Gluten-Free Flour Blend

Want to know a secret for baking delicious gluten-free treats?  It starts with a great flour blend.  I’ll share mine with you, because that’s what friends are for.

I tested several commercial blends before deciding to blend my own.  Based on those tests, I personally have ruled out ones that taste like beans or peas, and some that are starchy, gummy, or gritty.

Here’s why I think mixing my own blend is worth it.

1. It can be more cost-effective than buying a commercial blend.

2. I enjoy the flavor and texture it provides.

3. I can control the amount of xanthan gum to suit whatever I bake.

To get the best results, please do use a kitchen scale and weigh your ingredients.  This will give you more consistent ratios and affect the outcome of your finished baked goods.

Gluten-Free Flour Blend:

Set a large bowl on a kitchen scale (preferably digital).  Weigh the following ingredients into the bowl, resetting the scale to 0 (zero) after each addition.  When adding the potato starch and almond flour, I use a sifter to eliminate any clumps.  If you don’t have access to a kitchen scale and volume measurements are your only option, approximate equivalents are provided in parentheses, below.

-12 oz. white rice flour [not sweet white rice flour] (4 cups plus 2 tablespoons)

-8 oz. sweet white sorghum flour (2 cups)

-8 oz. potato starch (1-1/2 cups)

-5 oz. almond flour (1-2/3 cups)

-3 oz. tapioca starch (rounded ½ cup)

Whisk the ingredients together well and store in a covered container.  If you bake infrequently, store the mixture in your refrigerator.

Yield:  Approximately 8 cups of flour.

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