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flours

If you thought you couldn’t tuck into breads, pizzas, cakes, biscuits, and other baked treats, think again! There’s a vast array of gluten-free and wheat-free flours available, many of them inexpensive and easy to find. You’ll always be able to find a good selection in any health-food shop, but supermarkets are now starting to stock these, too. Without gluten, the flours may not form such a glue-like consistency, so they may not hold all the other ingredients together so easily. But there are always ways around this - and ingredients and methods which will enable you to make a cake which won’t crumble, and biscuits which won’t fall apart. Take a leap and try some of these flours – and perhaps some of the recipes linked here – and you’ll soon get used to how they work. And you’ll be able to dive into delicious delicacies once again.

Simply click on any of the ingredient below which interest you to find out more information. You'll be able to print them out, send to a friend or store in your recipe folder. And you can also click onto related recipes or related ingredients to find out more about those, too.



amaranth flour
Dating back to the Aztecs and Incas, amaranth is a highly nutritious grain.

barley flour
The oldest cultivated cereal, barley does contain gluten but only a low amount.

buckwheat flour
Buckwheat isn’t related to wheat and, unlike wheat, doesn’t contain gluten.

chestnut flour
Made from dried chestnuts, this flour can be used to give a wonderfully strong nutty flavour in cakes and biscuits.

corn/maize flour
The various flours produced from corn have all been used for centuries throughout the world.

gram/chickpea flour
A fine, golden-yellow coloured flour with a lovely subtle taste, gram flour is also known as besan flour.

kamut flour
This ancient grain is related to wheat but is often fine for wheat-sensitive people.

millet flour
Rich in minerals, millet also contains all eight of the essential amino acids.

oat flour
Particularly high in soluble fibre, oat flour makes delicious breads, biscuits, muffins and pancakes.

potato flour
The dried starch of potatoes is used to make a flour which is a useful thickening agent.

quinoa flour
Pronounced ‘keenwha’, quinoa was once a sacred food of the Incas.

rice flour
Dating back to at least 5,000 BC in China, rice is a staple food throughout the world.

rye flour
Great for taste and texture, rye is a staple of central and Eastern Europe.

sago flour
A starch made from the sago palm, this is very similar to tapioca but has a more subtle flavour.

soya flour
There is evidence that the isoflavones found in soya beans can help reduce levels of cholesterol in the blood.

spelt wheat flour
Spelt is an ancient type of wheat grown by the Romans with a slightly nutty flavour.

tapioca flour
Tapioca is made from the cassava root and the flour is useful as a filler or thickener.



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