Crave Bakery’s Recommended Gluten Free Flours and Starches
Following is a list of our recommended gluten free flours and starches (and their descriptions) from the recipes in our 10th Anniversary Crave Bakery Gluten Free Cookbook. We have chosen our favorite, high quality brands because these manufacturers have clearly stated Gluten-Free in their product descriptions or company info.* Hopefully, this list saves you a little work!
- Tapioca Flour is a grain-free starch, native to Brazil, derived from cassava root. Our favorite is from Bob’s Red Mill.
- Potato Starch is starch extracted from potatoes and used as a thickener. Our favorite is from Bob’s Red Mill.
- Brown Rice Flour is a mild tasting flour that has been ground from unmilled rice grains. Our favorites are from Bob’s Red Mill and Authentic Foods.
- Sweet Rice Flour (can be white-milled or brown- unmilled) is different than white or brown rice flour which cannot be substituted for Sweet Rice Flour. Sweet Rice Flour is used in Asian cooking and is also known as ‘sticky rice’ or ‘glutinous rice’. This ingredient is one of the keys to light, fluffy and smooth recipes. Sweet Rice Flour is finely milled and has a light texture. Both Bob’s Red Mill and Authentic Foods make great quality versions.
- Flax Seeds or Flax Meal: You can either buy ground flax meal or whole flax seeds and grind them yourself in your coffee grinder, and you can get both from Bob’s Red Mill.
- Almond Meal is ground almonds. Almond Flour comes from blanched, ground almonds and is finer than Almond Meal. But sometimes these names are used interchangeably (as Bob’s Red Mill does). For the recipes in this book, the less finely milled Almond Meal works the best. Our favorite is from Bob’s Red Mill.
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*Disclaimer: We still recommend checking with the manufacturer first and reading ingredient labels to be sure that this information is up to date. At posting, this is the most current info. But manufacturers do periodically change ingredients to suit their needs.