In this post I share several ways to make a gluten free flour blend. For baking gluten free you can’t just generally use one type or flour but need to make a blend.
Recently I shared my GF, DF, Egg Free Chocolate Cake Recipe in a Facebook Group. This was for someone who was looking for a gluten, dairy, soy and coconut free chocolate cake recipe. They asked if the recipe would work for a non packet gluten free flour blend. The answer is a resounding yes! All of my baking is done with my own blend of gluten free flours. Many, if not all of the packet gluten free flour blends have hidden sulphites.
I tend to use brown rice flour more than white rice flour. Brown rice flour tends to be less gritty than white rice flour. When I was first exploring how to make a flour blend I notice that many of the blends had potato starch and as my son was intolerant to potatoes we needed to avoid this.
The following recipes can be used in any recipe that calls for GF flour. A number of GF recipes actually list different types of flours required. I will follow those but may substitute one flour for another depending on what I’ve got. There are many different gluten free flours that you can try. The tables in this post shows the indivdual characteristics and which ones have similar properties.
All of the blends GF flour blends listed below are for 1 cup of flour, using an Australian metric cup. You could of course maker larger quantities keeping the same ratio. If you do make a larger quantity place all the ingredients in a container, stir to mix but then to mix further put the lid on and shake.
For quite a while my go to GF flour blend was:
- 1/2 cup brown rice flour
- 1/3 cup corn flour/starch
- 1/6 cup tapioca flour
Then I found this blend which is quite good for biscuits:
- 1/3 cup brown rice flour
- 1/3 cup corn flour/starch
- 1/6 cup tapioca flour
- 1/6 cup yellow maize flour
I’m now struggling to find corn flour that does not contain sulphites, so I usually switch the corn flour for tapioca flour and use a 1/3 amount of coconut flour for the tapioca flour portion. Coconut flour actually absorbs liquid so you don’t want to use too much of it.
So my first blend now usually looks like this:
- 1/2 cup brown rice flour
- 1/3 cup tapioca flour
- 1 tbsp coconut flour
And the 2nd blend above usually looks like this:
- 1/3 cup brown rice flour
- 1/3 cup tapioca flour
- 1 tbsp coconut flour
- 1/6 cup yellow maize flour
I’m now using millet meal for making gluten free bread/ pizza bases but haven’t tried this with my flour blends in other baking.
If you bake gluten free, what flours do you use?