RICE FLOUR // Likely the most popular gluten-free flour, rice flour is made from finely ground rice. Just like brown rice is a whole grain and white rice is refined, same goes for brown rice flour and white rice flour. Rice flour tends to have a sandy consistency, which adds a nice texture and crumb if mixed with other flours.
NUT FLOURS/MEALS // My personal favorite gluten free flour is almond flour. It’s made by pressing the nut to remove the fat grinding the defatted nut into flour. It adds a nice texture and rich nutty flavor, perfect for cookies and other sweets. It can also be used in savory dishes as well.
COCONUT FLOUR // Another popular gluten free flour, especially with those who follow a paleo/grain-free diet. Coconut flour is a bit difficult to work with. Because it’s so high in fiber, it sucks up moisture like no one’s business! Don’t make the same mistake I did and substitute for the same volume of another flour – it’ll yield a dry, crumbly mess! Use a very small amount, use plenty of eggs and liquid and you’ll get incredible results!
- 2½ cups spelt flour (or whole wheat flour)
- 1 cup low sugar granola or muesli
- 2 tbsp unrefined sugar
- 1 tbsp baking powder
- ½ tsp salt
- 7 tbsp coconut oil, softened slightly
- 1 cup organic buttermilk, kefir or coconut kefir for a vegan version
- Preheat oven to 475 F. Line a baking sheet with parchment paper (or use a pizza/baking stone).
- Whisk the flour, sugar, baking powder and salt in a large bowl. Add the coconut oil and incorporate into the flour by pressing and rubbing it together with your fingers until the flour and coconut mixture forms a sandy consistency.
- Stir in the granola. Add the buttermilk and mix until a thick dough forms.
- Form a large ball with your hands and flatten slightly. Using a sharp knife, cut the ball in half, then cut each half into 4 triangles.
- Place on the baking sheet and into the oven. Bake 15 minutes until golden. Let cool slightly before serving.