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!
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, and delicious! You can find her amazing nutrition plans and learn tips and tricks to staying healthy on her website, Instagram, or Facebook.
To choose the 10 best gluten-free flours, we chose by evaluating the following criteria:
Make sure to keep these features in mind when searching for your perfect flour! Check out our buying guide for more in-depth tips on how to choose, too.
Bob's Red Mill
Measure for Measure Flour
Organic Gluten-Free Flour Blend
Gluten-Free Seasoned Flour
Gluten-Free All-Purpose Flour
All-Purpose Baking Flour
Gluten-Free All-Purpose Flour
Steve's GF Cake Flour
Oat Flour Blend
Best All-Purpose Flour for Any Recipe
Best for Chewy Breads and Pizza
Best Enriched Flour for Added Nutrition
Best for Sweet, Dense Baked Goods
Best for Fried Foods and Gravy
Best for Smooth-Textured Baked Goods
Best Gum-Free Mix for Yeast Baking
Best for Avid Bakers
Best for Baking Cakes From Wheat Recipes
Best Flour Mix for Healthier Baked Goods
|Type||All-purpose||All-purpose||All-purpose enriched flour||Gum-free blend||Seasoned flour||All-purpose||All-purpose||All-purpose||Cake flour||All-purpose|
|Great for||All baking and cooking||Bread, pizza crust||Non-yeast baking||Pastry, pie crust, cookies||Fried foods, gravy||Baking, frying||Yeast baking, recipes that call for baking powder||All baking and cooking||Sweet baked goods||Non-yeast baking, frying|
|Ingredients||Cornstarch, white and brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum||Gluten-free wheat starch, dextrose, cornstarch, buckwheat flour, rice starch, psyllium seed fiber, guar gum||White and brown rice flours, sorghum flour, tapioca and potato starches, xanthan gum||Sweet rice, brown rice, tapioca, almond and coconut flours||Brown rice flour, salt, spices||Modified tapioca starch, potato starch, corn starch, white rice flour, corn flour, xanthan gum||Garbanzo bean, tapioca, whole grain sorghum, and fava bean flours, potato starch||Sorghum, brown rice, millet, rice and quinoa flours, modified food starch, xanthan gum||Rice, potato, and tapioca flours, plant fiber, emulsifiers||Oat and rice flours, xanthan gum|
|Amount||3 lbs.||2.2 lbs.||1 lb.||30 oz.||10 oz.||1.5 lbs.||44 oz. each||32 oz. each||3 lbs.||14 oz.|
There are a lot of all-purpose gluten-free flour blends available, so you no longer have to make your own mixes. Because they vary in their ingredients, they can provide differing results, so we've researched them all and picked some winners for you!
※Please note that these products were not chosen by Kara Swanson, but through extensive research and by combing through customer reviews by our staff at mybest.
|Great for||All baking and cooking|
|Ingredients||Cornstarch, white and brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum|
|Type||All-purpose enriched flour|
|Great for||Non-yeast baking|
|Ingredients||White and brown rice flours, sorghum flour, tapioca and potato starches, xanthan gum|
|Great for||Bread, pizza crust|
|Ingredients||Gluten-free wheat starch, dextrose, cornstarch, buckwheat flour, rice starch, psyllium seed fiber, guar gum|
|Great for||Yeast baking, recipes that call for baking powder|
|Ingredients||Garbanzo bean, tapioca, whole grain sorghum, and fava bean flours, potato starch|
|Amount||44 oz. each|
|Great for||Pastry, pie crust, cookies|
|Ingredients||Sweet rice, brown rice, tapioca, almond and coconut flours|
|Great for||Fried foods, gravy|
|Ingredients||Brown rice flour, salt, spices|
|Great for||Baking, frying|
|Ingredients||Modified tapioca starch, potato starch, corn starch, white rice flour, corn flour, xanthan gum|
|Great for||All baking and cooking|
|Ingredients||Sorghum, brown rice, millet, rice and quinoa flours, modified food starch, xanthan gum|
|Amount||32 oz. each|
|Great for||Sweet baked goods|
|Ingredients||Rice, potato, and tapioca flours, plant fiber, emulsifiers|
|Great for||Non-yeast baking, frying|
|Ingredients||Oat and rice flours, xanthan gum|
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.
Whether you're a newbie or seasoned pro at gluten-free living, it can still be daunting trying to find the right flours to bake with. And each brand tastes different.
My best advice, try until you find the one you love and stick with that one! And if you're worried gluten-free baked goods won't taste as good, scroll down to the bottom for my favorite gluten-free chocolate chip cookies.
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.
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 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.
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.
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.
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 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 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.
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!
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 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.
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.
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.
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.
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!
Being gluten-free is easier if you have the right resources, knowledge and ingredients. Here are some suggestions to help you out.
Home electronics, PC, camera
Cosmetics and skincare
Food and drinks
Kids and baby
Interior and furniture
DIY and tools
Sports and fitness
Books, CDs, DVDs
Cars and motorcycles
Housing equipment and renovation
Smartphones and mobile phones
Investment and asset management
Credit cards and loans