I’ve been baking gluten free for years now and have learned a few things along the way.
One of them is that generally speaking the ready made baking mixes are typically not as good as those that I mix myself at home.
If you are new to gluten free baking you may not know that you cannot simply substitute one gluten free flour, such as rice flour or tapioca starch, for wheat flour and expect good results. In order to achieve the best gluten free baked goods possible you ideally need a mix of at least two or three gluten free flours.
The quality of commercially available premixed gluten free flours varies depending on the brand, but they often include the cheapest starchy flours and varying amounts of gums such as xanthan and guar.
Some people don’t like to cook with gums so that means seeking out a blend that doesn’t include them. I do cook with xanthan gum but the amount required can vary depending on what you’re making, and there’s no way for me to know how gum much is in a premixed blend.
Gluten Free Flour Recipe
I always bake by weight as I find that it gives me the most consistent results, especially with gluten free baking. I have included cup measures here as I recognise that not everyone cooks this way.
You can find an inexpensive digital scale on Amazon, or you may find one at your grocery store.
I use 80% starch gluten free flours and 20% whole grain gluten free flours, that way I can substitute one flour for another if I can’t find my favorites at the grocery store. Here’s a short list of the most common ones you might find at your grocery store.
Gluten Free Starch Flours – 80%
- White rice flour – I always use this for about 50% of my mix, it’s usually easy to find in the grocery store.
- Potato starch – use up to 20% (note: this is not the same as potato flour)
- Tapioca starch – I don’t use more than 10% of this in any mix, in my experience too much can alter the texture of your baked goods as it makes a sticky mixture when wet.
- Arrowroot – I really like this starch and would use perhaps 20% in my mixes. The only downside is the cost, it’s really pricey compared to the other starches
- Cornstarch – I would use up to 20%, I try and use only non GMO corn which can be hard to find, so I usually use another starch instead.
Gluten Free Whole Grain Flours – 20%
- Brown Rice Flour – This is probably the most common whole grain and is widely available where gluten free flours are sold. I use 10 – 20% brown rice
- Sorghum Flour – I love this flour and if I have it available I usually use half brown rice and half sorghum flour for the whole grain part of my mix, so 10% of my mix. It can be a bit harder to find than some of the others.
- Quinoa flour – never used this due to the cost
- Teff flour – again, not used it due to cost
This is not an exhaustive list, There are many other gluten free flours available and it seems like there are new ones coming on the market all the time.
These are simply the ones that I typically see in my grocery store. I avoid bean flours such as garbanzo because I don’t want my baked goods to taste like beans!
I also have not included nut flours such as coconut and almond as they are more tricky to bake with and you simply can not substitute one for another like you can with the grain flours I’ve listed above.
If you don’t bake very often it’s a good idea to store your opened bags of flour in your fridge or freezer, this will prevent them going rancid over time.
If you want to know a little more about me and why I cook and bake gluten free then have a read of my about page, and feel free to leave any questions you have about gluten free baking in the comments section!
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Gluten Free Flour recipe - All Purpose Blend
- 4 cups White Rice Flour 500g
- 1 1/4 cups Potato Starch - NOT potato flour 200g
- 3/4 cup Tapioca Starch 90g
- 1 cup Brown Rice Flour 125g
- 2/3 cup Sorghum Flour 85g
Please read the full post first as it details all the flours you can use, this is simply my preferred blend but you can use whatever you have as long as you use the correct ratio.
You can substitute any of the starch flours listed in this recipe for any of the other starch flours that are listed in the post, and likewise substitute any of the wholegrain flours in this recipes for any of the other wholegrains listed.
For best results weigh your flour on a digital kitchen scale, cup measures are only approximate as the weight per cup can vary tremendously depending on the brand of flour and how your scoop it.
Mix all the flours together well and store in a bug proof airtight container.
If you don't bake regularly I suggest keeping the flour in the fridge or freezer to prevent it going stale or rancid.