Gluten Free Flour Mix
There is an updated gluten free flour recipe listed here. I’m constantly playing :)
3 parts brown rice flour
1.5 parts arrowroot
1.5 parts potato starch (not potato flour)
2 parts quinoa flour
1 part almond flour
I usually make each part the equivalent of 1 cup. I mix up the entire amount (a total of 9 cups of gluten free flour mix) and store in an air tight container in the fridge. Whenever flour is needed, just shake the container to ensure it is mixed well. Use in any recipe calling for wheat flour.
Feel free to experiment with the flours to find what works best for you. You can make the following substitutions:
- Instead of Arrowroot and Potato Starch, you can use Tapioca Starch or Corn Starch
- Instead of Quinoa, you can substitute Soy flour or Fava/Garbanzo flour
- Instead of Almond Flour, you can substitute Masa Harina
I use the above flour in all baking and in my bread machine when I make my delicious homemade loaves. The bread dries out quickly so slice it and place parchment paper between the slices before placing them in a freezer bag and freezing. That way, you will always have access to easily accessible and delicious bread.
If you are baking cakes, pancakes or cookies you want to double the amount of gluten free baking powder and add xanthan gum or guar gum to thicken the baked product and help bind the ingredients. Xanthan gum is a derivative of corn and guar gum comes from the seed of a legume. If you have a corn allergy, guar gum is a good substitute but it is high in fiber and has been known to cause stomach upset in some people.
- Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour for use in bread and pizza dough recipes
- Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used when making cakes, muffins and quick breads
- Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour when baking cookies and bars