A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
I'm sharing information around gluten free flours and my recipe for the best gluten free flour.
Volume and Metric gluten free flour measurements are included.
If you're looking for information on starches, check out my Gluten Free Starches page. I also have a great resource on Gluten-Free Binding Agents.
Gluten-Free Flour
If you are looking for a gluten free flour blend recipe you've come to the right place. I have a list of gluten-free flours below, and a my gluten free flour mix that I use in most recipes.
Mix your own all-purpose Gluten-Free Flour
The blend below works well with most baked goods and are the foundation for each recipe I make.
The smell, flavor, and texture are almost identical to wheat flour.
You will notice there is no xanthan gum or guar gum in the blends. Not all recipes require these.
Xanthan gum and guar gum help with moisture retention and hold baked goods together.
In a good portion of the recipes I make, the combination and ratio of ingredients are strong enough to hold the baked goods together.
There are a few recipes, however, that are fragile or still call for xanthan gum to aid with moisture retention.
The typical rule is to use 1 teaspoon of xanthan gum for every cup of flour blend.
Best Gluten Free Flour
Popular Recipes Using Gluten Free Flour
Gluten Free Crepes - Everyone loves crepes! These crepes are made with gluten free flour and are super simple to make. You can fill them with sweet or savory fillings and they store really well.
Gluten Free Gingerbread Cookies - One of our favorite cookies year round, but extra fun during the holidays. These cookies are made with our gluten free flour blend (one or two) and are fun and festive.
Gluten Free Chicken Tenders - Chicken tenders are on rotation at our house and they are perfectly crispy.
Gluten Free Graham Cracker Crust - You're going to love this graham cracker crust recipes. It uses a handful of ingredients, and graham crackers are one of them.
Gluten Free Pie Crust - Readers are saying this is one of the best pie crust recipes and we agree. You can use blend one or blend two in this recipe.
Gluten Free Cornbread - A mix of gluten free flour and cornmeal is the base for this perfect recipe.
Gluten Free Apple Crisp - The topping for this delicious crisp is a mix of ingredients, including a little bit of gluten free flour.
Gluten Free Breadcrumbs - You can use store bought bread, or homemade gluten free bread to make these breadcrumbs.
Gluten Free Blueberry Muffins - One of our favorite muffin recipes. You can use our gluten free flour blend one or two. Both work great in this recipe.
Gluten Free Carrot Cake - Popular year-round, this carrot cake recipe uses our gluten free flour blend as the base. You can use blend one or two in this recipe.
Gluten Free Waffles - You can never have too many waffles and this recipe is perfect for batch cooking.
Gluten Free Pancakes - One of the best, most fluffy pancakes recipes. You can use blend one or blend two to make these pancakes.
Gluten Free Pumpkin Bread - Tender, fluffy, and perfect in every way, this pumpkin bread recipe is a favorite. You can use both easy gluten free flour blends in this recipe.
Gluten Free Pumpkin Bread - If you'd rather have muffins, this recipe is super simple to make with our best gluten free flour recipe.
Gluten Free Pumpkin Pie - This pie has the best crust and it's made with our very own gluten free flour recipe.
Gluten Free Apple Pie - If you're a fan of pie and apples, you're going to want to make this apple pie recipe. It uses our gluten free pie crust made with our gluten free flour blend.
Gluten-free flours to use in a gluten-free flour mix
Amaranth Flour
Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Amaranth seeds are very high in protein, which makes it a nutritious flour for baking.
Storage: You can store Amaranth flour in a sealed container in the freezer for up to 6 months.
Brown Rice Flour
Brown rice flour is heavier than its relative, white rice flour. It is milled from unpolished brown rice, so it has a higher nutritional value and higher fiber than white rice flour. Rice flours tend to be grainy compared to other flours.
Storage: Buying brown rice flour in bulk is not recommended, as it is better used when fresh. You can store brown rice flour in a sealed container in the refrigerator for 4-5 months and up to a year in the freezer.
Is Buckwheat Flour Gluten-Free?
Despite its name, buckwheat flour is not a form of wheat; buckwheat flour is gluten-free and related to rhubarb. The small seeds of the plant are ground to make flour. It is not generally used on its own in a recipe, as its strong nutty taste can leave the finished product overpowering, and a little bitter.
