The 8 Best Gluten-Free Baking Flours in 2022

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Wheat sensitivity, as well as those of us who desire to avoid gluten for nutritional or lifestyle reasons. Happily, the days of tasteless gluten free meals are essentially behind, with a number of manufacturers providing a variety of certified gluten free goods suited for celiac disease or gluten intolerance.

or gums may provide consistent results and are often used as a cup-for-cup equivalent for wheat flour. In this post, we take a close look at several gluten-free flours and analyze some of the best-selling options on the market. While gluten-free baked products are frequently the only choice, choosing the best gluten-free flour may be difficult, particularly because the qualities of gluten-free flours mean you often need to custom mix flours for the correct consistency and taste. If speed is of the essence, an all-purpose gluten-free flour pre-blended with a range of flours and starches may be used. and

Best Selection

Better Batter all-purpose flour mix is our top choice for certified gluten-free flour that may be used cup for cup.

Budget Selection

Pamelas Products all-purpose flour is our low-cost certified gluten-free flour that is also manufactured in a gluten-free facility.

Quick Comparison: Top 8 Best Gluten Free Flour

Product Name Grade
Better Batter Gluten-Free Flour A
Pamela’s Products Gluten Free All Purpose Flour Blend A-
Cup4Cup Gluten Free Flour B+
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour A
gfJules Gluten Free Flour A-
King Arthur Flour Gluten Free Multipurpose Flour A
Hearthy Foods Delicious Mango Flour, Gluten Free B
JOVIAL Gluten Free Whole Grain Pastry Flour A-

1. ​Better Batter Gluten-Free Flour  

Highlighted Characteristics

  • A 5 pound bag of gluten-free all-purpose flour
  • Most recipes accept it as a cup for cup substitution.
  • Dairy, seafood, shellfish, soy, peanut, tree nut, mustard, egg, and sesame free
  • Produced in a facility that is free of the top 11 allergens
  • GMO-free and OU-certified kosher ingredients

Better Batter all-purpose flour mix is a certified gluten-free flour that may be used in place of wheat flour. It may be necessary to add more liquid to the mix in order to meet the recommendations; however, this may result in the mix being somewhat wetter than it should be. This flour’s texture may also leave certain baked items a bit grittier, thus it may not be ideal for all sorts of baking.

Shellfish, tree nuts, peanuts, soy, mustard, sesame, egg, and sulfites are all prohibited. It is also produced in a top 11 free facility, despite the fact that the plant does handle dairy, soy, eggs, and tree nuts. This gluten-free flour is also free of allergies such as dairy and seafood.

This flour contains rice and brown rice flours, potato flour, potato starch, tapioca starch, pectin, and xanthan gum. This flour, which comes in a 5 pound bag, is also GMO-free and OU-kosher certified.


  • flour for flour
  • Gluten-free certification
  • Gluten-free environment
  • No dairy.
  • Non-GMO
  • OU certified kosher


  • The mixture may be wetter than planned.
  • Certain baked foods might become grittier due to texture.
  • Certain recipes may not be appropriate for substitution.

2. Pamela’s Products Gluten Free All Purpose Flour Blend 

Highlighted Characteristics

  • 4 pound bag of certified gluten-free flour made at a gluten-free facility
  • In most recipes, it may be used as a cup for cup substitution for wheat flour.
  • Created from a combination of flours, starches, rice bran, and guar gum.

Pamelas Products all-purpose flour is gluten free and made in a gluten free facility. It comes in a 4 pound bag. This flour is a combination of brown, white, and sweet rice flours, sorghum flour and tapioca, potato, and arrowroot starches, as well as guar gum and rice bran, and may be used as a cup for cup replacement, though some adjustments may be required.

Several bakers have discovered that depending on the recipe, the consistency of various items might be rubbery and starch-heavy, and that this flour can hold too much moisture. This flour is also produced in a facility that processes milk, eggs, soy, and tree nuts, therefore it may not be suited for all diets.


  • flour for flour
  • Gluten-free certification
  • Gluten-free environment
  • a mixture of rice and starch


  • Since the facility handles dairy, it may not be acceptable for celiacs with milk allergies.
  • Certain meals may become overly rubbery as a result of this flour’s ability to hold moisture.
  • Certain foods may also be starch-heavy.

3. Cup4Cup Gluten Free Flour

Highlighted Characteristics

  • An all-purpose flour that may be used cup for cup.
  • Gluten-free certification
  • Has a neutral taste that may be used in a number of dishes.
  • Non-GMO Project Verified and kosher certified
  • Starches, rice and tapioca flours, milk powder, and xanthan gum are used to make this product.

