As a card-carrying member of the gluten-free club for 15 years and counting, I have experienced many a high and low in the kitchen adapting family recipes. It took 10 years to get Mom's snickerdoodles just right. Baking is an art form, one that requires flour. From coconut to tapioca, arrowroot starch to almond meal, alternative flours tend to have strong personalities. Here, you'll find a breakdown of taste, consistency, and best uses, along with some quick links to delicious, tried-and-true treats. Keep scrolling for all my favorite sans-gluten tips.
Opening Image: Against All Grain
What's your favorite alternative flour to bake with? Tell us in the comments below.