Fall is officially here and the holidays are right around the corner. With the cooler, shorter days, my inner cave woman says that it’s time to slow down, while my actual calendar is telling me to put the pedal to the metal! To make them both happy, I’m getting some necessary baking done in advance. That includes mixing up a big batch of my All-Purpose Gluten Free Flour Mix recipe.
Of course gluten free flour mixes are readily available online and at most large grocery stores these days. The problem is that they are (a) expensive, (b) often contain an ingredient that I either don’t digest well, or don’t like, and (c) are white, white, white- meaning they’ve got little nutritional value or fiber.
So in this post, I’m going to share my favorite All-Purpose Gluten Free Flour Mix recipe as well as give you a little chart that will help you to substitute in the gluten free flours and starches that you prefer to use, with success.
If you have any questions about gluten free flours, what they do, which applications they are best used in, then I encourage you to check out my post on Your Guide to Gluten Free Flours.
Here’s my base All-Purpose Gluten Free Flour Mix recipe. After the recipe I’ll talk about substituting in various flours and starches. There is a formula, and if you want to avoid a crumbly mess, I highly recommend sticking with it!
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All-Purpose Gluten Free Flour Mix Recipe
This gluten free flour mix is easy to put together, very versatile, and stores well in the pantry of freezer.
Serves: 3 cups
2 cups (280 grams) white rice flour
⅔ cup (94 grams) potato starch
1 tsp. xanthan gum
Whisk all ingredients together in a bowl.
Store in a sealed container in the pantry or freezer (bring to room temperature before using in a recipe).
Stir before using.
My favorite whole grain substitution is Teff Flour. Follow the instructions below to figure out the correct ratio.
Don’t do well with rice flour? Want to add some fiber and nutritional value by adding a whole grain? It’s easy! Just remember to keep these ratios: 40% whole grain flour to 60% white flour/starches.
Please keep in mind that (although the chart below lists nut flours) coconut and nut flours are a different beast entirely and should not be present in an “All-Purpose” mix. If you would like to substitute them in for a bit of the whole grain flour, remember that nut flours have extra oils present and coconut flour acts like a sponge, sucking up any last living bit of moisture. Either have the capacity to change a recipe entirely.
If you’d like to learn how to cook with coconut flour, I highly recommend this eBook: Baking with Coconut Flour. It helped me to convert my favorite carrot cake recipe to Paleo Carrot Cake with great success!!
Here’s a quick chart from All Recipes.com that tells which flours are whole grain and which are starch as well as a little blurb about each :