It happens to all of us at one time or another - you go to the pantry excited to make a recipe and you discover that you're missing a staple you never expected to run low on. For a key ingredient like flour, this can be a real inconvenience - especially when feeling the inspiration to make homemade bread. But you don’t have to give up tasty homemade sandwiches and wraps just because your grocery store is out of all-purpose.
Here are some options to make delicious breads out of less familiar grains and flours. Not all of these flours are available in every grocery store, but by scouring the gluten-free aisles, health food stores, and local ethnic markets you should find what you need.
5 deliciously easy flour-free bread recipes
Be inspired by these delicious flour-free breads you can make when you can't get your hands on all-purpose wheat flour.
Arepas
Arepas are a Venezuelan and Colombian bread made of masarepa, an ancient flour ground from corn that’s been treated with lime. (If you can’t find masarepa, masa harina – which is usually available in grocery stores – works fine). Arepas are traditionally served with slow cooked meat inside, but are great with any filling, from jam to roasted veggies, and they make a mean breakfast sandwich. This three-ingredient arepas recipe is super quick and easy to make, even for baking beginners.
Pão de Queijo
Pão de Queijo, or Brazilian cheese bread, is traditionally made from sour manioc starch, which can be hard to find outside of South America. Tapioca starch makes a good replacement and is increasingly available in the gluten free section of the grocery store or in health food stores. These little breads are crispy, cheesy, and oh so satisfying; they’re something like gougères, but easier to make. This pão de queijo recipe uses mozzarella and parmesan cheese, but you can use whatever block you have in your fridge!
Injera
If you’ve ever eaten at an Ethiopian restaurant, you’re familiar with injera, the sourdough flatbread used as a plate, eating utensil, and delicious side dish. Injera is made from teff, one of the oldest cultivated grains in the world. Teff flour is often available in gluten free aisles, as it is a great gluten free flour substitute.
Making injera by traditional methods is a long process that involves establishing wild yeast cultures. If that sounds like a fun project, this authentic injera recipe will walk you through it step by step.
If you really want injera tonight, you can make it with commercial yeast using this quick injera bread recipe! It won’t be quite as sour as traditional injera, but it is still a delicious base for any hearty stew.
Making injera by traditional methods is a long process that involves establishing wild yeast cultures. If that sounds like a fun project, this authentic injera recipe will walk you through it step by step.
If you really want injera tonight, you can make it with commercial yeast using this quick injera bread recipe! It won’t be quite as sour as traditional injera, but it is still a delicious base for any hearty stew.
Cornbread
You can make cornbread using only cornmeal! It’s denser, sweeter, and slightly drier than cornbread made with a mix of cornmeal and all-purpose flour. It’s delicious with butter, as a base for a cheddar and onion grilled cheese (seriously) or crumbled into chili (to use up all those beans). This no-flour cornbread recipe uses bacon grease, which can be substituted for butter, if you prefer.
Spelt Loaf
Cheese puffs and flatbreads are great, but what about when you really want a fluffy, sliceable, fresh-from-the-oven loaf of bread and there’s not a bag of wheat flour to be found? Spelt is an ancient wheat that is more and more readily available in stores. Unlike cornmeal or teff flour, spelt contains that all-important factor for bread texture, gluten. It has a wholesome, nutty flavour and loads of nutritional benefits. This spelt loaf recipe combines spelt with honey for a simple sandwich loaf reminiscent of honey-oat bread, or get fancy and develop a starter for a spelt sourdough loaf. If you can’t find spelt flour, you can replace it with kamut, another ancient wheat.
You don’t need to give up on bread just because the flour shelf is bare! Enjoy these wraps, rolls, and loaves – or pick up an unfamiliar flour and look up a new recipe! The possibilities are endless.
You don’t need to give up on bread just because the flour shelf is bare! Enjoy these wraps, rolls, and loaves – or pick up an unfamiliar flour and look up a new recipe! The possibilities are endless.
Make something delicious
Keep exploring
5 sustainable foods to cook for an eco-friendly kitchen
Cooking with these environmentally-friendly ingredients is a simple way you can reduce the carbon footprint of your kitchen today.
April Fool's Day: Our Favorite Food Fake-Outs
These creative dishes from some of our favorite culinary creators will have you doing a double take!
Demystifying gluten
You’ve definitely heard of gluten, but do you know how it plays a role in baking? Today we’re diving into the science behind gluten and sharing tips for understanding it in your baking.
