Baking with Alternative Flours

To replace part of the whole wheat or white flour called for in a recipe with the following alternative flours,
use the suggested percentage of flour called for in the recipe.

Flour Percentage
Amaranth 25%
Garbanzo/ Fava Bean Flour 25%
Barley Flour * 50%
Buckwheat Flour 20%
Coconut Flour 20%
Corn Flour * 25%
Cornmeal * 20%
Garbanzo Bean (Chickpea) Flour 20%
Bob’s Gluten-Free All Purpose Flour ** 100%
Kamut® Flour * 100%
Millet Flour 30%
Nuts (finely ground- almond, hazelnut) 25%
Oat Flour * 20%
Potato Flour 20%
Potato Starch 20%
Quinoa Flour 25%
Rice Flour (White/Brown) 30%
Rye Flour * 100%
Sorghum Flour 25%
Soy Flour * 30%
Spelt Flour * 100%
Sweet Rice Flour 25%
Tapioca Flour/Starch 25%
Teff Flour 20%

Please note: Each substitution produces variations in color, texture and flavor of baked goods.
When baking without wheat or gluten, you will want to add Xanthan Gum or Guar Gum to improve the texture and elasticity of the baked good. With this type of baking, a combination of flours and starches work best.

* These flours are not produced in our gluten free facility and may contain gluten.
** Gluten Free All Purpose Baking Flour can be substituted for all of the flour in a recipe with the addition of Xanthan or Guar Gum.

America's Best Baking Flour

America's Best Baking Flour