Previously, we talked about the most common types of flour: all-purpose, pastry, cake, and bread flours. However, there’s a whole world of flours still to be discussed! Non-wheat flours have become much more available in recent years due to increased awareness about Celiac’s Disease and gluten sensitivity, and so have recipes featuring these non-wheat flours.
For many recipes, the gluten is necessary to cohere the bread/cookie/cake together, so these gluten-free flours can’t always be used as direct substitutes. A better bet is to create (or buy) a blend that uses a gluten-free flour and thickeners such as cornstarch or tapioca starch. Here are some of the more available flours and how they’ll work in your recipes: