26 Recipes With Gloriously Gluten Free Flours


By Lora O’Brien

Thanks to rising numbers of people with celiac disease, an autoimmune reaction provoked by gluten, the term ‘gluten free’ is becoming increasingly common. Most people know that celiac disease requires absolutely strict avoidance of all gluten. But a lot of people also think that if you don’t have celiac disease, you can eat as much pasta, bread and baked stuff as you like.

That may not be a great idea. There are plenty of reasons to reduce your intake of gluten –or basically, wheat – even if you haven’t been diagnosed as celiac. For example, for many people, the proteins in wheat are gut irritants that can cause an inflammatory response. That can mean rather embarrassing gas and poop, and worse: it can lead to a leaky gut.

‘Leaky gut’ is another term bandied about that many don’t understand, but it basically just means your intestines are more permeable, allowing a lot of undesirable stuff to enter your bloodstream and weakening your immunity.

Gluten accelerates this process by stimulating the release of a protein called zonulin, but that’s not the only bad thing in wheat: there’s also wheat germ agglutinin, which can provoke an inflammatory response in gut cells and disturb the natural immune barrier in the gut. But maybe the worst thing about wheat is something that’s quite new: glyphosate.

Glyphosate is basically a poison sprayed on many crops to kill bugs. It destroys insects by making their guts explode. Yes, really. The thing is, it also has horrendous health effects on humans, ranging from hormonal disruption to cancer. And GMO crops literally have this poison built into them, so you can never wash it off. Whilst GMO wheat hasn’t been sold commercially yet, wheat is one of the crops most heavily sprayed with glyphosate.

But let’s return to gluten. Your gut isn’t the only thing affected by it: studies also link it to other autoimmune diseases, including thyroid disorderstype 1 diabetesfibromyalgiarheumatoid arthritis, autoimmune liver disease, depression, brain fogs, and a few skin diseases, like dermatitis herpetiformis. This study describes the way non-celiac gluten sensitivity can show up as skin problems similar to eczema, psoriasis, or dermatitis herpetiformis. The itchy skin showed up most often on the arms and legs.

To sum up: as common as it is, wheat can be bad news even for people who don’t have celiac disease. Why not try giving it up for a few weeks just to see how your body reacts – you might be surprised! Luckily, there are loads of wheat substitutes that have been used in baking around the globe for centuries, and are now increasingly popular in the West. There are also some new innovations with added health benefits that may surprise you: coffee flour, anyone? Let’s get baking with these 13 gloriously gluten free flours!

1. Amaranth Flour

If you’ve never heard of this flour, it’s basically derived from the seed of the leafy vegetable. Not only is amaranth flour naturally gluten free, but it’s also high in protein, which adds more nutrition to your baking. It’s taste is similar to wheat, and won’t alter the texture or taste that you’re used to. Get it here.

Vegan Bruschetta with Herbed Amaranth Crackers

Amaranth is combined with sesame seeds, poppy seeds and both ground black peppercorns and garlic giving it a nuttiness from the flour and seeds, but also a delicious burst of spicy flavour. Of course, you can top these crackers with whatever you like, but the tricoloured beauty here makes for a great dinner party canape.


Pumpkin Muffins

Sometimes a plain and simple recipe turns out to be one that’s the most delicious, as is the case with these pumpkin muffins. They’re moist from the pumpkin and I l justove the cinnamon tones that make this so warming.

Get the recipe here.


2. Banana Flour

What? I never knew bananas could make flour! How exciting!  This flour is made from unripe green nanas that are then dried and milled to create a flour. And because it doesn’t actually taste like banana, it can be used in various cooking and baking. It can even be used as a vegan friendly thickener for soups and sauces. Get yours here.

Banana Flour Cupcakes

If you have a gluten or lactose allergy, it may be tough indeed to find a decent cupcake. Luckily, the Mommy Made It blog has created a vegan, Paleo, gluten free treat that tastes like a dream come true!

Get the recipe here.


