A secondary gluten free flour, is one that you could combine with a primary flour to add nutrients, protein, taste for the health benefits and to help bind the baked goods together.
For example, if you used 1 1/2 cups of one of the primary flours, then you could combine a variety of “secondary” gluten free flour to make up the remaining 1/2 cup of flour that was left.
1. Quinoa Flour
Quinoa is a complete protein and is filled with health benefits. This gluten free flour is a very versatile and easy to bake with.
Quinoa flour adds taste, moisture, protein and binding action to your baked treats; and should be a staple for gluten free baking.
2. Millet Flour
A healthy delicious and healthy gluten free flour, Millet flour is delicious to combine with other secondary flours.
3. Amaranth Flour
This gluten free flour is the most difficult to bake with. It is considered to be a “complete protein” and is very valuable to use for that reason. It also adds a sweet taste that is lovely.
- Please beware though that too much of this gluten free flour can make your baked goods not turn out at all.
Tip: Do not use more than 1/4 of a cup (TOPS) of Amaranth flour in any recipe. Even 1-2 tablespoons enriches the health benefits of your treat.
4. Almond Meal
Please don’t confuse almond meal with blanched almond flour. They are NOT the same.
Almond meal grinds up the entire almond, where blanched almond flour removes the skin. The skin is loaded with health benefits, so almond meal is very good to use in cooking and baking; but only in very small amounts.
- Almond meal doesn’t act like a “flour” would, and is best to add no more than 1/2 cup if you are replacing flour.
There are so many different types of gluten free flour including: buckwheat, corn flour, potato flour, soya flour, tapioca flour, white rice flour, teff flour and sorghum flour to name a few.
I have not used every gluten free flour there is in baking; but when I do test each and every one of them…..I will let you know what I find. Please share your experiences in the comments below.