There are many gluten free flours that can be substituted for regular flour in a favorite recipe.  If you do no use a flour blend, make sure and add a binder. 
 
Binders are necessary becaues gluten free flour lacks the binding properites of gluten.  Recommended 1/2 tsp of binder for 1 cup of gluten free flour.
 
*In the interest of time, it is helpful to have flour blends on hand.  Blends already have the Xanthun Gum included, AND can be used in a 1:1 ratio with regular flour.  Which means, if a favorite recipe calls for 1 cup of flour, just add 1 cup of a gluten free flour blend.  Two examples are:  Authentic Foods Multi Blend Gluten Free Flour from www.authenticfoods.com, and Bette Hagman Four Bean Flour from www.glutenfree.com. 
 
 

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Use the following flours in place of wheat/lguten flour:
Gluten Free Flours   Binders   Flavorings
  • Almond flour (nutty, flavorful)
  • Arrowroot flour (good for thickening sauces and gravys)
  • Aramanth flour (high in protein)
  • Brown Rice flour (heavier, higher fiber, grainy)
  • Corn flour (bland, good for thickening)
  • Cornmeal
  • Potato flour (Heavier than Potato Starch flour)
  • Potato Starch flour (light flavor, undectable in recipes)
  • Quinoa flour (pronounced Keen-Wa, high in vegetable protein)
  • Sorghum flour (popular for porridge and unleavened breads)
  • Soya flour (high protein, high fat, nutty)
  • Tapioca flour (adds chewiness, thickner)
  • Teff flour (spongier, more sour)
  • White rice flour (light texture)
  
  • Xanthun Gum
  • Guar Gum
  • Stiff egg whites
  • Non-flavored gelatin
  
  • GF vanilla  extract
  • Agave
  • Citrus juices
  • Almond extract
  • Nuts
  • Fruits