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Does the thought of making your own gluten-free flour blend recipe overwhelm you? Do you imagine yourself donning a lab coat and wearing safety goggles? While there are some factors to consider before making this flour blend, you will not need to wear protective gear.

Factors to Consider

There are a few things to consider including flavor, nutrition, cost and storage. Bean flour has a really distinct flavor. Who wants to eat a gluten-free oatmeal raisin cookie that tastes like a bean? Ugh!

Cost

If you are budget conscious, cost is definitely a consideration. Several types of flour are required for this recipe. The trade-off for making your own blend is having the peace of mind of knowing exactly what ingredients are in your flour.

Storage

These whole grain and nut flours are perishable and should be stored in the refrigerator or freezer.

Taste

When I started baking gluten-free taste was a huge concern. I don’t know about you but when I hear of a food being free of something (fat-free, gluten-free, sugar-free) my first thought is “this is going to taste bad.” I want my baked goods to be delicious as well as have close to the same texture and taste of their gluten laden cousins. This basic gluten-free blend comes really close to achieving my expectations.

There are some store-bought gluten-free flour blends that already contain a binder, such as xanthan gum or guar gum. Please remember that a binder IS NOT included in this gluten-free flour blend recipe. You will need to add the appropriate amount per recipe. I like the freedom of putting in the binder so I can adjust the quantity as needed.

This gluten-free blend is nut free which makes it perfect for those who have nut allergies. It is excellent to use in gluten-free recipes such as quick breads, cakes, cookies and muffins. Grab your favorite apron, whisk and a large mixing bowl and let’s get started!