on October 06, 2013
at 01:14 PM
Alternative (non-wheat) flours vary in their uses. Follow recipes or be prepared to do a lot of experimentation to get it right. Coconut and almond flours are common paleo circles. I personally don't like baking with either. Coconut flour is very coconut-y. Almond flour is too gritty, more akin to corn meal. I like potato starch/flour, you can make rolls with it, and can "stretch" other nut flours to give better texture.
Now, if all your care about is avoiding gluten, there's a ton of other non-glutenous grains out there you can use. I personally like masa (traditionally prepared corn flour).
The thing to remember with non-wheat flour is that protein is much lower and protein holds everything together. Eggs are very important to keep stuff from falling apart.