The Best Gluten Free Flour Mix For Baking
Its my preference to use a mixture of approximately 80% starch gluten free flour and 20% whole grain gluten free flour to make up my gluten free flour recipe, its easy to mix up and swap out the flours with that ratio.
This ratio works well for me and is a good homemade gluten free flour mix recipe that is suitable for cakes, cookies, gluten free bread, and almost anything else I want to bake.
I typically use mostly white rice flour, another starch such as tapioca or potato starch, that will make up about 80% of my gluten free flour blend, and then I add about 20% whole grain gluten free flours such as sorghum or brown rice flour, or a combination of the two.
Try to avoid gluten free flours made from beans because, well, they taste like beans! I donât know about you but I want my cupcake to taste like a real cake! Garbanzo bean flour is commonly used in some mixes, its totally fine for some savory dishes but you really dont want that flavor to come through in your more delicate baked goods.
I do not use coconut flour in my gluten free flour mix recipe as itâs tricky to bake with and does not work quite like the other gluten free flours, I tend to reserve that for Paleo baking only.
The same goes for Almond flour, itâs much heavier than typical gluten free flour because itâs made from ground nuts so unless a recipe calls for it, I donât use it.
Xanthan Gum And Guar Gum
What is it?
Xanthan gum is used in gluten-free baked goods, toothpaste, salad dressings and frozen foods as a stabilizer. It binds everything together in a uniform consistency. Only a tiny amount is enough to bind the dough to make cookies and pie crusts.
Guar gum is made from dried and ground seeds of the guar plant, which grows in India and Pakistan. Its often found in many processed foods such as commercial ice creams and puddings. In small amounts, guar gum can be a somewhat effective binder, mimicking some of the effects of gluten.
Best for: Gums have a tendency to irritate the digestive system. These are often best avoided for this reason.
Whats The Blend Good For
Cup4Cup is really a pastry flour. High in starch, lower in protein, its just a dream for pastry. Light and airy, it does just what pastry flour is meant to do: surround the cold butter in a recipe smoothly, and then puff effortlessly when the cold butter hits the heat of the oven and gives off steam.
Cup4Cup does have enough protein and structure to trap the steam given off in the oven, which is important. If you just use a high-starch blend that doesnt have the other attributes of Cup4Cup , it wont trap steam and you wont get the flaky goodness of the beautiful biscuits, scones, pie crusts and puff pastry.
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Find A Recipe That Calls For A Single Gluten
Flours like quinoa, rice, almond, coconut, or sorghum can be the base for delicious baked goods, but they cannot be substituted for all-purpose flour without adjusting other aspects of the recipe. Look for recipes that have been tested and call for these or other gluten-free flours outright. Some of our favorites include a Lemon Cornmeal Cake that substitutes cornmeal and almond for wheat flour, our Gluten-Free Fudgy Brownies which swap flour for cornstarch, and our Buckwheat and Chocolate Torte.
How Do You Measure Gluten Free Flour
Lastlywhen you are measuring gluten-free flour REMEMBER to take a large spoon and gently dump the flour into the measuring cup. Then, once its overflowing, take a knife and scrape off the excess, so you have a nice, clean, and even line with the measuring cup. You do not want to scoop or pack in the flour, as this will make the flour the wrong ratio and you wont get the soft, just-like-wheat texture.
I hope this helps you enjoy some of your old favorites and get back to baking!
**PLEASE NOTE: Gluten-free flour does not rise like regular flour. So, youll notice all of my recipes call for an ingredient, xanthan gum, which helps give the rise and airy-ness that regular flour typically has. I prefer to not include this in my blend, as each type of recipe needs its own amount and to ensure Im getting the proper amount.**
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Gluten Free Flours And Their Substitutes
So using almond flour as an example, if it has a protein content of 21.4% and fiber content of 10.7%, what would a good substitute be?
If you picked oat flour, youd be correct!
What about with potato flour? Arrowroot starch is actually the closest.
In most of the recipes you find on Gluten Free Bread, starches can be substituted cup for cup.
Ive never run into a recipe where cornstarch doesnt work but tapioca starch does. It may be different when cooking, but baking is an even swap.
Which Is Healthier Buckwheat Or Whole Wheat
Both wheat and buckwheat have low Lysine, an essential Amino acid however, buckwheat has a higher quantity as compared. Absorption of proteins from wheat have been found to be good. Verdict: Buckwheat is gluten free, making it a healthy alternative for wheat. Protein quality and quantity are comparable.
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Can I Substitute Coconut Flour For Rice Flour
Rice flour can be used to substitute greater amounts of regular flour than almond and coconut flours, and in many recipes, it can be used alone or in combination with other alternative flours. Brown rice has a slightly nutty flavor, while white rice has a more neutral flavor. The biggest difference is in nutrition.
What Should I Make
Remember, with both our Gluten Free All Purpose and Gluten Free 1-to-1 Baking Flour, you can use your existing recipes with just a few changes! If you use the Gluten Free All Purpose, youll need to add Xanthan Gum to your flour before mixing but if you use our Gluten Free 1-to-1 Baking Flour you can just sub it in, cup for cup!
Here are some of our favorite recipes using both flour blends to help get your creativity going.
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The America’s Test Kitchen Gluten
Makes 42 ounces
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour they are interchangeable.
24 ounces white rice flour
7 1/2 ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
3/4 ounce nonfat milk powder
Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
Excerpted from The How Can It Be Gluten Free Cookbook. Excerpted by permission of America’s Test Kitchen.