Storage: You can store buckwheat flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Chia Flour
Made from ground chia seeds. Highly nutritious, chia seeds have been labelled a “superfood” containing Omega 3, fiber, calcium, and protein, all packed into tiny seeds.
Tip: If chia flour isn't readily available then put chia seeds in a food processor and make some at home. If used in baking, liquid levels and baking time may need to be increased slightly.
Storage: You can store chia seeds or chia seed flour in a sealed container in a dark cool place for several months.
Chickpea Flour (also known as gram or garbanzo flour)
This is ground from chick peas and has a slightly nutty taste. It is not generally used on its own. Chickpea flour is high in protein and is especially good for gluten-free baking. It can also be used to thicken soups, sauces, or gravies.
Storage: You can store chickpea flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Corn Flour
Corn flour is milled from corn into a fine, white powder, and is used for thickening recipes and sauces. It has a bland taste, and therefore is used in conjunction with other ingredients that will impart flavor to the recipe.
Tips: Be careful in the grocery store. Some types of corn flour are milled from wheat but are labeled wheaten corn flour. Always look to make sure it was not processed in a facility that processes wheat.
Storage: You can store corn flour in a sealed container in cool, dark place for up to one year and longer in the freezer.
Cornmeal
Cornmeal is ground from corn. It is heavier than corn flour, and not generally interchangeable in recipes.
Storage: You can store cornmeal in a sealed container in cool, dark place for up to one year and longer in the freezer.
Hemp Flour
Made from ground hemp seeds, it has a mild, nutty flavor.
Storage: Hemp flour can go rancid easily. It is recommended to store hemp flour in a sealed container in the refrigerator or freezer.
Millet Flour
Comes from the grass family and is used as a cereal in many African and Asian countries. It can be used to thicken soups and make flat breads and griddle cakes. Because it lacks any form of gluten it’s not suited to many types of baking.
Storage: Millet flour can become rancid quite rapidly if it is not properly stored. It is usually best to grind millet as needed to ensure the best flavor. You can store millet flour in a sealed container in the refrigerator for 2 months and in the freezer for up to 6 months.
Oat Flour
I have a post on How to make Oat Flour.
Ground from oats, it works wonders in gluten-free baking because it contains starches that help your recipes bind together. You need to take special care to ensure that it is sourced from a non-wheat contaminating facility.
Tips: Oat flour absorbs liquids more than many flours, so you may need to increase the liquid content of any recipe it is added to. Readily substitutes into many cake and cookie recipes.
Storage: Oat flour goes rancid very quickly; either buy small amounts and use quickly, or store it in a sealed container in the refrigerator or freezer.
Potato Flour
This flour should not be confused with potato starch flour. Potato flour has a strong potato flavor and is a heavy flour so a little goes a long way. Bulk buying is not recommended unless you are using it on a regular basis for a variety of recipes as it does not have a very long shelf life.
Quinoa Flour (pronounced 'keen wa')
Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour.
Storage: Quinoa flour can be stored in a sealed container for up to 6 months in the refrigerator or freezer.
Sorghum Flour
Sorghum flour is ground from sorghum grain, which is similar to millet. The flour is used to make porridge or flat unleavened breads. It is an important staple in Africa and India.
Storage: This flour stores well under normal temperatures. Store in a sealed container in a cool, dark place up to 2 months and up to 4 months in the freezer.
Tapioca Flour
Tapioca flour is made from the root of the cassava plant; once ground, it takes the form of light, soft, fine white flour. Tapioca flour adds chewiness to baking and is a good thickener. Tapioca flour is an excellent addition to any gluten-free kitchen.
Storage: Tapioca flour is a fairly resilient flour. Store at room temperature in a sealed container.
Teff Flour
Teff comes from the grass family and is a tiny cereal grain native to northern Africa. It is ground into flour and used to prepare injera, which is a spongy, slightly sour flat bread. It is now finding a niche in the health food market because it is very nutritious.
Tips: Adding too much Teff flour to baked goods can make them gritty and dry. When baking gluten-free, use Teff flour as part of a gluten-free baking mix.
