
Other ingredients that provide properties similar to wheat gluten are psyllium husk, chia seeds, or flax seeds. All of these ingredients are ones to look for if your baking requires dough that holds together well.
An all-purpose blend is really the safest way to go when it comes to gluten-free baking. And it really makes it easy because you can use it at a one-to-one ratio in any recipe that calls for regular flour. So if you're new to gluten-free baking, I highly recommend grabbing a one-to-one all-purpose flour to make the transition simple and easy.
Thankfully, most recipes will tell you exactly what kind of flour to use when you're wanting to bake. And you can easily Google what's a good substitute if you don't happen to have the exact same flour on hand.
Because texture and flavor differ, it is important to note that you can't just substitute flours one-to-one unless it specifically says it on the label. For instance, if you substitute a gluten-free all-purpose baking flour for almond flour, the recipe won't turn out well.
Rice Flour and Starches Have a Neutral Taste
Rice flour is versatile and works for many recipes, from bread to sweet pastries, which is why it's the most common ingredient in flour blends. It has a light texture and neutral taste and won't overwhelm other flavors.
Rice flour can be a bit crumbly on its own, so it's often combined it with other flours. Some brands contain brown rice, a whole grain that supplies added nutrition. So-called sweet, or glutinous, rice flour is made from sticky rice and frequently used as well.
Cornstarch, tapioca starch and potato starch are added to gluten-free flours to provide softness. They help improve the texture and make for a lighter, more airy final product.
Flours Like Bean and Almond Can Impart Flavor
Gluten-free flours can be heavy, medium, or light in terms of flavor and texture. Ingredients such as navy bean, amaranth, teff, and almond make for heavier flours that are also rich in flavor. This means that they can be overpowering in a recipe and should be used sparingly or combined with lighter flours.
Lighter flours like rice, mung bean, soybean, sorghum and chickpea are more neutral in flavor and will help balance out the taste and texture to bring you a happy medium.
Denser Flours Like Almond, Coconut, and More for Non-Yeast Baking
When it comes to non-yeast baking, you may want to make your own blend of flours or use single-ingredient flours. You won't always need starches or gums for things like pie crust, cookies or cakes.
Chickpea, Oat and Rice Flour Work Well for Cakes
The texture and consistency produced by gluten-free flours will usually be different from wheat flour. In fact, many gluten-free baked goods turn out a bit crumbly.
If you're baking, gluten-free flours that rise are important, especially when making cakes, muffins, and scones. Chickpea flour or oat flour are not only nutritious but will also give a great rise to your baked goods. Particularly, oat flour can bring a tender crumb to your baked goods.
Rice flour also works well for cakes, but avoid brown rice to get a more neutral flavor. Cake and muffin recipes also don't need added gums like guar or xanthan.
It's true that gluten-free baked goods have a different texture, but honestly, you get used to it. Don't be afraid to try different flours to see what texture and taste you love the best. This is where Pinterest comes in handy to find the best chickpea flour cookie or the best oat flour muffins.
Buckwheat Is Great for Pancakes and Baked Goods
Buckwheat flour can work well for baked goods such as cookies and bread. Buckwheat flour has a nutty taste and is rich in fiber and protein. Despite its name, it isn't related to wheat at all, and is naturally gluten-free. Try making traditional buckwheat crêpes!
Buckwheat flour has a nutty taste and is really good when you use it in pancakes. It would also be great to use in a breakfast crisp!
Coconut Flour Has a Strong Flavor
Coconut flour has a slightly sweet and distinct coconut flavor that's great for cakes and biscuits. If you find the coconut flavor to be too strong, consider adding extra flavors like vanilla or chocolate to the mix.
Keep in mind that coconut flour is dense and might stiffen up your batter. So, use less coconut flour and more liquid ingredients when baking. Coconut flour is high in healthy fats and protein, low-carb, and low-glycemic index.
Coconut flour is one of my favorite flours to use. However, it has a stronger taste and is dense, so keep that in mind when baking. You will need more liquid and less flour. Coconut flour is great for cookies, cakes, and muffins.
Almond Flour Is Moist and Nutty
If you're looking for a kind of flour that's ideal for denser baking like pie crusts, consider almond flour! This type of flour is by nature moist, ensuring that your baked goods stay soft and fluffy. It works well for cakes and muffins, too.
