Is There a Healthy Gluten-Free Flour?

Can There Be a Healthly Gluten Free Flour?

Today we offer you 20 Wheat Flour Alternatives along with my Latest Flour Blend, BETTER THAN WHEAT, ingredient list.

Below is a run down of flour options for those of us who are Celiac or Gluten-Intollerant.

- Almond Flour

From skinless, raw and unbleached almond nuts plant. Almonds are finely grounded into flour/meal.Almond flour is a plant based flour. Commonly, used in Paleo Recipes cooking, frying and baking. Healthy nutritious source of calcium, magnesium copper and selenium. Contains vitamins A, vitamin D and vitamin E. Every part of the almond (except shell) is used in Paleo Cooking. Additionally: Almond Oils, Almond milk, Almond Yogurt and Almond Cheese. Almond flour is gluten, soy and grain free.

- Amaranth Flour

Made from the seed of the Amaranth plant. The Amaranth plant is a green leafy vegetable. The seeds are rich in protein. Amaranth flour is a wheat flour alternative used in baking. Alternative names: African spinach, Chinese spinach, Indian spinach and elephant ear. Amaranth is high in protein, calcium, lysine and iron. 

- Arrowroot Flour

The root of the arrowroot plant is ground into flour. Arrowroot flour is a bland and fine powder that becomes clear when cooked. Used mainly as a sauce thickener but used in some bread recipes Great thickening for clear sauces. Arrowroot is a herb.

- Brown Rice Flour

Brown rice flour is heavier than white rice flour. Ground from unpolished brown rice has high nutritional values. Has a grainy texture. There is a heavier texture with brown rice flour as versus to white rice flour. May be a source of arsnec. You should investigate your source of Brown Rice and Brown Rice flour to be sure that it has not been grown in arsnic laced soils. Do not rely on Organic Certification as currently Arsnic is not part of any Organic testing.

- Buckwheat Flour

Buckwheat is a herbal plant. Buckwheat is not a cereal or grass.

- Chick Pea Flour

The chick pea is ground into flour. Has a nutty taste. Usually combined with other wheat flour alternatives.

- Coconut Flour

Flour grounded from meat of coconut plant. Contains: calcium, magnesium, potassium and phosphorus. There are small amounts of vitamin C and vitamin E.. Contains lauric fatty acids which aids in artery blockage. Coconut flour used in cooking and baking. The coconut was called “monkey face” by early Spanish explorers. The three eyes and the hairy shell resembles a monkey. For generations “monkey face” has been a nutritional and medicinal source around the world. A tropical plant that has gained popularity with nutritional enthusiast. Coconut tends to have a slight sweet, nutty and vanilla taste. Coconut flour and meal is vegetable based gluten, grain and soy free. A versatile plant Paleo Recipes uses Coconut Oil, Coconut Butter and Coconut Milk.

- Corn Flour

Corn Flour is ground corn. The grain is a fine, white powder used as recipe thickener. Typically Corn Starch is a GMO product and one I do not use.

-Cornmeal

Ground from corn and heavier than corn flour. Used to make cornbread. Again, Cornmeal purchased in the store could be contaminated plus is likely a GMO product unless it's ground from Popcorn which, at this date, is typically a non-GMO product.

- Flax Meal

Has a nutty taste and ground from flax seeds. Rich in Omega 3, Omega 6 fatty acids, protein, linoleic acid, potassium and folic acid. Suggested eating flax seeds grounded whole seeds are so small may not be digested. Grounded flax seeds give the body the full nutritional benefits. Polyunsaturated fats (good fats) helps reduce blood cholesterol and reduces risk of heart diseases. Only contains 10% saturated fats. Also a fiberous plant good for bodies digestion. Bacause meal rich in Omega 3 and Omega 6 good source to replace fish foods for these fatty acids. Store in refrigerator in opaque air-tight container.

- Maize Flour

Maize flour is heavier than corn flour. Maize flour is ground from corn. Probably a GMO product.

- Millet Flour

Millet is from the grass family. Cereals used in African and Asian countries. Can be used to thicken soups and only in certain types of baking. Millet contains a well rounded base of nutrients.

- Potato Flour

Potato flour is not the same as potato starch flour. Potato flour is a heavy flour with a strong potato flavor. Also a possible GMO product.

-Potato Starch Flour

Potato starch flour is a fine white flour. Potato flour and potato starch flour are both made from potatoes. Also a possible GMO product.

- Quinoa Flour

Has been used for hundred of years as a cereal. The Incas called it, “The Mother Seed”. Related to the plant family of spinach and beets. The seeds of the quinoa plant are ground into flour. Quinoa flour is a good source of vegetable protein. High in fiber and calcium.

- Sorghum Flour

Staple used in Africa and India. Used in soups and unleavened breads. The flour is ground from sorghum grains. Sorghum is nutty in flavor and contains some important nutrients. It is popular amoung those gluten-intollerant BUT if you have issues with your thyroid you should know that it can mess with thyroid function.

- Soya Flour

A successful alternative flour when combined with another wheat alternative flours. Can be used as a thickener or taste enhancer. Probably a GMO product and NOT used in this household as we consider Soy a bad food.

- Tapioca Flour

Made from the root of the cassava plant. Ground is a light and fine white flour. Adds a chewy texture and thickening agents.

- Teff Flour

From the grass family and used as cereal grain in Northern Africa. Used to make sour flat bread. Teff flour is highly nutritious. It is very high in fiber and is thought to benefit people with diabetes as it helps control blood sugar levels.

- White Rice Flour

Ground from white rice. Does not have nutritional value compared to brown rice flour. White rice flour gives a light texture. Can be used in a variety of recipes. No worries about arsnic with this one as the arsnic deposits in the outer layer that is polished off.

Basic Better Than Wheat Flour Blend

Sorghum grain
 Brown Rice grain
Potato Starch
White Rice grain
Sweet Rice grain
Tapioca
Amanarath grain
Quiona grain
Teft grain


The grains are ground in my home grinder so that it can reach a very fine consistancy.  This blend can be used cup for cup in most recipes.  You will have to add your choice of Xanthan and/or Guar Gum to this mixture. Keep refrigerated.

BETTER THAN WHEAT FLOUR BLEND
is now available through

Heritage Harvest Home


If  you don't want to go through the work or don't have the equipment to grind your own flours we can grind it for you.  We sell our flour in 2 pound bags for just $7.60 when picked up at the farm. CONTACT US for orders and pick-up times or for shipping details.