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How to make Gluten Free Flour - See how easy it is to make 3 of the most commonly used gluten free flours.

How to Make Gluten Free Flour

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Hi Bold Bakers!

Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Almond FlourOat Flour and Chickpea FlourLast week, I shared Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart

You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.

Important note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.

How to Substitute Almond Flour: Substitute 1 cup of regular white flour for roughly 1/3 -1/2 cup Almond Flour (aka Almond Meal). I say roughly because it really depends on the recipe you are making.

How to Substitute Oat Flour: Substitute 1 cup of regular white flour for 1 1/3 cup. Note if it seems too stiff then use less and also you can add more liquid.

How to Substitute Chickpea Flour: Substitute 1 cup of regular white flour for 3/4 cup Chickpea flour.

Almond Flour

Almond flour add moistness and riches to cakes, cookie and cupcakes. Find how to make Almond Flour.

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Oat Flour

Oat flour is a great, inexpensive substitute for flour as they are something you generally have to hand. Find how to make Oat Flour.

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Chickpea Flour

Chickpea flour adds flavor and texture not only to Indian breads but to everyday recipes like savory crepes,  cupcakes and cookies. Find how to make Chickpea Flour.

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Stay tuned for next week’s Bold Baking Bootcamp when I’ll show you how to make Dairy-Free Milks. And in case you missed previous episodes, make sure to get my Sugar Substitute Chart and Weight Conversion Chart.

Baking Conversion Chart, Weight Conversion Chart for Baking, Weight Conversion Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Bold Baking Bootcamp, Baking 101, Baking Basics



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Padmini on July 24, 2019 at 3:55 pm

    Hi Gemma,
    Can I make coconut flour using frozen coconut shreds??


    • Gemma Stafford on July 24, 2019 at 8:31 pm

      Hi Padmini,

      Yes if I’m thinking of the bigger flakes then yes you can use those :).


  2. Hafizh on April 13, 2019 at 5:29 pm

    I just crush it in the blender too far so it became like a clay ee texture or is it a butter? I dont know but can you help me to save it and turn it back into a flour? ????????

    • Gemma Stafford on April 13, 2019 at 8:12 pm

      so don’t worry. First off, now you have nut butter. so you can use that in any recipe that has nut butters in it.

      If you need to blend it more to be finer and more smooth then that is ok.


      • Hafizh on April 13, 2019 at 8:20 pm

        What would it turn if i drying my failure underneath the sun or somewhere? ☺️

        • Gemma Stafford on April 16, 2019 at 5:01 pm

          Hi, do you mean drying the flour? Just to clarify!

          • Hafizh on April 16, 2019 at 8:59 pm

            I mean dry the failure i’ve made ( the over-blended nuts )

            • Gemma Stafford on April 17, 2019 at 4:52 am

              Hahizh, I apologize, I cannot find the original comment.
              Over blended nuts will make nut butter if it is a little dry add a little oil. Not sure what the purpose of the blended nuts was, do let me know,
              Gemma 🙂

          • Hafizh on April 17, 2019 at 7:17 am

            Well do you have some recipes to make desserts using the nut butter? ☺️

  3. LadyIreland on April 3, 2019 at 4:02 pm

    Love making my own flours and thank you for showing me how. I have heard of coconut flour and clueless how it is made and I’m not willing to pay $6 a pound at the store. It’s used with the Atkin’s
    diet recipes. I’m thinking it could be the leftover from making coconut milk, dried then whirled in the blender to a fine grind. Comments…..suggestions….

    • Gemma Stafford on April 4, 2019 at 5:18 am

      Hi Karen,
      Yes! that is a way to do this. After you make the milk you need to drain off the milk through a sterile cheesecloth/J cloth/tea cloth. Then you squeeze it as tightly as you can to get as much of the moisture out as possible. Spread on a non stick pan in a thin layer, and dry out in a low oven. I thin about 120F/60C for about 40 minutes. Give it a little stir around from time to time. When it is perfectly dry you blitz it!
      I hope this works well for you, it is an expensive commodity!
      Let me know how this works for you Karen,
      Gemma 🙂

