Basic Flour Blends

May 9, 2009 { }

Note: scroll down for the flour blends I use and visit my Resources page to learn where to purchase gluten-free flours on-line.

My first experiences mixing my own gluten-free flour blends was too overwhelming. So many different flours, all of which had different properties. One is gritty, another has more protein, and sometimes you look for a ‘flour’ and all you can find is the starch. I hope to make this less confusing and much easier for you to get started.

Gluten-free flour blends do not behave the way that ‘normal’ flours do. The gluten acts as a binder and leavener so when mixing and baking with gluten free flours there are some guidelines to follow. Gluten-free flours are drier than normal flours and you have to use xanthan or guar gum as a binder. They also don’t rise as well as regular flour so you need a few tricks up your sleeve to make the finished product look and taste just as good as gluten flours.

You can easily make your own flour blends or you can purchase ready-made flour blends. I mix all of my flours because I like to mix my own – I know what’s in them and I have more control over the final product this way. If you do choose to purchase flour blends, make sure to carefully read the ingredient list to ensure you can eat all of the listed ingredients.

Storing several different flours takes a little organization but is not a challenge at all. I purchased SnapWare and labeled each container. SnapWare is air-tight and stacks neatly in my pantry and refrigerator, both of which are important. After mixing flours, they go right in the refrigerator until I use them. The SnapWare has been great for keeping them fresh.

UPDATE (9/13/09) I recently bought a mass quantity of mason jars in various sizes to store things in. While I prefer SnapWare for flour because it has a larger opening, I have been using mason jars as well for many things, like beans, rice, flax, and coffee. They’re much less expensive – I can get 12 jars for about $9. Everything stays fresh and they’re a simple to clean – just pop them in the dishwasher.

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Sorghum-Garfava Blend

This blend isn’t beany at all once it’s baked. It’s become a favorite of mine because it works as a one to one substitution in nearly everything I’ve tried it in. I keep a big container mixed up and store it in the refrigerator.

1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well; store in an airtight container in the refrigerator.

For the Garbanzo-garfava variation: substitute garbanzo bean flour for sorghum flour.

Print friendly recipe
Gluten-Free High Protein Blend
adapted from Living Without Magazine
makes 4 cups

Here is a great high-protein blend from Living Without. I love this blend, especially because it’s less starchy. According to Living Without it works well with foods that require elacticity, like wraps and crusts.

1 cups Garbanzo Bean Flour
1 cup Potato Starch
1 cup Tapioca Starch/Flour
1 cup brown rice flour

Mix together and store in an airtight container in the refrigerator until used.

My Ancient Grains flour blend is intended to replace a small part of your total flour. 20% – 30% seems to work well for me.

Print friendly recipe
Ancient Grains Flour Blend
makes about 1 1/2 cups

My Ancient Grains flour blend is intended to replace a small part of your total flour. 20% – 30% seems to work well for me.

1/2 cup + 2 teaspoons (60 g.) Sorghum Flour
1/4 cup + 2 tablespoons (60 g.) Organic Millet Flour
1/2 cup + 2 tablespoons (60 g.) Organic Amaranth Flour
2 tablespoons (20 g.) Organic Quinoa Flour

Mix all ingredients. Store in an airtight container. Use to replace 20 – 30% percent of your overall flour mixture.

Print friendly recipe
All Purpose Gluten-Free Flour Mix
makes 3 cups

Here is my favorite blend – it works great in cakes, cupcakes, and quick breads.

This mix works really well – but I rarely use it anymore because it’s so starchy.

1 cup sweet rice flour
1 cup sorghum flour
2/3 cup cornstarch
1/3 cup tapioca starch or flour
1 teaspoon xanthan gum

Mix together well and store in an airtight container in the refrigerator until used.

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Comments

18 Responses to “Basic Flour Blends”

Denise
September 9th, 2009 @ 9:48 am

So excited to see your gluten free flour mix. Though I don’t have issues with gluten, I very rarely eat sugar or white flour. I find I feel better, have less cravings & more energy when I eat this way. And it also helps me to get and keep weight off.

We do grind our own wheat as it is healthier…which has led to my experimenting with different grains. Like half the flour I use in my pancakes is oat flour (grinding my oats in the coffee grinder). I subscribed to your blog for this reason.

For sweeteners I mainly use pure maple syrup, honey granules and honey depending on what I am making.

I see a lot of recipes I can’t wait to try!

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Sandy Gillett
October 16th, 2009 @ 11:47 am

Thank you Amy. You should see all the jars of different GF flours in my cupboard that I bought before I found your website. I was trying to figure this out for myself. Oh My Goodness! Thank you!

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Allyson
February 6th, 2010 @ 10:05 pm

Hi. I am definitely on the new side of GF and sugar free living!! and have been trying to experiment with recipes…without much results worth talking about. I love this website already! One question i have is regarding the xanthan gum- i have seen several different brands, do you recommend a certain brand, does it matter?
Thanks again for a really helpful website!

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Amy Reply:
February 7th, 2010 at 9:42 am
@Allyson, I have been buying Bob’s Red Mill. Make sure to store it in an airtight container – I use a pint mason jar. Keep it in a cool, dry place. It can go rancid.

It’s expensive for such a small amount but it lasts for a long, long time.

