As I experiment with gluten-free baking, I’ve been making notes on the types of flours and flour blends. Having some knowledge of flours in Asian cooking has been extremely helpful, so please also read my page on flours for Chinese & Japanese snacks.
Here’s a list of my postings which discuss gluten-free flours:
- Weight-volume ratios in gluten-free baking
- Gluten-free flour mix: rice, tapioca & soy flours
- Gluten-free cornbread muffins
- Gluten-free flours in Indian cooking
For gluten-free recipes (including explanatory notes), please click on the gluten-free category.