So, now you can’t use wheat flour and you were wondering what happens next. The bad news is that you can’t just replace wheat flour with one gluten free flour. For example, just replacing your plain wheat flour with say rice flour, won’t work. This is because wheat flour has this magical ingredient, gluten, that you can’t eat anymore. Gluten provides structure and elasticity to your baking. Something gluten free flours don’t have. You need to use a blend of flours and gums to replicate the structure of gluten. The good news is, there are a range of commercially produced flour blends out there.

I’ve made a table, comparing the various blends available here in Australia. Some are easy to get, but others may take a little searching at health food shops or online. This list is by not means complete. There are more blends out there, available at health food shops but they can lack consistency in ingredients.

When it comes to choosing a blend, it all depends on what you want to do. Personally, I find most commercial blends too starchy and lacking fibre (look at the ingredients list). In saying that, commercial blends still have their place. I plan on comparing the different blends using the same recipe. Sort of a science experiment, changing only one variable – the flour blend. Something for a future post.