Which Bloody Flour Do I Use? A Guide to Gluten Free Flour for Every Occasion

Q: What’s the best gluten-free flour for frying?

Rice flour and cornstarch create the crispiest, crunchiest coating for fried foods.

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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Assorted gluten-free flours, including almond flour, rice flour, tapioca starch, coconut flour, sorghum flour, buckwheat flour, and a cup-for-cup gluten-free blend, arranged in bowls on a rustic beige surface. Ideal for gluten-free baking and cooking. — Soooo many flours!

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.

A close-up of a bag of Caputo Fioreglut gluten-free flour. Perfect for gluten-free pizza dough, artisan bread, and yeast-based baking. — Prepare for the best pizza of your GF life!

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.

A bag of King Arthur Measure for Measure Gluten-Free Flour, a versatile cup-for-cup blend designed for easy gluten-free baking. Ideal for cakes, cookies, muffins, and quick breads without the need for special adjustments. — Hurrah for cake!

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!

A bag of almond flour, a naturally gluten-free, grain-free flour made from finely ground blanched almonds. Perfect for baking moist cakes, cookies, and macarons, as well as low-carb and keto recipes. — Cake can be high in protein FYI. Eat more cake.

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.

A bag of white rice flour, a naturally gluten-free flour commonly used for baking, frying, and thickening sauces. Known for its light texture, it’s a staple in gluten-free cooking and Asian cuisine.

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

A bag of tapioca flour, a gluten-free starch used for thickening sauces, improving dough elasticity, and making chewy baked goods. Essential for Brazilian cheese bread and gluten-free flour blends.

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.

A bag of coconut flour, a naturally gluten-free and grain-free flour made from finely ground dried coconut. High in fiber and highly absorbent, it’s perfect for low-carb baking, pancakes, and thickening recipes.

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.

A bag of sorghum flour, a naturally gluten-free whole grain flour with a mild, slightly sweet flavor. Commonly used in gluten-free baking for bread, pancakes, and waffles, it adds nutrition and a hearty 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.

A bag of buckwheat flour, a naturally gluten-free, nutrient-rich flour with a bold, nutty flavor. Commonly used in pancakes, crepes, and rustic bread, it adds depth and a hearty texture to gluten-free baking. — Buckwheat is not wheat? Why is this so confusing????

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!