Make Your Own Gourmet Gluten Free Flour Blend

by kathy on March 27, 2014

Want to create something that is uniquely suited for you? Make your own gluten free flour blend. Take your favorite flours and blend them into something you can use for all of your gluten free baking.

How to make your own
Gluten Free Flour Blends

 

 

You can use any of these grains or starches for your flour blends.

Rice, Corn, Millet,Amaranth, Teff, Sorghum, Soy, Potato, Beans, Arrowroot, Quinoa, Tapioca, Flax, Wild Rice, Buckwheat, Indian rice grass, Almond meal or any other nut meals, Popcorn, Mesquite beans.  You can also use certified gluten free oats which are now available.

Why is a flour blend recommend instead of just using one "flour"? Blending a variety of these together helps to round out the flavor. It also allows you to use a starch to help lighten the heavier flours like beans or nut meals.

You can also combine "cereal" type flours with "bean" type flours to form a complete protein that you can bake with. That is why you often see cornbread served with chili. The corn and the beans form a complete vegetable protein combination.

Some people do not like the flavor or texture of rice flour so they prefer to use something else. A lot of it is individual taste. Play around with the different flours at first and see which ones you like better.

For a good middle of the road combination mix together: 
3 cups of heavy( cereal or bean type)  flour
with 2 cups of a starch. This will give you a good "all purpose" blend
that you can use for everything.

If you will be baking often, you can store this in your cupboard. It doesn't take long to go through 5 cups of flour blend. If you stir up a big batch, go ahead and keep it in the refrigerator to stay fresher longer. Remember, most of these flours are whole grains and will go rancid faster. They also do not have any preservatives in them either.

Here are to blends for you to try:

Gluten Free Flour Blend

You can use this formula or come up with your own based on your preferences and allergies. This can give you a guide. Remember, I use a lot of freshly ground flour in my baking.


 2 cups of brown rice flour, finely ground.
1/2 cup of finely ground white bean flour, or sorghum flour
1/2 cup of coconut flour, or almond meal
1 cup of cornstarch
1/2 cup of tapioca starch or arrowroot starch

You can make your own Gluten Free Flour Blend using the flours you enjoy.

Make sure that you keep the ratio of heavy flours ( rice, bean, sorghum. coconut, millet, soy,) and starch flours (cornstarch, tapioca, arrowroot, potato) in a 2 to 1 ratio.

Use two cups of heavy flour and 1 cup of starch flour for your blend. If you do that, it should be light enough to make anything you want.

Check the commercial packages and you will see that they all blend their heavy flours with starch flours to lighten up the finished product.

Self-Rising Gluten Free Flour Blend

Make a big batch of this and get a head start on making muffins, scones, cakes, cupcakes, pancakes, waffles, anything that you would use regular self-rising flour for.


1 Tbsp sea salt
3 Tbsp Rumford Baking Powder ( no aluminum that's a good thing!)
1 cup Bean,Soy flour, Sorghum flour
1 cup Coconut flour or Almond Meal
2 cups Tapioca flour

3 cups Brown Rice flour
or White rice flour finely ground
2 cups Powdered Milk

Now you have a gluten free flour blend that is just right for your allergy needs. And you didn't have to go shopping all day to find it.

 

I love it when we save money and time!

Kathy

Ps….. these work great for any recipes that have 1 cup of regular wheat flour or less. Just exchange cup for cup.

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{ 41 comments… read them below or add one }

Sarah March 17, 2011 at 4:21 pm

This will save me SO MUCH MONEY $$$, I can't believe that when you by floor at the store it only comes in little box. Thanks so much for posting this recipe! 

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Wendy June 21, 2011 at 1:21 pm

This is great, we have multiple intolerances in our house and none of the bought mixes apply. Thanks so much!

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Jen @ The RA Vegan October 27, 2011 at 11:27 am

Thanks so much.  I am vegan but my son has not only a wheat intolerance but a potato intolerance which makes finding mixes difficult.  I will admit to finally having found one that works for me, but I have so many different flours to use up!  If making the one with milk powder I would use soy milk powder.

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kathy November 1, 2011 at 11:06 am

Hi Jen.
There is also a rice milk powder available. I saw it at one of the shows I went to.
I’ll find it and report back to ya.

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kathy November 1, 2011 at 11:26 am

Found it! It’s Growing Naturals. They have dry rice milk powder and dry rice protein powder.

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Laurie March 15, 2012 at 2:15 pm

Thank you for sharing these quantities and blend ideas.. I'm new to this.. and this helps!! :)

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kathy March 18, 2012 at 4:15 pm

I’m glad I can be of help. If there is anything I can do for you, let me know. I’ve been gluten free for 12 years and I have a few tricks up my sleeve I can show ya:)

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Jade July 4, 2012 at 5:45 am

Oh dear, thanks for sharing. I’ve been looking for a bean flour recipe to make a cereal-like meal for my 1yr old son. Do you have any ideas on this?

