Updated: November 12, 2018
Using high protein gluten free flour can make all the difference in the world in your gluten free baked goods, especially yeast breads. Gluten free flours that contain high protein include bean (fava, chickpea/garbanzo, garfava, and soy), pea, quinoa, sorghum, millet, amaranth, teff, buckwheat, potato flour, nut flours, chia (introduce into diet slowly), and flaxseed meal. It should also be noted that low protein flours are best used for cakes, muffins, and cookies. High protein gluten free flour creates a wonderful crust and chewiness in gluten free breads. Learn the characteristics and protein levels of high protein gluten free flour and how to use them in your gluten free baked goods. Then you’ll know which ones to use in your homemade gluten free mixes.