Banana Flour Brownies

A true brownie should be moist, fudgy, gooey and full of chocolate goodness, and these check all of those boxes. I mean, just look at them. Don’t you want to sit and devour the plate in one sitting? Cacao lends such a richness to this vegan recipe, and coupled with maple syrup and melted coconut oil, it makes a rich yet not too decadent dessert.

Get the recipe here.


3. Brown Rice Flour

Brown rice flour is probably one of the most popular gluten free subs around. The flour is milled from unpolished brown rice which is why it has a much higher nutritional value than white. It also has a wonderfully delicate nutty taste, which can be emphasized by the ingredients used with it. You can find brown rice flour here.

Crispy Cauliflower Power Bowls

This power bowl reminds me of a deconstructed taco. Instead of the traditional corn tortillas, the crispy cauliflower bites are thrown in with cilantro and lime brown rice with a garlic and avocado cream dressing. Yum!

Get the recipe here.


Jam Dot Cookies

This recipe does call for oats, and whilst oats are naturally gluten free, it’s the cross contamination that makes them contained traces of gluten, so definitely look for gluten free oats if you do have an intolerance.

Get the recipe here.


4. Buckwheat Flour

Buckwheat flour is commonly thought to be derived from wheat – unsurprising, given its name. But this little gem of a flour is actually related to the rhubarb family – seriously, who knew?! The small seeds are ground down to make this wheat and gluten free flour. If you’ve ever cooked with buckwheat, you’ll know it has a nutty taste so it’s perfect for pastas and crackers. Get some here.

Rosemary Buckwheat Chia Crackers

Rosemary provides the tang, and buckwheat and chia provide the nutrition in these crunchy yummies. You could load these with so many variations; caramelized onion hummus, some pesto and tomato or even some nut butter and jam.

Get the recipe here.


Miraculous Summer Crepes

If you’re slightly thrown off by the green colour of these crepes – don’t be. It’s just because of the spinach, which you won’t even taste at all. These crepes could be served as a sweet or savoury treat. This recipe has a vanilla infused hemp heart sauce drizzled over fresh fruit. But if you do fancy something a little more filling for a lunch or dinner, you could also fill these with grilled mushrooms, greens, and even some crushed avocado.

Get the recipe here.


5. Chia Flour

I adore chia seeds, and I only recently found out you could use them as a flour. And as chia seeds are highly healthy, containing Omega oils and proteins, this is one flour you will want to find ways to include into all of your cooking. You can find it here, or just blend chia seeds in a food processor until they’re superfine and make your own flour!

Avocado Fries

If you’ve never even considered having baked avocado, prepare to have your taste buds rewarded. Avocado is great straight from the fridge, but it’s even better when it’s baked. Slices of raw avocado are tossed in a breadcrumb mixture and then baked until golden brown and delicious. There’s a smoky and tangy avocado dip if you want to take your avocado fries to the next level. You could even throw them into a wrap if you wanted.

Get the recipe here.


Mexican Chocolate Chia Seed Pudding

Chia pudding usually has a gelatinous texture we know and love, but this recipe grinds down the chia to create a smooth, almost mousse-like dessert. This is perfect to make for your little ones, and is high in proteins and good fats thanks to the the chia seeds and almond milk. With its pinch of cayenne pepper, this is definitely unlike any chocolate pudding you’d had before.

Get the recipe here.


6. Chickpea Flour

This is also known as garbanzo bean flour or gram flour, but it’s all just ground up chickpeas really. It’s gluten free and provides a real hit of vegan protein. Traditionally used to make a delicious crepey/pizza-like dish called ‘faena’ in Italy and Argentina, you can use gram flour for loads of savoury baked recipes. It’s easy to find, too – check here, for example.

Sweet Potato Falafels

Falafels are a favourite food around the world. They’re just so easy to throw into wraps, a salad or to just eat on their own. And their texture of similar to that of a meatball, which makes them a good substitute for people who like that texture in their food. These sweet potato falafels are super yum, as they’re drizzled with a delicious tahini sauce.

Get the recipe here.


Snickerdoodle Pancakes

I was really excited to try these. If you’ve never had the pleasure of trying a snickerdoodle, they’re sweet cookies that are rolled in cinnamon sugar. These pancakes are just like that, but in pancake form. They’re sweet and glorious cinnamon edge which I adore. Top these with some maple syrup to take them to the next level, and if you’re thirsty why not go for some cold almond milk? So, so perfect.

