Domesticity Nouveau

Friday, November 18, 2011

Gluten-free Flour Blend

It's been a while since I have done any gluten-free baking, but with the holidays coming up, I know a lot of you are looking forward to baking up some gluten-free goodies.

Finding the right flour mix was a challenge!  I tried some that had bean flour in them and they sat like a lump in my tummy and digested just like beans are known to do... that wasn't fun for anyone!  Some were grainy and gritty, others were just a bunch of starch that got gummy.

Somewhere along the journey I stumbled across enough recipes and information to come up with the blend below.  It substitutes straight across to *most* baking recipes that call for wheat flour, meaning you can use it cup for cup in your favorite family cookie recipe.  Make sure to add in the appropriate amount of xanthan gum or guar gum to mimic the missing gluten.

The sorghum flour really was the key to having a great gluten-free flour.  It is lighter than rice flour and doesn't have the grittiness that rice flour sometimes imparts.  It adds a slight hint of sweetness that mimics the sweetness in wheat flours, bringing the flavor closer to what we remember from wheat based goodies.  If you want to play around with it in recipes, you can swap it out cup for cup with rice flour.

No Q&A on this post, just wanted to slap it up for those who are going to need it in the next week!  If you have any questions that need an answer, leave me a comment and I'll get back to you as soon as I can!  Leave a message at the beep.....
 

Gluten Free Flour Mix
6 cups

Ingredients
1 1/2 cups brown rice flour
2 1/2 cups sorghum flour
1 1/3 cups potato starch
2/3 cup tapioca starch

Instructions
Mix all together thoroughly and store in a cool, dry, dark place such as the freezer or a cupboard away from the stove.  Use cup for cup in recipes calling for all purpose flour.  You will need to add xanthan gum or guar gum to your recipes to mimic gluten properties for proper baking.  Feel free to use white rice flour if you prefer it over the brown rice flour.

Per 1 cup of gluten free flour used in a recipe:

Cookies            1/4 teaspoon xanthan gum
Cakes or muffins    1/2 teaspoon xanthan gum
Quick breads        3/4 teaspoon xanthan gum
Yeast breads        1 to 1 1/2 teaspoon xanthan gum
Pizza crust        2 teaspoons xanthan gum

To make up smaller or larger batches of this mix, I did the hard math and here are the calculations for your ease and pleasure... yeah, I know that was awesome of me!

18 Cups Gluten Free Flour Mix
4 1/2 cups brown rice flour
7 1/2 cups sorghum flour
4 cups potato starch
2 cups tapioca starch

12 Cups Gluten Free Flour Mix
3 cups brown rice flour
5 cups sorghum flour
2 2/3 cups potato starch
1 1/3 cups tapioca starch

3 Cups Gluten Free Flour Mix
3/4 cup brown rice flour
1 1/4 cups sorghum flour
2/3 cup potato starch
1/3 cup tapioca starch

2+ Cups Gluten Free Flour Mix
1/2 cup brown rice flour
3/4 cup + 2Tbsp sorghum flour
1/2 cup potato starch
1/4 tapioca starch
*(slightly more than 2 cups)

1+ Cup Gluten Free Flour Mix
1/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup potato starch
2 Tablespoons tapioca starch
*(slightly more than 1 cup)

Happy Baking!!
Don't forget to stir in the Love!

No comments:

Post a Comment

Post a Comment