I feel for my Celiac disease friends. It sucks not to be able to chew on the gooey texture of a gluten-y pastry (like the popover below).
So I did some research: I ate a lot of bad (some good) homemade, waffles, pancakes, and crepes (you're welcome), and experimented with some popular flours that are gluten-free. Here is a review of popular gluten-free flours when used for breakfast foods (waffles, pancakes, and crepes- oh my!). I tried to find some that had a similar gooey texture so you gluten-free people won't feel left out.
Use when you want your food to have that nutty, almond-y flavor. I'd recommending combining it with another flour.
(+) Almonds are yummy and the flour has that nutty taste.
(+) Great to coat chicken with before pan frying
(-) Whatever you make with this tastes like crushed up almonds.
(-) Almond are good in moderation. If you eat 4 almond flour waffles, you're probably consuming a lot of fat.
(-) Tends to be gritty.
When to use: When you want something to taste like coconut.
(+) The coconut flavor is super versatile in baked goods
(+) A little bit goes a long way. It soaks up water like crazy.
(+) Great for coating chicken for pan frying.
(+) Great for gluten-free scones
(-) It tends to taste chalky. Sometimes you feel as if you've swallowed a sponge.
When you want a fluffy baked good that tastes kind of oaty.
This one is great & tastes like oatmeal cookies.
(+) Has an oaty taste
(+) Makes BOMB waffles, crepes, and pancakes
(+) Very similar to regular white flour
Never. This stuff is gross.
(-) This is the worst thing ever.
When you want a savory tasting flour.
(+) Good for coating chicken for pan frying
(+) Some people make tortillas with this. Personally, I'm not a huge fan.
(-) Has a bitter flavor
(-) Warning- do not use for baked goods
Brown Rice Flour
When you want fluffy baked goods with a hint of the sweet taste of brown rice.
This one makes waffles perfectly crispy.
(+) Has a slightly sweet brown rice taste
(+) Makes amazing waffles, crepes, and pancakes
(+) Very versatile
(-) Gets really greasy really fast when you add a bit too much oil or butter
My personal favorites are the brown rice and oat flours. The texture is very similar to regular flour. They also have great flavor. I've also been experimenting with blending these flours and have gotten great results.
Ex. Mixing a bit of coconut flour into a runny oat flour batter really thickens it up quickly.
Have you tired gluten-free flour? What's your favorite? Let me know below!