For those who think going gluten-free means giving up crispy ... on both texture and flavor. Almond flour, made from finely ...

It has a light color and texture, as well as a mild, sweet flavor. Considered a heavy or dense flour, it’s often mixed with other gluten-free flours or used in recipes requiring small amounts of ...

With a well-balanced flour mixture, and a little extra help from some heavy cream ... baked goods. No gluten-free flour by ...

We’re living in the golden age of gluten-free ... flour: Buckwheat (despite its name) is actually a robust and toasty seed. It pairs particularly well with nuts and chocolate. Look for light ...

If your doctor tells you to avoid gluten, you’ve still got options. Gluten-free bread lets ... cake. Corn flour. Milled from ground corn kernels, this flour is light and slightly nutty in ...

“Can you make this gluten-free?” has become one of ... because it gives her the light, airy texture she’d get with cake flour. In general, she says, homemade or store-bought cup-for-cup ...

If I was forced to choose just one gluten-free flour ... oat flour is ground from oats that haven’t been processed much beyond removing their outer husks and, sometimes, a light toasting to ...

Bet you’ve never heard of this one. Sorghum flour is made from an ancient cereal grain that is naturally gluten-free. Don’t be alarmed that it is light in colour, it will become one you reach ...