6 Gluten-Free Flour Alternatives and Exactly How to Use Them

Tapioca flour is more of a starchy substance than the rest of the flour options. I've used it in baking, and while it works fine, I find that it functions better combined with another gluten-free flour and some xanthan gum for binding. However, tapioca flour works great as a thickening agent, because it is straight up low-calorie carbohydrates. It's a great option in gravies, in particular.

Try it: Tapioca flour ($9 for a 2.5-pound bag)