All-Purpose Gluten-Free Flour Blend

All-Purpose Gluten-Free Flour Blend

I have been trying for a few years to perfect the perfect all-purpose gluten-free flour blend.  This is a great, all-purpose flour/starch blend for making tasty and nutritious baked goods….that look AND taste good.  This blend seems to do the trick in many of my converted recipes.

When looking for a wheat-free substitute for wheat flour, you will need to consider a blend.  This is because no other single flour or wheat-free starch behaves the same way as wheat flour does.  You will also find that all whole grain flours are different, not only in taste and texture but also in how they absorb water and rise.  As a result, there are many wheat-free flour blends to choose from.  Some work great for cookies and cakes while others work best for yeast breads.  The only way to truly learn how to use wheat-free flour blends is to experiment and have patience.  In the meantime, enjoy the bounty of fresh, organic fruits and vegetables.

Why does this all-purpose gluten-free blend work?

  • white rice and brown rice—provides the right amount of protein, starch, and flavor.
  • Tapioca and potato starches–provides the right amount of chew and structure.
  • Milk powder–this is key to contributing proteins for improved structure sugars and contributes to a nice browning reaction.

Does this blend work well for your baking needs?  Please share your comments below and don’t forget to rate the recipe if you like it and share it with your friends.

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All-Purpose Gluten-Free Flour Mix
gluten-free flour blend
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Course Breads, Few Ingredient Dishes, Gluten-Free, Grains, Healthy, Paleo, Quick & Easy, Vegetarian
Cuisine American, Uncatagorized
Prep Time 10 minutes
Servings
ounces (9 1/3 cups)
Ingredients
Course Breads, Few Ingredient Dishes, Gluten-Free, Grains, Healthy, Paleo, Quick & Easy, Vegetarian
Cuisine American, Uncatagorized
Prep Time 10 minutes
Servings
ounces (9 1/3 cups)
Ingredients
gluten-free flour blend
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. 1. Whisk all ingredients together in a bowl. 2. Store in a sealed container in the refrigerator or freezer (bring to room temperature before using in a recipe). Store up to 3 months in the fridge. 3. Stir before using.
  2. This recipe should make enough for you to create 3-4 of your favorite recipes.
Recipe Notes

Recipe Credit:  Alison from Americastestkitchen.com

Notes:  This recipe calls for potato starch, not potato flour.  Please note the difference.  Tapioca flour and starch can be interchanged, but not potato.  America's Test Kitchen recommends purchasing Bob's Red Mill rice flours to retain consistency.  All flour brands are processed a bit differently and can impact the final results of your baked goods.

Substitutions:  Don’t do well with rice flour?  Want to add some fiber and nutritional value by adding a whole grain? It’s easy!  Just remember to keep these ratios: 40% whole grain flour to 60% white flour/starches,  like Teff flour.

 

 

 

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