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
see note below regarding usages of gums etc. as binding agent (needed with all GF flour)
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.
> 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:
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.
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:
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.
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.