Gluten-Free Flour Blends

Successful gluten-free baking all hinges on the flour blend.  As I discussed in my post on discovering my gluten intolerance, trying to cook gluten-free can be very frustrating due to all of the different recommended flour blends out there.  Let’s face it.  Nobody really wants to reinvent the wheel every time they step in the kitchen, but gluten-free cooking, and baking especially, can feel like that at times.  What a newly gluten-free cook (or even a seasoned one) really wants is something that functions much like regular wheat flour:  one flour blend that easily substitutes for plain all-purpose flour in recipes.  I cannot say that I have successfully streamlined the process to create one magical gluten-free flour blend that does it all, but I do have it down to two that provide success most of the time.  And that’s a lot better than a pantry full of plastic baggies containing different blends for different cookbooks and endless canisters of different flour components!

Common Components of Gluten-Free Flour Blends

A gluten-free flour blend needs to be a combination of different gluten-free flours and starches.  Some common gluten-free flours include:

• White Rice Flour (not the same thing as sweet rice flour)
• Brown Rice Flour
• Sorghum Flour
• Millet Flour
• Oat Flour (look for brands specifically labeled gluten-free)
• Soy or other Bean Flour
• Coconut Flour
• Almond Flour (also labeled almond meal)

Rice flour is generally used as the primary component.  The decision to use white or brown exclusively, or a combination of both, really lies with each individual.  Brown rice flour can be slightly heavier, so I equate it to the use of whole wheat flour vs. plain white wheat flour.  I like to use a combination of equal parts white and brown rice flour.  Sorghum, millet, and oat flours are very similar and I will choose one of the three for my flour blend.  Soy and other bean flours are an option as well, and some people choose to use soy in the same way as sorghum or millet.  Unfortunately, legume flours do not agree well with my digestive system, so I prefer not to use them.  Coconut and almond flour are different beasts and do not perform in the same way as those flours listed above them, so I do not recommend them for use in the flour blend recipes I have provided below.

Starches keep gluten-free flours from being too heavy and give baked goods that lightness usually found in regular wheat baking.  Some common starches are:

• Corn Starch
• Potato Starch (not the same thing as potato flour)
• Arrowroot Starch (sometimes called arrowroot powder)
• Tapioca Starch

All of these starches generally substitute equally with one another in recipes, based on my experience.  However, I prefer to stick with the corn, potato, and arrowroot starches.  Most off-the-shelf all-purpose gluten-free flour mixes contain tapioca starch, but it has a distinctive bitter taste to me.  I think that is one of the reasons why I usually don’t like to use the pre-blended mixes.

The other critical component of most gluten-free baking is xanthan gum or guar gum.  Gums replicate gluten’s role in binding ingredients together.  My preference is to use xanthan gum exclusively.  I know other cooks use guar gum and I have read various experiences with regard to being able to use it and xanthan gum interchangeably in recipes.  Some individuals say it takes more guar gum than xanthan gum to achieve the same results, but others say they are interchangeable.  I personally do not have experience to comment one way or another.  Some gluten-free flour mixes have the gum already mixed in; others call it out as a separate line item in recipes.

Gluten-Free Flour Mixes

I have two flour blends that I try to keep mixed up and ready at all times.  An all-purpose flour mix is what I use the most.  This recipe offers some flexibility for modification based on the flours and starches you prefer to use (or whatever parts and pieces of canisters/bags/boxes you are trying to use up in the pantry).

All-Purpose Gluten-Free Flour Blend

Ingredients

• 3 c. white rice flour
• 1-1/8 c. potato starch
• 3/8 c. corn starch
• 1 T. xanthan gum

Method

Combine ingredients in a large bowl and whisk together until evenly blended.

Notes

The recipe as written above is how my mom, who is gluten-free as well, prefers to blend her flour.  She generally has good success with substituting this blend cup-for-cup for regular all-purpose flour in recipes.  Because the xanthan gum is already mixed in, you don’t have to worry about how much to add to the individual recipe.  Additionally, to give an example of the recipe’s adaptability, I prefer to use 1-1/2 c. of brown rice flour and 1-1/2 c. white rice flour in lieu of 3 c. white rice flour.

Gluten-Free Cake Flour Blend

Ingredients

• 1-1/4 c. white rice flour
• 3/4 c. potato starch
• 1/2 c. sorghum, oat, or white rice flour
• 1/4 c. brown rice or white rice flour
• 1/4 c. arrowroot starch
• 1-1/2 t. baking soda (for chocolate cakes, use 2 t.)
• 2 t. baking powder
• 2 t. xanthan gum

Method

Combine ingredients in a large bowl and whisk together until evenly blended.

As you can see from the list of ingredients, lots of flexibility exists in the cake flour blend.  I typically use the first option listed in each line item that lists multiple possibilities.  Do note the increased amount of baking soda required for chocolate cakes.

Try one of these blends and let me know what you think!

Photo Credit:  Shutterstock