Get the recipe here.


7. Coconut Flour

Coconut flour is made from ground and dried coconut meat, so it’s not what we typically think of a flour since it contains zero grains – just pure coconut goodness! How cool is that? Get yourself some here.

Coconut Flour Crust Pizza

If you’ve made a healthy vegan pizza, you’re probably sick of using cauliflower, so this pizza may be the recipe you’ve been hoping for. The base is made from coconut flour, and that bright cheese sauce? It’s concocted from coconut milk and sweet potato with a little onion and garlic, sea salt and tomato puree. The great thing about pizza is that once you’ve got your base, you can top it with anything you fancy. I love lots of veggies like red onion, peppers and a handful of rocket for some green goodness.

Get the recipe here.


Pistachio Crusted Chewy Chocolate Chip & Cranberry Cookies

I could never tire of eating cookies. Cookies are just life. But these are different: they’re packed full of plant based protein, healthy fats and a dose of omega-3 from both the chia and flax seeds. A high quality dark chocolate will be bursting with antioxidants, too.

Get the recipe here.


8. Coffee Flour

Your initial reaction is probably: coffee? In my baking?! But this is definitely a trending new thing. And no, coffee flour doesn’t taste like a freshly brewed cuppa, don’t worry. Think floral, citrus and roasted fruit flavours. It’s perfect to use in baking as it lends a really rich taste. The flour is made from the discarded coffee cherry fruit, which is milled into a powdered form, and the resulting flour is high in fiber, low in fat and has more potassium than even bananas! But will it have us bouncing off the walls on caffeine high? Well, no. It’s actually low in caffeine. You can find coffee flour, and loads more ideas for using it, here.

Rye Crackers

Crackers are always a great thing to have on hand because you can dip them into anything. If you’re having soup, crumble some up to add some texture. Or if you fancy a snack, why not dip some into a nice homemade guacamole?

Get the recipe here.


Healthy Gluten Free Granola

This granola has rolled oats, chopped walnuts, sunflower and pumpkin seeds and both chia and hemp seeds for a superfood boost. The second best thing about granola, after it’s taste of course, is the fact it stores so well in a lock tight jar making it last even longer.

Get the recipe here.


9. Cornmeal

Cornmeal is just a course flour that has been ground from corn. Cornmeal can be ground down into three different textures: fine, medium and coarse (also known as polenta). You’ll find cornmeal traditionally used in recipes such as cornbread, but it can also be used for its texture and sweetness in baking things like cookies and sweet breads. It can also be used to thicken up souls and even chilli if a thicker consistency is required. You can find it here.

Zucchini Corn Cakes

These zucchini corn cakes remind me or corn fritters, just with a firmer texture. The recipes for these makes bite sized corn cakes, but you could make burger sized versions and use them in vegan burgers. They’re crisp on the outside and creamy on the inside, and topped with vegan sour cream – these will be the bomb dot com!

Get the recipe here.



How could I not include a recipe for a vegan friendly cornbread when talking about cornmeal? Although this is called ‘bread’ it’s really more of a cake, which means it would taste delicious with some melted coconut butter drizzled on top or even dunked into some homemade nutella.

Get the recipe here.

K58XULTmSxCNaNGWu1cE_vegan corn bread

10. Millet Flour

Millet comes from the grass family and is actually used as a cereal in many countries around Asia and Africa. It’s not always the best substitute in replace of gluten flours when baking and may often be used in addition to another flour, too, such as rice flour. But it is a great addition to soups to thicken them up, and it also makes great flatbread. You can buy some here.

Spring Onion Falafels

Falafel has migrated from being a Middle Eastern staple to an international fast food superstar. These falafels are a twist on the traditional chickpea based dish, as they have cooked millet, lemon and scallions. Millet tastes a little corn like, which works really well in this recipe.

Get the recipe here.