Almond flour adds a sweet, slightly nutty flavor to your baked goods. It's also nutritious, with a lot of protein and magnesium, and low in carbohydrates.
I love almond flour! It's really versatile and easy to use. I make a pie crust that is only two ingredients with it: almond flour and coconut oil. It's so easy and perfect for making my paleo pumpkin pie recipe!
Rice Flour, Millet Flour and Starches for Frying
If you're looking for flours to make fried foods, gluten-free all-purpose blends can work, but you may want to avoid ones with xanthan or guar gum. Those ingredients can cause your batter or coating to come out too gooey instead of crispy. However, you can find recipes that use such flours for frying, so it may just take some experimentation.
Many chefs swear by either rice flour or millet flour, so you may want to look for those in a blend. Cornstarch or potato starch work well for dusting meat or vegetables before dipping them in egg, followed by a dip in gluten-free bread crumbs, instant mashed potato flakes, or flour.
For fried chicken, you can use rice flour and season it yourself, or you can find one that includes spices and herbs. For a light, airy tempura batter, rice flour is common. Cornstarch in the batter can help it stick and hold together.
And don't forget cornmeal! Cornmeal, paired with a starch, works great for foods like fried chicken, fish or vegetables. You can also make it into a batter for corndogs or use it to make fritters.
When in Doubt, Look for Gluten-Free Certification
When buying gluten-free flour blends, most come with gluten-free certification. The Food and Drug Administration (FDA) mandates that only foods with less than 20 parts per million of gluten can be labeled as gluten-free. Other third-party organizations also provide gluten-free certification, sometimes even stricter.
However, if you're buying single-ingredient flours, they may not be labeled as specifically gluten-free. It's important to keep in mind the risk of cross-contamination, so even if the raw grains are naturally free of wheat gluten, the flour made from them could pick it up during the harvesting, storage or milling process.
If a flour's label says it's gluten-free, however, legally it must meet the 20 parts per million standard regardless of whether it's produced on shared equipment or not.
10 Best Gluten-Free Flours
Products | Image | Click to purchase | Key features | |
|---|---|---|---|---|
1 | Cup4Cup Sorghum Flour Superfine | | Best All-Purpose Flour for Any Recipe | |
2 | King Arthur Almond Flour | | Best Enriched Flour for Added Nutrition | |
3 | Caputo Stone Ground Garbanzo Bean Flour | | Best for Chewy Breads and Pizza | |
4 | Bob's Red Mill Organic Tapioca Flour ｜4 pack | | Best Gum-Free Mix for Yeast Baking | |
5 | Flour Farm Organic Buckwheat Flour | | Best for Sweet, Dense Baked Goods | |
6 | Kentucky Kernel Organic Coconut Flour | | Best for Fried Foods and Gravy | |
7 | gfJules All Purpose Gluten Free Flour | | Best for Smooth-Textured Baked Goods | |
8 | Krusteaz Premium Teff Flour｜8 pack | | Best for Avid Bakers | |
9 | Authentic Foods Whole Grain Brown Rice Flour | | Best for Baking Cakes From Wheat Recipes | |
10 | BetterBody Foods Oat Fiber 500 | | Best Flour Mix for Healthier Baked Goods |
Best All-Purpose Flour for Any Recipe
Pros:
- Easily substitute this flour one-to-one in wheat-based recipes
- Neutral taste and light texture
- Milk powder in the blend adds sweetness and creaminess to baked goods
- Non-GMO verified
Cons:
- Being heavy on starches means a lower nutritional profile
This is a go-to gluten-free flour for many because of the success it's given them in replicating wheat flour recipes. It offers cup-for-cup substitution and a mild flavor that makes it easy to find uses for.
However, as some reviewers pointed out, it's not particularly nutritious, being made primarily of starches and rice. Still, most are so happy with the results of their baking endeavors they don't care. They love that they don't have to look for special gluten-free recipes anymore.
King ArthurAlmond Flour
Best Enriched Flour for Added Nutrition
- Baker's hotline available for baking advice and great customer service
- Cup-for-cup flour makes for easy conversion from wheat flour recipes
- Fortified with vitamins and minerals
- Certified gluten-free by GFCO and non-GMO certified
Cons:
- Only for non-yeast recipes
This flour blend is enriched with iron, B vitamins and calcium. It can be used in a one-to-one ratio in a recipe that uses wheat flour, but King Arthur recommends it for non-yeast baked goods. If you have any problems with your baking, this company is known for providing plenty of tips and good service.
