I have found that the following mix of gluten free flours work best for most of my gluten free baking. I also often add a small amount of kelp powder to the flour to help with structure, but only when the very slight taste or color will not be noticeable. All ingredients are Bob’s Red Mill flours.
My Gluten Free Flour Mix:
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
This makes 1240 g./ 8 cups of Gluten Free Flour Mix
The Inside Scoop
Please Note: Although both volumetric and weight measures are provided, the volumetric measures should be considered approximations. One cup is 155 g. by weight; it may not equal 1 cup by volume.
The workhorse in my flour mix is white rice flour. This is made from the grain of rice after the bran and germ have been removed. It is fairly flavorless and has a sandy texture, but adds a lightness to gluten free baked goods.
Brown rice flour is made from whole grain rice; therefore it contains more fiber and protein than white rice flour. It has a sandy texture, like white flour, but there is a slight nuttiness to its taste.
Potato starch is just that- a starch. It helps to bind the flours together, which helps provide structure. It also produces a tender, moist crumb. However, it requires a higher baking temperature and more moisture than other starches.
Millet flour is believed to be the first cultivated grain, having originated in China over 10,000 years ago. According to *Bob’s Red Mill, “It lends a delicate, cake-like crumb to baked goods” and is easily digested. It has a slightly sweet flavor and is higher in protein than rice flour, therefore it helps support structure. However, too much will leave a starchy taste.
Tapioca Flour or Tapioca Starch is a starch and therefore helps to bind the flours together. It has a slightly sweet flavor and , according to *Bob’s Red Mill, “lends a springy texture, promotes browning and makes a crispy crust.”
One other essential ingredient is Xanthan Gum. Xanthan Gum provides a binding and elasticity to baked goods. It also promotes shelf life- without Xanthan Gum, most gluten free baked goods will become dry and crumbly very quickly, sometimes within hours. (Yes, I’m speaking from experience.) If necessary, Guar Gum can be substituted, but it may produce a slightly more starchy taste and baked goods may have a slightly shorter shelf life. I add Xanthan Gum to my gluten free baked goods as needed.
*Mention of this brand does not constitute a product endorsement. Rather, this brand is mentioned because I am able to find it at my local grocery store.
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