Gluten Free Flours--Blends for Baking.

Gluten free flours can be mixed yourself using the blends shown below. Not only is it less expensive, it also gives you more flexibility in adapting your mix to the use you have in mind. For example, you might use the regular blend for a bread, but want something with whole grains for buns.

I understand though, that time is a huge factor for most people. Blends that are premixed can be bought at Whole Foods and Wild Oats, and many health food stores. Some of the mixes are also available at Sprout's and even some Fry's/Meyer's /Kroger stores.

Make Your Own Blend Recipes

Bette Hagman All Purpose Mix:

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch

This makes 3 cups and can be substituted in most recipes for wheat flour. If you use brown rice flour, it will need to be kept refrigerated as whole grain rice flour may go rancid at room temperature. If you use white rice it can be kept on a shelf.

Bette Hagman Featherlight Flour Mix:

1 cup rice flour
1 cup potato starch
1 cup tapioca starch
1 Tablespoon Potato Flour (not starch)

This mix works well for cakes and when combined with the heavier flours. I refrigerate it because of the potato flour. Makes 3 cups. Exchanges for wheat flour cup for cup. Always refrigerate potato flour after opening.

Bette Hagman Four Flour Bean Mix:

2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch

This makes 3 cups. It exchanges for wheat flour in recipes. It is higher protein than the rice blends, and so higher in nutrition. Some people do not like the bean taste though. Used for breads.

Carole Fenster All Purpose Mix:

1 cup rice flour
1/2-3/4 cup potato starch
1/4 cup tapioca starch

Makes 2 cups.

Carole Fenster Bean Mix:

1 cup garfava bean flour
2/3 cup potato starch
2/3 cup cornstarch
1/3 cup tapioca starch
1/3 cup sorghum flour

Makes 3 cups.

Kathy's White Bread Mix:

4 cups white rice flour
1 1/2 cups sweet rice flour
1 1/2 cups corn flour
2 cups cornstarch
1 cup potato starch

Makes 10 cups. This is shelf stable and can be kept in a bag and labeled. It makes a nice loaf of bread and can be made into buns for hamburgers or sandwhiches by using English Muffin rings. It does have the corn flavor and is a bit more yellow than white, But the texture is good. It will last outside the refrigerator for a few days, but gets a little dry. 30 seconds in the microwave for a bun makes it fresh again. (wrap in a paper towel first). If you don't tolerate tapioca well, this is an alternative.

Brown rice, nut flours, and soy and potato flours must be kept refrigerated. If used in a blend, then refrigerate the blend as well. Some bean flours are shelf stable, garbanzo or chickpea should be refrigerated.

You can either blend the flours and starches in a large bowl with a spoon or whip, or put them in a ziploc type of bag and shake to mix. Be sure to label with the contents and the date, especially those that need refrigeration. That will help to keep your gluten free flours fresh.

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