Cup4Cup multipurpose flour is certified gluten free, Non-GMO Project Verified, and kosher, and has a neutral taste that makes it excellent for a variety of purposes. Cornstarch, rice flours, rBST-free milk powder, tapioca flour, potato starch, and xanthan gum are used to make this.

intolerances or veganism. Cornstarch is also a key element in this, which may be devoid of nutritional value. Since this flour contains milk powder, it is not suited for persons who are allergic to dairy products.


  • flour for flour
  • Gluten-free certification
  • Flavor that is neutral
  • Kosher
  • GMO-free


  • Wheat and dairy allergies Since it contains milk powder, it is not suited for gluten-free people.
  • A higher cornstarch content that is devoid of nutrients

4. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour 

Highlighted Characteristics

  • A gluten-free flour is manufactured in a gluten-free factory.
  • Also certified Kosher Pareve and vegan-friendly.
  • This 22 ounce container of flour may be used in a number of recipes cup for cup.
  • Rice, tapioca, and sorghum flours are combined with potato starch and xanthan gum.

Bobs Red Mill gluten free 1 to 1 baking flour is vegan and Kosher Pareve and is manufactured in a gluten free facility and certified gluten free. This flour is a mix of sweet white and whole grain brown rice flours, whole grain sweet sorghum flour, tapioca flour, potato starch, and xanthan gum that may be used to replace cup for cup in most recipes.

There is a chance that this 22 oz container of flour may arrive with broken packaging, and the use by date on this flour may be a bit short. Certain baked items may also need more egg and other flours to prevent recipes from becoming gummy.


  • flour for flour
  • Gluten-free certification
  • Gluten-free environment
  • Vegan
  • Pareve Pareve Kosher


  • This flour’s packaging is prone to breakage while transportation.
  • The use by date may be earlier than anticipated.
  • Recipes may be too viscous at times unless more eggs and flours are added.

5. gfJules Gluten Free Flour 

Highlighted Characteristics

  • An all-purpose gluten-free flour produced in a gluten-free factory.
  • This product is non-GMO, kosher, and vegan.
  • It is available in a bigger 3.5 pound bundle.
  • White rice and corn flours, starches, and xanthan gum blend

gfJules all-purpose flour is made in a gluten-free facility and is also kosher, vegan, and devoid of GMO ingredients. A combination of modified tapioca, potato and corn starches, white rice and corn flours, and xanthan gum is used to make this.

This 4.5 pound box may be much more expensive than other gluten free flour mixes, and it may not produce as much as anticipated. Some baked foods may have less flavor than desired or be overly gummy.


  • Flour for all purposes
  • Gluten-free certification
  • Gluten-free environment
  • Kosher
  • Non-GMO
  • Vegan


  • It will be more expensive than other gluten-free mixes.
  • It does not always produce as much as planned.
  • Certain meals may have a gummy consistency.
  • Some bakers find this flour to be extremely tasteless.

6. King Arthur Flour Gluten Free Multipurpose Flour 

Highlighted Characteristics

  • A three-pound bag of certified gluten-free and kosher flour.
  • All-purpose and may be used in certain recipes cup for cup.
  • Is processed in a gluten-free and allergen-free environment.
  • There is no xanthan gum in this product.

The King Arthur gluten free all-purpose flour is certified gluten free and packaged in a specialized gluten and allergy free factory. It is made using a combination of white and whole grain brown rice flours, potato and tapioca starch. This is also kosher certified.

While this flour does not include xanthan gum, you may need to add some depending on the recipe, and this flour may not always be a cup for cup substitute. This flour comes in three 2 pound boxes, and it may be somewhat more difficult to dispense or scoop from the box than from a bag.


  • Flour for all purposes
  • Gluten-free certification
  • Gluten and allergen-free environment
  • Kosher
  • Without xanthan gum


  • While this is devoid of xanthan gum, depending on the recipe, you may need to add some.
  • The 2 pound box might be difficult to scoop from or pour from.
  • This is not usually a cup for cup substitution.

7. Hearthy Foods Delicious Mango Flour, Gluten Free

Highlighted Characteristics

  • A 16 ounce box of gluten-free, nut-free, vegan-friendly mango flour.
  • It tastes sweet and citrusy.
  • May be combined with other flours to make sweeter baking recipes or used in ice creams and shakes.
  • There are no processed sugars or GMO substances in this product.

