Make Your Own Gourmet Gluten Free Flour Blend

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.