When it comes to gluten free baking, there are so many flour options that it can feel a little overwhelming. You can mix your own blend using a combination of gluten free grains and starches, or you can reach for a pre-made commercial blend. Both have their place in the kitchen. Over time I’ve learned when to use each one depending on what I’m baking.

For everyday baking—like cakes, cookies, muffins, and bars—I love using a high-quality pre-made gluten free flour blend. It saves time, gives consistent results, and makes the process so much easier. But for more delicate or specialized recipes, like croissants or rustic breads, I take a different approach. For bread, I prefer to make my own blend. I can get that light texture and those beautiful air pockets. And when it comes to gluten free pastry, I like to use a de-glutenized wheat starch flour that gives me that structure and flaky finish.

In this post, I’m sharing the flours and gluten free blends I reach for most often. Especially the commercial options available here in Canada—and how I choose the right one for each kind of recipe.