Whether you’re managing a wheat intolerance, are looking to change up your baking routine, or can’t track down all-purpose flour, gluten-free flours are an excellent addition to your kitchen. Made from nuts, seeds, or wheat-less grains, some gluten-free flours are earthy in flavor and sandy in texture, while others are more neutral, disappearing completely in a baked good or sauce. Since no two gluten-free flours act the same—some add moistness, others help create a more even crumb—today we’ll get to know the most commonly found ingredients, from almond to buckwheat to oat. Often, you’ll find that a blend of a few gluten-free flours can produce the most successful baked good. Here’s the scoop on our favorites.
Almond Flour & Almond Meal
Made from skinned, blanched, finely ground, and sifted almonds, almond flour produces tender, moist baked goods. It’s the main ingredient in French macarons, but it’s also a great addition to delicate cake batter, cookies, even shortbread crusts. Almond meal, on the other hand, is typically made from skin-on, sometimes blanched (sometimes unblanched) almonds, and is more coarsely ground. It’s often referred to interchangeably with almond flour, and often bakes up as well—still, the coarse meal is more forgiving in loaf cake batter or for crusting a piece of tofu (or chicken!) than a pillowy macaron.
from Food52 https://food52.com/blog/25212-gluten-free-flour-guide
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