Amaranth flour is very similar in texture to Coarse Cornmeal which is often used to make Polenta. Amaranth is naturally gluten-free and has a high starch content making it ideal to add some stickiness to other gluten-free flours.
Coconut flour is suitable for bread, cake, biscuit baking with a high fibre count and a natural self raising tendency. It does have a delicious coconut aroma but the flavour diffuses somewhat in the baking process.
Oats have many uses. Oatmeal is typically used as a thickener, whereas oat bran is used to add texture and fibre to food. Oat germ is a popular source of extra nutrition, particularly in breakfast cereal mixes.
Potato flour is generally used in combination with other flours, helping to bind bread and cake doughs together or for thickening up soups and sauces. It is particularly useful in gluten-free flour mixtures.
Spelt flour is a relation of wheat. It has a light golden brown colour and a nutty flavour. It is easier to digest and higher in protein than wheat. It can be used for sweet and savoury cooking and baking and behaves similarly to a plain wheat flour.
Tapioca is a very fine, white, starchy flour which is used commonly in gluten-free baking to help bind and raise cakes and breads. It has no flavour, so it can also be used similarly to potato flour or corn flour to thicken up soups, stews and sauces.
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