All Purpose Gluten Free Flour Mix

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.
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Sorghum/Brown Rice Version
  1. 2 cups sorghum flour(or substitute this with corn flour*)
  2. 2 cups brown rice flour
  3. 2 cups tapioca starch
  4. 1 1/2 cups white rice flour
  5. 1 1/2 cups potato starch
  6. 1 cup corn starch
  7. 1/2 cup coconut flour
Oat Flour Version
  1. 4 cups oat flour
  2. 2 cups tapioca starch
  3. 1 1/2 cups white rice flour
  4. 1 1/2 cups potato starch
  5. 1 cup corn starch
  6. 1/2 cup coconut flour
  1. Mix well. Store in an airtight container, in a cool dark place for up to 6 months.
  2. *Corn flour is sometimes referred to as Masa Harina. It is a very finely ground corn flour (NOT corn meal).
  3. **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. 1/4 tsp for cookies
  2. 1/2 tsp for cakes
  3. 3/4 tsp for muffins and quick breads
  4. 1 to 1-1/2 tsp for breads
  5. 2 tsp for pizza crusts
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