I make all my own gluten-free flour blends. I buy my Gluten-Free flours in bulk and keep them in 5-gallon food-safe plastic buckets with gamma lids. Keeping the buckets and lids labeled helps keep it organized. The various buckets are stored in my basement. I have smaller mason jars and metal containers that I keep flours in for my pantry and for everyday use. Remember, labeling the different flours is important.
Gluten-free baking relies on a lot of science. Different recipe require different types of flours to recreate the texture you want. Flours can absorb liquids differently, be heavy or light. Most gluten-free blends are a mixture of grains and starches. I have found buying in bulk is the most cost effective to me. If you don’t bake a lot, you can just pick up a commercial gluten-free blend and try it.
Many people have digestive issues with the gums used in gluten-free baking. I can only tolerate gums in small amounts. Making my own gluten-free flour blends allows me to control the amount of gums. I also have kids who can’t have much dairy, soy and I can’t tolerate legumes. Many of those ingredients are found in a lot of the commercial blends.
Gluten-Free All-Purpose Flour Blend
A great all-purpose blend without any gum added. I usually double the amount when I make it.
2 cups white rice flour
2 cups brown rice flour
1 1/3 cups potato starch
2/3 cup tapioca starch
- Mix all ingredients together thoroughly. Keep any leftover flour in a container to use later.