Tuesday, May 29, 2012

Sarah's gluten free flour blend


Don't look any further...this is the best gluten free flour blend!  I use this in all of my baking and I am quite happy with my baking results.  There is a difference in texture, as there is in any gluten free baking.  It takes some getting used to with the flavor as well.  I'm so used to it, being gluten free for over two years, that I actually prefer it now.  I like my cakes and cupcakes to be a bit more dense.  I use this in place of all-purpose flour in all of my recipes and the results are fabulous!  I will usually add a tablespoon or two extra, but I will note that in my recipes.  I love this flour blend for cakes, cupcakes, cookies, muffins...and pancakes too!

Most of these flours are available at any heath food store or online.  Gluten free products are becoming more and more available, which is great!  I really love Bob's Red Mill gluten free flours.  They are all wonderful!  Now once I mix up my flour blend, I use it up pretty quickly so I store it in an airtight container in the pantry.  Store in the refrigerator for long term storage.

Sarah's gluten free flour blend

makes about 9 cups


Mix all the ingredients in either a large ziploc bag or bowl.  Sift together using a large wire whisk to really incorporate all of the flours.  Store in an airtight container.

*I like to use 2 cups white rice flour for a lighter blend.

**With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.

Pin It

74 comments:

  1. I'm excited to try this. So far, I've only made one loaf of bread. I'm trying lots of recipes and blends.

    I liked you on facebook, and I'm subscribing to your emails.

    ReplyDelete
    Replies
    1. Thanks Heidi! It's a great blend! I like to use the white rice flour in place of the sorghum when I need a lighter flour blend for baking. Enjoy!

      Delete
  2. I've had a terrible time finding a gf flour blend I can use because I have a potato allergy. I noticed that you offer substitute suggestions for some of the other ingredients. Do you have any recommendations for removing the potato starch from the mix?

    ReplyDelete
    Replies
    1. Since potato starch is a big part of this blend, the only thing I can think to suggest is to use 2 cups tapioca and then increase the cornstarch to 1 cup. I have not used these ratios, but it should give you similar results. Some people just aren't fond of the flavor of tapioca.

      Delete
    2. I've wondered about the starches and how they differ. Would arrowroot work?

      Delete
    3. arrowroot will work. We've used it as a potato starch replacement for at least three years!

      Delete
  3. This is great! How do you keep it fresh? I don't bake everyday, and this is a HUGE recipe... does it keep in an airtight container, or should I refrigerate or something? I have no idea how xantham gum works... so not sure if I need to keep cool...
    THANKS!

    ReplyDelete
  4. Oh... I just saw the bit about the fridge... NEVER MIND!!!!

    ReplyDelete
  5. Is there any way to sub out the rice flour for a more low carb option like almond flour or millet or organic soy?

    ReplyDelete
  6. I just found out that I have celiac disease last week and wow is it difficult and EXSPENSIVE.. I'm in nursing school so money is really tight with my fiance being the only one working and we have 3 kids so wow this threw a curve ball in there.. Not to mention I'm also diabetic, so I'm trying to avoid carbs but sometimes I just need a treat! Any suggestions on low carb GF snacks? Thank you love your recipes.

    ReplyDelete
    Replies
    1. Elisa: I know being forced into a diet change can be overwhelming, but living a low fat vegan lifestyle with mostly whole foods will cure your diabetes.

      Delete
  7. This is great!

    When people have an issue with the texture being too dense, I recommend that they run the flours through the food processor so that the texture is much finer. Also, I mix chia seed with water to create a binder in place of xanthan gum, if at all possible.

    @kelkayla - I use millet flour a lot in baking, but it depends on what I'm making. Honestly, because I love to cook, I focus more on the flavors and textures for the specific recipe (cookies vs bread vs cakes), rather than whether or not an all-purpose version works, but I do have a small container of an all-purpose (sort of all-purpose) blend that I use for gravies, to thicken, bread meats, etc. I look forward to experimenting to see if it works in this combination, especially since I know not everyone likes to cook as much as I do. :)

    @Elisa - have you discovered palm sugar (lower glycemic than regular sugar), or xylitol (you substitute it cup for cup) or stevia (gets bitter if you use to much, so use it sparingly!)? As for the expense, I buy in bulk or if you subscribe to the newsletters for Vitacost or the Gluten-Free Mall - they often send coupons or discount codes, and befreeforme.com also has coupons you can sign up for to get in the mail.

