All da Carla's flours are organic and naturally gluten-free. Here you'll find a guide to help you choose the right flour based on taste, use and properties.
Perfect if you want to give your bread, pancakes and bakes a bit more flavour and character.
The most versatile flour in our range, and a great choice for everyday baking.
An obvious choice if you want to cook more plant-based or boost the protein in your food.
Especially good when you want to bake light, soft and moist bakes.
A much-loved flour that gives lovely moist bakes and suits the whole family, young and old.
Perfect if you want to bake fibre-rich treats with a natural sweetness.
A great choice when you want to boost the protein content in both baking and cooking.
An important ingredient for creating light gluten-free doughs with good structure.
Perfect for you who love flavourful bread with a rustic character.
A flavourful flour that's perfect when you want to give your baking more character.
A great option for anyone who wants to vary their gluten-free baking.
| If you want to… | Choose | Why? |
|---|---|---|
| Have an “all-round flour” | Durramjöl | One of the most versatile gluten-free flours, with a mild flavour and good structure. |
| Bake rustic bread | Bovetemjöl | Gives a full flavour, darker colour and more character. |
| Make pancakes | Bovetemjöl or chickpea flour | Buckwheat gives classic pancake character and a nutty flavour. Chickpea gives more protein, a fuller flavour and better satiety. |
| Get more protein | Chickpea flour or soy flour | Chickpea gives a milder flavour and suits cooking better. Soy contains more protein but has a more pronounced bean character. |
| Bake moist cakes | Millet flour or oat flour | Millet gives lighter, airier and finer cakes. Oats give more moistness, fullness and a softer crumb. |
| Make gluten-free pizza | Durramjöl + tapioca flour | Durra builds up the dough's basic structure and gives a neutral flavour. Tapioca adds elasticity, chewiness and better bite. |
| Make fresh pasta | Bovetemjöl + tapioca flour | Buckwheat contributes flavour and structure. Tapioca helps the dough hold together and gives better elasticity. |
| Thicken sauces | Tapioca flour | Neutral flavour and gives a glossy, smooth consistency. |
| Bake sourdough | Teff flour or bovetemjöl | Teff gives a milder flavour and deep aroma. Buckwheat gives a stronger flavour and more rustic character. |
| Bake fibre-rich | Coconut flour or banana flour | Coconut gives lots of fibre and a light sweetness. Banana flour gives fibre together with resistant starch and a milder flavour. |
| Get extra flavour in bread | Amaranth flour or bovetemjöl | Amaranth gives a deep nutty flavour. Buckwheat gives a more rustic and earthy character. |
| Make protein-rich bread | Soy flour + durramjöl | Soy raises the protein content. Durra gives better flavour and baking properties. |
| Make soft muffins | Banana flour or millet flour | Banana flour gives extra moistness and a soft texture. Millet gives lighter and airier muffins. |
| Bake low-carb | Coconut flour | Naturally rich in fibre and often used in recipes with lower carbohydrate content. |
| Use | Examples | Best flour mix | Why does it work best? |
|---|---|---|---|
| Pizza | Thin pizza, focaccia pizza | 70% durramjöl + 30% tapioca flour | Durra gives structure and a neutral flavour. Tapioca gives elasticity, chewiness and bite. |
| Soft cakes & muffins | Sponge cake, lemon cake, carrot cake, tiger cake, muffins | 50% millet flour + 30% durramjöl + 20% tapioca flour | Millet gives a light, fine crumb. Durra gives structure. Tapioca gives softness and volume. |
| Hard biscuits | Oat biscuits, jam biscuits, dream biscuits, small biscuits, biscotti | 40% oat flour + 35% durramjöl + 25% bovetemjöl | Oat gives a rich flavour. Durra holds the dough together. Bovetemjöl gives a crispier texture and more character. |
| Waffles | Crisp waffles, Belgian waffles | 40% durramjöl + 35% tapioca flour + 25% light teff flour | Durra builds structure. Tapioca gives crisp edges. Teff gives depth of flavour and a golden colour. |
| Pancakes | Thin pancakes, galettes, small pancakes | 70% bovetemjöl + 30% durramjöl | Bovetemjöl gives a classic pancake flavour and good frying surface. Durra makes the pancakes softer. |
| Everyday bread | Loaf, tin bread, breakfast bread | 50% durramjöl + 30% bovetemjöl + 20% tapioca flour | Durra gives base and volume. Bovetemjöl gives flavour and character. Tapioca gives elasticity and better structure. |
| Sourdough bread | Sourdough loaf, rustic bread | 40% bovetemjöl + 40% teff flour + 20% tapioca flour | Bovetemjöl gives rustic character. Teff gives depth of flavour. Tapioca improves volume and structure. |
| Buns | Breakfast buns, burger buns, hot dog buns | 60% durramjöl + 25% tapioca flour + 15% oat flour | Durra gives structure. Tapioca gives air and elasticity. Oat gives moistness. |
| Fresh pasta | Tagliatelle, fettuccine, pappardelle | 60% durramjöl + 40% tapioca flour | Durra gives a mild flavour and stable dough. Tapioca gives spring and makes the dough less brittle. |
| Pastry dough | Savoury pie, berry pie, quiche | 60% durramjöl + 25% bovetemjöl + 15% tapioca flour | Durra gives stability. Bovetemjöl gives flavour. Tapioca helps the dough hold together. |
| Crispbread | Seeded crispbread, hard flatbread, crispbread | 50% bovetemjöl + 30% teff flour + 20% amaranth flour | Bovetemjöl gives base and rustic flavour. Teff gives depth. Amaranth gives a nutty character. |
| Sauces & thickening | Béchamel, cheese sauce, cream sauce | 100% tapioca flour | Tapioca gives a smooth, glossy and neutral thickening without affecting the flavour. |
| Soups & stews | Hearty soups, stews, casseroles | 80% tapioca flour + 20% chickpea flour | Tapioca thickens neutrally. Chickpea gives more body, richness and satiety. |
| Protein bread | Protein buns, protein loaf | 70% durramjöl + 20% soya flour + 10% chickpea flour | Durra gives baking properties. Soya raises the protein content. Chickpea gives binding and body. |
| Fibre-rich baking | Breakfast bread, snack muffins, health bread | 50% oat flour + 30% banana flour + 20% coconut flour | Oat gives moistness. Banana flour contributes resistant starch. Coconut raises the fibre content. |
| Banana bread | Banana bread, banana cake, banana muffins | 40% banana flour + 40% durramjöl + 20% tapioca flour | Banana flour gives softness and moistness. Durra gives structure. Tapioca holds the cake together. |
| Flour | Contributes |
|---|---|
| Durramjöl | Base, volume and neutral flavour |
| Tapioca flour | Elasticity and binding |
| Bovetemjöl | Flavour and structure |
| Oat flour | Moistness |
| Teff flour | Depth of flavour |
| Amaranth flour | Nuttiness |
| Coconut flour | Fibre |
| Soya flour | Protein |
| Banana flour | Softness |
| Millet flour | Lightness |
| Chickpea flour | Protein and binding |
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