Alternative Flours, Part 2

More  gluten free flour choices for your cooking:

Arrowroot flour: Arrowroot flour is ground from the root of the plant.  It is tasteless which make it an excellent thickening in any recipe.

Buckwheat flour: The kernels can be pulverized in a food processor to make flour. This flour has strong nutty flavor and it is better to combine it with tasteless flour in recipes.

Corn flour:Ground from corn. It comes in yellow, blue or white colors.  Yellow and blue have anti-oxidants and protein than the white corn flour.  Used to make corn bread and tortillas, as well as polenta.

Dhokra: A flour from India, made from a blend of rice, lentils and chickpeas.  It is used to make cakes that look like cornbread squares.

Millet flour: Comes from a grass family and used in African and Asian countries.

Quinoa flour:Quinoa is a grain that is used in South America. Quinoa is high in protein.

White Sorghum flour: It comes from a grass family.  It is made from grinding the sorghum grain.  It has mild taste which make it a good flour to replace wheat flour in recipes.  It is one of my favorite flour to use in making cookies and cakes.

Soy flour: Made from grinding soy beans.  High in fat and high in protein, but the fat has a strong flavor.  You can replace up to 1/5 of the flour called for in your recipes.

Tapioca flour: Tapioca flour is made from the root of the cassava plant.  It is a light, soft and fine flour.  It add little chewiness to baking products.

Fava bean flour:A ground dry fava beans.  This flour is high in protein which make it require more liquid in baking.  It does has a high strong flavor.

Almond and Hazelnut flours:  Both flours are made for grinding almonds and hazelnuts.  These flours high in protein and flavors which make them excellent flour in cookies.

Double Chocolate Scones

makes 10

1 1/2      cups white sorghum flour

1/2         cup almond flour

1/3         cup un-sweetened cocoa powder

1/2         cup packed brown sugar

1/2         cup olive oil

1/2         cup orange marmalade

1             cup plain non-fat yogurt

2            teaspoons baking soda

1/4       teaspoon salt

1           egg, beaten

1/2      cup semisweet chocolate chips

-In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda and salt.

-Add olive oil and mix until mixture resembles coarse crumbs.

-Whisk egg and yogurt and orange marmalade and then add the flour to the flour mixture.  Mix well, and then add the chocolate chips.

-On a lightly floured surface, gently knead dough until dough is nearly smooth.  Pat dough into a 9-inch circle and cut into 10 wedges.

-Place wedges 1 inch apart on a cookie sheet, and then bake for 30 minutes.

-Remove from the oven and allow them to cool before serving.


  1. says

    Tapioca and its derivatives such as modified tapioca starch are often used as thickening, texturing and stabilizing agents. Modified tapioca starch promotes a good shelf life in dairy desserts, cream fillings and canned or frozen foods.

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