      • LadyIreland on April 17, 2019 at 1:11 am

        Hi Gemma. I finally got a chance to make coconut flour and I thought I had ruined it as I forgot about it in the oven. It looked like toasted coconut and after blitzing….the flour had a hint of toasted coconut flavor. I made a coconut cake with it and YUM, YUM, YUM. Thank you for telling me how to do it. By the way…I just got a recipe for Dublin Coddle but I can’t find Irish Sausage. Would Kielbasa be a good substitute? Karen

        • Gemma Stafford on April 17, 2019 at 2:40 am

          hi Karen,
          I am delighted to hear that you made the coconut flour, and your own spin on it too! how bad?
          Now for the coddle! haha, not one of my favorite things. It really was a Dublin thing, designed to make food stretch in poorer times. Made with fresh pork sausage, not so much the Kielbasa, which is dried. You can see this sausage if you google ‘food Ireland sausages’. There is a mail order facility there for the US. If you have difficulty I will email it to you.
          I will be interested to hear how you get on with this, some people think this is the food of the Gods, not so much me!
          Onwards and upwards now!
          Gemma 🙂

  4. Colleen Nordgren on March 31, 2019 at 1:12 pm

    Do you find the almond flour is bitter? I discovered I had to blanche the almonds first and remove the skin or it was very bitter.

    • Gemma Stafford on March 31, 2019 at 1:25 pm

      Hi Colleen,

      No I haven’t had that experience before. Funny, I wonder maybe if the almond flour you are using isn’t very fresh? Nut flour do go rancid so they need to be kept in the fridge or freezer.


  5. Connie Dehnart on March 18, 2019 at 8:52 pm

    Hi Gemma,

    Thanks for showing us how to make the various kinds of gluten free flours! I am going to try to make them all soon to see which one I like best! I am curious as to the name of the high speed blender that you used in your video and where I could buy one like it.


    • Gemma Stafford on March 19, 2019 at 3:23 pm

      Hi our blender is Kitchenade brand!

  6. Appu on March 18, 2019 at 9:31 am

    I like this but no recipe are found ?

  7. Linda on February 7, 2019 at 5:14 am

    Hi. I love to watch your videos of everything you bake or make they look delicious and easy to bake however I have a gluten & fructose problem do you have receipts that are gluten free and fructose free & as many as possible. Thank you
    Your receipts are awesome and they look delicious!

    • Gemma Stafford on February 8, 2019 at 3:29 am

      Hi Linda,
      This is so difficult for you, I understand the issue. ( Olivia our alternative baker here is working away on these recipes, adding to therm regularly too. The issue for you here will be the sugars, as you know, maple syrup/honey etc are high in fructose. Your saviour will be the new age sugar alternatives, and you should seek these out local to you. Erythritol/xylitol are alcohol sugars, no alcohol in them of course! Very low in sweetness, but with the addition od Stevia or Monk fruit extract a great alternative to sugar, no fructose, no sugar, no carbs!
      Do a little research, there are products such as Lakanto, which Olivia uses here, which are perfect for you.
      I hope this is of help, and that you can enjoy baking to your hearts’ content!
      Gemma 🙂

  8. dharamanoj on December 9, 2018 at 8:04 am

    Is there need to wash pulses and legume and rice before making gluten free flour.

    • Gemma Stafford on December 10, 2018 at 2:27 am

      Hi there,
      good question! Rice, bought from your grocery store, packed by a commercial provider would not ‘need’ to be washed. However, and this is important, rinsing the rice well, and then soaking it for about one hour, drying it well, will be easier to process, and make a softer flour too.
      Legumes always need to be washed.
      The trick is to really get the ingredient dry, work at this, then the flour will keep for a really long time, when stored in a cool place in an airtight container.
      I hope this is of help.
      Gemma 🙂

  9. Jennifer Anders Miller on November 6, 2018 at 1:14 pm

    What gluten free flour do you recommend for making self-rising flour used in your scone recipe?

    • Gemma Stafford on November 7, 2018 at 2:26 am

      Hi Jennifer,
      There are a number of good quality all purpose gluten free flours on the market. King Arthur here in the US, Doves farm among others.
      This type of recipe does not rely on gluten, so you should have a good result. Some of the AP flours are formulated with guar gum or such to mimic the action of gluten too, take a look at the packs in the store where you live.
      You can also make your own blend, and a blend always works better than a single source flour, apart from wheat!
      I hope this is of help,
      Gemma 🙂

  10. Fatima Khan on November 5, 2018 at 9:58 am

    Is there any substitute for all purpose flour, not strictly gluten free but if we realize we ran out of it while preparing pancake batter?

