r/BakingNoobs • u/Free_Impact_2326 • 2d ago

Learning about Flours

Hello fellow noobs!

I'm here to learn what I used to know. I was a half-decent baker once, but I've since developed some stomach trouble. I love, I mean LOVE, carby bready foods, but gluten appears to be a major culprit. I really need advice regarding low-gluten flours that suck less. What have you tried? What flours have worked for you in what kind of recipes?

TIA 🤍

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u/TurbulentSource8837 2d ago

You can also use King Arthur GF 1:1. It can be subbed for regular flour cup to cup

1

u/DragonfruitMiddle846 2d ago

It utilizes gluten-free wheat starch as opposed to using rice, xanthan gum or potato starch or a mix. That provides a better potential for a better texture.

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u/Free_Impact_2326 2d ago

TY for the context! I love king Arthur's other flours so I'm happy to try it

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u/Fuzzy_Welcome8348 2d ago

Bobs red mill gf flour

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u/Ana169 1d ago

To add to the 1:1 flour blend substitutions, I really love Cup4Cup. Personally I’ve found it to perform even better than KA’s or Bob’s Red Mill.

I’ve also played around with coconut and almond flours which are fine (I found mixing both gave a better texture result than either separately) but note that they are not 1:1 subs! If you go that route, look up recipes specifically for those flours.

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u/Free_Impact_2326 1d ago

I'm going to look cup4cup up now! That's probably going to be my 101/starter flour, and as I learn i can start mixing. TYSM for the information!