Magbo Eats: Gluten Free Flour Blend
Let’s talk gluten free flours. There are many flours that are gluten free; almond flour, coconut flour, rice flour, tapioca flour, and the list goes on. If you going to substitute just one of those for regular gluten filled flour you will not have the same result, especially when it comes to baking gluten free. The texture and consistency in gluten free baking will not be what you have come to expect from baking with gluten flours.
Eight years ago when I discovered I was gluten intolerant there were not an abundance of good gluten free products on the grocery store shelves, let alone a good flour blend. Thankfully there are now some fabulous flour blends sold in stores! They are convenient, however, they can be a little costly. So about five years ago I began working on creating my own blend. I have tweaked it a bit over the years and it has become my favorite blend, especially to use with baked goods. In most of my recipes that I feature on my blog, I use this flour unless otherwise noted. I encourage you to give it a try and whip up a batch!
A couple of tips:
*I have found that weighing my flours out provides a better end product. Weighing the flour versus scooping the flour gives a more accurate measurement. When you scoop a cup of flour, you will have less air in it than you would if you sifted the flour.
*When a recipe calls for cake flour, simply sift that amount of flour in a sifter.
*Store flour blend in a air tight container as well as extra remaining flour.
*Xanthan gum goes rancid quickly, so I love Hodgson Mill’s individual airtight packs. I have found this on occasion at Kroger and of course on Amazon.
*I love Bob’s Red Mill flours and highly recommend them.
Resources:
(Click on picture forlink.)
- 400 grams brown rice
- 300 grams cornstarch
- 150 grams potato starch
- 100 grams tapioca flour (also known as tapioca starch)
- 100 grams white rice
- 10 grams xanthan gum
- Make sure you have two large bowls. Set one on top of the scale and zero out the weight. Add the first flour and measure out to the desired weight. Using a spatula, scrape out all flour into the next bowl. Repeat with the next flour and add to the first measured out flour that is setting aside. Continue the same process with each flour. Make sure you zero out the scale each time you put the empty bowl back onto the scale. Finally, when all flours are measured, thoroughly stir flours together until they are all mixed. To make the flour more of a cake flour, put the flour through a sifter.