Gluten Free Flours

Ever since I started this gluten-free journey, I have been on the lookout for different flours that I could combine to get the best results when it comes to creating that perfect texture similar to what is found in baked goods with wheat-flour and gluten. I decided to make use of some used glass jars I had been collecting for years from garage sales, resell shops and the like, and use them as storage containers for the different flours. Whenever I find a recipe that I want to try, now I have a lot of options to choose from.  I have found all of them either at our Super Walmart, or at a St. Louis chain grocery store Dierburgs, which has a gluten-free and organic section.  Usually I find that by combining fine flours with more course flours, I get a good result. It many cases adding Xanthan gum or Guar gum helps hold the baked items together better. Here is a list of the most common alternative flours that I use, according to their texture:

Fine flours:                     Course flours:

Corn starch                     Teff flour
Potato starch                   Sorghum flour
Tapioco flour                  Brown rice flour
Arrow Root flour            Bean flour (Fava, Garbanzo, Soy)
                                        White rice flour
                                        Amarinth flour
                                        Almond flour
                                        Quinoa flour