Negative reviews mention bread fails, which should have been expected. Most reviewers say cakes, cookies, muffins, and low-rise breads come out smooth and mild-tasting.
Best for Chewy Breads and Pizza
Pros:
- Uses gluten-free wheat starch for superb taste and texture
- Made in Italy, so you know it's pizza-tested
- Works great for breads, too
Cons:
- Not suitable for those with a wheat allergy (but should be alright for celiac disease)
You might be surprised to know that wheat starch, which has had its gluten removed, is a common ingredient in gluten-free foods in Europe. It's not without controversy, but this brand of flour meets the FDA labeling requirements for being free of gluten.
Reviewers point out that it won't work well for cookies, but some have used it for cakes with success. It's made for pizza dough, and most reviewers say they used it to make the best gluten-free pizza they've ever had!
Bob's Red MillOrganic Tapioca Flour ｜ 4 pack
Best Gum-Free Mix for Yeast Baking
Pros:
- Works well for yeast breads
- Free of xanthan and guar gums, which cause digestive issues for some
- High in fiber, protein, vitamins and minerals
- Non-GMO verified
Cons:
- Bean flours have a pronounced flavor
This chickpea-based flour mix is great for breads and other yeast baking, especially if you want to do it without xanthan or guar gum. The blend has a better nutritional profile than starch-heavy ones, with four grams of fiber, three grams of protein, calcium, iron and potassium.
Reviewers do admit it doesn't have a neutral flavor but say it works well for recipes like sourdough bread, fried chicken, fresh pasta and crackers. Most find the beany aftertaste is subtle and even enhances the flavor of savory dishes.
Flour FarmOrganic Buckwheat Flour
Best for Sweet, Dense Baked Goods
Pros:
- All organic, non-GMO ingredients
- No xanthan or guar gum
- Mild flavor
Cons:
- Not the easiest choice for yeast baking
For sweets treats like cookies, pancakes, and banana bread, this blend containing almond and coconut flours will work well. Although these ingredients can sometimes be overwhelming in flavor when used separately, reviewers say they have a neutral flavor in this blend.
Since it doesn't contain gums, though, you may have difficulty using it for yeasty breads. Some reviewers did say they made pizza dough successfully.
Kentucky KernelOrganic Coconut Flour
Best for Fried Foods and Gravy
Pros:
- Brown rice flour makes for a crispy coating on fried foods
- Pre-seasoned with 10 herbs and spices
Cons:
- The flavorings aren't listed, so you'll have to try it to see if it suits your palate
This simple blend contains only brown rice flour and spices, so it should make for predictable results. You can use it for fried or baked chicken, fish, meats, and vegetables. It also works well for meatloaf and gravy.
Reviewers say it doesn't absorb oil when frying and creates a crispy breading similar to KFC chicken. They also confirm it works in the oven and air fryer.
Best for Smooth-Textured Baked Goods
Pros:
- Won't absorb your wet ingredients, making one-for-one wheat flour substitutions easy
- Smooth texture
- Neutral taste
- Certified gluten-free by GFCO and non-GMO
Cons:
- Main ingredients are starches; not the best nutritional value
This is an all-purpose blend of tapioca starch, potato starch, and white rice flour. Since it doesn't contain brown rice, like many mixes do, it's touted as being smooth and grit-free, with a mild flavor.
A few reviewers found cookies came out flat or tortillas were too gummy, but most say they have success with this mix. Most use it for cakes, muffins, and pie crust, and they say it works for bread, too.
Best for Avid Bakers
Pros:
- Cup-for-cup conversion with wheat flour
- Pack of eight bags is perfect for those who bake a lot
- Low amount of starches
Cons:
- A few reviewers thought it had a bitter taste
This mix is useful for both yeast and non-yeast baked goods, as well as cooking needs like dredging, thickening gravies and stews, and more. It has less than two percent starch and is mostly whole grain sorghum flour.
Reviewers point out that you can't guarantee what the best-by date is for your Amazon order, so make sure you'll be able to use all eight bags up in time. Those who bake frequently say it's easy to work with, not gritty, and versatile.
