Pizza
Thin pizza, focaccia pizza
Durra gives structure and a neutral flavour. Tapioca gives elasticity, chewiness and bite.
Recipes to start with
Flour guide
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.
What are you baking?
Soft cakes & muffins
Sponge cake, lemon cake, carrot cake, tiger cake, muffins
Millet gives a light, fine crumb. Durra gives structure. Tapioca gives softness and volume.
Recipes to start with
Hard biscuits
Oat biscuits, jam biscuits, dream biscuits, small biscuits, biscotti
Oat gives a rich flavour. Durra holds the dough together. Bovetemjöl gives a crispier texture and more character.
Waffles
Crisp waffles, Belgian waffles
Durra builds structure. Tapioca gives crisp edges. Teff gives depth of flavour and a golden colour.
Recipes to start with
Pancakes
Thin pancakes, galettes, small pancakes
Bovetemjöl gives a classic pancake flavour and good frying surface. Durra makes the pancakes softer.
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Everyday bread
Loaf, tin bread, breakfast bread
Durra gives base and volume. Bovetemjöl gives flavour and character. Tapioca gives elasticity and better structure.
Recipes to start with
Sourdough bread
Sourdough loaf, rustic bread
Bovetemjöl gives rustic character. Teff gives depth of flavour. Tapioca improves volume and structure.
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Buns
Breakfast buns, burger buns, hot dog buns
Durra gives structure. Tapioca gives air and elasticity. Oat gives moistness.
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Fresh pasta
Tagliatelle, fettuccine, pappardelle
Durra gives a mild flavour and stable dough. Tapioca gives spring and makes the dough less brittle.
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Pastry dough
Savoury pie, berry pie, quiche
Durra gives stability. Bovetemjöl gives flavour. Tapioca helps the dough hold together.
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Crispbread
Seeded crispbread, hard flatbread, crispbread
Bovetemjöl gives base and rustic flavour. Teff gives depth. Amaranth gives a nutty character.
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Sauces & thickening
Béchamel, cheese sauce, cream sauce
Tapioca gives a smooth, glossy and neutral thickening without affecting the flavour.
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Soups & stews
Hearty soups, stews, casseroles
Tapioca thickens neutrally. Chickpea gives more body, richness and satiety.
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Protein bread
Protein buns, protein loaf
Durra gives baking properties. Soya raises the protein content. Chickpea gives binding and body.
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Fibre-rich baking
Breakfast bread, snack muffins, health bread
Oat gives moistness. Banana flour contributes resistant starch. Coconut raises the fibre content.
Recipes to start with
Banana bread
Banana bread, banana cake, banana muffins
Banana flour gives softness and moistness. Durra gives structure. Tapioca holds the cake together.
Recipes to start with
Show flours for…
Bovetemjöl
Good things about buckwheat flour
- Naturally gluten-free
- Rich in fibre
- A source of magnesium and iron
- Keeps you full for longer
- Naturally rich in antioxidants
Taste & texture
- Full-bodied, nutty flavour
- Light earthy notes
- Gives moist bakes
- Rustic character
Great for
- Bread
- Pancakes
- Waffles
- Pastry cases
- Pasta
Perfect if you want to give bread, pancakes and bakes more flavour and character.
Durramjöl
Good to know about durramjöl
- Naturally gluten-free
- Rich in fibre
- Versatile for baking
- Mild flavour that suits the whole family
Taste & texture
- Neutral and mild flavour
- Light sweetness
- Finely milled structure
- Reminiscent of traditional flour
Great for
- Bread
- Buns
- Pizza
- Muffins
- Biscuits
The most all-round flour in the range and an excellent choice for everyday baking.
Chickpea flour
Good things about chickpea flour
- Naturally gluten-free
- High in protein
- High in fibre
- Good binding ability
- Gives extra fullness
Taste & texture
- Full-bodied chickpea flavour
- Slightly nutty character
- Creamy consistency
Great for
- Pancakes
- Vegetarian patties
- Coating/breading
- Bread
- Sauces
An obvious choice if you want to cook more plant-based or boost the protein content of your food.
Hirsmjöl
Good to know about hirsmjöl
- Naturally gluten-free
- Rich in fibre
- Contains magnesium and iron
- Easy to bake with
Taste & texture
- Mild flavour
- Naturally light sweetness
- Gives soft and airy bakes
Great for
- Muffins
- Sponge cakes
- Scones
- Bread
- Pastry cases
Especially good when you want to bake light, soft and moist bakes.
Havremjöl
Good to know about havremjöl
- Naturally gluten-free
- A source of fibre
- Contains beta-glucans
- Keeps you full for longer
Taste & texture
- Mild oat flavour
- Soft and moist consistency
- Natural sweetness
Beta-glucans are a type of water-soluble dietary fibre particularly known for lowering “bad” (LDL) cholesterol and stabilising blood sugar after meals.
Great for
- Bread
- Pancakes
- Muffins
- Biscuits
- Breakfast baking
A much-loved flour that gives moist bakes and suits both big and small.
Coconut flour
Good things about coconut flour
- Naturally gluten-free
- Very high in fibre
- Low in carbohydrates
- A little goes a long way
Taste & texture
- Natural coconut flavour
- Light and airy structure
- Absorbs a lot of liquid
Great for
- Muffins
- Cakes
- Cheesecake bases
- Pancakes
- Bars
Perfect if you want to bake fibre-rich treats with a natural sweetness.
Sojamjöl
Good things about sojamjöl
- Naturally gluten-free
- High in protein
- High in fibre
- Boosts the nutritional value of your baking
Taste & texture
- Full-bodied flavour
- Slightly "beany" notes
- Gives structure and body
Great for
- Bread
- Protein baking
- Pancakes
- Vegetarian recipes
A great choice when you want to boost the protein content in both baking and cooking.
Tapiokamjöl
Good things about tapiokamjöl
- Naturally gluten-free
- Neutral flavour
- Gives elasticity in gluten-free baking
- Improves structure and moistness
Taste & texture
- Almost tasteless
- Finely milled consistency
- Gives springiness and chewiness
Great for
- Bread
- Pizza
- Pasta
- Sauces
- Thickening
An important ingredient for creating light, gluten-free doughs with great structure.
Teff flour (light)
Good things about teff flour
- Naturally gluten-free
- High in fibre
- Source of iron
- High in protein
Taste & texture
- Mild, nutty flavour
- Slightly "malty" notes
- Gives fullness
Great for
- Sourdough bread
- Rolls
- Everyday bread
- Crispbread
Perfect if you love flavourful bread with a rustic character.
Amarantmjöl
Good things about amaranth flour
- Naturally gluten-free
- Rich in protein
- Rich in fibre
- Contains several important minerals
Taste & texture
- Nutty flavour
- Light "earthy" notes
- Gives fullness and character
Great for
- Bread
- Seed crackers
- Crispbread
- Heartier bakes
A flavourful flour that's perfect when you want to give your baking more character.
Bananmjöl (plantain)
Good things about plantain flour
- Naturally gluten-free
- Rich in resistant starch
- Rich in fibre
- A mild and natural ingredient
Taste & texture
- Mild flavour
- Not particularly "banana-like"
- Gives a soft texture
Great for
- Pancakes
- Muffins
- Biscuits
- Smoothies
- Bread
A great option if you want to vary your gluten-free baking.
No flours match that choice.
Compare two flours
Quick guide — which flour should I choose?
| 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. |
Summary — gluten-free flour mixes
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