Bake without gluten - substitute for wheat flour
Wheat flour can be wonderfully replaced by other gluten-free flours. If I know that my visit relies on gluten-free nutrition, of course I also bake and cook gluten-free. That's why I put together a list that helps me a lot with gluten-free baking.
For a normal batter for cakes, muffins and co, you can replace the wheat flour very well with the following flours:
- buckwheat flour
- millet flour
- Sorghum flour
- almond flour
- Soy flour
For one shortcrust:
- amaranth flour
- Quinoa
- Sorghum flour
- Teff flour
For one yeast dough:
- buckwheat flour
- amaranth flour
- Quinoa
- millet flour
- Sorghum flour
- Soy flour
For pasta, sauces, pudding and co
- Teff flour
When cornstarch for batter:
- rice flour
- corn starch
- potato flour
Starch for shortcrust pastry:
- rice flour
Cornstarch for pasta, sauces and co:
