Simple Gluten-Free Flour Blend Recipe

July 8, 2023

Recipes
4 min reading time

Hello and happy Friday! Have you been searching for a simple, all-purpose gluten-free flour blend that costs less than what you can find when shopping at the grocery store? I have found that a few of the gluten free flour blends that are mass-produced can sometimes be lacking in a few areas; the conversions aren’t equitable and the final product sometimes results in overly dry or cracked baked goods. Below you’ll find a few different combinations of gluten-free flour blend recipes that will suit your preferences and needs while also remaining inclusive of the average gluten free household’s pantry stock of flours and starches.

When I first found out I had Celiac Disease and needed to eat entirely gluten-free I was lovingly gifted America’s Test Kitchen How Can It Be Gluten Free? Cookbook. There is a treasure trove of science-based reasoning for why gluten-free baking and cooking is different from “regular” gluten-containing food preparation/cooking/baking. I recommend buying this cookbook whether you are just starting your gluten-free journey or you’re an old pro. They have a couple of recipes for gluten-free flour blends that work well across the board for their recipes. 

I slightly altered the gluten free flour blend from America’s Test Kitchen to better fit my needs. Their recipe calls for nonfat milk powder. While nonfat milk powder doesn’t visibly affect me, I am intolerant to casein so I do avoid it when possible. 

Below is my recipe for gluten-free all-purpose flour:
The Wrote Oat’s Gluten-Free All-Purpose Flour Mix (makes a little over 9 cups of flour)

Combine in a large bowl and whisk to incorporate:

If you are short on potato flour or tapioca starch, you can substitute each for each other or use arrowroot powder. I have successfully interchanged these starches without noticeable changes or results to the final product. 

If you don’t need to be dairy free, add ~1 oz non-fat milk powder to your flour blend. This will assist your baked goods to brown while baking. 

I always ensure to have xanthan gum on hand to add to my recipes when making baked goods. Xanthan gum helps gluten-free baked goods to have stretch, hold tension, and maintain their shape. A little goes a long way and usually I add no more than 1-3 teaspoons of xanthan gum to my recipes. 

I don’t usually use Guar Gum but it is interchangeable in use for Xanthan Gum. Please note: when substituting Xanthan Gum for Guar Gum, add an additional half amount of Xanthan Gum. Example: your recipe calls for 1 tsp Guar Gum but you’re out and need to use Xanthan Gum. Add 1.5 tsp Xanthan Gum. Or, your recipe calls for 2 tsp Guar Gum, use 3 tsp Xanthan Gum instead. 

Some substitutes for the flours I use most often: 

  • Rice flours can be substituted with an equally fine flour or starch such as tapioca starch, quinoa flour, or lentil flour. Many other gluten free flours contain a higher amount of fiber or protein and may not be suitable for substitution.
  • Sorghum flour, buckwheat flour, millet flour, teff flour, and oat flour are basically interchangeable based on weight and protein content and are neutral in flavor.
  • Cornstarch, potato starch, arrow root powder, and tapioca starch can be substituted well for each other. 
  • Amaranth flour is heavy and is more dense/heavy than most gluten-free flours. It’s a great choice for making pie crust and various dishes to add a slightly spiced or nutty and aromatic hint. 

Because of the varying densities, weights, and textures of gluten-free flours, best practice is to weigh your flour measurements on a small kitchen scale instead of measuring by volume. This kitchen scale is what I use. You’ll find my recipes always have weighed measurements and usually will have volume measurements, in case a kitchen scale is not available.

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