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kathy July 4, 2012 at 12:39 pm

You can use a grain mill to make a bean “farina” type meal. Fill the hopper and grind the beans on a very coarse setting a little at a time adjusting the setting as you go until you get it more cereal like.

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Kristine October 29, 2012 at 9:51 am

With the arsenic in rice and my health problems, my doctor does not want me to eat rice.  What can I use in place of rice flour?

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kathy November 1, 2012 at 12:23 pm

You can use any other gluten free flour.Sorghum, millet, gf oat (if you can have it), tapioca to name a few.

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Anna November 27, 2012 at 8:33 am

Can I use 1 cup coconut flour with the 2 cups rice flour to avoid using a bean flour?

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kathy November 27, 2012 at 2:13 pm

You can use 1/4 cup of coconut flour and then add 3/4 cup of something else. Coconut flour is like those little washcloth squares you buy for kids that expand to 20 times their size when you add 5 drops of water. It absorbs gobs of water.

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Jennifer January 11, 2013 at 8:18 pm

I am very new to gluten free and I am very unsure about the flour. I know that I want to try and save money by making my own flour. Do these given amounts make a lot flour? Would the self rising blend be the best for everyday baking and such? I have two young kids and I want to use something that will make these foods as normal as possible. Thank you for your help!!

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kathy January 20, 2013 at 5:43 pm

The recipe makes about 4lbs. If you do any baking at all, it’s easy to go thru that much in about two weeks. By the time you make pancakes or waffles one or two loaves of bread, some cookies or a cake or pie crusts, you’ve pretty much used it up.

The self rising is good for things like pancakes, waffles, biscuits, muffins, quick breads anywhere a recipe calls for self rising flour. Like Bisquick but without the shortening added.

Flour blend without the added soda, baking powder or salt would be good for just about everything else.

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Kelly February 16, 2013 at 9:30 am

What about xanthan gum in your all-purpose flour? Or is that something you add to your baked products when you are actually making them?
i am so excited to have come across this site and will be trying out both of your flour mixtures?

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kathy February 26, 2013 at 9:34 am

Most of the gluten free flours available on the market today have xanthan gum added already. Please read your labels. You don’t want to add more or everything will taste like a rubber band.

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Nathalie April 3, 2013 at 4:18 am

Awesome site Kathy! Thanks for posting great ideas. I need to find a happy bread machine recipe using brown rice, sorghum and amaranth flours. The recipe needs to be egg, dairy, soy and gluten-free. I prefer not to use corn anything. I heard flax or chia and water subs eggs. I not tried baking 2 diff loaves in my machine and oh my gourd! Bricks! It is shameful to waste as the ingredients are costly. Thanks for your help! :0)

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kathy May 22, 2013 at 2:28 pm

Here is the link to the post I wrote about using flax meal for egg replacement.
http://yourglutenfreekitchen.com/blog/milk-eggs-problem/

You may need to add more liquid to your bread batter. Our flours tend to be very dry and absorb a lot of liquid. Make sure your “dough” looks like
a thick pound cake batter. It will not make a ball and leave the sides of the pan like regular wheat dough does.
It needs to be very wet. Think thick batter!
Try that and see if it helps.

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D April 7, 2013 at 7:50 am

This is fantastic! Thanks so much for taking the timeto put this together.
I am curious though, why use powdered milk? Could this be substituted for rice, almond or oat milk? Instead of the powder. Being Newton baking & GF baking in particular does this equate equally? Meaning 1 cup of powdered milk = 1 cup of rice milk.
Sorry for all the questions! But thanks kindly in advance.

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kathy May 22, 2013 at 2:21 pm

Powdered milk adds less fat then using liquid milk and it makes a shelf stable product.
There is no reason not to substitute the powdered milk for rice, almond or oat milk.
Instead of adding water in your recipes, use the milk of your choice and just leave out the
powder milk.

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Neene April 21, 2013 at 8:42 am

So, I'm going back to gluten free, but I have a lot of sensitivities (which is why I gave up in the first place–but my doctors says I should return . . .)  I'm allergic to nuts, and beans and rice make me sick.  I also have a degenerative thyroid disease, so no millet.  I'm thinking of trying this flour mix, but I'm afraid it will taste too heavy or nutty.  What do you think?

1 cup quinoa flour
1 cup sweet potato flour
1 cup teff flour
1 cup potato starch
1 cup tapioca flour

Thanks for your (very, very) awesome blog!

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kathy May 22, 2013 at 2:18 pm

This sounds like a great blend!
You could use just 1/2 cup quinoa flour and 1/2 cup sorghum flour, but otherwise sounds wonderful!

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Lois September 19, 2013 at 8:44 am

I live in Honduras, so the flour choices are somewhat limited. My local market carries some Red Mill products, but not all. I have purchased Amaranth, White Rice, Quinoa and Potato flours. Also available are Coconut and Teff. What blend would you suggest for bread?  Thanks!

