What is it? Though almond flour and almond meal have two subtle differences that set them apart, they're both used interchangeably. Almond flour is a grain-free flour typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind.

Taste/Texture: Both almond flour and almond meal are gluten-free flour substitutes that retain much of their natural flavor, and lend a sweet, nutty aroma to baked goods.

Uses: Use this protein-rich gluten-free flour alternative in pancakes, tortillas, cookies, scones, breadings, macaroons or binding such as meatloaf or meatballs.

Ratio: Almond flour is one of the best gluten-free all-purpose flours. Use 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.

Other info: Gluten-free, low-carb and high calorie – it’s harder to get baked goods to rise while using almond flour as a 100% replacement for wheat flour.

Our picks: Our favorite almond flours are Bob’s Red Mill Super Fine Almond Flour and Wildly Organic Almond Flour. These gluten-free flour substitutes are wheat-free and gluten-free, with no hidden ingredients or preservatives.

What is it? Coconut flour is a soft, naturally grain- and gluten-free flour alternative produced from dried coconut meat.

Taste/Texture: This type of gluten-free flour has a very distinct coconut flavor, and can sometimes be gritty if not sifted. Its mildly toasty flavor features a light and fluffy texture and produces tender baked goods.

Uses: This gluten-free flour alternative can be used to make cakes. cookies, breads and muffins. While it is a versatile baking flour, it can be challenging to use. It’s also a great thickener!

Ratio: Coconut flour is a grain-free flour that cannot be substituted on a 1:1 ratio for all-purpose flour, or most other flours; however, you can begin by substituting 1/4 cup coconut flour for every one cup all-purpose flour. In addition, every 1/4 cup coconut flour typically requires one egg for both moisture and structure. You may also need to increase other liquids in the recipe or make small adjustments to baking times.

Other info: It is high in fiber, protein and healthy fats and free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories. Plus, this flour has a low score on the Glycemix Index. Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent.

Our picks: We love the Nutiva Coconut Flour and Wildly Organic Coconut Flour. Looking for one of the best organic gluten-free flours? Check out Bob’s Red Mill Organic High-Fiber Coconut Flour.

What is it? Buckwheat Flour is made from 100% whole grain buckwheat groats. Despite the name, buckwheat isn’t related to wheat and is a grain-free and gluten-free flour.

Taste/Texture: Hearty buckwheat packs a wonderful earthy, rich (strong, somewhat bitter) flavor. Roasted buckwheat has an intense taste – like darkly toasted bread or a hoppy beer. It’s moist and tender in small amounts, but chalky in larger quantities.

Uses: This gluten-free flour substitute can be used for pancakes, porridge, cold grain salads, veggie burgers and bread.

Ratio: This gluten-free flour alternative can be swapped out for wheat flour in the same quantity with no issue in most recipes. However it won’t rise as much when baked, so it doesn’t work as well for bread and cake unless you also include gluten-free bread flour in the mix or add extra baking powder or other raising agents like eggs.

Other info: Buckwheat is one of the healthiest, nuttiest, most versatile whole grains. It’s very high in nutrients, and it has even more fiber than oatmeal.

Our pick: The best buckwheat gluten-free flour that Co-op Market carries is no other than Bob’s Red Mill Organic Buckwheat Flour.

What is it? Gluten-free stone ground flour from 100% whole grain sorghum.

Taste/Texture: This gluten-free substitute has a light color and smooth texture and a mild, sweet flavor. Its texture and flavor are similar to wheat berries and the flour has been called out as being the most wheat-like gluten free flour.

Uses: This is the best gluten-free flour for pancakes, muffins, oatmeal, beer flatbread, cookies, sweet breads and cakes. Sorghum can also be used in soups, salads, side dishes, pilafs, and more.

Ratio: Replace 1:1 for wheat flour in sweet breads, cookies and more—although keep in mind you’ll need to include a binder such as xanthan gum.

