The Best Gluten Free Flour Mix
Everyone says they have it, the best flour mix! I have been using this one since 1997 and hundreds of our Farmers Market customers absolutely love our lemon bread, cookies, apple pie etc.
The flour mix you choose will dramatically affect your results. Anything with the primary base of WHITE rice flour is not worth your time. I don’t buy anything that uses white rice flour. Sweet rice flour helps smooth out the mix, without it you will experience some grit.
It’s always best to combine a basic mix like this with healthier flours. For cookies, breakfast quick breads, pancakes, waffles, carrot cakes, pie crust, scones, and biscuits use a 50/50 spilit of the Multi Blend mix (shown below) with one of the following: Sorghum, Millet, Teff, Amaranth, or pure Buckwheat.
Pizza Crust, Sandwich Bread, and Pasta don’t use the Multi Blend Mix, instead they require a specific combination found in the recipe.
The Multi Blend Mix produces a tender, moist end product that I have not found with any other formula. If you don’t bake often, it should be refrigerated in an airtight container to keep the brown rice flour fresh. Previously we included cornstarch in this mix but have removed it due to sensitivities to corn.
Multi Blend Wheat- and Gluten-Free Flour
4 1/2 cups brown rice flour
1/2 + 1/3 cup potato starch flour
1 2/3 cups tapioca starch flour
1 1/2 cup sweet rice flour
combine flours together and stir well until they become one complete flour.
see note below regarding usages of gums etc. as binding agent (needed with all GF flour)
> 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.
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. My husband once made a cake without it and the batter ran out of the tube pan to cover the bottom of the oven!!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 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.