Which Bloody Flour Do I Use? A Guide to Gluten Free Flour for Every Occasion
- Alice von Simson
- Mar 20
- 5 min read
If you've ever stood in the baking aisle, clutching a bag of almond flour in one hand and a gluten-free all-purpose blend in the other, muttering, "Which bloody flour do I use?"—you’re not alone. Gluten-free baking and cooking can feel like a science experiment gone wrong if you don’t know your flours. But fear not, my fellow gluten-free warriors, because today, we're breaking down the best flours for every occasion in our gluten free flour guide.
Whether you’re whipping up bread, cakes, or crispy fried chicken, choosing the right gluten-free flour is the difference between deliciousness and disaster. Let’s dive in.
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1. Caputo Fioreglut – The Yeast Lover’s Flour
Best for: Yeasted breads, pizza dough, focaccia
Caputo Fioreglut is the Ferrari of gluten-free flours when it comes to yeast-based recipes. It contains deglutinated wheat starch, meaning it’s not suitable for those with a wheat allergy but it is suitable for celiacs. For those who can't have gluten it creates a dough that behaves almost like the real thing—stretchy, chewy, and not at all crumbly. If you’re making gluten-free pizza, focaccia or bread machine bread, this is your go-to.
📌 Pro Tip: Since this flour is highly absorbent, it needs more water than a traditional wheat flour so don't be surprised when your recipe gives you a sticky dough.
2. Cup-for-Cup / Measure-for-Measure Flours – The Lazy Baker’s Dream
Best for: Cakes, cookies, muffins, pancakes, quick breads
These blends are designed to be used just like wheat flour—no complicated ratios, no strange texture surprises. Popular brands include King Arthur Measure-for-Measure, Bob’s Red Mill 1-to-1, and Cup4Cup (though note that Cup4Cup contains dairy). Use for things like cakes, fluffy gluten-free pancakes, chocolate chip cookies and gluten-free banana bread.
📌 Pro Tip: These blends often contain xanthan gum (this is the one we like) which helps mimic gluten’s binding properties. If your blend doesn’t have it, add ¼ teaspoon per cup (30 g) of flour in recipes that need structure, like cookies or muffins.
3. Almond Flour – The Nutty, Moist One
Best for: Cakes, macarons, cookies, keto baking
Almond flour isn't really a flour, it's just finely ground blanched almonds and it's naturally gluten-free. It’s fantastic for moist cakes and keto-friendly bakes because it has a high-fat content, making it rich and tender. However, it doesn’t behave like wheat flour, so don’t go swapping it 1:1 in grandma’s pound cake recipe.
📌 Pro Tip: Almond flour browns quickly, so lower your baking temperature by 25 °F (about 15 °C) and keep an eye on it!
4. Rice Flour (White & Brown) – The Crispy One
Best for: Breading, frying, light-textured baked goods
White rice flour is light and neutral, while brown rice flour has a bit more fiber and a mild nuttiness. It’s great for crispy coatings (hello, tempura!) and blends well with other flours in baking. However, it’s a bit grainy on its own, so it’s rarely used as the sole flour in a recipe.
📌 Pro Tip: When using rice flour in baking, mix it with starches (like tapioca or potato starch) for a smoother texture.
5. Tapioca Starch – The Stretchy One
Best for: Chewy breads, Brazilian cheese bread, thickening sauces
Tapioca starch (aka tapioca flour) gives stretch and chewiness to gluten-free baked goods. It’s essential in Brazilian pão de queijo (cheese bread) and is often used in blends to add elasticity. If you haven't tried these, you haven't lived. Here are some premade ones that you can pop into the oven and stuff right in your face in minutes!
📌 Pro Tip: Use tapioca flour sparingly—too much can make your baked goods gummy
6. Coconut Flour – The Thirsty One
Best for: Low-carb baking, pancakes, thickening soups
Coconut flour is insanely absorbent—it soaks up moisture like a sponge, meaning recipes need way more eggs or liquid to compensate. A little goes a long way, so never swap it 1:1 for other flours. It has a pretty strong coconut taste too.
📌 Pro Tip: If a recipe doesn’t specifically call for coconut flour, don’t experiment with it unless you enjoy baking disasters.
7. Sorghum Flour – The Whole Wheat Replacement
Best for: Whole-grain-style breads, pancakes, waffles
Sorghum flour has a mild, slightly sweet flavor and works great in whole-wheat-style recipes. It’s high in protein and fiber, making it more nutritious than many other gluten-free options.
📌 Pro Tip: Pair it with starches like tapioca to avoid a dry, crumbly texture.
8. Buckwheat Flour – The Bold One
Best for: Pancakes, crepes, rustic bread
Despite its name, buckwheat is 100% gluten-free. It has a strong, nutty flavor that shines in French galettes (savory crepes) and hearty breads.
📌 Pro Tip: Mix buckwheat with lighter flours like rice flour to balance its intensity.
FAQ: Flour Confusion Solved in our Gluten Free Flour Guide
❓ Can I swap one gluten-free flour for another?It depends! Almond and coconut flour are NOT interchangeable. However, measure-for-measure blends are designed for easy swaps.
❓ Why does my gluten-free bread feel like a brick?Gluten-free flours don’t have the stretch and airiness of wheat flour. Add xanthan gum or psyllium husk and let your dough rest before baking to hydrate properly.
❓ How do I stop my gluten-free cookies from crumbling?Use a blend with xanthan gum or add an extra egg yolk for binding power.
❓ What’s the best gluten-free flour for frying?Rice flour + cornstarch = the crispiest, crunchiest coating.
❓ Is gluten-free baking healthier?Not necessarily—many gluten-free flours are high in starch, so they can be just as carb-heavy as wheat. However, nut-based flours like almond or coconut offer more protein and fiber.
Final Thoughts: Which Bloody Flour Should YOU Use?
There’s no one-size-fits-all answer—gluten-free baking is all about using the right flour for the job. If you’re new to the game, start with a measure-for-measure flour blend for ease, then branch out into individual flours as you get comfortable. As well as baking, it can be used for thickening sauces so you are covered for most scenarios.
And remember: gluten-free baking is a science. Expect a few (or many) failures along the way, but hey—that’s part of the fun. Now, go forth and bake without fear!
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