If this is your first time reading this series, catch up with Part 1, Part 2, and Part 3.
When it comes to learning about gluten-free flours, there’s no learning like getting in the kitchen and cooking. Having all the book knowledge in the world won’t make your muffins light and your cookies moist. For the final post, I’ve gotten some of the best gluten-free bloggers to share their recipes so you have kitchen-tested gluten-free goodness to practice with.
Before we get to that, though – if you take nothing else away from this series please remember this:
Eat the flours that work for your body. Everyone has different needs – some people can’t eat heartier grains and can only tolerate the rice flours. Other people prefer middle of the road flours like sorghum. I happen to love the hearty grain flavors of buckwheat and quinoa.
One is not better than the other – they’re just different. Each has it’s place in this wildly delicious gluten-free world of ours.
However you choose to eat, do it because it works for you. Be proud of your choices.
Thank you to all my wonderful bloggy friends who helped me put this post together. Your tenacity and creativity are such an inspiration. I’m grateful for each and every one of you. (And, I’m dying to try these fabulous recipes!)
Most of the recipes have a mix of flours, so I’ve done my best to loosely classify them into groups based on the overall density and flavor. (Feel free to disagree with me.) I want you to see concrete examples of how different flours work when they go into the oven.
Lighter Flours
- Garlic Cheese Biscuits (Gluten-Free Easily)
- Perfect Pound Cake (Gluten-Free Easily)
- Chive & Parsley Cream Biscuits (SS&GF)
- Maple Cinnamon Snickerdoodles (The Daily Dietribe)
- Wonder Buns (Kitchen Therapy)
Medium Flours & Neutral or Lightly Flavored Grains
- Go Canada Cake (Celiac Teen)
- Chocolate Banana Muffins (Tasty Eats at Home)
- Tres Leches Cake (Tasty Eats at Home)
- Whole Grain Cinnamon Rolls (Gluten-Free Homemaker)
- Drop Biscuits (Gluten-Free Homemaker)
- Whole Grain Flat Bread (The Whole Life Nutrition Kitchen)
- Dark Teff Sandwich Bread (The Whole Life Nutrition Kitchen)
- Maple Raspberry Scones (The Whole Life Nutrition Kitchen)
- Glorious Grain Muffins (Celiac Teen)
- Whole Grain Banana Nut Muffins (Ginger Lemon Girl)
- Whole Grain Sandwich Bread (Ginger Lemon Girl)
- Chocolate Chip Cookies (Ginger Lemon Girl)
- Whole Grain Bread (Food Intolerances Cook)
Heavier Flours & Stronger Flavored Grains
- Cornmeal Pancakes (Tasty Eats at Home)
- Sparkling Chocolate Cookies (Gluten-Free Easily)
- Pumpkin Chocolate Swirl Cheesecake Bars (Celiac Teen)
- Rhubarb & Cherry Crisp – uses quinoa but is still a light topping (Kitchen Therapy)
- Buckwheat Buttermilk Waffles (Kitchen Therapy)
- How to Make Almond Flour (The Crazy Kitchen)
- Amaranth Carob Brownies (SS&GF)
Pick a new flour, a different way of baking. Give yourself permission to try something new and different. More importantly, give yourself permission to mess up. Trying new flours can be intimidating because so often the first or second time it just doesn’t work. In the end, though, we learn and that’s what matters.
