Making your own gluten-free flour blend
If you can’t find or don’t want to use ready-made gluten-free flour blends, you can easily make your own blend.
Since wheat flour is made partly from protein and partly from starches, it makes sense to try to imitate this consistency as far as possible. Therefore, use two types of flours in your blend: whole grain flours to replace the protein and starches to hold the blend together.
There are numerous multi grain flours and starches you can choose from. Here are some examples:
Since wheat flour is made partly from protein and partly from starches, it makes sense to try to imitate this consistency as far as possible. Therefore, use two types of flours in your blend: whole grain flours to replace the protein and starches to hold the blend together.
There are numerous multi grain flours and starches you can choose from. Here are some examples:
|
Whole grain flours
brown rice flour cornmeal/maize meal/fine polenta millet flour oat flour quinoa flour buckwheat flour sorghum flour teff flour |
Starches
corn flour (corn starch in the US) potato flour (potato starch in the US) tapioca flour white rice flour arrowroot flour |
Choose your flours and starches from the lists and make your own blend by using roughly 40% of whole grain flours and 60% of starches. Put the flours and starches into a container, mix and you have a ready-to-go blend for your next baking session.
Remember that each flour and starch has its own properties and taste and you may need to experiment a little to achieve your desired result. For example, the taste of buckwheat flour is quite strong, so use it sparingly, unless of course you want that taste to be prominent.
I have used the following gluten-free flour blend whenever I haven’t had any ready-made blend at home:
150 g (1 cup) brown rice flour
150 g (1 cup) potato flour (starch)
150 g (1 cup) tapioca flour
100 g (⅔ cup) corn flour (starch)
50 g (⅓ cup) buckwheat flour
You don’t necessarily need to use this blend, but can choose your own combination. Enjoy experimenting!
Copyright © Tarja Moles 2013. Photograph © Tarja Moles 2013. All rights reserved.
If you’d like to use this article in your ezine or on your website, you’re welcome to do so as long as you use the complete article, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
Back to Articles