Our sweeter Hearthy Foods mango flour is gluten free, non-GMO, nut free, and vegan, since it contains no processed sugar. This mango flour from the United States has a sweet and citrus flavor that may be absorbed into the dish. This mango flour is best suited for sweeter dishes such as waffles, pancakes, and muffins and is not as ideal for all-purpose cooking and baking as other gluten free flour blends. It may be used with almond flours, pumpkin flours, banana flours, and apple flours.

It is also excellent for paleo diets and may be used in smoothies and ice cream. This will also cost more than other kinds of gluten free flours since it comes in a 16 ounce bag, and it is unclear if this is certified gluten free or a naturally gluten free product.


  • Mango meal
  • No gluten
  • Free of nuts
  • Vegan
  • Non-GMO
  • Paleo friendly


  • It is unknown if this is certified gluten free or just naturally gluten free.
  • This is not an all-purpose flour; for baking, it will need to be combined with other flours.
  • Certain recipes may include too much sugar.
  • Will be more expensive than other varieties of gluten free flours.

8. JOVIAL Gluten Free Whole Grain Pastry Flour 

Highlighted Characteristics

  • A 24 ounce box of gluten-free flour produced in Italy.
  • Manufactured in a facility that is free of all main allergens
  • Each 30 gram (1.06 oz) serving contains 1 gram of fiber.
  • It contains a combination of ancient grain flours and gums.

The Jovial whole grain gluten free pastry flour No. 04 is prepared in Italy in a facility that is free of all main allergens. It is created with a combination of sorghum, whole grain teff, whole grain brown top millet, organic brown rice flours, xanthan and Tara gum. This ancient grain flour is also gluten-free certified. This 24 ounce bag offers one gram of fiber every 30 g (1.06 oz) serving. This product’s use by date may be little earlier than intended.


  • Flour for pastries
  • Gluten-free certification
  • Gluten-free environment
  • More fiber


  • The use by date may be earlier than anticipated.
  • 24 oz. smaller pack
  • Not made in the United States

Considerations When Purchasing Gluten-Free Flour

Flour is not limited to wheat flour; it may also be manufactured by finely grinding other grains, nuts, seeds, or legumes. A meal is created when these ingredients are mashed into a fine powder. Gluten-free flours manufactured from wheat, rye, or barley cannot be consumed by persons with celiac disease or gluten sensitivity.

When moving to gluten free flours, it is necessary to experiment with favorite recipes, and since gluten free items generally contain more calories and carbohydrates than conventional ones, some dietary modifications may be required.

Wheat flour is also high in iron, B vitamins, and folic acid, and gluten-free flours are seldom as nutritious. By keeping an eye on the nutrition of gluten free flour, or indeed any packaged gluten free meal, you may prevent certain nutritional inadequacies, such as decreased fiber content.

Gluten free flours, unlike ordinary flours, should be kept in the refrigerator or freezer and allowed to come to room temperature before use.

Gluten’s Function

Gluten refers to a protein family present in wheat, barley, and other grains, as well as grain-based goods such as food colorings, beer, and malt vinegar. Glutenin and gliadin are the two primary proteins found in gluten. The majority of the unfavorable health effects are caused by gliadin.

Gluten makes food doughy; in fact, the word gluten is derived from the glue-like consistency it generates. After the glutenin and gliadin molecules are surrounded by water, they begin to create elastic, strong, and sticky connections, allowing doughs to expand.

The more water added to a mix, the more gluten forms and the dough gets chewier. Kneading and mixing also aids in the formation of linked gluten molecules into sheets or strands. When yeast is introduced to bread, it produces gas that becomes trapped between the gluten molecule sheets.

Cake mixes contain less gluten than bread or pizza since they do not need to be as chewy. The primary function of gluten in cakes is to keep them from disintegrating. Similarly, pie crust dough includes just a minimal quantity of liquid in addition to the fat in order to maintain the crust flaky and delicate.

Just eliminating gluten sources from baking will provide unsatisfactory results; a gluten free flour blend is required for superior baked items. Unless the flour is pre-blended, you may need to combine three or more gluten-free flours to get the desired structure, flavor, and texture.

Baking gluten-free loaves in a loaf pan or Bundt pan is recommended since the bread will not hold its form if there is no wall support. Gums like xanthan gum and guar gum are often used in gluten-free flour blends because they have the same sticky effect as gluten. If it isn’t already in the flour, a tiny quantity (about a teaspoon per cup of flour) may be added. If feasible, adding additional protein to a gluten-free meal in the form of an egg or liquid egg white may also assist.

