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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.

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34 Comments

  1. 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 🙂

  2. 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
      Anesa

      • 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 🙂

  3. 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?
    Thanks.

    • 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 🙂

  4. 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

    So!
    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 🙂
    Sofie

    • 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 🙂

  5. 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 🙂

  6. 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. 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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,
      Gemma.

  10. 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 🙂

  11. 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
    Mona

    • 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,
      Gemma.

  12. 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.
      Gemma.

  13. 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

  14. 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 🙂

  15. 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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