    • Gemma Stafford on November 6, 2018 at 8:13 am

      Hi Fatima,
      haha! poor you, that is always a pain. check out Olivia’s recipes here ( There are some ideas here. There is really not just one, usually a wheat flour substitute is a mix of alternatives. It is a big subject!
      Coconut flour is highly absorbent, but works well with almond flour, which is not absorbent! it is a balancing act, and recipe specific too.
      I hope this helps,
      Gemma 🙂

  11. Kahn Valerie on October 15, 2018 at 10:57 am

    Sorry never mind me just saw the answer to my own question in the recipe jejej didn’t see it before thanks

  12. Valerie on October 15, 2018 at 10:55 am

    Hello Gemma one question with the oats flour do I substitute the same amount in the recipe or it’s more or less it’s for bread

    • Gemma Stafford on October 16, 2018 at 9:36 am

      Hi Valerie,
      This is a very broad question!
      Most gluten free flour/all purpose flour is a blend of different flours. Here we like almond flour and coconut flour as a blend for SOME recipe. That is the point, it is recipe dependent, there is no broad rule.
      For some breads, and these are soda breads, you can use a mix of oat flour and rolled oats/quick oats.
      Yeast baking relies on gluten, this flour will not work with yeast, unless it is formulated to do so, which means a commercial blend. I am sorry, I know this is not much help,
      Gemma 🙂

      • Susie on December 10, 2018 at 10:58 am

        That’s good to know. Tried bread with yeast that didn’t rise & now I see why!
        Thx for info!

        • Gemma Stafford on December 11, 2018 at 5:14 pm

          Of course, so glad i can assist!

  13. दारा सिंह on September 15, 2018 at 9:14 pm

    ग्लूटन फ्री आटा बनाने के लिए सभी पदार्थों की मात्रा बतायें।

    • Gemma Stafford on September 16, 2018 at 3:30 am

      हाय वहाँ, यह नुस्खा पर निर्भर करता है। नुस्खा की क्या ज़रूरत है? खमीर की रोटी को ग्लूकन की आवश्यकता होती है, और अधिकांश बेक को पकड़ने के लिए आटे के मिश्रण की आवश्यकता होती है। इस विचार के लिए यहां ग्लूटेन फ्री केला रोटी रेसिपी देखें ( फ्री-banana-bread-low-carb/)।
      पत्र कली

      haay vahaan, yah nuskha par nirbhar karata hai. nuskha kee kya zaroorat hai? khameer kee rotee ko glookan kee aavashyakata hotee hai, aur adhikaansh bek ko pakadane ke lie aate ke mishran kee aavashyakata hotee hai. is vichaar ke lie yahaan glooten phree kela rotee resipee dekhen (https://www.biggairboldairbaking.chom/glutain- phree-banan-braiad-low-charb/).
      Hi there, this depends on the recipe. What is the need of the recipe? Yeast breads require gluten, and most bakes need a mix of flours to hold them. See the Gluten free banana bread recipe here for the idea (

  14. Natalie on September 1, 2018 at 10:55 pm

    Hi Gemma,

    Your site is a God-send!! I’m from Hong Kong and a lot of these gluten free alternatives (be it flour, or actual food products) are extremely expensive. As I am newly gluten, wheat, and dairy intolerant (so sad), I’m trying to find a good gluten free, dairy free chocolate chip recipe that can satisfy my cravings… any suggestions as to what kind of flour (or flour blend) I should try (and if you’re up for it, would you mind giving me a fool-proof butter substitution)? Thanks!