Gluten-Free Flour Varieties

Gluten-free flours are classified not only by their protein level (high or low), but also by their flavor (neutral or strong). Certain gluten-free flours are starches as well.

Gluten-Free Low Protein Flour

Grains with low protein content, such as maize, rice, and millet, produce low protein flour when ground. While these grains are suitable for baking, they do not keep baked items together well and must often be blended.

or white rice flour is a popular gluten-free flour with a low protein content that is also one of the least expensive gluten-free flours. While it might be grainy, it has a rather neutral flavor. Millet and maize flour offer better textures than rice flour but a stronger flavor. Brown as well as

Grains with strong flavors, such as quinoa, amaranth, sorghum, and buckwheat, are best employed in applications where the taste is tolerable, such as bread. Lesser quantities of these may also be used with a gluten-free flour with a greater protein content.

Low protein gluten free flours work best as coatings, thickeners, and in baking flatbreads or tempura.

Gluten-Free High Protein Flour

These flours are made from legumes such as soybeans or fava beans rather than cereals. Since they are heavy and thick flours with a strong bean taste, it is advisable not to use them in big amounts while baking because the flavor will be overpowering. They’re also not good for thickening or gravies. They work best when combined with a low protein gluten free flour and used in baking. They may also be used to sauté meats.

Gluten-Free Carbohydrates

As gluten is removed from grains, a starch is left behind. These gluten-free starches may be used in baking with gluten-free flours to give texture to baked items or simply to thicken liquids. A starch cannot be used in baking on its alone since the food will not adhere correctly.

Cornstarch, potato starch, arrowroot starch, and tapioca starch are all common starches. They have little taste and might be difficult to deal with since they develop lumps when heated. It may be better to combine the starch and liquid separately before adding it to the pan. If the liquid becomes too thick after chilling, reheating it will generally thin it out. When used in soups or casseroles, starches provide clearer liquids rather than the creamier hue found with flours.

Most gluten-free flour blends will include one or more of these starches in addition to the flours.

Gluten-Free Flour Mixtures

While more expensive than single varieties of gluten free flour, these blends are generally all-purpose and may take some of the guesswork out of baking since they often just replace wheat flour 1:1; however, some may need additional liquid or egg to be added to the mix.

Gluten-Free Flour Varieties

In addition to the flours listed below, a number of them are also found in gluten-free all-purpose blends:


Almond flour, made from finely crushed blanched almonds, is perfect for darker baked products, rustic breads, and exquisite pastries such as macaroons.


This has a nutty taste and works well in pasta and baked items.


Best used in savory recipes or sweets where spices or chocolate may hide the taste of the bean.


This has an earthy taste that goes well with spaghetti, crepes, and pancakes.


Little quantities are ideal for baked items such as cakes, cookies, and muffins.


Corn flours and cornmeal, which are often used in cornbreads, fritters, polenta, hushpuppies, and muffins, may be bought whole grain for added fiber and nutrients.


Multifunctional for both sweet and savory baked foods including cornbread, muffins, and cookies.


Brown rice flour and white rice flour are great for a variety of baked goods such as cakes, breads, noodles, sauces, and tempura. Sweet white rice flour is starchy and lacks sweetness, and is often used to produce sticky rice; similarly, sweet brown rice flour is used as a binder rather than a flour.


Three cups every day. Gluten free oat flour is perfect for a variety of baked items such as breads, pancakes, and cookies since it is wholegrain and mildly flavored. Not everyone with celiac disease will be able to handle oats, and medical specialists frequently advise ingesting no more than one serving per day.


Its nutty taste and light color make it appropriate for both sweet and savory muffins and breads.


Sorghum flour, a wholegrain flour with a smoother texture, is suitable for more delicate baked items such as breads and pancakes. It is also used to produce roti, which are classic Indian flatbreads.


This nutty flour is strong in fiber and a fantastic source of vitamin C, and it’s perfect for pie crusts, scones, shortbreads, and pancakes. It is also used to produce Injera, a classic Ethiopian flatbread.

Gluten-Free Marking

Gluten-free foods are those that do not have a gluten-free label or certification that include wheat (including spelt), barley, rye, oats, malt, or brewers yeast.

Gluten-free goods with third-party certifications, such as GIGs Gluten-Free Certification Organization (GFCO), are usually regarded as safe for gluten-free requirements.

