Gluten free flours
- White Rice Flour
This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavour, it is perfect for baking, as it doesn't impart any flavours. It works well with other flours. White rice flour is available in most big supermarkets.
- Brown Rice Flour
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It's available in most big supermarkets.
- Soy Flour
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies or any baked goods with nuts or fruit. It's available in most big supermarkets.
- Tapioca Flour
This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornflour and soy flour. It can be purchased in a health food store.
Gluten-free baking powder
To make gluten-free baking powder use a ratio of 1:2 bicarb soda to cream of tartar
e.g. 1 teaspoon bicarbonate soda to 2 teaspoons cream of tartar