Storage: Teff flour can be stored in a sealed container for up to 4 months in the refrigerator or freezer.
White Rice Flour
White rice flour is milled from polished white rice, so it is very bland in taste, and not particularly nutritious. White rice flour is ideal for recipes that require a light texture.
Tips: Do not replace wheat flour with white rice flour one to one.
Storage: Store in a sealed container in the refrigerator or freezer for up to 2 years.
Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term storage as long as the package has not been opened. Once open, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.
The refrigerator is a very good storage area for flour, but the use of a sealed container is even more important to prevent the flour from absorbing moisture, as well as odors and flavors from other foods stored in the refrigerator. The freezer compartment can be used for long-term storage, but when using a sealed container or a freezer bag, make sure it is full or remove as much air as possible.
Gluten-Free Flour Blend
I truly feel like my two gluten free flour mix recipes are the best gluten free all purpose flour. It's simple, doesn't have any expensive gluten free flour in it and stores well.
Gluten-Free Flour Blend Recipe 1 – Yields 4 cups
2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
optional: 2 teaspoons xanthan gum
Gluten-Free Flour Blend Recipe 2 – Yields 5 cups
2 cups (290g.) white rice flour
1 cup (120g.) millet flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
optional: 4 teaspoons xanthan gum
Directions: Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl. Store flour blend in an airtight container or a glass jar. Shake the container before using in case any gluten-free flours have settled.
Gluten-Free Self Rising Flour - Yields 4 cups (only use for recipes that call for self rising flour)
2 cups (290g.) white rice flour
1 cup (115g.) tapioca flour
1 cup (120g.) potato starch
2 Tablespoons of baking powder
2 teaspoons of salt
Directions: Mix all the gluten-free flours, starches, baking powder and salt in a large zipper storage bag or a bowl. Store gluten free self rising flour blend in an airtight container or a glass jar. Shake the container before using in case any gluten-free flours have settled.
Gluten-Free Flour
A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Ingredients
Gluten Free Flour Blend 1:
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup potato (120g.) starch
- optional: 2 teaspoons xanthan gum
Gluten Free Flour Blend 2:
- 2 cups (290g.) white rice flour
- 1 cup (120g.) millet flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- optional: 4 teaspoons xanthan gum
Self Rising Gluten Free Flour
- 2 cups (290g.) white rice flour
- 1 cup (115g.) tapioca flour
- 1 cup (120g.) potato starch
- 2 Tablespoons of baking powder
- 2 teaspoons of salt
Instructions
- Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
- Store flour blend in an airtight container.
- Shake the container before using in case any gluten-free flours have settled.
Notes
- To measure flours, use a scale or if you are using measuring cups, spoon the flour into the measuring cup and then level it, don't scoop the measuring cup into the flour.
- Whisk flours together in a large mixing bowl and store in an air-tight container in a dry place for up to three months.
- The first flour blend is a little lighter and it works great it all of my recipes for quick breads, cakes, donuts, and cookies. The second gluten free flour blend option has a bit more structure and it works well with rolls, bread, cinnamon rolls, and cookies.
- Tapioca Substitute: use arrowroot starch.
- Millet Flour Substitute: Use almond flour.
- For a lighter blend, substite ¼ cup of the rice flour with sweet rice flour.
Nutrition Information:
Yield:
4Serving Size:
1 cupAmount Per Serving: Calories: 290Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 67gFiber: 2gSugar: 2gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Gluten Free Flour
We like to use different naturally gluten free flours and starches to make our gluten free flour blend.
Marnie
Hi there,
New to this gluten free situation.. doing a detox and the price of gluten free bread is outrageous. I like bread, but I refuse to pay $7-$9 for a loaf that amounts to 3 or 4 little sandwiches. I haven't tried any yet, I just found the site this morning. Thank you for your time, and your site. scrolling down the tips was interesting and educational. Still overwhelming... looking for a bread that makes good toast..
Wendy Stoltz
Hi Marnie,
It can be overwhelming, but we are happy to help. In a few months it will all fall into place, and you will learn the ins and outs. I would suggest starting with this bread recipe https://www.glutenfreepalate.com/gluten-free-bread-recipe/
Peggy Chen Dy
Hi Wendy, I tried the flour blend 1, making a loaf, and there's a huge hole in the center. This is my 2nd bake, although it tastes good. But just wondering what I did wrong..?
