Flours and Starches

Rice Flour

White rice flour is made from rice grains once the bran and germ have been removed. Brown rice flour, because it still contains the germ, should be kept refrigerated to prevent it from turning rancid. Rice flour is used in many gluten-free flour mixes and products.

Tapioca Flour and Starch

Tapioca flour and tapioca starch are the same thing and can be used interchangeably in your favourite recipes. Tapioca flour and starch are made from the cassava root. They provide lightness and elasticity to the texture of foods and can also be used to thicken sauces.

Potato Flour and Starch

Potato flour and potato starch are two completely different products. The starch is made from raw potato and is fine and light. The flour is made from cooked potato and is much heavier than starch. The two cannot be used interchangeably in recipes.

Corn Flour and Starch

Corn flour and corn starch are also very different. Corn flour is yellow and slightly sweet, while corn starch is white and bland tasting. Corn starch is a popular thickener for sauces.


Buckwheat is a naturally gluten free grain belonging to the same family as rhubarb. Buckwheat increases the fibre and antioxidant content of gluten-free preparations.

Quinoa Flour

Quinoa flour is very high in protein, fibre and minerals, which makes it a nutritious choice in food preparations, whether used as flour, flakes or whole grains.

Legume Flours (chickpeas, broad beans, lentils)

Legumes are rich in protein, fibre, calcium and iron. These nutritious flours also keep gluten-free products moist.

Coconut Flour

Strictly speaking, coconuts are not nuts. They are the fruit of the coconut tree. People who are allergic to nuts are rarely ever allergic to coconuts. Flour made from coconuts is very fibrous and absorbs moisture. It is often used in sweet foods like cake, muffins and granola bars.