    I can't wait to read about how the expo goes! I'm hoping to make it to the one in Dallas. :D

    ReplyDelete
  8. Have mixed this up several times and we love it in our house! Thanks so much!

    ReplyDelete
  9. What would you recommend as a substitute for Xanthan Gum? A friend of mine is allergic to it.

    ReplyDelete
    Replies
    1. Your friend is most likely allergic to the xanthan gum because it comes from corn. There is a corn free xanthan gum from Authentic Foods http://www.amazon.com/Authentic-Foods-Xanthan-Gum-2oz/dp/B0001ZRHDM. You can also use guar gum in place of the xanthan gum, but you need to use a bit more and for some people it upsets their stomach. I have not used guar gum in my flour blend, but it should give you similar results.

      Delete
    2. I'm sensitive to both Xanthan Gum and Guar Gum because of a latex allergy. I've had some success using pectin. Has anyone else tried subbing pectin for the gums?

      Delete
    3. Actually, my friend isn't allergic to corn. We shall have to see what happens with guar gum. If that doesn't work out, I'll let you know.

      Delete
  10. Hi I am new to gluten free but I have found several kinds of flours that I like in most recipes. Almond flour is good but I found putting too much in, it gets a bit dense. My granddaughters have dairy, egg, peanuts, & soy. Recently found I have a dairy intolerance too. I appreciate all of your work,the squirrels & birds have eaten my rock hard breads! I would appreciate any help with a good bread recipe. I don't want to give up baking either?
    Deb

    ReplyDelete
  11. Have you tried this mix with a flat bread? We have a few people who are gluten free at our church and we are trying to make a GF communion bread but have not had success yet. Our gluten full recipe is 3 cups flour, 3/4 cup milk, 1 stick of butter, 1/3 cup of honey & a dash of salt. I tried using Bob's Red Mill GF flour but it was too dry and had an after taste. Any suggestions?

    ReplyDelete
  12. This comment has been removed by the author.

    ReplyDelete
  13. I'm allergic to tapioca. What can I substitute?

    ReplyDelete
    Replies
    1. Hi :) I have the same problem. You can do potato starch, corn starch and arowroot flour, or all 3.

      Delete
  14. Hi...all of this gluten free information is new to me. My husband has dietary issues and we are looking to reduce our gluten intake. I am looking for a bread recipe but have noticed most of them require xantham gum. I am not familiar with this product. Is it safe for eating while pregnant? Can you purchase it at most grocery stores?

    ReplyDelete
  15. Hi Sarah I was so excited when I saw that you had a flour blend that works well until I saw the potato starch. Is there any substitute for it as I am allergic to potatoes?

    ReplyDelete
  16. I am looking forward to trying your blend. I just found out I have issues with corn and tapioca along with my dairy and gluten. Wonder if this would work with all potato starch? any suggestions? thx.

    ReplyDelete
  17. Hi Sarah,
    I have an allergy to rice. I wanted to try to make your chocolate chocolate chip cookies, but I can't do the rice flour that is in this blend. Do you have a suggestion for an alternative? Potatoes and corn are both okay for me, but wheat/gluten and rice is not...

    ReplyDelete
    Replies
    1. If you are not allergic to nuts, Honeyville almond flour is very good.

      Delete
  18. Same here - looking for an alternative to the brown rice in the recipe. Any suggestions? Looks great! Thanks for sharing your blend recipe, Sarah. :)
    Sarah B

    ReplyDelete
  19. Hi Sarah,
    I made mini cupcakes using the blend, but once baked it is a little grainy. What can I do to change this?
    Thanks

    ReplyDelete
  20. Not an expert, but I've read that Authentic Foods brown rice is a much finer grind if you are using another and find too much 'crunch'. Also, teff is sometimes recommended to sub for brown rice flour and very finely ground corn flour may sub for white rice. I've wondered if light buckwheat would sub all right for brown rice. I prefer it as it's cheaper than teff and has more fiber and protein than brown rice. It does have a stronger flavor and the final product probably won't be as crispy as with brown rice.

    ReplyDelete
  21. Greetings! I would love a gluten free flour mixture for my family. I am allergic to corn and tapioca. I can substitute with arrowroot, rice flour, and potato starch. Please help!

    ReplyDelete
    Replies
    1. I would use 1 cup arrowroot in place of the corn and tapioca. It's the closest to those starches.

      Delete
  22. Great recipe and your photography is amazing!