    • Gemma Stafford on September 2, 2018 at 3:01 am

      Hi Natalie,
      Ah! Poor you. Always a pain to have to change our diet, but it will be worth it when you get used to it.
      for a butter substitute you will need two things, a baking margarine, which will be solid, in a block, just like butter. This behaves reasonably well in a bake and will take the various processes well.
      A soft tub of butter like spread, designed for spreading will serve you well for buttercream. Do not add liquids to this as it is really soft already and will blend well with the powdered sugar.
      The gluten thing is not my area of expertise. There are some good blends of all purpose gluten free flour available on the market. A blend of a brown rice flour and coconut flour, will give a reasonable result. 40% rice flour 60% coconut flour should do it, but you can experiment with this, and it very much depends on the recipe and the purpose of the flour.
      Oat flour too works well in a lot of recipes, and would be good in a blend, along with almond flour. The thing to remember is that you have to get used to these flours, they absorb liquids in a different way to wheat flour, go easy!
      There are sites devoted to Gluten Free baking, and it is worth reading as much as you can. Be sure to buy certified GF flours too, that is important, especially for celiac disease.
      I am happy that you are here with us. We are working on more of this type of recipe too, so stay tuned.
      Gemma 🙂

  15. peggy on July 13, 2018 at 5:05 pm

    i had some dry chick pea and make flour out of them. could fine any chick flour any place. made some Indian bread was really good.

    • Gemma Stafford on July 14, 2018 at 2:54 am

      Hi Peggy,
      Good for you, well done, I am delighted to hear this. Use what you have I say, that is how recipes are invented,
      Gemma 🙂

  16. suzanhassan on July 6, 2018 at 8:19 am

    Hello , and thanks for your great recopies
    if you can help me in this, we are a big family and we love all kinds of baked items … now I am trying to shift to gluten free for health , I used to do all milling in my miller for the wheat flour, now I don’t want to buy the gluten free flour,,, so I have oats, rice, corn. chickpeas, barley flours. Also corn starch and potato starch… I am trying to mix and match all of these to figure out a good recipe for gluten free flour but l failed,,, I can’t find the good balance between those ingredients to make the bread and pizza Doug, it is always crumby and not good….can you help please?
    also one more question: when l added the chickpeas flour to the dough it has bitter taste, did l made some thing wrong or this kind of flour need special preparation?

    • Gemma Stafford on July 9, 2018 at 4:12 am

      Hi Suzan,
      The real problem for you is that gluten is important to yeast baking, if you do not wish to use a wheat flour you will have difficulty with yeast baking.
      Gluten free flours, mixed by mills, generally have xanthan gum, or similar, added if they are to be described as suitable for yeast baking.
      Here is a suggested recipe for your flour mix, though I have not tried this one.
      1 1/2 cups (240 g) brown rice flour.
      1/2 cup (96 g) potato starch/coconut flour.
      1/4 cup (40 g) white rice flour.
      1/4 cup (30 g) tapioca flour.
      I think you can add a little chick pea flour to this, but 1/4 cup (30g) will be sufficient.
      1 tsp xanthan gum if you are going to do some yeast baking. You can add this to any flour really, it helps to hold the bake together and stops it crumbling.
      I hope this is of help.
      When you use this blend of flour you will need to adjust the liquids too, so add them carefully. It is worth a try!
      Gemma 🙂

  17. wilma marron on April 5, 2018 at 6:33 am

    I like your webpage. It is valuable people that enjoy healthy cooking and the recipes look delicious and simple. Thank you and keep up the great work.

    • Gemma Stafford on April 6, 2018 at 3:24 pm

      I’m thrilled to hear that. Thanks for your comment.

      Gemma 🙂

      • Mercy Maurice on June 14, 2018 at 4:49 pm

        I just can’t stop watching your videos. U make cooking so easy and fun.

        • Gemma Stafford on June 14, 2018 at 8:06 pm

          aw thanks :).

          I love to hear that.

  18. solmaria on March 20, 2018 at 11:23 pm

    Hi Gemma,

    I just found your website and I am so grateful and thankful for the valuable information that you are teaching us all !! So I came across coconut flour in the shop the other day, and want to use that in the microwave mug recipes. I am a student and don’t have a blender right now. Can I use coconut flour as a substitute for regular wheat flour?

