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1
Almond flour, high protein, nutty flavour 112g
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2
Amaranth flour, nutty & dense, 120g
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3
Arrowroot starch, good thickener, interchangeable with cornstarch, 128g
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4
Brown rice flour, high in fibre, vitamins & minerals, nutty flavour, 158g
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5
Buckwheat flour, earthy, high in fibre & minerals, 120g
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6
Chestnut flour, high in complex carbs & protein, 100g
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7
Chickpea/Garbanzo flour, high protein, bitter until cooked, 120g
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8
Coconut flour, very high in fibre, sweet & dense, adds moisture to baked goods, 112g
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9
Corn flour/ Masa Harina / Maize flour, whole grain, finer than cornmeal, 112g
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10
Cornmeal, good for coarser baked goods, 128g
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11
Fava bean flour, high protein, not as bitter as chickpea flour, 132g
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12
Garfava bean flour, high protein, slight bean taste, 120g
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13
Millet flour, sweet & nutritious, easy to digest, 120g
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14
Oat flour, very nutritious, 120g
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15
Split pea flour, powdery texture, slightly sweet, 160g
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16
Potato flour, adds moisture to baked goods & extends shelf life, too much will make baked goods taste potatoey, 180g
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17
Potato starch, good thickener, great in combination with other flours, 170g
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18
Quinoa flour, slightly nutty, very high in complete proteins, adds moisture to baked goods, 112g
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19
Romano bean flour, high protein, adds fibre, slight bean taste, 128g
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20
Soy flour, high protein but dense, 112g
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21
Sorgham flour, sweet, slight grainy taste, 127g
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22
Sweet Potato flour, good thickener, stiff texture, 180g
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23
Sweet Rice flour, good thicker, good combo flour, 204g
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24
Tapioca starch, thickener, adds chewy texture to baked goods, 125g
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25
Teff flour, nutty/molasses flavour, 120g
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26
White rice flour, bland, best used in combo in baking, 158g