Other info: This grain-free flour makes a great substitute for wheat berries, pearl couscous, and other gluten-full grains in most recipes. One of our favorite ways to enjoy sorghum is to pop it. It makes perfect little miniature “popcorn” that the kid in all of us will enjoy.

What is it? Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products. 

Taste/Texture: It This gluten-free alternative has a slightly sweet, nutty, malt-like flavor.

Uses: Use it as a gluten-free substitute to make yeast breads, pancakes, scones, quick breads, and muffins, as well as flat bread. Teff flour makes any baked good denser.

Ratio: 1/4 cup teff flour for wheat flour in every cup. If you use all teff flour in place of all the wheat flour, the bread will be chewy and dense and will not rise as much as wheat flour breads

Other Info: It's a good source of dietary fiber and protein and has the highest percentage of calcium of all whole grains.

Our pick: In our opinion, the best tasting gluten-free teff flour is Bob’s Red Mill Teff Flour.

What is it? Rice flour is a form of gluten-free flour made from finely milled rice. It’s is a common substitute for wheat flour, but also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Taste/Texture: Rice flour is lighter, milder and easier to digest gluten-free alternative than wheat flour, but some people find white rice flour to be slightly gritty.

Uses: White or brown rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

Ratio: Use a 3/4 to one ratio when substituting rice flour for wheat flour.

Other info: Add one extra egg for every egg called for in a recipe to hold the rice flour together better while baking.

Our pick: The best gluten-free rice flour that we carry is Bob’s Red Mill Stone Ground Rice Flour.

What is it? Made from the mighty garbanzo bean (a.k.a., chickpea), this impressive flour has a subtle flavor that compliments both sweet and savory dishes.

Taste/Texture: Garbanzo bean flour has a fine particle size and a neutral taste, not earthy or beany.

Uses: Use it in dishes like falafel, hummus, socca, farinata, papadums and pakoras. It is also a wonderful ingredient for gluten free baking. Try it in crackers, pizza crusts, and breads.

Ratio: Use a 1:1 ratio when substituting garbanzo bean flour for wheat flour.

Other info: Garbanzo bean flour packs a whopping eight grams of protein and six grams of fiber per serving!

Our pick: The best garbanzo bean flour that we carry is Bob’s Red Mill Stone Ground Garbanzo Bean Flour.

What is it? A low-carb gluten-free nut flour that’s made from grinding hazelnuts.

Taste/Texture: Hazelnut flour is a nutritious grain-free flour and also gives a rich, sweet, nutty flavor and dense texture to foods.

Uses: This gluten-free flour substitute can be used as a coating for meats, great addition to smoothies, thickeners or binders in baking, pancakes, granola, cookies and brownies.

Ratio: Replace no more than 25-30% of the gluten-free flour alternative in your recipe with hazelnut meal. This type of gluten-free flour will bring a richness and nutty texture to your baked goods.

Other Info: Hazelnut flour is the best gluten-free flour for people on low-carb diets or who are gluten sensitive or intolerant. Because hazelnut meal does not contain gluten and is light on starches, it should be used in conjunction with other flours.

Our pick: The best hazelnut flour that we carry is Bob’s Red Mill Finely Ground Hazelnut Flour.

What is it? Tapioca flour is a type of gluten-free flour made from the crushed pulp of the cassava root, a woody shrub native to South America and the Caribbean. Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking.

Taste/Texture: Tapioca flour is an extremely smooth gluten-free flour alternative, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell.

Uses: This starchy, slightly sweet gluten-free flour substitute is a staple in gluten free baking and a fantastic thickening agent in soups, sauces, pudding and pie fillings.  It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking.

Ratio: Replace 1 tablespoon cornstarch with 2 tablespoons tapioca flour or replace 1 for 1 for all-purpose flour.

Other Info: Grinding tapioca pearls will not produce tapioca flour. However, you can replace instant tapioca pearls with tapioca flour.

As you can see, there are lots of varieties of gluten-free flour to use instead of wheat flour. Try a few of the ones we mentioned in this article and more from Co-op Market's Pantry.