I’ve been experimenting with alternative flours like almond and coconut in my gluten-free recipes, and I’m amazed by the depth of flavor they bring. I recently made a banana bread with almond flour and it turned out moist and delicious — what are your favorite gluten-free substitutes for traditional baking staples?
I’ve had great success with chickpea flour for savory bakes; it adds a nice nuttiness. I wonder if you’ve tried combining almond flour with something like oat flour for more texture — what do you think?
I love using oat flour for a bit of chewiness, and it works great in cookies! You might even try mixing it with almond flour, @liam_sourdough77 — it’s like a dynamic duo in the baking world.