Wendy Stoltz
Hi Peggy,
I would suggest you use blend 2. The combination of flours gives the bread its structure. The other blend is more for quick breads, cakes, donuts, and cookies.
I hope this helps.
Mary Bennett
What can I substitute potato starch with?
Wendy Stoltz
Hi Mary,
Can you let me know what you are trying to make, so I can advise you better?
Madhumitha Venkataraman
What can we substitute potato starch with for making birthday cakes.
Wendy Stoltz
Hi Madhumitha,
Potato starch is commonly used in gluten-free baking to help give structure and texture to cakes. However, if you don't have potato starch or are looking for a substitute, there are several other gluten-free starches that can be used instead:
Cornstarch - Cornstarch is a fine powder that is commonly used as a thickener in sauces and gravies. It is a good substitute for potato starch in cakes, as it has similar binding properties.
Arrowroot starch - Arrowroot starch is a fine white powder that is commonly used in gluten-free baking. It is a good substitute for potato starch as it is also a natural thickener and can help give cakes a light and fluffy texture.
Tapioca starch - Tapioca starch is a fine white powder that is extracted from the cassava root. It is commonly used in gluten-free baking as a thickener and to help give structure to cakes. It can be a good substitute for potato starch in cakes.
Rice flour - Rice flour is a fine, powdery flour that is made from ground rice. It is a good substitute for potato starch in cakes as it can help give structure and texture to cakes. However, it is important to note that rice flour can be a bit gritty, so it may not give cakes as smooth a texture as potato starch.
All of these substitutes can work well in gluten-free cakes, but the amount needed may vary depending on the recipe. It is best to start with a small amount and gradually increase until you achieve the desired texture.
Heather
Hey! I used the gluten free flour mix #2 for a bread recipe and it came out very rubbery. I've made the bread recipe before with Krusteaz flour and it worked well. Do you have any idea why this might have happened with the flour blend? I added the 4 tsp xanthan gum, do you think it was too much for a sandwich bread recipe?
Wendy Stoltz
Hi Heather,
Did you use one of our bread recipes? If so please mention which one so we can further assist you. But using too much xanthan gum can indeed result in a gummy or rubbery texture. For a sandwich bread recipe, 4 teaspoons of xanthan gum might be excessive, depending on the other ingredients in the mix.
Tia
Any other starch (tapioca, arrowroot, corn, wheat, etc.)
Wendy Stoltz
Hi Tia,
Take a look at this post https://www.glutenfreepalate.com/gluten-free-starches/.
Kathryn
Instant mash potatoes frequently works well.
Micah
Aloha,
What can I substitute for rice flour, my mom can’t eat rice due to gluten sensitivities.
Wendy Stoltz
Hi Micah,
Let me know what recipe you are making so I can advise better.
Ty
Why is the xanthan gum in the first recipe OPTIONAL? I only ask because I know it give structure for most gluten free options but it can also make things gummy. Is this optional because the flour blend itself has structure as is and it’s not really necessary to stabilize it or for some other reason? I’m trying to make this cake recipe but wasn’t sure if you used the flour blend with or without it since it’s says optional.
Wendy Stoltz
Hi Ty,
It is optional as it depends on what you are making. Some of the ingredients in the recipe may act as a binder.
September
Hello,
Do you happen to know any gluten-free flour blend that doesn't use rice flour or potato starch? I have this one specific recipe that I need an all-purpose flour for, but need to stay away from these two ingredients. Really appreciate your help. Thanks!
September
Forgot to mention that it is for a cupcake recipe that doesn't use sugar. I know there are several recipes out there, but mine is particularly special to me. Thanks!
Wendy Stoltz
Hi September.
I, unfortunately, don't have a blend without those. You would need to experiment. You can use arrowroot. For the rice flour maybe a combination of white sorghum flour
and millet flour would work.
Janine
You might try using almond flour- I’ve made cupcakes with that and they were wonderful. I don’t remember the sugar part but probably had either honey or maple syrup as a sweetener. Good luck!
