Almond flour is made from ground almonds and adds a general and mild nuttiness to recipes; it works well in most recipes, especially cookies and cakes.
A high-fiber, gluten-free flour made from ground coconut. It absorbs a lot of liquid, so recipes using coconut flour may require more eggs or additional moisture
Tapioca flour adds chewiness and helps with binding. It's often used in combination with other gluten-free flours but can also be used on its own
Cornmeal can be used in certain recipes instead of cornstarch but is particularly useful in fried dishes that need extra coating
Arrowroot can be used as a thickening agent in place of wheat-based thickeners like cornstarch and tends to have balanced moisture
When mixed with water, flaxseed meal or chia seeds create a gel-like substance that can be used as a gluten-free substitute for binding
Chickpea flour, also known as gram flour, is a versatile gluten-free flour that can be used to make pancakes, flatbreads and for thickening sauces.
Swap couscous with cooked quinoa or rice if you're planning a cold salad or a casserole