How to Make Gluten Free Flour Recipe

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All-Purpose Gluten Free Flour Recipe


How to Make All-Purpose Gluten-Free Flour #glutenfree #recipes - DontMesswithMama.com


Going gluten free in our household has definitely been a journey – especially with baking. We’ve tried so many concoctions – mixing various flours and ingredients – and now I finally feel like we have it figured out.

This gluten free flour recipe can be used for baking and cooking (I make a yummy gluten-free chicken nuggets). But there’s a little to learn first about the different types of flours available.

Gluten-Free Girl has a ton of information on the different types of gluten-free flours available. She also explains how to follow the 40/60 ratio – 40% grain flour + 60% starchy flour – to get the right consistency that’s similar to a gluten flour.

If I’m baking something really moist like pumpkin or banana bread, I recommend using mini loaf pans rather than regularly sized loaf pan with gluten free flour. I find that mini pans work well for giving breads a moist center and firm outer layer – which is perfect for all breads really but especially for pumpkin or banana bread.

Where to Get Kitchen Pantry Essentials

I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill
baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.

Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.

Gluten Free Flour Mix Recipe

All-Purpose Gluten Free Flour Recipe

All-Purpose Gluten Free Flour Recipe

Ingredients

Instructions

  1. Mix all ingredients together and store in an airtight reusable container with a lid.
  2. Add 1-2 tsp of xanthan gum to every 1 cup of All-Purpose Gluten-Free Flour Mix to help bind ingredients together.
  3. Add a tbsp of coconut flour to a recipe when baking moist breads like pumpkin or banana breads to soak up some of the moisture.
http://dontmesswithmama.com/how-to-make-all-purpose-gluten-free-flour/

Do you have a favorite all-purpose gluten-free flour mix? Share it with us.

Gluten Free Flour Mix Recipe #glutenfree #recipes - DontMesswithMama.com


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Comments

  1. HI. Can I remplace starch flour by flour corn? And xanthan gum by agar agar? thanks

    • You could probably just omit the xanthan gum and use a bit of apple cider vinegar when baking – making 1 tsp – and be sure there’s baking soda in the recipe you’re using. As far as corn flour, I haven’t tested that yet with this recipe. Let me know if you do and how it turns out.

  2. As I am a diabetic, I cannot use anything made of rice or any starch as it spikes my blood sugar.

  3. Can Xanthan gum be replaced with arrowroot?

  4. This is the first recipe I have seen that uses potato flour instead of potato starch. How does it perform differently? I know they are very different, so I am guessing you can’t just sub the starch for potato flour. At ideas on a substitution for that?

  5. This is a great find! Thank you! I was wondering, though, can I substitute quinoa flour for any of these? I just got a bunch and am wondering what to do with it…

  6. What does the coconut do, so I can figure out a substitute. Wife is so allergic to coconut that shampoo is banished from the house (as are all products with “cocamide”).

    • You can omit the coconut. I’ve used it without it many times. I like the texture the coconut flour brings to this recipe but it can be omitted for a great all-purpose gluten-free flour.

  7. Do you have a substitute suggestion for the Xantham gum? I am allergic…

  8. Amanda Phelps says:

    It looks like there’s something missing between these 2 lines – and I’d love to hear what you were going to say!!

    “If I’m baking something really moist like pumpkin or banana bread, I’ll

    Here’s my favorite All-Purpose Gluten-Free Flour Mix.”

    • Thanks for catching that. I just updated the post. The secret is to use mini pans rather than regularly sized loaf pans. That way the bread stays moist in the center (yet thoroughly cooked) and firm on the outside. If you use a regular loaf pan, the center may be underdone and if you bake it longer then the outside layer gets too tough.

  9. Thanks for the recipe. I’ll have to give it a try. I have been using one I found on http://www.artofglutenfreebaking.com

    http://www.artofglutenfreebaking.com/2009/11/the-story-behind-my-gluten-free-flour-mix/

    1 1/4 C (170 g) brown rice flour
    1 1/4 C (205 g) white rice flour
    1 C (120 g) tapioca flour
    1 C (165 g) sweet rice flour (also known as glutinous rice flour or under the brand name, Mochiko)
    2 scant tsp. xanthan gum

  10. I will have to share this with my neighbor- her daughter was recently diagnosed with Celiac Disease!

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