42 Gluten Free Flours


Grain and seed flours

1. Amaranth

2. Buckwheat

3. 4. 5. Corn

also known as (aka) masa harina. Corn flour can be white, yellow or blue

6. Montina

aka Indian rice grass.

7. Mesquite

8. Millet

9. Oatmust be certified gluten free to prevent cross contamination with glutinous grains.

10. Quinoa

11. 12. 13. Rice-white, brown, and sweet-aka glutinous (but there is no gluten in it).

14. Sorghum

15. 16. Teff-brown or ivory


Bean flours

17. Black bean

18. Chickpea- aka garbanzo and chana dal

19. Fava

20. Great northern

21. Lentil

22. Navy bean

23. Red kidney bean

24. Pea- green and yellow

25. Pinto bean

26. Soybean

27. White bean

28. Yellow split pea


Nut flours

29. Almond

30. Cashew

31. Coconut

32. Hazelnut

33. Pecan

34. Chestnut

35. Macadamia

36. Walnut


Veggie or fruit flours

37. Plantain

38. Potato

39. Sweet potato



40. Potato

41. Corn

42. Tapioca- aka cassava, manioc, and yucca.




There is no reason to get bored, baking or eating gluten free. You could spend a lifetime experimenting with the flavors and behaviors of each, and the infinite combinations. Many gluten free baked goods are best with a blend of flours to highlight the best features of each. There are many convenient commercial blends available now. They can be substituted for glutinous flour cup for cup.


Or be adventurous and make pancakes or waffles with any new single flour you want to try. Use 100% of that flour to learn what it alone brings to the table. You will see if it makes a thin, puffy or sticky batter. What color it is raw and cooked. Taste the batter and the finished product. They cook up light, dense, thin, thick, crispy, soft, dry, moist, gummy, sweet, bitter, nutty, toasty, and a rainbow of colors. Each of these characteristics is desirable at times.  


You could learn about world cuisines too. While unknown to many Americans, sorghum and teff are staple grains in Africa. Latin America is home to quinoa. Both are nutritional powerhouses.


My preference is for whole grain, bean, nut and veggie flours instead of refined starches. They offer full flavor, vitamins and minerals. And are higher in protein.


Tell us which is your favorite. What wonderful things have you made with usual flours?