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. Then there are other ingredients I choose to avoid. Like modified food starch. Or cellulose. Because at least in some cases “plant cellulose” is a fancy term for wood pulp. My grandfather, with a background in carpentry, had another name for it.
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.
I buy my almond flour from Costco, potato starch in 50-lb. bags from a restaurant supply store, and the rest of my flours from Thrive Market online (Bob’s Red Mill and Thrive brands).
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.