I don’t know if you have ever had the experience of cooking gluten free, but more often than not it ends up with something that didn’t rise like it was supposed to, got a little gummy, channeled its inner amoeba as it sprawled out over the entire cookie sheet, it’s too grainy, too hard, too sticky, or resembles cardboard more than a sweet, melt in your mouth baked good. And trust me I have also had my fair share of pie crusts and cinnamon roll dough that are just absolutely impossible.
That being said, I am still in the middle of those struggles. I am by no means the guru of gluten freedom, but, for those of you who are gluten free, I want to share some of the flour blends that I have had success with.
Also, another blog that has a lot of information on it that you should check out is Gluten Free on a Shoestring.
Mom’s Secret Weapon
This first one is what my mom keeps on hand for baking for me. We used it with pretty good success as a substitute for normal all-purpose flour in cookies, muffins, and brownies. She had another mix that she uses for sandwich bread, but I we used this for “quick breads” (such as banana, zucchini, or apple) and in biscuits too. I recently used it to make puff pastry dough with and that worked out well!
1 ½ cup Brown Rice Flour
¾ cup Sweet Rice Flour
2/3 cup Tapioca Starch
1/3 cup Corn Starch
¼ cup Oat Flour
¼ cup Almond Flour
¼ Sorghum Flour
¼ cup Potato Starch (not flour)
-I know it has a lot of ingredients, but it works well. I am posting it on here so I won’t lose the recipe. lol.
-I usually measure it all into a gallon size ziplock and give it a good shake to thoroughly blend it. Then store it in an air tight container.
-I usually make a double batch so that it will last for a while.
-In case you are curious about the nutritional value of this blend, per 1/4 cup there are: 131 calories, 1.5 g of fat, 31 g of carbohydrates (1.3 g fiber and .1 g sugar), and 2 g of protein.
I have used these to make coffee cake, lemon layer cake, and chocolate sour cream layer cake. All have turned out amazing; you wouldn’t have even known that they were gluten free.
In case you are wondering I prefer the first blend for my cakes.
2 cups Brown Rice flour (finely ground)
2/3 cup Potato Starch
1/3 cup Tapioca Flour (or starch)
¾ cup Brown Rice Flour
½ cup Corn Starch
¼ cup Tapioca Starch
**** You will notice that I didn’t include xanthum gum or guar gum in these blends. I generally add that in to my recipes separate rather than mixing it in with the flour.