Gluten Free Flours

Almond Flour
Low carb and packed with nutrients like fiber, vitamin E, and magnesium. This flour has a slightly sweeter taste than wheat flour.  It is not a great flour for direct substituting in baked goods as it's more of a dense flour. A great flour for crusts and macarons. It also makes a great breading for chicken, fish, and steak. It's best to use in recipes that specify 'almond flour'.  It is a high-calorie flour.

Amaranth Flour
Rich in fiber, protein, & calcium. A nutty flavor that absorbs other flavors. Best to use with other flours (can be used as 25% of any flour mixture). A great flour for biscuits, muffins, pancakes, pastas, & flatbreads. It also makes a great thickener for gravies, soups, & stews. It is not a great choice for bread.

Banana Flour/Green Banana Flour

A resistant starch (a type of fiber), digested slowly and great for blood sugar control. It is also a prebiotic, great for maintaining a healthy gut! Plus it's high in zinc, magnesium, phosphorous, and manganese. Raw, this flour has a slight banana flavor to it but baked it has a mild, earthy flavor. This flour is great for all types of dishes. It can be a substitute cup for cup in baking. It's not only great in baked goods but it can also be used as a thickener. *Less flour may be needed for some baked goods, as this flour absorbs the liquids used.

Brown Rice Flour

Buckwheat Flour

Cassava Flour

Chickpea Flour

Coconut Flour

Millet Flour

Oat Flour

Quinoa Flour

Sorghum Flour

Teff Flour

Tigernut Flour

White Rice Flour