According to the FDA, a gluten-free food must have fewer than 20 parts per million (ppm). A few of producers may also batch test their gluten-free goods to less than the FDA-mandated standard.

All items that have been FDA regulated and labeled as gluten free, no gluten, free of gluten, or without gluten are likewise regarded safe since the rules indicate that the makers have conformed with the FDA criteria. This labeling is mandated under the FALCPA (Food Allergen Labeling and Consumer Protection Act), although it only applies to FDA-regulated packaged goods.

Certain gluten-free items may have wheat in the ingredients list, but if the product is gluten-free, it will also state: The wheat has been treated to enable this food to fulfill the Food and Drug Administration (FDA) regulations for gluten-free meals.

But, the USDA is not required to adopt FALCPA, because it is the USDA, not the FDA, that controls meats, eggs, and other goods. Nonetheless, it is anticipated that up to 90% of USDA-regulated items voluntarily obey FALCPA. This may be detected by a remark such, “This USDA-regulated product conforms with FALCPA.”

When items are labeled gluten free, it typically signifies that the grain was not cultivated, harvested, or produced in the same facility as gluten-containing grains like wheat or oats.


In this essay, we examined gluten in detail and discussed its importance in baking. We also looked at several kinds of gluten-free flours and explored why they might be difficult to use as well as what labeling to look for to confirm that a flour is indeed gluten-free.

We hope you found this post informative and that our reviews on the finest gluten free flour enabled you to find the proper multi-purpose flour; whether for making bread, cakes, muffins, or just sautéing meats and thickening gravies and sauces. Whether you are new to gluten-free flours or have been diagnosed with celiac disease or gluten sensitivity,


What is the best gluten free flour to use when baking?

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is the best overall.

This combination, which contains just recognized components (including sweet white rice flour, the key ingredient in mochi, a very light, powdery, starchy flour that also serves as a binder), performed well in all three of our tests.

Which gluten free flour is best for baking bread?

Bob’s Red Mill Gluten Free All Purpose Baking Flour is ideal for making gluten-free versions of your favorite bread recipes. It is an excellent alternative for conventional bread flour and can be used in almost any wheat flour recipe.

What gluten free flour tastes most like flour?

What exactly is it? Sorghum flour has the closest texture and flavor to ordinary wheat flour of any gluten-free flour. In a few circumstances, such as pancakes, it may be used directly in place of wheat flour.

What gluten free flour do bakeries use?

Flour from Brown Rice

Rice flour is a widely used flour. In fact, it is the most often used flour in gluten-free baking. This is due to the incredibly light, fine, and somewhat gritty texture. Rice flour has a very mild flavor, which allows for the use of other flours to make a perfect gluten-free baked product.

What flour is anti inflammatory?

Flour made from buckwheat.

Buckwheat flour contains fiber, protein, and minerals such as manganese, magnesium, and iron. It possesses anti-inflammatory and cancer-fighting effects. It may also increase the growth of beneficial bacteria in the digestive tract.

What is the most neutral tasting gluten-free flour?

Tapioca Flour (a.k.a. Tapioca Flour)

It is, however, flavorless, making it an excellent choice for gluten-free mixes.

What flour do professional bakers use for bread?

Although bread flour is sufficient for most breads, some experienced bakers use high-gluten flour with a 14% protein level to provide strength to thick, chewy doughs such as bagels and pizza dough. Milk bread has a tight structure and a compact (yet delicate) crumb due to the use of high-gluten bread flour.

Does Bob’s Red Mill gluten-free flour work with yeast?

This gluten free all purpose baking flour has a fine texture that is suitable for a variety of gluten free dishes, including pie crust, pasta dough, pizza, and more. It works well in recipes that call for baking powder or yeast, making it a versatile product that you’ll use again and again.

What is 1 to 1 gluten-free flour?

Sweet White Rice Flour, Brown Rice Flour, and Potato Starch form the foundation of Gluten Free 1-to-1 Baking Flour. The mild rice taste serves as a neutral and complementing basis for the majority of sweet dishes. Sorghum and Tapioca Flour have also been added, as well as Xanthan Gum.

What is the secret to using gluten-free flour?

To substitute gluten, use an alternative thickening agent in your baking, such as xanthan gum or guar gum. Add at least 1 teaspoon of gluten replacement to each cup of gluten-free flour mix. This is derived from the dried cell coat of the microorganis Xanthomonas campestris.

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