An interview with Julia Estrada, Kana's newest baking queen
Julia Estrada is the face behind the delectable blog, Bread & Basil, and she certainly knows her way around the kitchen. Baking is her true love, and you'll often find her making artisanal breads in her New York City apartment.
5 tips on decorating Valentine's cakes for that special someone
Get creative on Valentine’s Day by offering your loved ones something baked from scratch and uniquely decorated. Here are some easy ways to shake up your cake decorating.
The proof is in the... proofing
The proofing process is an essential part of baking yeast-leavened goodies. Without it, you'll end up with a sad, flat pancake instead of that beautiful bread loaf you were hoping for. Yes, it takes some time to perfect the process, but once you've got it, you too can experience freshly-baked bread and pastries at home.
Demystifying gluten
You’ve definitely heard of gluten, but do you know how it plays a role in baking? Today we’re diving into the science behind gluten and sharing tips for understanding it in your baking.
An interview with Julia Estrada, Kana's newest baking queen
Julia Estrada is the face behind the delectable blog, Bread & Basil, and she certainly knows her way around the kitchen. Baking is her true love, and you'll often find her making artisanal breads in her New York City apartment.
The proof is in the... proofing
The proofing process is an essential part of baking yeast-leavened goodies. Without it, you'll end up with a sad, flat pancake instead of that beautiful bread loaf you were hoping for. Yes, it takes some time to perfect the process, but once you've got it, you too can experience freshly-baked bread and pastries at home.
Proper proofing: how to work with yeast doughs
The most important technique to master when learning how to make bread and other yeasted treats is proofing, where all the rising happens. Today we’re going to learn how to proof bread dough for the best homemade loaves!
What size Dutch Oven do I need to bake bread?
Baking bread is one of the best parts of owning a Dutch oven. If you’re ready to give this wholesome activity a go but aren’t sure if you have the Dutch oven for the job, this article will help straighten things out for you.
The Advantages of Enameled Cast Iron and Raw Cast Iron Cookware
Cast iron cookware comes in all shapes and sizes and are classified as kitchen staples all around the world. Here’s a look at why both raw and enameled cast iron Dutch ovens are perfect for any kitchen.
The proof is in the... proofing
The proofing process is an essential part of baking yeast-leavened goodies. Without it, you'll end up with a sad, flat pancake instead of that beautiful bread loaf you were hoping for. Yes, it takes some time to perfect the process, but once you've got it, you too can experience freshly-baked bread and pastries at home.
Proper proofing: how to work with yeast doughs
The most important technique to master when learning how to make bread and other yeasted treats is proofing, where all the rising happens. Today we’re going to learn how to proof bread dough for the best homemade loaves!
Why is it called a Dutch Oven?
While Dutch ovens have become a charming and familiar part of any modern kitchen, their name does lead to some confusion. What do the Dutch have to do with it? Isn’t it an English invention? And what about the French? It’s time to straighten things out.
What is a Dutch Oven and why are they so popular?
The Dutch oven’s popularity has exploded in the last couple of years. If you’ve been wondering what this classic cooking pot brings to the table, read on.
How to clean & season a cast iron Dutch Oven
Like with any cookware, there are times when your Dutch oven might get a little sticky, scorched or stained, but taken care of properly, your cast-iron cookware should last you well into the future.
Gluten free pantry essentials to always have on hand
Having a well-stocked pantry is the key to successful gluten free cooking and baking.
Demystifying gluten
You’ve definitely heard of gluten, but do you know how it plays a role in baking? Today we’re diving into the science behind gluten and sharing tips for understanding it in your baking.
The Advantages of Enameled Cast Iron and Raw Cast Iron Cookware
Cast iron cookware comes in all shapes and sizes and are classified as kitchen staples all around the world. Here’s a look at why both raw and enameled cast iron Dutch ovens are perfect for any kitchen.
Crispy pizza at home: tips for the perfect crust
Have you ever made pizza at home, but been disappointed by a soggy or undercooked crust? There are tools and tricks to make homemade pizza just as good as delivery, whether you like thin or thick crust.
Can you use Parchment Paper in cast iron cookware?
Cast-iron cookware has become such a kitchen staple thanks in large part to its versatility and style. If you’re after a way to make it even easier to cook with your Dutch oven or skillet, look no further than a simple piece of parchment paper.
SHARE
