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One of the most common questions I get here on the blog is about using grain free flours.  Today I am stopping by to give a quick 101 tutorial on the best grain free flours and how to use them.

So I am going to admit that my journey with grain free baking hasn’t always been easy.  There has definitely been a sharp learning curve.  Grain free flours just don’t behave like the glutenous flours I learned to bake with as a child.

But after going grain free, I still wanted that feeling of a warm kitchen with sweet fragrant yumminess pouring out of the oven. Growing up in a Scandinavian family, I grew up eating the best breads and pastries you can imagine.  If you have never had Finnish Pulla, I seriously feel sorry for you.  It’s like heaven with cardamom sprinkled on top.

While I have yet to be able to recreate a grain free version of my grandmother’s pulla (still working on it!), I have learned to create breads, cookies, and muffins from grain free alternatives that are delicious and satisfy my urge need to bake.  I have about zero tolerance for the dry, gritty, and just plain not good gluten and grain free desserts and breads that are out there.  I mean, if you are going to indulge, it better be worth it.  Am I right?

I do want to preface this post by saying that I am a fan of a real food diet consisting mainly of properly-sourced meats and seasonal vegetables.  And even though baked goodies and breads are amazingly delicious, they should be consumed in moderation.

So let’s get right to it.  Here is a list of the 4 most common grain free flours that I use in my kitchen and how I use them:

1. Coconut Flour

Coconut flour is made from dried coconut flesh which has been ground into a fine powder.  It is a natural byproduct of coconut milk production.  I have found that coconut flour requires special techniques before it will yield good results as it does not perform the same as grain-based flours in baking…

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