Janine
Hi September, this is maybe too late but… I have the same issue- it’s very difficult to come up with a blend that’s rice and potato free. I’ve been Experimenting lately. I’ve found a combo that isn’t too bad for bread- I’ve been trying to make one up for cookies/cake/muffins etc I’ve only made cookies with it and didn’t like the texture at all but I’m not sure if it’s the blend or the recipe. So I need to make more with it and I’m waiting on more sorghum flour. The blend consists of sorghum, millet, tapioca and arrowroot flours. If you’re interested in the ratios, let me know. I may add oat flour to it, but want to try a cake with it first and see how it goes.
Nanci
Hi Janine! I’d love the ratios of the gf flours you mentioned for your blend. Thanks so much!!
Wendy Stoltz
Hi Janine,
They are on the recipe card in this post.Shout if you don't see them.
Peggy
I made a loaf using Blend 1, mix of rice flour, tapioca flour, potato starch and xanthan gum. It tasted good, but there was a huge hollow space in between. Would anyone know what caused this..?
Wendy Stoltz
Hi Peggy,
It is difficult to give advice if we do not know which recipe you used. But if it was a recipe with yeast, if the yeast in the dough did not activate correctly or was not enough, the bread may not rise evenly, causing large pockets of air to form during baking.
Let us know, so we can assist more.
Simoné Malan
Which flour mix works best for pizza and pie crust?
Wendy Stoltz
Hi Simone
For pizza - If you want to mix your own blend for this pizza (per my original recipe) combine 1 cup white rice flour, ¾ cup brown rice flour, ¼ cup tapioca starch. Here's the recipe https://www.glutenfreepalate.com/gluten-free-pizza-9-ingredients/
For pie crust - Blend 1 or 2.
Thanks
Hira
Hello! Is there something I can replace potato starch with? I'm not sure why but potato starch is really expensive where I live (maybe it's called something different here). I'm basically trying to replicate the first blend.
Wendy Stoltz
Hi Hira,
Can you let me know what you are trying to make, so I can advise you better?
Alexa M
Hi! Do you have a sandwich bread recipe to go with these? Which flour blend would go best for sandwich bread? Thanks!
Wendy Stoltz
Hi Alexa,
View this post it has all the details you need. https://www.glutenfreepalate.com/gluten-free-bread-recipe/
Lynn Williams
What gives the gluten free bread Flavor? Most gluten free breads bought in the store have no taste. Do I need to add another ingredient?
Wendy Stoltz
Hi Lynn,
It is the combination of ingredients that gives the bread its flavor. Have you tried this bread recipe https://www.glutenfreepalate.com/gluten-free-bread-recipe/?
StationarySnob
I had great baking results with the Red Robin GF Flour blend but it has potato starch. I am sensitive to nightshades so I cannot have potato flour or potato starch. Can you recommend a substitute for potato starch in your flour blends? I would usually use the blend for cupcakes, maybe bread. Thank-you so much!
Wendy Stoltz
Hi,
I would suggest you try this bread recipe - https://www.glutenfreepalate.com/gluten-free-bread-recipe
Here are a few suggestions:
Tapioca starch: Tapioca starch is a common substitute for potato starch and can be used in a variety of recipes, including cupcakes and bread. It has a similar texture and binding properties as potato starch, making it a great alternative.
Arrowroot starch: Arrowroot starch is another great substitute for potato starch. It has a very fine texture and can help to create a lighter, fluffier texture in baked goods.
Cornstarch: Cornstarch can be used in place of potato starch, but it may alter the taste and texture slightly. It can be used in small amounts, such as 1-2 tablespoons, to help thicken the flour blend and create a more cohesive texture.
I hope these suggestions help.
Aana
I used the first recipe for a gluten free chocolate chip cookie recipe and they turned out extremely flat. What can I do to remedy this? Thanks!
Wendy Stoltz
Hi Aana,
Let's troubleshoot:
Did you add Xanthan gum?
Chill the dough. Refrigerating the cookie dough before baking can help solidify the fats in the dough and prevent excessive spreading. After mixing the dough, cover it tightly with plastic wrap and refrigerate for at least 1 hour, or overnight if possible. Chilled dough tends to hold its shape better during baking.
