How to Make a Gluten Free All Purpose Flour Mix
While a gluten free all purpose flour is not a new concept, I’ve found that this mix works really great as a substitute for all purpose flour in all of the recipes I have tried it in so far.
A long time ago while I was baking for the farmers’ market I came across a customer who really wanted some cupcakes and who had celiac disease. At the time, I had your normal run of the mill cupcake and a vegan option. I did some research in the form of asking my friend, Pam all about gluten free baking. If anyone in my life would know, it would be Pam. She gave me a jar of her own gluten free all purpose flour mix. I used it to make this customer cupcakes with all new bowls and spoons.
The mix I’m sharing with you today has the same exact combo of flour in it. Pam had already added xanthan gum to the jar but I left it out and add it to each recipe on an as needed basis.
Let’s just go back for a second. Why did I take the time to do this if I am not celiac? I do have some sort of food allergy and I am currently in the process of trying to figure out just what foods I am allergic to. There are some other things going on too that may or may not be food related. So I’m just trying to navigate those murky waters as easily as possible.
When using this mix in a recipe you can replace 1:1 cup. In recipes using this gluten free flour blend I have been adding 1/2 tsp xanthan gum to the dry mix in the final recipe. Feel free to double the recipe to store a larger amount of flour for future baking! Store in an airtight container at room temperature.
Yield: 7 cups
Prep Time: 15 min
Cook Time: 00 min
Total Time: 15 min
- 1 1/4 cups brown rice flour
- 1 1/4 cups quinoa flour
- 3 1/4 cups tapioca starch
- 1 1/4 cups potato starch
- Using a flour scoop, carefully scoop the flour into the appropriate size cup and level off the top.
- After measured, place into a airtight container with a lid. As you are adding each flour, thoroughly mix together with a whisk.
I’ve given up gluten since September 1st as per my doctor. I’m really bummed right now. Beer festivals are prevalent in New York State this time of year and I love me some pumpkin beer.
It is just now occurring to me that I should have probably eliminated more than just gluten. But my doctor only specified gluten and I think I was so worried that I didn’t think about anything for myself.
Regardless of that, I am doing pretty well. I do get tempted by pumpkin spice….everything now and again but I just remind myself, that I can make my own amazing version of gluten free pumpkin spice donuts. I really should get on that.
For now, you have this mix to adjust to your liking. Soon I will be posting a Gluten Free Double Chocolate Brownie recipe and Gluten Free Pancakes.
It isn’t quite all whole grain which sort of disappoints me but I’ll update when I get a handle on whole grain gluten free baking!
A lot of people do not like quinoa flour, so use with caution. It doesn’t seem to bother me in this mix. Maybe if it was alone I would understand. For now, I’ll keep using it.
Feel free to adjust which flours or starches you use. You can substitute any of the flours or starches below, just make sure to replace them in the correct amount.
Gluten Free Flours:
- Amaranth Flour
- Buckwheat Flour
- Sweet Brown Rice Flour
- Coconut Flour
- Quinoa Flour
- Almond Flour
- Hazelnut Flour
- Garbanzo Flour
- Banana Flour
- Corn Flour
- Oat (Certified Gluten Free)
Gluten Free Starches:
- Tapioca Starch
- Arrowroot Starch
- Potato Starch
- Sweet White Rice Flour
- Corn Starch
Recipes Using This Mix:
Looking for more gluten free recipes? Follow along on Pinterest!