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Gluten Free Flour Mix

Gluten free baking is tricky.  It takes a mixture of gluten free flours and starches to obtain a product that will give a nice texture in your finished baked goods.  Over the past 18 months I’ve experimented with many GF flour mixes, both store-bought and homemade, with varied results.  Rice flour, sorghum flour, garbanzo bean flour, potato starch, tapioca starch, corn starch, arrowroot starch, xanthum gum, guar gum…..at one time I thought my kitchen was going to go up in a cloud of flour/starch dust.

 

All that experimenting gave me some confidence to try to create a GF flour mix on my own using ingredients that I am comfortable using. There is not any nutritional value to be impressed with, and I find myself wondering how much to be concerned about phytic acid in the flours (a nutrient blocker).   But this gluten free mama enjoys having an occasional baked treat, and this is one of the means I use to indulge myself without damaging my already damaged gut.

 

No GF flour is ideal, so we use them sparingly.  My daughter and I love to bake, but we usually save baking for when we are going to be bringing the goodies somewhere to share with others.  Otherwise we would eat way too many of the yummy things we made.

 

This gluten free flour mix works great in cookies, muffins, and some cakes (it makes a heavy/dense cake as opposed to light and fluffy).  I mix up a double batch and keep it in the refrigerator so that anytime we want to make something the mix is available.

 

Gluten Free Flour Mix

2 1/2 cups rice flour

1 1/2 cup sorghum flour

1 1/2 cup tapioca starch

1/2 cup arrowroot starch

2 TBS xanthum gum

Sift all ingredients together and mix with wire whisk until thoroughly combined.

 

 

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