Authentic FoodsWhole Grain Brown Rice Flour
Best for Baking Cakes From Wheat Recipes
Pros:
- Cup-for-cup wheat flour replacement
- Smooth texture perfect for cakes, muffins and cookies
- No xanthan or guar gum
Cons:
- A few reviewers say their batter needed more wet ingredients than the recipe called for
- Not a good choice for yeast breads
This smooth flour is great for delicate baked goods. Your cakes will come out light and fluffy with a tender crumb. Cookies, muffins, cupcakes and chiffon cakes can be made gluten-free, using a one-to-one ratio with wheat flour recipes.
Those who are sensitive to guar or xanthan gum appreciate that it's free from both, but that also means it won't be the best choice for chewy breads. Most reviewers say it makes fabulous cakes and is even the choice of professionals.
Best Flour Mix for Healthier Baked Goods
Pros:
- Contains certified organic oat and rice flours
- Good source of fiber and protein
- No starches, which are less nutritious
Cons:
- Not recommended for yeast baking
We all know oats are heart-healthy, and this flour mix also offers 1 gram of soluble fiber and 3 grams of protein per serving. It has a smooth texture that is recommended by the manufacturer for making pasta, pastries and pancakes and cookies.
Reviewers say it works well for baked goods, gravies, and as breading. They found their muffins and cookies came out moist and fried foods developed a crispy coating.
Kara Swanson's Gluten-Free Chocolate Chip Cookies
Ingredients:
- 1/2 cup coconut oil, melted
- 1 cup coconut sugar
- 1 cup almond milk, unsweetened
- 1/4 cup apple sauce
- 2 1/4 cups 1:1 gluten-free baking flour
- 1 tsp baking soda
- 1 cup chocolate chips
Directions:
- Preheat oven to 375°F.
- Line baking sheet with parchment paper.
- Mix together wet ingredients, then in a separate bowl mix together the dry ingredients.
- Combine wet and dry well and fold in chocolate chips.
- Chill dough in the freezer for 10-20 minutes.
- Scoop dough onto the prepared baking sheet and bake for 10-12 minutes or until golden brown on top.
Frequently Asked Questions
Whether you're new to a GF diet or you're a pro, you probably still have some questions about gluten-free flours. Here are our answers to some commonly asked ones.
Does gluten-free flour rise?
Remember that gluten is a protein. The way it helps dough rise is by capturing the carbon dioxide bubbles given off by yeast. Since gluten-free flours lack wheat gluten, they have a lesser ability to do this. They usually make up for it with xanthan or guar gum, which works, but not as well.
There are a lot of tips and tricks you can use in your gluten-free baking to get a good rise. Use high-protein flours and ingredients like eggs, or add carbon dioxide by using sparkling water or beer instead of plain water.
And, follow best practices, like using room-temperature ingredients, rising dough in a warm oven, measuring by weight and not volume, and not overfilling your loaf pans to avoid collapse.
Does gluten-free flour go bad?
Yes, and some types go bad faster than others. Flours that include nuts or other high-fat ingredients will become rancid faster. Because there are so many different ingredients used, it's difficult to give a one-size-fits-all time frame. Many blends have a shelf life of one year, and some are only good for a few months in your cabinet.
You should always check the best-by dates, and look for signs of spoilage before using, like a bad smell or flavor. To extend the life of your flours, keep them in the refrigerator or freeze them.
How much xanthan gum do you need for gluten-free flour?
It entirely depends on what type of baking you're doing! Yeasty breads benefit from more, while cakes and cookies don't need any. If you're planning on adding your own xanthan or guar gum to your recipes, usually you'll only need a quarter to a half teaspoon per cup of flour. Try looking up different recipes to see what everyone else is using!
Need Help Sticking to Your Gluten-Free Diet?
Being gluten-free is easier if you have the right resources, knowledge and ingredients. Here are some suggestions to help you out.
Top 5 Gluten-Free Flours
No. 1: Cup4Cup｜Sorghum Flour Superfine
No. 2: King Arthur｜Almond Flour
No. 3: Caputo｜Stone Ground Garbanzo Bean Flour
No. 4: Bob's Red Mill｜Organic Tapioca Flour ｜4 pack
No. 5: Flour Farm｜Organic Buckwheat Flour
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