Price Comparison of Popular Gluten-Free Flour Blends (2024)

FAQs

How much more expensive is gluten-free flour? ›

On average, gluten-free products were 242% more expensive than regular products (+/- 212; range, 5% to 1,000%).

In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

That's because gluten free goods are generally made with ingredients such as rice, corn, potatoes, sorghum, tapioca and millet, which are higher in carbohydrates and lower in protein and other nutrients than wheat flour.

gluten-free products need to be produced in dedicated premises to avoid cross-contamination with wheat, OR the premises need to be de-contaminated before a product-run is made - both expensive processes.

Test after test corroborated this truth: Cup4Cup consistently outperformed the other GF flours. This brand has been around for awhile.

Grinding your own flour is very cost effective. Even with buying organic brown rice, grains or beans, you will save half of what the cost of flour blends or mixes at the store.

In the market, there are circulating different gluten-free mixtures. The most common wheat flour substitutes for the production of gluten-free bread are rice and/or maize flours combined with starch of different origins (e.g. potato, corn, cassava). These ingredients are the most abundant and the cheapest.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

What gluten-free flour thickens best? ›

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

Recipes for blends often have a gluten-free flour, plus a starch and perhaps some rice flour in them. And some call for Xanthan gum, too, as it works as a binder in the mix and provides volume to your baked goods.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Gluten-free chefs swear by millet flour for breading pan fried meats and fish. It adds a light, almost sweet flavor and crumbly texture to foods, and is full of protein!

Bob's Red Mill is a trusted source for gluten free baking ingredients.

Specialty gluten-free foods, such as cereal, bread, and pasta, are often two to three times more expensive than standard gluten-containing products. However there are many ways to save money while on a gluten-free diet; read our cost-saving suggestions and tips below.

Previously published research has shown that gluten free bread and other gluten free substitute products range from two to four times more expensive than their gluten containing equivalents[7].

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

flour purchases

While gluten sensitivity serves a major role for much of the shopping base, there is a wide range of key purchasing factors at play for those with and without gluten-sensitivity—health and wellness, curiosity, experimentation and recipe integrity.