How Is Spelt Flour Different From Regular Flour
Regular flour is made from ground wheat, whereas Spelt flour is made from Triticum aestivum var. spelta. This is another type of cereal grain from the wheat family of plants.
It is originally from Iran but has spread across Europe and to North America. It has a much harder exterior than wheat grains, giving the flour a nuttier and mildly sweet taste.
It is easier for the human body to digest than regular flour as the grain is water-soluble. This means that for people with gluten intolerances it is often a much less painful substitute.
It has a slightly higher protein content and lower calorie count than all-purpose flour.
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Gluten Free Baking Troubleshooting
What if my gluten free baked goods arent rising?
- Check the dates on the bottom of your baking powder and baking soda containers. Use before those dates pass, but if they have been opened and have clumps, they may have absorbed moisture and will be less effective in helping your baked goods rise. I dont keep my baking powder longer than 6 months without replacing it.
- These ingredients are inexpensive, so also I err on the side of replacing them if there are lots of clumps. Dont store them in the refrigerator, either they will absorb moisture and other smells that could affect your baking.
What are Guar Gum and Xanthan Gum and Why Do You Need Them in Gluten Free Baking?
- If the recipe calls for xanthan gum or guar gum check if your flour blend already includes one of them . If so, dont rush out and buy or add more.
- However, if the all-purpose flour for some reason does not already include gums, you will need to add that ingredient on your own . For more on baking with gums, hop to my article on baking with gums!
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With Baking Ingredients In Short Supply Let This Guide To Flour Help You Use And Swap Standard Flours Like All Purpose Bread Flour And Cake Flour But Also Whole Wheat Ancient Grain And Gluten
All purpose flour has been a kitchen staple for ages and for good reason. It’s versatile, readily available, and yields consistent results in baked goods from cakes to cookies. But don’t let comfort hinder your creativity!
Alternative flours, from whole wheat, rye and spelt to teff, brown rice, and hazelnut can pack both flavor and nutritional benefits into your favorite baked goods.
Below you can find tips on working with different varieties of flour and suggestions for swapping one for another.
Eggs And Flour Substitutes
As we mentioned earlier, many flour substitutes are likely to require a greater deal of moisture than all-purpose flour.
For this reason, recipes made with almond flour tend to include 4+ eggs to help create a solid structure when baked.
If you have decided to substitute almond flour for one of the options listed below, we recommend halving the number of eggs needed.
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What Is The Difference Between Gluten Free Bread Flour And Gluten Free All Purpose Flour
Because of the higher protein and fiber content in the Gluten Free All Purpose Flour, itÄôs better suited for yeasted recipes than the Gluten Free 1-to-1 Baking Flour. Since it already has the Xanthan Gum within the blend, you can substitute this in your recipes cup for cup replace your flour, not your recipes!
Is Buckwheat Flour Gluten
Despite its name, buckwheat flour is not a form of wheat buckwheat flour is gluten-free and related to rhubarb. The small seeds of the plant are ground to make flour. It is not generally used on its own in a recipe, as its strong nutty taste can leave the finished product overpowering, and a little bitter.Storage: You can store buckwheat flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Chia FlourMade from ground chia seeds. Highly nutritious, chia seeds have been labelled a âsuperfoodâ containing Omega 3, fiber, calcium, and protein, all packed into tiny seeds.
Tip: If chia flour isn’t readily available then put chia seeds in a food processor and make some at home. If used in baking, liquid levels and baking time may need to be increased slightly.
Storage: You can store chia seeds or chia seed flour in a sealed container in a dark cool place for several months.
Chickpea Flour This is ground from chick peas and has a slightly nutty taste. It is not generally used on its own. Chickpea flour is high in protein and is especially good for gluten-free baking. It can also be used to thicken soups, sauces, or gravies.
Storage: You can store chickpea flour in a sealed container in the refrigerator for 2-3 months and up to 6 months in the freezer.
Storage: You can store corn flour in a sealed container in cool, dark place for up to one year and longer in the freezer.
Oat FlourI have a post on How to make Oat Flour.
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How To Convert A Wheat Flour Recipe To Gluten Free:
- When you want to convert a favorite family recipe, or a gluten free recipe calling for several different kinds of flour, all you need to do is to use a truly all purpose gluten free flour. Theyre all different, but most who try my gfJules All Purpose Gluten Free Flour prefer it its won #1 Gluten Free All Purpose Flour 3 years in a row in the consumer choice awards!
- Simply total up the amount of flour called for in the recipe and use that amount of the all purpose gluten free flour instead. Do NOT add more xanthan gum or guar gum if a recipe calls for it and youre using my Jules Flour or another blend that contains gums its already in the flour and adding more will just make the recipe gummy.
- I do not suggest using a WHOLE WHEAT or Stone Ground Wheat recipe and trying to convert it to gluten free the baking properties are so different that the recipe structure will be thrown off. Stick to converting recipes calling for all purpose flour instead for better results.
Concluding What Are The Best Substitutes For All
If you want to spare yourself a chunk of change, DIY flours bring a new definition of convenience and accessibility to baking in the kitchen. Whats best about these all-purpose flour alternatives is they are easy to make with a blender since they contain only one ingredient.
Baking aisles only containing white flours are a thing of the past. When it comes to more than the traditional all-purpose flour, there are an array of alternative flours that are growing in popularity on grocery shelves and kitchen pantries. The advantage of choosing the best all-purpose flour alternative is suited directly to your recipes purpose. This will provide the high-quality taste that makes your friends and family come back begging you for more savory eats!
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