Indian Flat Bread

This delicious traditional flatbread is also known as bajra roti, and is a favourite in many Indian households. It’s usually baked over an open fire or in a fire-oven, but it’s still tasty when popped into your gas or electrical unit, too. Just ensure that oven is HOT!

Get the recipe here.


11 .Oat Flour

I remember I used to spend a fortune on gluten free oats until someone informed me that oats themselves are naturally gluten free, it’s simply the cross-contamination process that can make them sensitive to anyone with a gluten intolerance. As I don’t struggle with gluten, when it comes to oats I simple make sure they’re organic more so than paying extortionate amounts for them to be gluten free, but the price is worth it if you have a serious intolerance. You can buy oat flour, or just grind down your normal oats and go!

Bloody Mary Veggie Burgers

Whilst these are named after the cocktail, there’s no alcohol in these because that would be kind of gross in a burger, right? But it does contain all the flavour of the drink, thanks to the tangy spiciness of horseradish, fresh lemon and a dose of celery slaw.

Get the recipe here.


Blueberry Oat Bagels

I love bagels, this is true, but I’d never even heard of a blueberry bagel before. Sure, cinnamon and raisin – but blueberry? I couldn’t wait to try this! It was well worth it – crunchy, filling and not too sweet at all.

Get the recipe here.


12. Quinoa Flour

Quinoa has been used for over 5,000 years as a cereal in many countries, and it’s gaining massive attention within the plant-based population, as it’s a great source of vegetable protein. It’s probably one of the healthiest flours around! Though not the cheapest. Get some here.

Quinoa Broccoli Tots

Tater tots get a healthy makeover in this recipe and I think they look pretty good. Swapping the potato for the broccoli makes them healthier – not that I’m saying potatoes are bad for us – and a great way to get those greens onto the plates of little ones. And these still have the cheesy edge from the nutritional yeast. Since they’re baked, not fried, there’s absolutely no reason to feel guilty when you go back for seconds. And thirds.

Get the recipe here


Quinoa Flour Pumpkin Bread

A delicious, moist bread spiced with all things pumpkin spiced: cinnamon, nutmeg, ginger and allspice. This bread is sprinkled with chocolate chips, and is 100% vegan friendly. The quinoa flour gives this bread a fantastic protein content which also helps to shape and rise this bread. Quinoa flour, much like the grains, has a rich, nutty flavour which can be overpowering, but the addition of spices in this bread means you probably won’t notice it much.

Get the recipe here.


13. Sorghum Flour

Sorghum is an ancient grain that has been used in Africa and Australia for over 5,000 years. It’s a whole grain kernel that is ground down into a very fine flour for use in both cooking and baking. It’s become a lot more popular recently due to it being 100% gluten free and therefore a great staple for those with any kind of gluten sensitivity. Find it here.

Gluten-Free Artisan Bread

A fancy artisan bread that is also free of eggs and dairy? Voila! It’s also pretty easy to use this recipe as a staple and alter it to suit your needs. For example, adding kalamata olives and chopped rosemary gives you a lovely Olive-Rosemary bread. Or if garlic is more your bag, you could try a garlic seed bread by adding in lots of chopped garlic and seeds. Slice this up, toast it and serve with a dish of olive oil for a treat.

Get the recipe here


Banana & Cranberry Spiced Muffins

Sorghum flour lends a nutty flavour whilst also giving a light and fluffy texture to the muffins in this recipe. The blend of cranberries and banana makes this not overly sweet, yet the banana helps to tone down the sharpness of the cranberries.

Get the recipe here


14. Almond Flour

Yep, we can use nuts to make flour too! Milled from whole almonds, almond flour is full of protein, fiber, and good fats. Add it to everything from scones to cakes to cookies to tart crusts for a rich, buttery flavour. And don’t stop there! Almond flour is a perfect certified gluten-free substitute for bread crumbs in savory dishes. You can find almond flour here.

Easy Almond Cake

This is a dense, nutty treat that would go down very well with a nice, hot almond latte!  You can make it as a Bundt cake, or try layering it with berries. Note: this recipe is not vegan friendly, but it is vegetarian.

Get the recipe here.


To get the recipe for oatmeal pancakes in our main photo, click here.

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