When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour so a blend is necessary. When you want to bake without gluten, use this gluten-free flour mix for a variety of baking recipes such as cookies, cakes and quick breads. I got this recipe from a friend who is Gluten-Free and she has had great success with it for a number of years. She is not sure where she got the recipe, so I cannot credit the source, but I have eaten her baked goods and they are delicious!
This is an easy, 5-ingredient, gluten-free flour blend you can use in place of all-purpose flour in most recipes. It keeps for about 3 months, up to 1 year in the freezer. Because the brown rice flour can go rancid, you need to check your blend before using.
You can you make your own white rice flour and brown rice flour by grinding the rice yourself if you like. I like to dehydrate my cooked rice before grinding so that I can cut down on the starches (carbs). OR you can soak the rice in COLD water then let dry before grinding. This is the way I dehydrate rice for mine: Dehydrating Rice.
White rice and brown rice provide the right baseline of protein, starch, and flavor. Since different starches absorb water, swell, and gel at different temperatures and to different degrees, using both tapioca starch and potato starch will give you the right amount of chew and structure. Milk powder subsidizes with proteins that help improve the structure of the baked goods and its sugars will undergo the Maillard browning reaction, which leads to more complex flavor and a beautiful browned color.
Gluten-Free Flour Blend
Makes 42.25 ounces (2.64 pounds) or about 9 cups
24 ounces (4-1/2 cups plus 1/3 cup) white rice flour
7-1/2 ounces (1-2/3 cups) brown rice flour
7 ounces (1-1/3 cups) potato starch (NOT Potato Flour)
3 ounces (3/4 cup) tapioca starch or flour
3/4 ounce (1/4 cup) nonfat dry milk powder
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and store in a secure container (I prefer a one-gallon tea pitcher) in a dry place for up to 3 months.
Use this GF Flour Blend in a recipe at a 1:1 Ratio, the same amount as the flour called for in the recipe.
- I would strongly suggest using a scale to measure your ingredients as this will give you the most accurate mixture that will work for you. However, I have included the “cup” measurements also if you do not have a scale. If you measure by volume (cups), spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess. Do not pour the flour into the measuring cup as this “packs” it and will give more flour than you need for the recipe.
- In substituting different flours, if you do it by weight, 1-1/2 cups brown rice flour is approximately 240 grams, so substitute whatever flour works for you. I would recommend millet flour because it has a very mild taste. 1-1/2 cups of brown rice flour is the same weight as 2 cups of millet flour. As far as substituting the starches, use corn starch and potato starch in place of the white rice and tapioca. I do not know what results you will achieve as this is the only combination I have, myself, successfully used.
- For those of you that want to also use coconut oil, it can be tricky in baking but is possible. Just use it hardened in most cases. Measure out in tablespoons and chill in refrigerator if necessary.
Printable Recipe can be found here, Gluten Free Flour Blend.
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