A Beginner's Guide To Baking Substitutes (Gluten-Free Edition)

1.Almond Flour

Almond flour is made from ground almonds and adds a general and mild nuttiness to recipes; it works well in most recipes, especially cookies and cakes.

2.Coconut Flour

A high-fiber, gluten-free flour made from ground coconut. It absorbs a lot of liquid, so recipes using coconut flour may require more eggs or additional moisture

3.Tapioca Flour

Tapioca flour adds chewiness and helps with binding. It's often used in combination with other gluten-free flours but can also be used on its own

4.Cornmeal or Polenta

Cornmeal can be used in certain recipes instead of cornstarch but is particularly useful in fried dishes that need extra coating

5.Arrowroot Powder

Arrowroot can be used as a thickening agent in place of wheat-based thickeners like cornstarch and tends to have balanced moisture

6.Flaxseed or Chia Seeds

When mixed with water, flaxseed meal or chia seeds create a gel-like substance that can be used as a gluten-free substitute for binding

7.Chickpea Flour

Chickpea flour, also known as gram flour, is a versatile gluten-free flour that can be used to make pancakes, flatbreads and for thickening sauces.

8.Quinoa

Swap couscous with cooked quinoa or rice if you're planning a cold salad or a casserole