    ReplyDelete
  23. Hey! I am baking your scones right now! For this recipe, since I did not have brown rice flour or potato starch i did 5 cups sorghum, 1 cup white rice, 1.5 cups tapioca flour, 1 cup arrowroot starch, 0.5 cup corn starch, and 5 teaspoons xanthan gum. it works perfectly!

    ReplyDelete
  24. 2.5 cup sorghum
    1/2 cup white rice
    3/4 cup tapioca
    1/2 cup arrowroot
    1/4 cup corn starch
    2.5 tsp xanthan gum

    ReplyDelete
  25. This is fabulous! Thank you so much for sharing this recipe. I will be substituting both the cornstarch and the xanthan gum. Xanthan gum is a corn by-product as many of us with insane corn allergies have found out the painful way )) Locust bean gum is a good sub. It's from carob.

    Again, thank you for sharing. You've gained a bunch of happy and grateful fans.

    ReplyDelete
  26. Hi there, I was wondering if you could explain xanthan gum and what it is used for. I am nervous to use it because it sound so unnatural. Is it a necessity, I see it in so many Gluten free recipes. Thanks

    ReplyDelete
  27. Wonderful flour blend! I used your flour blend (the light version) with my favourite vegan vanilla cupcake recipe and it was amazing! Thanks so much. :)

    ReplyDelete
  28. Is it possible to use a gluten free all purpose flour instead of the blend for your recipes?

    ReplyDelete
    Replies
    1. It should work, but I have only tested my recipes with my flour blend so I am not certain any flour blend will work. Just make sure the blend has xanthan gum or guar gum already added.

      Delete
  29. Is it possible to sub with King Arthur's Gluten Free Flour?

    ReplyDelete
    Replies
    1. If there is xanthan gum or guar gum added, it should work fine. I have only tested my recipes with my flour blend so I am not certain any flour blend will work.

      Delete
  30. Hi Sarah,
    Looking forward to trying your GF Flour mixture recipe. Have you compared the cost of this to Bob's Red Mill GF All-Purpose Flour: http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
    It costs so much to buy Bob's all the time, I am hoping making my own will be cheaper. Any idea how it compares price-wise? Thank you, KatherineDE

    ReplyDelete
    Replies
    1. I do not prefer the Bob's flour blend because it is made up of mostly garbanzo bean flour and I'm not too fond of the taste. For me, buying all the flours is cheaper only because I make the flour blend all of the time!

      Delete
  31. I am thinking your blend - and I would be making it all the time too - should be cheaper. As soon as my bag of Bob's is gone, I'm going to try your blend. Thanks for posting it, and not sure where you are located but if you're in Canada: Happy Thanksgiving!! And if you're not have a lovely weekend!!
    Katherine

    ReplyDelete
  32. Hi Sarah: I have not been diagnosed with Celiac or Gluten allergy but have been making changes in my diet to see if I can improve my health with other issues that I have that may be related to gluten intolerance. I have been substituting my all-purpose flour with Bob's Red Mill and I am excited to try your flour blend. I have also been trying to change to anything that is organic that I can and have started using coconut flour and coconut sugar and coconut oil. Have you tried using the coconut flour, sugar and oil? Could I substitute the coconut flour for one of the other flours in your blend? Thanks for all that you have done and are willing to share.

    ReplyDelete
  33. I have a corn allergy, and your recipe also calls for xanthan gum which you apparently do no know is almost universally fermented from corn and carries the corn allergens and that includes Red Mill who do not label this FACT either... So guar gum substitures quite well for xanthan gum with similar quantities. I suggest you test to verify, which is what I always have to do.

    ReplyDelete
  34. Sarah, you are a wealth of knowledge! Thank you so SO much!

    ReplyDelete
  35. Hello, just wondering, is this blend basically the authentic foods multi-blend flour? Or perhaps based loosely on it?

    Thanks!

    ReplyDelete
  36. Hello, I am allergic to potato, how can I replace it? Thanks for the great recipes! I already tried cupcakes and they where amazing!

    ReplyDelete
  37. Oh this recipe is amazing thank you for sharing...

    ReplyDelete
  38. How is this the best blend ever if you have to get use to the taste, and texture and makes dense heavy cakes? I've had cakes that Tate and feel the same as gluten flour cakes. But everyone is raving so I'm curious but don't wan o spend tons of money if its going to be heavy and weird tasting. Did you just say that as a disclaimer?

