When you think about making your own gluten-free flour blend recipe, do you imagine yourself donning a lab coat and safety goggles? You won’t believe how easy this basic recipe is to make.
There is no special “safety gear” required when creating your own gluten-free flour blend. However, there are a few things to consider before you embark on this fun adventure such as flavor, nutrition, cost and storage. Some flours, such as bean, have a really distinct flavor. Who wants to eat a gluten-free oatmeal raisin cookie that tastes like a bean? Ugh!
Cost is definitely a consideration, especially if you are on a food budget. For less than the price of two gluten-free baking mixes, you can buy a four pound bag of flour. The trade-off for making your own blend is having the peace of mind of knowing exactly what ingredients are in your flour.
Most homemade flour blends, such as this one, call for three to four different types of flours. Price is still a consideration as well as storage. These perishable whole grain and nut flours should be stored in the refrigerator or freezer.
One of my main concerns when I started baking gluten-free was taste. 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 wanted 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 adding my 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 perfect 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!Print
Use this all-purpose gluten-free flour blend in muffins, cakes, quick breads, and cookie recipes. Don’t forget to add the binder to each individual recipe.
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- Sift together the flours in a large bowl.
- Transfer flour to an air-tight storage container.
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