Although I’m not gluten free many of my recipes are. I love to experiment. That’s the fun of home cooking and baking. Oat flour is easy to make at home and very economical. See instructions below.
I also came across two websites I found inspirational. Both of these website owners are celiac and developed their own gluten free flour blends. I hope you will find these resources helpful.
Regardless which flour and mix you use, for best results weigh your all the ingredients, whisk thoroughly to combine. Store in fridge in an airtight container.
Oat Flour
Oat Flour can be purchased or you can make your own using a flour mill, or by pulverizing rolled oats in a blender or food processor.
- To substitute oat flour for whole wheat flour generally you can use a 1:1 ratio, by weight, not by volume. Wheat flour weighs more than oat flour. Generally, for every cup of wheat flour you will need 1 1/4 cup oat flour. This will make a difference in the final product that you are baking.
- In some recipes, using only oat flour tends to be gummy.
All-purpose Brown Flour Blend B
developed by Kate Gluten Free Alchemist
Yield: about 4 cups
- 100g sorghum flour
- 50g white teff flour (I use brown teff flour)
- 50g buckwheat flour
- 160g tapioca starch
- 60g potato starch
- 80g cornstarch (I use arrowroot powder)
All-purpose Brown Flour Blend C
developed by Kate Gluten Free Alchemist
- 110 g sorghum flour (or buckwheat flour)
- 90 g millet flour
- 130 g potato starch
- 140 g tapioca starch
- 30 g cassava flour
All-purpose Gluten Free Flour Plain
developed by Vicki Montague Free From Fairy
Yield: 1 kg
- 300g white teff flour (I use brown teff flour)
- 300g sorghum flour
- 200g tapioca starch
- 100g buckwheat flour
- 100g potato starch