Gluten Free Flour Guide

Type	Chracteristics
Almond	High in flavor and texture, great for mixing with other gluten free flours.
Amaranth	High in protein, fiber, and iron. Heavier flour that provides structure and binding. Slight peppery flavor.
Arrowroot	Used as a thinkener
Buckwheat	Full of B-vitamins, magnesium, fiber, and antioxidants. Very strong flavor that is a bit bitter. Best used in pancakes or breads with lots of neutral flavored flours.
Chestnut	High in flavor and texture, great for mixing with other gluten free flours.
Chia (Salba)	Used mostly to add nutritional value. Neutral flavor.
Corn Flour	Strong sweet flavor. Good for breads, waffles, and tortillas.
Corn Meal	Strong sweet flavor and course texture.
Corn Starch	Used as a thikener
Fava Bean	Good source of protein and fiber. Strong flavor. Bean flours complement sorghum flour.
Filbert	High in flavor and texture, great for mixing with other gluten free flours.
Flax	Increases nutritional value. Can use a mixture of flax and water as an egg substitute due to it's high soluble fiber content. Bold flavor. Adds color.
Garbanzo Bean	Good source of protein and fiber. Strong flavor. Bean flours complement sorghum flour.
Hazelnut	High in flavor and texture, great for mixing with other gluten free flours.
Millet	Powdery yellow flour. Sweet flavor good for flatbreads and muffins.
Montina (Indian Rice Grass)	High in fiber and protein.
Pecan	High in flavor and texture, great for mixing with other gluten free flours.
Potato Flour	Neutral flavor that blends well with stronger flavored flours.
Potato Starch	Lighter consistancy. Bland flavor. Helps retain moisture.
Quinoa	Provides protein, folate, copper, and iron. Mild nutty flavor. Good for cookies, cakes, and breads.
Rice	Brown, white, and sweet flours. Best used in combination with other flours. Neutral flavor. Sweet rice is stickier and good for pastry dough.
Sorghum (Milo)	Sweet nutty flavor. Better used with other neutral flours.Can have a bitter after taste.
Soybean	Good source of protein and fiber. Strong flavor. Bean flours complement sorghum flour.
Teff	Hazelnut flavor. High in nutrients. Gels for a great thickener.
Tapioca	Sweet flavor. Makes things chewier in texture.
Walnut	High in flavor and texture, great for mixing with other gluten free flours.