Recipes

Make Your Own Gluten Free Flour Blend

July 15, 2013
Make Your Own Gluten Free Flour Blend

What You Need to Know to Make Your Own Gluten Free Flour Blend

Making your own gluten free flour blend may seem like an impossible feat, especially if you happened to take a peek at the 40 gluten free flours and starches listed on our website. Okay, yes, it’s a little overwhelming. But don’t worry. There is a method to this madness, and with a little know-how, you can soon be blending right alongside the experts. So, let’s begin.

First off, why not just pick one of the 40 flours and go with it? What’s the purpose of a blend anyway? Simply put, none of the gluten free flours have all of the qualities and characteristics of regular wheat flour. You have to mix and match them to create blends that create your desired outcome.

You will need to use starches (like tapioca starch and potato flour starch) to both lighten and round out the taste of the heavier flours (such as soy flour and almond meal). Also, you want to combine cereal type flours with bean flours to form a complete protein. (Think cornbread and chili.)

Second off, why not just buy a gluten free all-purpose flour and be done with it? Well, most of the gluten free all-purpose flours available on the market are low in nutrition. Starchy and devoid of nutrients, these flour mixes can deliver great taste but rob you in the health department. Make it one of your health goals to mostly use gluten free flour blends that are high in protein and fiber, which you can easily create on your own.

The basic ratio you want to use is 3 cups of gluten free flour (you want to use high protein and high fiber cereal and bean flours—see list) to about 2 cups of gluten free starch. You can play around with rice flour, bean flour, nut flour, flaxseed flour, quinoa flour, etc. etc. etc.

To get you started, here are some basic gluten free blends you can use for a variety of your baking needs:

1.    Grain Milled Gluten Free Flour Blend

2.    Self-Rising Gluten Free Flour Blend

3.    Ancient Grains Gluten Free Flour Blend

4.    High-Protein and High-Fiber Gluten Free Flour Blend

5.    Dairy, Soy, Legume, and Gluten Free Flour Blend

Once you’ve finished blending your flour mix, be sure to store it in the refrigerator or freezer. Most of these flours are whole grains and will go rancid faster.

Good luck blending!

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Comments(2)

  1. kathy says: May 26, 2015 at 12:01 am

    I don’t understand why I cann’t use a Gluten Free Flour Blend (like King Arthur) to make bread in my bread machine. Should I have to add another GF flour to that mixture? 3 cups of King Arthur and 2 cups potato starch or, tapioca starch, or white rice flour, or sorghum flour? I tried to make a loaf today and it was a complete disaster. But from reading your book. I think I should have let the eggs get at room temperature, butter also and check the temp. of the milk. Any suggestions would be greatly appreciate since I’m have withdrawal symptoms for a good slice of bread ;0)
    hank you, Carol

    • kathy says: May 26, 2015 at 3:24 pm

      It is very doable to use a gluten free flour blend like King Arthur. I would do exactly what you suggested. Lighten it up just a little with maybe 1/2 cup to 1 cup of tapioca starch. Make sure all your ingredients are at room temperature. yeast does not like to rise in a cold environment. I would also add in 2 tsp. of baking powder to the dry ingredients to give your bread a little extra lift.
      Hope this helps 🙂

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