Kari’s Gluten-Free Flour Blend
It seems that anyone who has a gluten-free blog has their own flour blend… So, here’s mine. So far, it works great in a lot of baking as a equal cup for cup (1:1 ratio) with All-Purpose Flour. To keep testing this flour blend out, I’ll be adapting some recipes that contain gluten and replace it with my blend. So far, I really like it.
Ingredient Notes:
Super Fine White Rice Flour: I highly suggest Superfine White Rice Flour. This is one of the flours that when it is not ground finely, it leaves a grit in your gluten free products. You can most certainly get away with using Bob’s Red Mill or other White Rice Flours, but you will end up with some grit. I have not tried Anthony’s White Rice Flour, but I have used their Brown Rice flour, which I have liked using my GF Sourdough Starter.
Cassava Flour: Made from Yucca root. I have a preference for Otto’s Cassava Flour. It’s much more finely milled than Bob’s Red Mill. I will say that very early on when exploring options, I found I really liked Cassava Flour baked goods. Siete Foods Cassava Flour Tortillas are my favorite store-bought Gluten-Free products.
Buckwheat Flour: Buckwheat is a bold choice in a flour blend as it is one of the more strongly flavored flours. Also, some of the buckwheat flours out there are deep brown, which results in an even stronger flavor. I used Anthony’s Buckwheat Flour and have enjoy it.
Millet Flour: When researching making my own blend, Millet flour came up as a mild flavored flour from Millet Seeds. It is yellow in color, which when mixed with the other ingredients doesn’t seem to make the baked good anymore yellow than the butter or eggs do. That said, I haven’t tried this flour blend for a White Cake where a stark white color is the goal. I have only tried Relative Foods Millet Flour thus far. It is a family owned Michigan company and I always try to support small business when I can.
Expandex Tapioca Starch: This is a modified Tapioca Starch, which acts as a thickener. Please note that this is not a Genetically Modified, so it should not be confused with GMOs.I use Judee’s Brand Expandex, which you can find on the Brand’s website or Amazon.
Xantham Gum: Xantham Gum is used as a thickener and stabilizer. Guar Gum is another option, though I have not worked with this product.
Kari’s Gluten-Free Flour Blend Spreadsheet (External link to Google Sheets)
Kari's Gluten-Free Flour Blend
Ingredients
- 402 g. Super Fine White Rice Flour (Not an Affiliate Link)
- 322 g. Cassava Flour (Not an Affiliate Link)
- 322 g. Buckwheat Flour (Not an Affiliate Link)
- 241 g. Millet (Not an Affiliate Link)
- 80 g. Expandex
- 32 g. Xanthan Gum
Instructions
- Weigh out ingredients with an electronic scale. (Not an affiliate link. This is not the scale I have at present, but I did really love this scale when I had it.) If you are confident with your use of a scale, then you can measure everything into one large bowl. If you do not regularly use a scale, measure everything out individually and combine into a large bowl.
- Once all the ingredients are measured out and placed into a large bowl. Combine all the ingredients with a whisk.
- Place flour blend in a labeled food storage container and place in a cool, dry place. If you do not plan on going through this very quickly, please store in the refrigerator.
Notes
If you would like to adjust the size of your batch more than the adjustable servings option allows for, please use this spreadsheet. Please note this is an external link to a Google Spreadsheet. To use the spreadsheet, place into the cell highlighted in yellow the number of cups you would like to make. The correct proportions in GRAMS for each ingredient will appear below the yellow cell.