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kelly
March 8th, 2010 @ 10:26 am

I am not a fan of any type of bean flours. I know they are a good source of protein for a flour blend, I just can’t stand the smell or the taste. Do you have any suggestions for a bean flour substitute? Thanks, Kelly

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Amy Reply:
March 8th, 2010 at 12:42 pm
@kelly, Try sorghum or brown rice flour – they’re both pretty neutral. I buy Arrowhead Mills brown rice flour and then put it in a clean coffee grinder to make it a finer texture. You can buy superfine brown rice flour but it’s more expensive, $10 – 12 a bag. Millet it lighter and relatively neutral, too, but I’d mix it with other flours.

If you like grain assertive flour try quinoa.

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kellyc
March 8th, 2010 @ 1:29 pm

I really like all the ones you mentioned. I get my vitamix (woohoo!) with the grain attachment this week so that is opening up a whole new window of opportunity for grains, etc. Thanks, Kelly

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Samantha
April 15th, 2010 @ 4:08 pm

Hi Amy,

A friend sent me a recipe link for your Carrot Cake Bites and I have been exploring your site when i came across your flour blend recipe I was wondering what I could use to replace the cornstarch in the recipe as I have a corn intolerance. Thanks Samantha

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Amy Reply:
April 15th, 2010 at 4:14 pm
@Samantha, You can try any starch-based product – use all tapioca starch or try potato starch. Arrowroot would also be a good substitute. I often use arrowroot and there is no noticeable difference.

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Cheryl Padilla
May 2nd, 2010 @ 3:17 pm

I love the information about the gluten, and just a couple of weeks ago have also been following information from the eating for your blood type. Some of the ingredients or flours are not according to blood type, such as soy and tapioca. Also, would like to know what WILL help he breads rise with the alternate flours, as I have found the non-gluten flours tend to be really dense. I am also having a extremely hard time finding xanthan gum in the stores here. Besides online am I possibly looking in the wrong aisle?

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Amy Reply:
May 2nd, 2010 at 8:52 pm
@Cheryl Padilla, The bread problem might be the recipe you’re using. Where did you get the recipes from? I use normal bread yeast and it works well. Xanthan gum – I can only find it at the specialty stores like Whole Foods. You might have to order it from Amazon.com. I use Bob’s Red Mill and though it seems expensive it lasts forever. 8 months to a year, and I do a lot of baking.

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Samantha Reply:
May 3rd, 2010 at 7:07 am
@Cheryl Padilla, Hi Cheryl you may be able to find it in the organic section of your local grocery store, thats where I have found mine.

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Kolleen Adams
May 3rd, 2010 @ 9:31 pm

My husband and I have been South Beach Dieting and want to continue on a low/non sugar and gluten free diet after we lose weight.

He has amazing willpower but I have a horrible sweet tooth.

I am so glad I found your website, especially your flour mixes!

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Cindy Drozda
June 11th, 2010 @ 2:47 pm

Amy, Congratulations on winning the blogger contest! Just goes to show the power of Community! When we stick together and support each other, we all win!

Thank you for your always so thoughtful and inspiring recipes and posts. Like this one. The subject of flours and mixes is a complicated one.

I realize, on reading what you say, that it’s also a very personal one. I gotta admit, I do like the rich strong flavors of whole grains and bean flour. I object to using “starch” of any kind, and just willfully substitute other grains. The results always please me! I’m not after an imitation of the glutenoid world, I’m creating healthy tasty food. It’s fun and creative in a way that I never thought cooking could be.

Following someone else’s flour mix recipe is a great way to have success at first. Just like with any creative endeavor, as time goes on we develop our own style.

Thank you, all of you, for sharing your experiences.

Cindy

[Reply]
Amy Reply:
June 13th, 2010 at 11:38 am
@Cindy Drozda, I’m like you – I can’t get enough of the rich beany and grain flours. The starch was at first an easy way to have success and the I got away from it. For now, I take the middle road. A little isn’t a bad thing because it does improve the overall quality of the baked goods.

I used to bake just for me – but the longer I blog the more I find myself baking for my readers. I want to give them recipes that they can serve with confidence and pride. I’ve found that the average person doesn’t share my love of assertive grain and bean flours, so again I practice moderation.

I took some peanut butter cupcakes to a meeting the other day and everyone was giving me a thumbs up as they were passed around the table. They were gluten-free and used a sugar alternative – and everyone there hadn’t had gluten-free, sugar-free food before. It was neat to know that they loved my food.

Would love to see some of your recipes – they sound right up my alley. Hugs.

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sunny
July 29th, 2010 @ 9:31 am

What can I substitute for potato starch? I eat no wheat, corn, soy, potato, tomato, gluten, refined sugar or salt (himalayan salt is ok)or gmo products
Thanks,
Sunny

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Amy Reply:
July 30th, 2010 at 11:26 am
@sunny, I don’t know for sure – maybe sweet rice flour? It’s hard to tell without trying it. I know that there is non-gmo cornstarch which might have a similar effect.

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Meredith
July 30th, 2010 @ 10:08 pm

I noticed that you said that you don’t use your all-purpose mix (the last one) as much anymore (you crossed that line out)…which do you use instead? Several of your recipes list all-purpose flour blend as an ingredient but it just links to this page so it is hard to know which blend you are referring to and I want to get the same results in my baking you are! Thanks for this site, I am new to GF and this will truly help.

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