Beyond Wheat – 10 Best Gluten-Free Flours for Baking Success

I bake a lot—some days for the joy of it, some days because my kids are demanding muffins again, and other times because I’m just trying to get through the week with decent meals.

When I first started using gluten-free flours, it was a bit overwhelming. There were so many options, and none of them behaved like regular all-purpose flour.

But over time, I tested, failed, adjusted, and found a rhythm. Now I have a list of go-to gluten-free flours that work—and I want to share that with you.

These are flours I’ve baked with in real life—banana bread before school, cookies for birthday parties, quick weeknight pizza dough, you name it.

Some are blends, some are single-ingredient flours, and all of them are solid.

1. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

(per ¼ cup)

Best For

This is my “weekday hero” flour. I use it when I don’t have time to think too hard and just want something that works.

It behaves like all-purpose flour, so I’ve made chocolate chip cookies, blueberry muffins, and even a quick zucchini bread with it—all without tweaking the recipe.

I especially like it for baking with my kids because it’s forgiving and predictable. No weird textures or crumbling disasters.

One afternoon, my daughter insisted on baking “something pink,” so we made strawberry muffins with frozen berries and this flour—it worked perfectly and didn’t fall apart like some other blends have.

2. King Arthur Gluten-Free All-Purpose Flour

(per ¼ cup)

Best For

This is my “special occasion” flour. I use it when I want something to be pretty and light, like birthday cupcakes or my lemon loaf cake that’s now kind of famous in my extended family. The texture is soft and doesn’t feel dense or gritty.

You do need to add xanthan gum for structure, but once you get that ratio right (I usually go with ½ tsp per cup of flour), it’s golden.

I’ve even made crepes with this and they held up beautifully without tearing—thin, soft, and just right with whipped cream and berries.

3. Cup4Cup Multipurpose Flour

(per ¼ cup)

Best For

This one really shines in recipes that need a little chew and elasticity. I use it for pizza dough and sandwich bread.

One Friday night, we did make-your-own-pizza night at home with the kids—rolled the dough, added sauce and toppings, and I swear, no one missed the gluten.

The crust was chewy, not crumbly, and browned nicely. It is a bit pricier, so I tend to save it for bread or recipes where structure matters.

4. Krusteaz Gluten Free All Purpose Flour

@badesignsllc BEST Gluten free flour I’ve used!! #hack #easy #cheap #fyp #viral #howto #bakerslife #cookies #glutenfree ♬ Happy Up Beat (Medium) – TimTaj

(per ¼ cup)

Best For

This flour is my budget-friendly backup. It’s great when I’m baking in bulk or making something casual like weekday pancakes or after-school snacks.

I made a giant batch of blueberry muffins for a school potluck with this one—no fuss, they turned out fluffy and moist, and no one guessed they were gluten-free.

I usually add xanthan gum (½ tsp per cup), especially for muffins and waffles. It’s easy to work with and doesn’t overcomplicate anything.

5. Bob’s Red Mill Almond Flour

(per ¼ cup)

Best For

This is one of my go-tos when I want something filling, nutrient-dense, or lower in carbs. I use it a lot in the fall, especially for apple cinnamon muffins or pumpkin bread.

It gives baked goods a rich, slightly nutty flavor and moist texture.

My kids love the almond flour snickerdoodles I make (they stay soft for days), and I feel good knowing there’s a bit of protein and fiber in every bite.

It’s also great as a base for tart crusts—mix it with a little butter, press it in a pan, bake, and you’re done.

6. Arrowhead Mills Organic Coconut Flour

(per ¼ cup)

Best For

Coconut flour has a learning curve. It soaks up everything—liquid, fat, joy—if you’re not careful.

But once you get the hang of it (start with recipes designed for coconut flour), it’s awesome.

I use it when I want a higher-fiber option or when I’m doing grain-free baking. I usually mix it with almond flour.

One of my regular recipes is a coconut banana pancake—it’s dense, super satisfying, and keeps the kids full longer than your average flapjack.

Plus, the hint of coconut flavor pairs well with tropical fruits like mango or pineapple.

7. Bob’s Red Mill Buckwheat Flour

(per ¼ cup)

Best For

This one has a bold, earthy flavor that I’ve come to love. It’s amazing in pancakes—especially with a touch of cinnamon or nutmeg.

I make buckwheat banana pancakes on the weekends when we want something hearty.

They’re darker in color, slightly nutty, and feel more filling than standard flapjacks. It also pairs beautifully with maple syrup.

I don’t use this flour on its own for delicate baking, but for rustic recipes? It’s a winner.

8. Koda Farms Mochiko Sweet Rice Flour

(per ¼ cup)

Best For

This is a specialty flour I bring out when I want something with a chewy, stretchy bite—like mochi or sticky rice cakes.

I’ve also used it to improve the texture of gluten-free brownies.

A tablespoon or two added to a standard gluten-free mix makes the texture way more satisfying.

My kids are obsessed with mochi (especially with chocolate chips inside), and making it at home with this flour is surprisingly easy.

9. Bob’s Red Mill Tapioca Flour (Starch)

(per ¼ cup)

Best For

I use it in combination with other flour to improve chewiness, especially in cookies, pizza crusts, and sandwich bread.

My absolute favorite thing to make with it? Brazilian cheese bread.

It’s naturally gluten-free, sand uper simple, and the kids can’t get enough.

I also keep it around as a backup thickener for gravies and fruit pie fillings—it’s more forgiving than cornstarch and doesn’t affect flavor.

10. Bob’s Red Mill Potato Starch

(per ¼ cup)

Best For

Potato starch has a quiet but important place in gluten-free baking.

It’s great in muffins and cakes—especially if you don’t want them to dry out after a day.

I once used it in a gluten-free lemon sponge cake for a spring brunch, and it was the softest cake I’d made without wheat.

It also crisps up beautifully for breaded chicken or tofu when used as a coating before frying.

So, What’s My Favorite?

After trying all of these, experimenting through birthday parties, weeknight dinners, snack cravings, and early morning muffin runs—I definitely have my standouts.

If I had to keep just one gluten-free flour in my kitchen, it would be Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s reliable and consistent, and it just works.

Whether I’m baking with the kids or scrambling to whip something up before school, I don’t have to overthink it. The texture is right, it holds together, and it tastes like “real” baked goods—not like an allergy-friendly backup plan.

That said, Cup4Cup comes in close for yeasted doughs and anything that needs a bit of chew, while almond flour is unbeatable when I want something more nourishing or naturally grain-free.