Which gluten-free flour is the best?

Gluten strengthens and binds dough in baking. The flours listed below are alternatives to wheat flour and are all wheat and gluten free. However, recipes made with wheat-free alternative flours will always be different from those containing wheat.

Arrowroot flour

Arrowroot flour is ground from the root of the arrowroot plant and is a good thickener. It’s tasteless, and the fine powder becomes clear when cooked. As arrowroot is an expensive ingredient, look out for products that label the less expensive tapioca flour as arrowroot.

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Uses: Ideal for thickening clear sauces.

Brown rice flour

Brown rice flour is milled from unpolished brown rice containing the bran, which gives it a high fibre content.

Uses: Brown rice flour works well for making potato gnocchi. Its wholemeal flavour and texture gives the gnocchi an earthy flavour.

Buckwheat flour

Buckwheat flour is not a form of wheat, but is actually related to rhubarb. It has a strong nutty taste and is not generally used on its own in recipes.

Uses: Perfect for savoury pastry, and muffins or banana bread. Blend with rice flour or cornflour to reduce the nuttiness.

More on Gluten free baking powder and other baking guides

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Potato starch

Potato starch (also called potato flour) is a fine white flour made from potatoes and has a light potato flavour. Its flavour is undetectable in the finished dish.

Uses: Ideal in sponges and shortbread or added to casseroles, soups or stews for thickening.

Source : taste.com.au/how+to/articles/1599/gluten+free+flour

Learn how to prepare yourself and your kitchen for safe and successful gluten-free cooking with these five tips for new gluten-free cooks.

•    Do you have questions about how to cook without gluten? Join our gluten-free cooking forum. Your questions, comments and suggestions are always welcome.

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1.  Familiarize Yourself with Safe and Unsafe Grains and Starches

Gluten-free cooking is all about learning how to substitute gluten-free grains and starches for wheat, barley and rye, in all of their various forms.

Use our list of safe and unsafe grains and starches to learn which flours you can safely use in gluten free cooking. Take the list with you when you grocery shop and always read labels. If you see an ingredient that you aren’t sure about don’t hesitate to ask questions!

Gluten-Free Certification Organization Logo. Image-Gluten-Free Certification Organization

2.  Read Labels To Avoid Gluten in Processed Foods

Use this list of processed foods that are frequent sources of gluten as a guide when grocery shopping.

Gluten can turn up just about anywhere, so read product labels carefully! When you aren’t 100% certain that a food is gluten free, contact the manufacturer before buying it!

The Gluten Intolerance Group of North American® has initiated the first of its’ kind certification program, The Gluten Free Certification Organization for independent testing of products. Look for the GFCO logo (pictured), making shopping for gluten free foods easier and safer for gluten free cooks.

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3.  Prevent Cross-Contamination in Your Kitchen

Designate one area in your kitchen for storing your gluten-free cooking ingredients. Refrigerate or freeze whole grain gluten free flours in labeled, sealed containers.

Make sure your food prep surfaces, utensils, mixer and pans are free of any kind of gluten residue. Buy a new toaster and use it only for gluten-free toasting. It is very important to avoid cross-contamination of gluten-free foods with gluten.

Source : glutenfreecooking.about.com/od/gettingstarted/tp/Getting-Started-.htm