Use room temperature ingredients. If the butter or fats in your recipe were too soft or melted, it can lead to excessive spreading. Make sure your butter or fats are at room temperature, which is typically around 68-70°F (20-21°C), to achieve the proper consistency in your dough.
Let us know once you've tried it again if this works. Happy Baking.
Sherlie
How can I make the bread vegan, your recipe has egg whites...
Wendy Stoltz
Hi Sherlie,
Maybe try aquafaba. This is the liquid from a can of chickpeas. It has a similar consistency to egg whites. Use about 3 tablespoons of aquafaba to replace one egg white. This substitute may alter the taste or texture of the recipe slightly, so it's important to experiment and adjust the amounts to find what works best for your specific recipe.
M Day
Hello. My 30 something son is special needs with alot of health problems. He has been thru alot and we just found out he was allergic to Gluten too. So Im on a mad rush to get this right. I loved the fact you have recipes for flour blends you have made. I purchase a mill and have been experimenting but it gets expensive. Bag flour is expensive but messing up the blend is expensive too. So I want to thank you for all the time and care you have put in to this and the information is great! Just what i needed.
Wendy Stoltz
Hello, M Day! Thank you for your kind words, I'm glad to hear that the recipes and information have been helpful to you in your journey to accommodate your son's gluten allergy. It's understandable that it can be challenging and costly to experiment with different flour blends, but with some patience and persistence, you will find the right blend that works best for your son's health and taste preferences.
I'm happy to hear that you've purchased a mill to make your own flour, as this can be a more cost-effective and convenient option in the long run. Don't hesitate to reach out if you have any further questions or concerns. Wishing you and your son all the best on your gluten-free journey!
Mary
Hi Wendy, Thank you for this wonderful resource. I am on a low fiber / low oxalate diet and your Gluten-Free Flour Blend Recipe 1 is perfect. In fact, it's the only one I have found. Would you be able to point me to any recipes on your site that use this blend?
Wendy Stoltz
Hi Mary,
Its our pleasure. The first flour blend is a little lighter and it works great it all of my recipes for quick breads, cakes, donuts, and cookies. So choose one of those from the website. Happy Baking!
Ane Gundersen
Hi! Thank you so much for this. Is it possible to replace some of the white rice flour with brown rice flour? I would like to make the mixture more nutritious if possible. I’m using it to bake bread. 🙂
Wendy Stoltz
Hi Ane,
It is possible you might need to experiment a bit to find the perfect ratio that works for your bread recipe. Also experiment with brands of flours.
Let us know how you go!
Janice Sharp
I didn’t see any information about Almond flour. Would it be a substitution for any of the flour mentioned?
Wendy Stoltz
Hi Janice,
Almond flour has different properties than regular gluten-free flour blends, so it's not a direct substitution. Almond flour is more moist and dense due to its high fat content, which can affect the texture and structure of baked goods.
Carol
I have an allergy to wheat that will trigger my asthma and after years of no baked goods (store-bought gluten free...yuk! and the price!), I finally have time to develop my skills in this area. I can't wait to try these blends in family recipes as well as try new recipes, including GF sourdough!
I am wondering if you can suggest possible substitutions for the millet flour. It is not a friendly flour for me.
Wendy Stoltz
Hi Carol,
I'm thrilled to hear about your enthusiasm for diving into gluten-free baking and exploring new recipes!
As for the millet flour substitution, here are a few alternatives you might consider:
Sorghum Flour: Sorghum flour is another versatile gluten-free option that can provide a nice texture to baked goods. It has a slightly sweet flavor and is often used in combination with other flours.
Oat Flour: If you're able to tolerate oats (make sure they are certified gluten-free), oat flour can be a great substitution. It has a mild flavor and can add moisture to your baked goods.
Quinoa Flour: Quinoa flour is protein-rich and has a slightly nutty flavor. It can add a unique taste and texture to your recipes.
Remember, baking is both an art and a science, so don't hesitate to experiment and adapt recipes to your preferences and dietary needs. Enjoy your gluten-free baking journey, and I hope your creations turn out delicious and satisfying!