I have tried out almost every type of gluten-free flour that is out on the market, and these are my top 3 picks.
Almond flour has a nice unique taste to it and is very easy to make. Take almonds and grind them in a food processor. It’s that easy!
Some people say that it’s easier to digest almond flour if you soak the almonds and then dry them in the oven before hand. To be truthful, I don’t always do this process. It’s very time-consuming and usually I like to make my flours right when I need them.
This is another flour that I really love, especially on the GAPS. It is pricey, but I heard online you can by it for much cheaper. If you know a place where I can get it cheaper than the store, please let me know. Right now I’m using Dowd and Roger’s Italian Chestnut Flour.
Click the buy this chestnut flour: Chestnut Flour
Garbanzo bean flour-
When I wasn’t on the GAPS, I loved the Bob’s Red Mill Gluten-free all-purpose flour mix. It had garbanzo bean flour, sorghum flour, and some other gluten-free flour mix. This flour tasted good with pretty much everything.
Click to buy this garbanzo bean flour mix: Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)