07/23/2026
Gluten-Free Flour Alternatives & When to Use Them🍥
Save this post for your next baking day.✨
Almond Flour – Best for moist cakes, cookies, and quick breads.
Certified Gluten-Free Oat Flour – Perfect for muffins, pancakes, and soft baked goods.
Brown Rice Flour – A staple in gluten-free flour blends for breads, pastries, and pie crusts.
Coconut Flour – Great for recipes that need extra fiber, but use it sparingly since it absorbs a lot of moisture.
Sorghum Flour – A go-to for tender scones, biscuits, and rustic breads with a mild, slightly sweet flavor.
Our blueberry scones are everything people think gluten-free can’t be: flaky, tender, and full of flavor. That’s what happens when you understand the ingredients instead of settling for substitutes.
Don’t see the pastry you’re craving in our case? Ask us. Many of our pastries can be made fresh by request in advance.
What pastry should we post next?
Leave your request in the comments, then stop by Rebel Rise and taste what gluten-free is supposed to be.
