Potato, Rice floursoy, Bean flour.
There are several types of gluten free flour, and even commercial gluten-free flour blends typically include several kinds of non-wheat derived flour in one mix. Some flours provide protein, some provide texture, some provide flavor. Gluten-Free as a Bird: Types of Gluten Free Flour for Baking. Working with gluten-free flour in baking is both an art and a science. It's not a matter of simply swapping an equal amount of a single gluten-free flour for the amount of all-purpose or cake flour called for in a recipe. 1 Taste and test recipes with different gluten-free flours (such as potato or rice flour) and then compare them to the same recipe using another flour (such as soy or bean flour) to get a feel for the influence on the final product each flour has on particular types of baked goods. Gluten free flour is a term that is applied to flours that are made of non-gluten containing products. There are many kinds of gluten free flours available at supermarkets these days, along with many “all purpose” gluten free flour blends that are designed to be an easy to use replacement for wheat flour. RICE FLOURS: Rice flours are a key ingredient in most gluten-free baking. White rice flour is a bland-flavored flour, which will work well with just about any flavor, and its light texture makes it well suited for baking cakes and delicate baked goods. Gluten is a protein present in wheat flour, which is widely used in commercial and homemade baked goods. Gluten is also found in flour made from barley, rye, spelt, and triticale, a cross between wheat and rye. Gluten helps dough to rise and lends shape and a chewy texture to
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