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kathy September 20, 2013 at 10:48 am

You have some great options here. You can blend the amaranth, teff and white rice with tapioca starch or cornstarch. Use 1 to 1 ratio. For example: to make 2 cups of flour blend, add 1/3 cup each of amaranth, teff and white rice flour to 1 cup of tapioca starch. This makes a great blend. Not too heavy for things like cakes and cookies but still with a lot of healthy whole grains. Use 1 tsp. of xanthan gum per cup of flour for yeast breads or pizza dough, and 1/2 tsp. per cup of flour for anything else.

Coconut flour is best used on its own as it soaks up liquid like a sponge. I made brownies and used only 1/2 cup for an 8×8 pan. A little goes a long way.

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Lois September 21, 2013 at 1:27 pm

Thanks so much! Will give this a try today!

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Lois September 27, 2013 at 9:44 am

It turned out really great. My daughter says it's just like "real bread".  Took 2 hours to rise, and will lessen the baking time, but it was good.  Thanks!

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Amy October 14, 2013 at 7:08 am

Privyet! I am in Russia and can only find white rice flour, oat flour, and arrowroot. What ratios would you use? Spaceebo!!

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kathy October 14, 2013 at 3:06 pm

Ratios for your own flour blend that I would use would be 1/3rd white rice, 1/3rd oat flour and 1/3 arrowroot. Try that and see. If it seems to heavy, go this way: 1/4 white rice flour, 1/4 oat flour, and 1/2 arrowroot.
Let me know which works best for you.

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Karina October 29, 2013 at 11:14 am

Hi! Would this work for a savory recipe? I am making soft onion breadsticks. 

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kathy November 15, 2013 at 3:00 pm

Yes it should. One technique is to place your dough in a gallon sized zip type bag. Cut off the corner big enough to make breadsticks and squeeze out the dough to the length you want your breadsticks. Do this on parchment paper.

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Jane October 29, 2013 at 5:12 pm

Hi, do you recommend using your GF flour for pastry doughs? If not, do you have another flour mix recipe?
 
If you think the GF flour is good, do you have a recipe in using this to make pastry dough?
 2 cups of brown rice flour, finely ground.
1/2 cup sorghum flour
1/2 cup of coconut flour
1 cup of cornstarch
1/2 cup of tapioca starch 

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kathy November 15, 2013 at 3:02 pm

For pastry doughs, I am assuming you mean like choux dough for cream puffs and the like? If so, I would take out 1/2 cup of the brown rice flour or the coconut flour and replace with 1/2 of cornstarch or tapioca starch. I think lighter would be better for that.

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linda November 9, 2013 at 2:21 pm

i'm used to baking yeast bread.  i've tried a couple times to make by my usual recipe (which is not a machine) and it is too heavy and does not rise.  do i need to increase the amount of yeast?  does it just not rise like using the other non gluten free flour?  or what is the trick?  what is a flour blend that will rise?.  use flaxseed ???
thanks

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kathy November 15, 2013 at 3:06 pm

For yeast breads, you need to lighten up the flour blend. gluten free flours are heavy and the dough has a hard time rising because of it.

Here are a few tips: Try using half gluten free flour blend and half cornstarch or tapioca starch.

Then, make sure your dough is VERY WET, like mashed potatoes or a pound cake batter.

Use the regular 2 1/4 tsp. of yeast 9or one packet). I like to use a rapid rise yeast. It gives more punch right out of the gate. Allow to rise to just the top of the pan. It may take awhile.

Then bake. Only do one loaf recipe at a time. Trying to make two loaves, I have found, does not work as well.

Let me know how this works for you.

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Vicki January 27, 2014 at 4:07 am

Hi Kathy! This is great, thanks for posting. Quick question…in one spot you say the ratio is 3 C heavy to 2 C starch and then below it you say to use a 2 to 1 ratio. Thanks for clarifying!

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kathy January 30, 2014 at 12:04 pm

You’re right. for every cup of heavy flours you need to add 1/2 cup of starchy flours. so, 2 cups heavy and 1 cup starchy, 3 cups heavy and 1 1/2 cups starchy.
Thanks for pointing that out to me. Have fun baking!

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Josee Lalande April 2, 2014 at 7:13 am

Thank you for this! and for clarifying portions of heavy/starch. I found out Sorghum has tons of good minerals and protein.

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kathy May 30, 2014 at 12:01 pm

Yes, it does. It’s a very healthy nutritious base flour.

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Barbara May 17, 2014 at 8:50 am

Thanks for sharing these ideas.  Is it OK to add Xanthan Gum to the All Purpose Flour Blend for storing or does that need to be added when ready to make the bread,etc? (Assuming it is not already in the individual flours)

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kathy May 30, 2014 at 11:56 am

You can go ahead and add it to the all purpose blend. It has a great shelf life.

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