These mixtures of flours work as an exact replacement (cup for cup) in any recipe that calls for regular flour. The recipe makes approximately 10 1/2 cups of all purpose gluten free flour. Be sure to always check labels, as not all gluten free flours are certified gluten free.
Gluten Free Flour Mix
Two different combinations of gluten free flours. Each can be used as cup-for-cup replacement in any recipe that calls for traditional wheat flour. Each mix makes approximately 10 1/2 cups all purpose flour.
Ingredients
Sorghum/Brown Rice Version
- 2 cups sorghum flour or substitute this with corn flour*
- 2 cups brown rice flour
- 2 cups tapioca starch
- 1 1/2 cups white rice flour
- 1 1/2 cups potato starch
- 1 cup corn starch
- 1/2 cup coconut flour
Oat Flour Version
- 4 cups oat flour
- 2 cups tapioca starch
- 1 1/2 cups white rice flour
- 1 1/2 cups potato starch
- 1 cup corn starch
- 1/2 cup coconut flour
Instructions
- Mix well. Store in an airtight container, in a cool dark place for up to 6 months.
- *Corn flour is sometimes referred to as Masa Harina. It is a very finely ground corn flour (NOT corn meal).
- **Most gluten free baked goods also need the addition of xanthan gum, which acts as a binding agent. Gluten is a key ingredient in holding the dough together, or binding it. Xanthan gum is the replacemet for gluten when using gluten free flours. Different baked goods use different ratios of flour to xanthan gum.
As a rule of thumb add following ratio of xanthan gum to 1 cup of gluten free flour
- 1/4 tsp for cookies
- 1/2 tsp for cakes
- 3/4 tsp for muffins and quick breads
- 1 to 1-1/2 tsp for breads
- 2 tsp for pizza crusts
Hi,
I’ve just recently started cooking/baking gluten free. I am so glad to have found this information. Are you able to help me with a few questions? I tried using cup-for-cup in a bread recipe and it was too dry to knead, roll, etc. Given your statement that it will be drier than usual and to not add liquid, how do I form rolls/loaves/crescents etc. Also, does gluten free yeast bread not need kneading?
Thanks for your help and your site!
Oh, how I wish I could answer this question. I’m afraid I have never tried baking any yeast bread with this recipe. As a matter of fact, I haven’t used any GF flour to bake yeast bread. I have always been afraid of disapointment, because I have never liked any store bought GF yeast bread either. My best guess, when faced with the too dry problem, would be to simply ignore my suggestion of not adding more liquid, and go ahead and add some, a little at a time. 😉 As far as kneading goes, it should not be kneaded, as the purpose for doing so only applies to flour containing gluten (there’s some kind of scientific-y reason, but don’t remember exacly what it is).
Thank you so much for visiting and commenting. If you find a solution, please come back and post it here. 🙂