Celiac Flour Mix
This celiac flour mix makes the best gluten-free cakes, cookies, and pie crusts. It produces a tender, moist end product that I have not found with any other formula. Triple the measurements to have a large batch supply on hand for all your baking. If you don’t bake often, it should be refrigerated in an airtight container to keep the brown rice flour fresh. For many baked goods I use some of this mix and combine it with flours such as Sorghum, Millet, Teff, Amaranth, or pure Buckwheat.
Multi Blend Wheat- and Gluten-Free Flour
2 1/4 cup brown rice flour
1/4 cup potato starch flour
2/3 cup tapioca starch flour
3/4 cup sweet rice flour
1/3 cup cornstarch
Available at Mama K’s Gluten Free Bakery or Authentic Foods look for Multi Blend Gluten Free Flour Mix
Our Mama K’s Gluten Free Bakery items do not include cornstarch because many people that are gluten free also have issues with corn.
Notes:
> Tapioca starch flour, sweet rice flour, and cornstarch have similar characteristics. If you cannot tolerate corn, substitute with a combination of the other two flours.
> For heavy cakes such as pound cake, make your own flour mix and use a finely ground brown rice flour, the finer grind of this flour is ideal for heavier cakes.
> When converting recipes for heavy cakes and sweet bread, I have found it beneficial to add in an additional teaspoon of aluminum free baking powder. (I actually do this in most recipes now)
Guar Gum or Xanthan Gum
You always need to add guar gum or xanthan gum to gluten-free flour, it is an essential ingredient that binds our baked goods. Over the past few years, I have used guar gum exclusively and prefer the results (and it is about 1/3 the price). The Multi Blend mix has some guar gum in it so you can make pancakes, waffles, some cookies etc without adding extra but if you are going to bake a cake or bread, use the following:
Sandwich Bread/Pizza Crust 1 teaspoon per cup of flour mix
Cakes/Muffins/Quick Bread 1/2 teaspoon per cup of flour mix
Cookies 1/4 teaspoon per cup of flour mix
FLAX SEED or CHIA SEED as binder
I have noticed some experimentation of late using the flax seed or chia seed instead of guar or xanthan gum as a binding agent. I just made some muffins and added 1 teaspoon of finely ground chia seed, it probably wasn’t enough as the muffin had some crumbling, you need to experiment to see what works for you. Some people find that the gums cause some digestive issues and like this alternative.
Psyllium Husk Powder
Said to be a good alternative binding agent for those who can’t tolerate the gums. see my post testing psyllium husk
Alternative Celiac Flours
There are a variety of healthy gluten free flours such as amaranth, millet, sorghum, teff etc. that you may use. Be certain they are free of cross contamination from the field to the package by contacting the company and asking detailed questions. Each of these flours offer the vitamins and nutrients many celiacs lack in their diet and they provide much better tasting bread, pancakes, waffles, pizza crust, and sweet breads. Avoid purchasing flour from bulk bins in stores as cross contamination can be a problem.
Bob’s Red Mill is a great source of gluten free flours.
Other Substitutions
One can generally find non-dairy substitutions for milk, sour cream, cream cheese, yogurt, or butter (Earth Balance margarine) in a natural foods market made from soy or rice. For buttermilk, use either a cup of soy or rice milk and add 1 tablespoon of lemon juice or cider vinegar.
Substitutions for eggs and dry milk powder can be tricky but the following ideas work very well for many gluten free baked goods:
Egg-Free
I use flax seed as an egg substitute: grind 1 tablespoon flaxseed and add 3 tablespoons boiling water, let set for 15 minutes then whisk with a fork– this mixture will replace 1 egg in a recipe. A clean coffee grinder works well to grind the small flaxseed.
Flax seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits.
Dairy-Free
Whenever a recipe calls for dry milk powder, I substitute with finely ground almonds (almond meal) or finely ground GF oats, it is a cup for cup substitution.
OK- I’ll be very busy for a while, trying all of this great info. and recipes out. But in the meantime, THANKS, Thanks, and thanks again!!!
Its been quite a challenge, but you lessened the burden with these helpful hints.
what can be used to substitute evaporated milk for pumpkin pie?
what can be used to substitute sour cream and any other dairy products, i have crohns and am lactose intolerant. having trouble finding gluten free, dairy free recipes, thanks
Janis,
here is a link to a dairy free, gluten free, egg free pumpkin pie recipe
for sour cream try IMO or other non-dairy versions
There are also now a variety of non-dairy items made with rice, potato, tofu, coconut milk, or soy. If you have a Whole Foods or Trader Joe’s near you spend some time wandering the aisles and you will find some alternatives.
Regarding substituting for milk powder. . . you can also use soy milk powder.
Has anyone tried to make gnocchi gluten free? I’ve tried the Red Mill Gluten free flour, but the consistency is very grainy and they can’t be rolled to form the pockets for the sauce.. I’ve tried them with chick pea flour with the same results.
Gail,
I have a gnocchi recipe in the book which we adapted with Ludger Szmania at Szmania’s restaurant in Seattle.
In much the same way as croissants are impossible to match their wheat-based counterparts, gnocchi remains a challenge.
If you develop an excellent recipe please let me know.
Karen
I have recently found out that I have Celiac Disease. This information has been so helpful. Thank you.
Thank you for this information. I’m new to baking gluten free, so wonder, is your Celiac Flour Mix a one-to-one substitution for all purpose flour in other recipes? Or if not, if a recipe calls for a specific amount of “gluten free flour,” and then states to add xanthan gum to the flour for the recipe <– would we skip the gum addition using your flour recipe above (as xanthan gum or guar gum is already included in the mix?) Or is additional xanthan/guar gum required to use this flour, IN ADDITION to that already included in the flour mix? I plan to use your mix but am not sure how, and when, to use it in recipes. Thanks again!
PC,
yes the flour mix is a one for one substitution. I just removed the gum from the ingredient list. I now make it without the gum in it at all and add a little while baking as the guide on the flour page suggests or as shown in the recipes posted. Also many people who can’t tolerate guar gum or xanthan gum use psyllium husk powder–a quick search on that term will give you advice on how to incorporate it into your baking if you want to go that route.
Karen
I have just gone gluten free as well, and some of you who still have IBS or other bowel issues might not tolerate Pysillium, it absolutely is a no no for me. FYI
Karen,
I agree, it isn’t for me either but some swear by it.
Karen