Although I’m not gluten free many of my recipes are. I love to experiment. That’s the fun of home cooking and baking. Recently I came across two websites I found inspirational. Both of these website owners are celiac and developed their own gluten free flour blends. Although I haven’t had a chance to experiment in great depth, the few recipes I’ve made have produced wonderful results. For anyone interested, I see these gluten free flour blends to be a great resource.
Regardless which flour and mix you use, for best results weigh your ingredients.
3 Homemade Mixes
Weigh all the ingredients and whisk thoroughly to combine. Store in fridge in an airtight container.
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 White 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
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. From my experience, in some recipes, oat flour tends to be gummy.
- To substitute oat flour for whole wheat flour generally you can use a 1:1 ratio, by weight, not by volume. One cup of wheat flour weighs more than one cup oat flour. This make a difference in the final product that you are making.