Low-Allergy Gluten-Free Flour Substitute

Alex named this "Aki's Blend" because she challenged him to come up with a flour blend without xanthan gum, guar gum, dairy, or soy. It's our low-allergen blend for people with multiple food sensitivities. It doesn't exclude all allergens, but it is as close as we could get to a gluten-free blend that just about anyone can use.

Whole Wheat Gluten-Free Flour Substitute

If you prefer a flour with the texture and flavor of whole wheat, give this one a try. Breads and cakes made with it have a slightly coarser texture and a more open crumb than those made with our other two blends.

All-Purpose Gluten-Free Flour Substitute

What if you had a gluten-free flour that worked in any recipe as a gram-for-gram substitute for all-purpose flour? That was the question we asked ourselves when we developed this blend. "IiF" stand for Ideas in Food, our blog, where we published the very first version of this recipe.

Homemade Multigrain Flour

Learn how to make homemade multigrain flour, using a blender or food processor, and raw grains like brown rice, barley, and oats.

Gluten-Free Flour Tortillas

The recipe makes a gluten-free flour tortilla that's chewy, bendable, and a perfect starting point for any toppings.

Gluten-Free Common Crackers

A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.

Gluten-Free Pumpkin Gingerbread

The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.

Gluten-Free Roux

Sweet rice flour makes this roux gluten-free and perfect for any number of sauces and gravies. Use it for any recipe which calls for a roux.

Gluten-Free Yeast-Raised Pizza Crust

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free guru Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do.

Gluten-Free Maple Almond Cornbread

The maple syrup adds just a hint of maple flavor. If you don't have maple syrup on hand, replace it with honey. Be sure to use gluten-free cornmeal as not all brands are safe for those on...