Ten flours and starches every gluten-free baker should know — tested, compared, and explained for coeliacs. Every entry covers safety (cross-contact risk, what to look for on the label), how it behaves in real baking, and what to use when the bag runs empty.
The ten essentials
Rice Flour (White & Brown)
Naturally GF — buy certified
All-purpose baking base
Read the deep-dive →
Buckwheat Flour
Naturally GF — buy certified
Pancakes, crêpes, dark bread
Read the deep-dive →
Almond Flour
Naturally GF — buy certified
Cakes, brownies, macarons
Read the deep-dive →
Tapioca Starch
Naturally GF — buy certified
Chew in bread & pizza; thickening
Read the deep-dive →
Corn Starch / Cornflour
Naturally GF — buy certified
Lightening cakes; thickening
Read the deep-dive →
Sorghum Flour
Naturally GF — buy certified
GF sandwich bread; blend base
Read the deep-dive →
Chickpea / Gram Flour
Naturally GF — avoid bulk bins
Fritters, socca, batters
Read the deep-dive →
Teff Flour
Naturally GF — buy certified
Injera, dark bread, chocolate bakes
Read the deep-dive →
Oat Flour
Certified GF only
Pancakes, muffins, soft bread
Read the deep-dive →
Potato Starch
Naturally GF — buy certified
Softer, moister GF bakes
Read the deep-dive →
Compare them side by side
| Flour | Type | Cross-contact risk | Absorbency | Binding | Lightness | Best for |
|---|---|---|---|---|---|---|
| Rice Flour (White & Brown) | Flour | Medium | 2 | 2 | 4 | All-purpose baking base |
| Buckwheat Flour | Flour | High | 3 | 3 | 2 | Pancakes, crêpes, dark bread |
| Almond Flour | Flour | Low | 3 | 2 | 2 | Cakes, brownies, macarons |
| Tapioca Starch | Starch | Low | 2 | 3 | 5 | Chew in bread & pizza; thickening |
| Corn Starch / Cornflour | Starch | Low | 1 | 1 | 5 | Lightening cakes; thickening |
| Sorghum Flour | Flour | Medium | 3 | 3 | 3 | GF sandwich bread; blend base |
| Chickpea / Gram Flour | Flour | Medium | 3 | 3 | 3 | Fritters, socca, batters |
| Teff Flour | Flour | Low | 3 | 2 | 2 | Injera, dark bread, chocolate bakes |
| Oat Flour | Flour | High | 4 | 3 | 3 | Pancakes, muffins, soft bread |
| Potato Starch | Starch | Low | 2 | 2 | 5 | Softer, moister GF bakes |
Absorbency, binding and lightness rated 1–5 from our test bakes. Higher absorbency = needs more liquid; higher binding = more structure; higher lightness = airier crumb.
Flour or starch — what’s the difference?
Flours (rice, buckwheat, almond, sorghum, chickpea, teff, oat) are ground whole grains, seeds or nuts — they bring flavour, nutrition and some structure. Starches (tapioca, corn, potato) are refined, near-pure carbohydrates — they bring lightness, chew and moisture, but no flavour. Nearly every good GF bake combines both: roughly 70% flour to 30% starch is the classic starting ratio.
Go further
- Flour Friday — a new flour deep-dive every week
- Flour substitutions — what to swap when the shelf is empty
- Label-reading FAQ — “may contain”, crossed grain, oats and more
- All recipes — put the flours to work
The full A–Z — all 46 flours & starches
New: every family now has its own guide — tap a family name below for the side-by-side comparison and how to choose.