    Thank you! 🙂

    • Gemma Stafford on March 21, 2018 at 3:10 am

      Hi there,
      Coconut flour is a different thing to wheat flour. It is really absorbent, will need either more eggs/liquids, or less flour. I am sorry, it will also depend on the recipe you are using. I think you will need to experiment a bit with it,
      Gemma 🙂

  19. Esha on March 11, 2018 at 11:23 pm

    Hi Gemma,

    I wanted to make macaroons, so I tried to make almond flour but this weird thing kept happening, initially my almond flour was coarse and won’t pass through a sieve, and when I pulsed it more it turned little wet and clumpy. Any help?
    Also, can I try making a small amount in a blender or it won’t work?

    • Gemma Stafford on March 12, 2018 at 4:23 am

      Hi Esha,
      What is happening is not as weird as you think!
      The clue for me is in the use of the blender. There is not sufficient space in the blender to allow the air to circulate and keep the almond flour dry and loose. The result is actually almond butter as the nuts release their oils.
      Can you buy ground almonds? if so this will be the answer, sieve this and grind any large pieces which remain in the sieve.
      I am sorry that does ont work so well for you,
      Gemma 🙂

      • Esha on March 15, 2018 at 9:48 am

        Thanks Gemma!
        I think I should try give it another try. I hope it turns well this time.????

  20. Minahil on February 10, 2018 at 11:13 pm

    Hey Gemma! I wanted to ask you an important question. Tomorrow guests are coming to my house and I’m making macaroons. So I can’t even take a little risk. Can I use this almond flour in macaroons? And I really love your bold recipes and twists????

    • Gemma Stafford on February 11, 2018 at 4:19 pm

      Hope i didn’t get to your message too late.

      Good luck with your macaroon 🙂

  21. Minahil on February 10, 2018 at 11:11 pm

    Hey Gemma! I wanted to ask you an important question. Tomorrow guests are coming to my house and I’m making macaroons. So I can’t even take a little risk. Can I use this almond flour in macaroons?

    • Gemma Stafford on February 11, 2018 at 4:19 pm

      Hi Minahil,

      Yes you can use this flour 🙂

  22. serinny on December 30, 2017 at 11:44 am

    Hi Gemma,
    Love your website. I want to make the chickpea flour and bought dried chickpeas from those weighing canisters in Whole Foods. My concern is dont you have to wash the chickpeas before making anything with them just to remove toxins/dirt or can I grind them directly from the bag? All the sites and videos I have seen seen just do the latter. Your help is much appreciated. I want to make a chickpea flour based quiche.

    • Gemma Stafford on December 31, 2017 at 5:29 am

      Hi there,
      As far as I am aware the dried chick peas I buy, and which are generally available are ready to use. I would not normally wash them!
      If you are worried about it ask in the store. Usually if you need to wash them it should tell you this on the pack,
      Gemma 🙂

  23. Elena on December 26, 2017 at 11:40 pm

    Hi there! Id I want a really simple bread flour can I mix just chickpea plour with brown rice flour?

    • Gemma Stafford on December 27, 2017 at 2:43 am

      Hi Elena,
      You can mix various flours to get a good every day all purpose flour.
      If you mean a bread flour for yeast baking then it is more complex. Yeast needs gluten to act on the flour. You will need to use xanthan gum to mimic this in your flour.
      I am not an expert in this area. There is a blog called ‘Gluten Free Girl’ where she discusses this very important topic, google it!
      Gemma 🙂

    • Anesa Curry on December 27, 2017 at 5:28 am

      Miss Gemma is right.
      My mix for an all purpose GF flour for baking is a mix of quinoa rice and oat flours. Grind the quinoa and oat myself.
      Thought it might help

      • Gemma Stafford on December 28, 2017 at 3:17 am

        Hi Anesa,
        Thank you for this great suggestion for our Gluten intolerant followers, it is a big problem for so many people, it is great to get your input here.
        Gemma 🙂

  24. Monique on December 20, 2017 at 7:50 am

    Hello. I’ve just watched your video on making nut flour and I noticed your blender is so quiet. Mine sounds like a freight train! Lol What’s the brand of blender you’re using?

    • Gemma Stafford on December 21, 2017 at 11:09 am

      Haha! Monique, I feel your pain!
      I use a KitchenAid Torrents blender, and it is really brilliant.
      Remember that I give this a real run for its’ money, it is at the top of the price range for a domestic blender, but it will last a lifetime.
      Gemma 🙂

  25. Liguorienne on December 12, 2017 at 5:39 pm

    hi i would like to make a gluten free pizza dough.
    And i’m pretty good in gluten free recipe, i have Celiac disease, so it’s been quitte a wile that i cook gluten free.

