Gluten-Free Flour Blends

Commercially manufactured gluten free flour blends have become readily available in grocery stores today. As you experiment with different brands, you will find that you prefer a particular blend for certain baked goods and that they all have their own particular taste. I have several that I keep in my pantry, and I use them for different things. Once you have become comfortable with baking gluten free, you may want to try your hand at blending your own flours.

It is also very simple to create flour blends at home for yourself and it ends up being less expensive than buying commercially manufactured blends. I have listed a few flour blends for you to try.

After you have whisked your blend together, you will need to store it in an airtight container.

For all of these blends, if your recipe calls for yeast, add an additional ½ teaspoon of xanthan gum for each cup of flour needed.

If you need to avoid nightshades, you can substitute arrowroot starch as a substitute for potato starch.

If you need to avoid milk products, you can substitute nonfat soy milk powder.

All – Purpose Flour Blend

  • 4 ½ C white rice flour
  • 1 ½ C sweet rice flour
  • 2 C potato starch (not potato flour)
  • 1 C tapioca starch
  • 3 T nonfat milk powder

 

High Protein Flour Blend

  • 2 ¼ C chickpea flour
  • 2 C superfine brown rice flour
  • 2 C potato starch (not potato flour)
  • 2 C tapioca starch
  • 4 tsp xanthan gum
  • 2 T nonfat milk powder

 

High Fiber Flour Blend

  • 2 C superfine brown rice flour
  • 2 C sweet white sorghum flour
  • 11/3 C tapioca starch
  • 2/3 C potato starch (not potato flour)
  • 3 tsp xanthan gum
  • 1 T nonfat milk powder