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.