Why gluten-free baking needs so many flours

Before the diagnosis, baking was simple:

one flour, one recipe — done.

With celiac disease, everything suddenly changes.

Because gluten is not just “an ingredient” in traditional dough.

It gives structure, elasticity and stability.

Without gluten, all of that has to be replaced.

 

And that’s why gluten-free kitchens suddenly end up with shelves full of different flours, starches and binders.

Because each one has a different purpose:

→ Rice flour often used as a neutral base

→ Buckwheat flour great for bread and savory baking

→ Tapioca starch helps make dough softer and more elastic

→ Xanthan gum & psyllium husk support binding and structure

→ Almond flour perfect for moist cakes

→ Teff flour has a rich, nutty flavor and works well in breads

→ Oat flour we often use it to feed our sourdough starter

 

Gluten-free baking often means:

testing, mixing and rethinking recipes.

And honestly?

Sometimes every dough still feels like a little experiment 😅

 

But there’s also something beautiful about that:

Over time, you create your own favorite mixes, recipes and routines.

👉 You can also find gluten-free recipes on our blog 🤍