Gluten-Free Flour Alternatives

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Depending on the recipe, flour can usually be replaced by gluten-free ingredients or starches that will act similar to flour. These are items such as grains, legumes, seeds, tubers and nuts. Some examples are below:

Grain Flours/Starches: Rice, corn, sorghum

Legume Flours: Soy, chickpeas, fava beans, peanuts

Seed Flours: Flaxseed, millet, buckwheat, amaranth, quinoa

Tuber Flours/Starches: Potato, tapioca, arrowroot, sweet potato

Nut Flours: Chestnut, almond, walnut, filbert

You can also create your own gluten-free flour blends. A blend is ideal because gluten-free flours cannot be swapped cup-for-cup with traditional all-purpose flour.

> Ask your Sysco Marketing Associate for gluten-free flour options that offered in your region.