    ReplyDelete
  39. High hopes on making this tomorrow, but just realised I have nothing large enough to store it in, even with halfing the recipe. I guess I could store it in a large bowl putting either another bowl or some tin foil over the top for now. I don't want to put off making it until I get a proper container.
    Katherine

    ReplyDelete
  40. Hi Sarah: I made your GF flour blend today & then made vegan GF cranberry muffins....yummy!! I really like the flour!! Thanks so much for the recipe. I think this should be cheaper, in the long run, than buying Bob's Red Mill GF Flour :)
    Katherine

    ReplyDelete
  41. I was wondering do you just add the 2 cups white rice to the original recipe or do you alter the original when you add the 2 cups white?

    ReplyDelete
  42. Hi,
    what flour can I use in place of the rice flour? (rice, wheat & dairy allergy)

    Thanks :)
    Kelly

    ReplyDelete
  43. How do you use this flour blend, I am new to all of this gluten free. My daughter was just diagnosed with Celiac and we are waiting to see of any other family members have it. Do I just use this as a replacement in my normal bread and cake recipes?

    ReplyDelete
  44. Susie, yes you can use it for most baking. Different blends yield different tastes & results. If you use Sarah's recipes, use the flour blend she uses, or read all the comments for substitutions that people have made. If you go to another blog/site/fb page (like glutenfreeeasily or glutenfreegoddess.blogspot.ca or sylvanaskitchen) I suggest you use whatever they tell you to use, although you could experiment with Sarah's blend too with their recipes. Until you know what you're doing, I suggest you use whatever blend the site tells you. One note that most "newbies" don't know...tapioca flour is the same thing as tapicoa starch, but potato flour/potato starch is not. Oh and sweet rice flour and glutinous rice flour are the same thing & there's absolutely no gluten in it...no idea why some call it glutinous rice flour...very misleading. I like this flour & tend to use more of it than sorghum, as it's less heavy, but sorghum has more fibre/protein. Anyway, google gluten free & also on FB...it'll give you a ton of sites/pages. I love Sarah's recipes...give them a try. Make it easier on yourself & try not to substitute when you first start. Good luck!

    ReplyDelete
  45. I am new to Gluten Free baking and I wanted to know if I could use this flour blend in place of the All-purpose flour used in traditional recipes and continue baking with all my traditional recipes or would the measurements change? I'm so confused. Any help will be appreciated.

    ReplyDelete
    Replies
    1. This flour blend can be used cup-for-cup in most recipes (except yeast breads). For cakes, cupcakes, muffins, cookies...it works wonderfully!

      Delete
  46. Is there something I can use instead of cornstarch? My son has a sensitivity to corn. Any suggestions would be helpful.

    ReplyDelete
  47. Awesome blend! I am so excited to start using it. If I ever were to run out of it, would the same measurements of your recipes with the blend work for all-purpose GF flour?

    ReplyDelete
  48. Hawaiian Taro Powder is the preferred starch replacement since there are no known allergies and it is a great source of fiber, folic acid and iron.

    ReplyDelete
  49. My life can begin again and jam can be made! Thank you Sarah for bringing bread back into my life and the life of my little allergic friend who has only known PBJ on disgusting frozen bread substitutes.

    ReplyDelete
  50. My Mom and I can't use any gums. Is there anything we can use instead?? JO

    ReplyDelete
  51. Any suggestions flour those of us who can't tolerate xanthan or guar gum?

    ReplyDelete
  52. I like to make a 3 x recipe of this and keep it available for baking at a moments notice. :-)

    ReplyDelete
  53. I love your blend! It is one of the best! Could you put weight on each different flour in this recipe? That way I can be more accurate - and make better treats!

    ReplyDelete
  54. Hello Sarah! Could you sub white rice flour for the brown successfully? Thanks!

    ReplyDelete
  55. Can almond flour be substituted for the rice flour? Thanks

    ReplyDelete
  56. Totally making this for ME for my birthday!

    ReplyDelete
  57. Hi! can i substitute xanthan gum with something like gelatin? if so do i just replace the teaspoons with the dry gelatin powder?

    ReplyDelete
  58. I absolutely LOVE your flour mix. Thank you so much for sharing. I featured it and raved about it in my recent blog. http://www.artisticvegan.com/vegan-miso-want-mystrone-soup/

    Thank you thank you thank you!

    ReplyDelete
  59. BEATS all box/bag mixes!! LOVE this BLEND. Thank you!!

    ReplyDelete

thanks for the love!