Podcast Episode 14: Excellent Gluten-Free Flour Options

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The latest episode of my Hold The Gluten Podcast is now live!

Episode 14 “Is It January Yet?!” Features:

  • Wine and M&M’s…Duh – forgot gluten free food at a recent party.
  • Gluten Free Flours – always refrigerate (4 to 6 months) or freeze (up to one year).  Due to the lack of processing, most alternative flours will go rancid if not stored properly.
  • There is no “Holy Grail” for a GF Flour combination.  With flours such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use the 1/3 rule.
  • Remember that gluten free flours tend to absorb more liquid.  You may need to increase your liquid ingredients to avoid your baked goods being too dry/crumbly.
  1. Amaranth: Powerhouse for fiber, iron, B vitamins, and calcium.  Works well in baked goods due to high moisture content in grain.  Provides a nutty, grainy flavor.  Note – there is a strong smell/taste with Amaranth.
  2. Brown Rice: Healthier choice than White Rice Flour due to whole grain.  Nutty flavor.  Can have a gritty texture (combine with other flours to combat this).
  3. Buckwheat: No relation to wheat whatsoever.  Buckwheat is actually a herb and related to the rhubarb plant.  Provides a nutty, earthy flavor.
  4. Millet: Non-acid forming, making Millet Flour easy to digest.  Creates a light, crunchy crust for baked goods.  Provides a sweet, nutty flavor.
  5. Quinoa: Works well in baked goods due to high moisture content in grain.
  6. Sorghum: Closely mimics wheat flour.  Good for pizza crusts, scones, biscuits.
  7. Teff: Excellent thickener for soups, gravies, puddings, or stews.  Provides a mild, nutty flavor.
  • Don’t get glutened over the holidays!  Never be embarrassed to ask questions or double check the labels of that well-meaning family member cooking for you.
  • What’s your holiday tradition?  Have a new tradition you’ve created since going gluten free?  E-mail me at [email protected]
  • Are you an Gluten Free Eagles Fan?  Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. I’ve had a bag of teff flour in my pantry for a couple of months. I’m still afraid of reacting to new ingredients. Guess I should put it in the freezer until I get up the nerve. Maybe I should try a small test batch of gravy . . .

  2. Thanks, yikes, we’ve been storing the flours in our pantry, not refrigerator. Are there some that are less apt to go bad than others? LOL With about 10 different flours in the house at any given time, maybe it’s time for a mini fridge just for daughter’s ingredients!

  3. I’ll have to let the hubby know about this flour storage issue. We actually store it in the cabinet next to the dishwasher. Oops.

    We actually have been having completely gluten free holidays, which has been great. We bought Honeybaked Ham from the Honeybaked Ham Company and also made stuffing, mashed potatos, cranberries, and green beans. The stuffing was actually left over from Thanksgiving, we had made so much we froze half of it. Hubby made 4 loaves of rice bread and we just ended up adapting my favorite sage stuffing recipe and it worked out pretty good (I could almost tell no difference between the gluten variety of stuffing we used to make), but you were right about the loaves sucking up more liquid!

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