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
- 4 cups brown rice flour
- 2 cups sweet white sorghum flour*
- 2 cups potato starch
- 1/2 cup tapioca flour
- 1/2 cup corn starch**
- 5 teaspoons xanthan gum
Mix all the ingredients in either a large ziploc bag or bowl. Sift together using a large wire wisk 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 or just an additional 2 cups brown rice flour, if you can't find the sorghum flour.
**With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.
I'm excited to try this. So far, I've only made one loaf of bread. I'm trying lots of recipes and blends.
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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!
DeleteI'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?
ReplyDeleteSince 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.
DeleteThis 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...
ReplyDeleteTHANKS!
Oh... I just saw the bit about the fridge... NEVER MIND!!!!
ReplyDeleteIs there any way to sub out the rice flour for a more low carb option like almond flour or millet or organic soy?
ReplyDeleteI 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.
ReplyDeleteThis is great!
ReplyDeleteWhen 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
Have mixed this up several times and we love it in our house! Thanks so much!
ReplyDeleteWhat would you recommend as a substitute for Xanthan Gum? A friend of mine is allergic to it.
ReplyDeleteYour 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.
DeleteHi 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?
ReplyDeleteDeb
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?
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ReplyDeleteI'm allergic to tapioca. What can I substitute?
ReplyDeleteHi...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?
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