Gluten-free flour is commonly considered in two ways: there are individual flours, such as rice and buckwheat (and that includes starches such as corn, potato, tapioca), and then there are blends. Blends are a mix of those singular flours in varying ratios, and for familiarity’s sake are usually labelled as either gluten-free plain, self-raising or bread flour. These blends are more versatile, and it’s the plain flours that we’ve got under the microscope today.
To test their mettle, I made a batch of gluten-free cookies with each product. And, seeing as gluten-free food can be extortionately expensive, cost is factored into my ratings, too. A slight caveat: different gluten-free flour blends work better (or worse) depending on the recipe involved. Most will do just fine as a thickener for sauces or as a coating, but when it comes to baking, some are better suited to cakes, others to pastry and others still to bread. That means it’s very hard to say which flour is the “best”, but I’ve done my best to figure it out.
