Shannon-Karasik - Gluten-Free for the Holidays: Classic Cookies, Cakes, Drinks, and Other Seasonal Recipes for a Nontraditional Diet

Too much of this moist flour can cause baked goods to fall flat. Tapioca Starch/Flour Tapioca starch/flour is made from the root of the tropical cassava plant. Like any gluten-free starch, tapioca flour works well in a flour blend that also contains whole grain flours, like brown rice. Potato Starch Lets first note that potato starch is not the same thing as potato flour! Its easy to confuse because of other gluten-free flours that use the terms starch and flour interchangeably. This starch adds moisture to baked goods and is a great thickener. Coconut Flour This flour adds necessary moisture to baked goods, but bewarebaking with coconut flour can take some trial and error when you are first learning how to bake gluten-free desserts. Coconut Flour This flour adds necessary moisture to baked goods, but bewarebaking with coconut flour can take some trial and error when you are first learning how to bake gluten-free desserts.

The general rule of thumb is that each 1/4 cup of coconut flour requires the addition of one egg. That means if I am trying to transition a regular recipe for my gluten-free needs and I substitute the original 1/4 cup of flour with 1/4 cup of coconut flour, then I will add an additional egg to the recipe. Even if the original recipe already calls for two eggs, it is still important to add an additional one. Quinoa Flour Another gluten-free flour that is high in protein, quinoa flour has a light, nutty taste. Too much of this flour may make it a bit too noticeable in your baked goods (and not in a good way), so be sure to balance it out with a starch and another flour, like brown rice flour or almond meal, for a lovely blend.