    BUT the Pizza dough … Dam, to make it like one wit gluten
    Yeah, BUT NOP
    Cant do it

    Did you try ?
    And do you have a idea how to do it just right

    i know that Rice floor is use, but it’s sandy taste

    anyway thank you very much

    and sorry for my english
    i’m french 🙂

    • Gemma Stafford on December 13, 2017 at 3:01 am

      Salut Sofie, merci d’être avec nous. Je ressens ta douleur! La pizza est faite avec de la farine de blé et une farine à haute teneur en gluten. Certaines manufactures de farine sans gluten font une farine de grains mélangés, combinée avec de la gomme de xanthane, pour imiter le gluten, ça peut être bon, mais pas comme les vrais!
      Hi Sofie, thank you for being with us. I feel your pain! Pizza is made with wheat flour, and a high gluten flour at that. Some manufactures of gluten free flour make a mixed grain flour, combined with xanthan gum, to mimic gluten, it can be good, but not like the real thing!
      I look to a blog, Gluten Free Girl, when I am perplexed, and you will learn a lot from this site, do look it up.
      I tread carefully around health requirements as it is not my specialty, and I do not bake with GF flour.
      I hope this is of help to you in La Belle France!
      joyeaux Noelle,
      Gemma 🙂

      • Johanna Tatlow on May 19, 2018 at 10:33 am

        Hello. I really love pizza, and I’m a gluten free baker. But I hate using xantham gum. What I use instead is psyllium seed mixed up with water and whisked hard with whatever oil you will use. It starts to act like a stretchy egg white when you do that. Then I get a nice rise and tang by mixing a yogurt rising recipe instead of a yeast rising recipe–a trick from Turkish bakers. (I grew up in Turkey.) Recipe below.

        You can use the psyllium seed with regular yeast mixes too. Little Northern Bakehouse makes wonderful GF and vegan breads this way. But the rise time has to be longer when you don’t have gluten.

        Mix: 3/4 cup boiling water mixed with 2 TBS flax seed and 2 tsp psyllium seeds.
        Let it cool–it will gel.
        Add: 1/3-1/2 cup oil (I use olive oil)
        2/3 cup yogurt (Full fat, non-homogenized, full liquid yogurt. If you are using Greek yogurt, it’s much too dry.)
        Beat these in with the flax seed mix until it is fluffy and stretchy.
        Sift together, then mix in:
        3 +(1/2) cup all purpose GF flour (I used Bob’s Red Mill heavily chickpea flour based mix)
        1 1/2 tsp baking powder
        2 tsp salt

        Note: I’ve found the moisture content in chickpea flour varies a lot, so start with 3 cups of the flour mix and add the other 1/2 cup as needed.
        You can spread it out on an oiled baking stone right away. Rub the top with extra olive oil. Let it sit for about 20 minutes, then pre-bake about 15 minutes (depends on thickness of crust) before adding your toppings.

        • Gemma Stafford on May 20, 2018 at 9:01 am

          Thanks for sharing your recipe. I bet others will find it very useful.


        • Irene on March 3, 2019 at 5:00 am

          Pamela’s brand has a new substitute for Xanthan and guar gum.
          It’s called no Xanthan,no guar. I’ve used it and it’s great

  26. Anesa Curry on December 10, 2017 at 10:43 am

    I made quinoa flour to make gluten free cookies, bread, cinnamon rolls. If I make gluten and lactose free cookies I substitute milk for almond milk. I’m trying to figure out if there is a lactose free butter.

    • Gemma Stafford on December 11, 2017 at 3:18 am

      Hi there,
      Yes, there are some real dairy lactose free butters available, some are cultured too. This really depends on where you live though, some ‘butters’ are not actually butter though, so do your research carefully. Some websites sell their products well, but are shy about the ingredients!
      Gemma 🙂

  27. Surbhi on July 3, 2017 at 6:15 am

    Can we use all purpose flour instead of almond flour in a vegan macaroon recipe?

