I am in the midst of whipping up two gluten-free desserts for a party tomorrow, and (not for the first time) was thinking about how gluten-free baking is more complex in part because you have a longer list of ingredients—you often have three flours plus some kind of a binder in place of wheat flour. This led me to wonder exactly how many non-wheat flours I have on hand. I did a quick survey of my pantry, and it turns out I have 15.
I’ve got:
A Flour By Any Other Name 