    • Gemma Stafford on July 4, 2017 at 5:09 am

      Hi there,
      NO! Macarons rely on almond flour, it is what they are really, an almond cookie. AP flour will give you a very odd result. Almonds are vegan of course, it is the egg white you my need to substitute. Check out aqua faba, a protein from the water of chick peas etc, which whips up, like egg white. There are recipes online for this, do a little research!
      Gemma 🙂

      • Surbhi on July 5, 2017 at 6:00 am

        Thank you. 🙂

  28. Letaziah on June 5, 2017 at 12:42 pm

    U can use this almond flour for macaroons will it work luke the stores almind flour??

    • Gemma Stafford on June 5, 2017 at 9:21 pm

      no you can, it will work well. Just make sure it is really blended fine as that is what is required for macaroons 🙂

  29. endah ayu on May 20, 2017 at 10:20 pm

    Hi Gemma, can we substitute almond with cashew?

    • Gemma Stafford on May 21, 2017 at 1:43 pm

      you sure can, that will work 🙂

  30. Vimi Murzello on May 16, 2017 at 10:20 am

    I am from India and I would like to make bread flour. So please help me how to go about with the recipe when it state bread flour.Should l mix all purpose flour and oats flour.Please reply.
    Thanks . I really enjoy and appreciate your simple recipes

    • Gemma Stafford on May 16, 2017 at 8:20 pm

      Hi Vimi,

      so if you see bread flour in a recipe just replace it with all purpose flour and then whatever the liquid is don’t use the full amount. All purpose flour doesn’t need as much liquid as bread flour.

      Hope this helps,

  31. Elin Wärmegård on January 27, 2017 at 1:10 am

    Can you make this with coconut as well?

    • Gemma Stafford on January 27, 2017 at 2:25 am

      Hi Elin,
      Yes, but it is a process. Yo can use the residue from the coconut milk, you need to spread it out on a flat tray, and dry it completely, overnight in a warm place will do it. then you blitz it, the yield will be small, but you can gather it over time,
      Gemma 🙂

  32. Momenat on January 19, 2017 at 6:05 pm

    Hi Gemma,
    This is a great video. Thank you for sharing. Would you. E kind enough and tell me the ratio of making an all purpose gluten free flour mix, that I could bake with.
    Thank you in advance

    • Gemma Stafford on January 19, 2017 at 7:13 pm

      Hi Mona,

      I’m glad you liked this video and found it helpful. I haven’t successfully make an all purpose flour, sorry. However when I was researching them I found loads of Pinterest.

      Hope this helps,

  33. Nancy Bardon on January 19, 2017 at 2:38 pm

    Thank you Gemma for going gluten free low carb sugar free …I love your recipes I have many mug and single serve cookies….I would be thrilled if your recipes offer both options!

    • Gemma Stafford on January 19, 2017 at 7:09 pm

      Thanks so much Nancy, I’m really glad you liked them.

      I’ll try the best I can to do that.

  34. Elizabeth on January 18, 2017 at 11:28 am

    For your homemade brownie can you make it in a 9by 13 the inch pan thanks

  35. Pastrypup on January 16, 2017 at 6:49 pm

    Thank you so much for these recipies! Mums gluten free so i try and bake without any flour but some times it can be a challenge. Thanks for the 3 flours, it’s definitely going to make life easier!

    • Gemma Stafford on January 17, 2017 at 8:34 am

      That is great, do try these out, experiment a little!
      Gemma 🙂

  36. Jean louis on January 16, 2017 at 8:59 am

    Hello Gemma! As usual it’s always wonderful not only to hear you but also to see you walk the talk and show us how gorgeous your recipes can be!
    I’ve been trying hard to look for gluten free solutions these days and I have to thank you very much for your videos on how to make your 3 gluten-free flours :))

    • Gemma Stafford on January 16, 2017 at 11:32 am

      Thank you, now it is important to find recipes which match these flours, as it is difficult to replace wheat flour in some recipes. A blend often works, and the skill of using a gum, to bind the cake is practice. Do some follow up reading on Gluten free recipes 🙂

      • Vimi Murzello on May 16, 2017 at 10:21 am

        I am from India and I would like to make bread flour. So please help me how to go about with the recipe when it state bread flour.Should l mix all purpose flour and oats flour.Please reply.
        Thanks . I really enjoy and appreciate your simple recipes

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