GF Flour/Blends


Here you can read a brief summary of the different gluten-free flours that you can use in your own flour blends.  I have included some flour-blend recipe suggestions on this page.  Don't forget that you need to replace the gluten in your flour, so scroll down for this vital information! I use XANTHAN GUM!


There are so many gluten-free flours on the market to choose from now!  Here are just a few key facts for you on some of the flours. I use a blend of  different flours for nutritional benefits and different flavours in some recipes,  but I am also very happy to use just rice flour on its own for most  recipes. 

Different gluten-free flours absorb different amounts of liquid, so  remember you may still have to experiment with the recipes in this book for the best results. 
If in doubt, use just rice flour to begin with.  

Amaranth Flour  This flour is made from the seeds of the Amaranth plant, a leafy vegetable, high  in protein and is excellent for gluten-free baking.  

Arrowroot Flour  Arrowroot is made from grinding the root of the plant and is very  useful as a gluten-free alternative for thickening recipes. It is a useful  alternative to cornflour if you can't tolerate corn. Being tasteless and  translucent when cooked, it is perfect for thickening clearer dessert sauces, or  glazes for roast meats.  

Brown Rice Flour  Brown rice flour is naturally wheat-free and gluten-free, adds  a slightly darker colour to your baked goods and provides a richer, nuttier  flavour.  



Buckwheat Flour
Buckwheat is not, despite its name, a form of wheat and is  actually related to the rhubarb plant! It is great for pancakes and  homemade pasta. It has a slightly nutty flavour so use it as part of a flour  blend, to avoid overpowering your baked goods with buckwheat. It is a good binding ingredient when soaked in water as it becomes gelatinous  and jelly-like. I have found that it helps to retain the moisture in baked  goods.  

Millet Flour   Millet flour is great for wheat-free and gluten-free pancakes  and breads. Many baby foods are made using millet as it is kind to the digestive system. 

Potato Flour  Potato flour is incredibly versatile and can be used as thickener to  add a creaminess to soups, gravies and desserts. It is a heavier flour, but can  be used with good results. Also it is good for its binding qualities in pastry.  

Sorghum Flour  This flour is ground and milled to a soft, fine flour from the  sorghum grain. Like millet, this flour is great for making porridge and flatbreads  and it has a lovely creamy colour. As an 'incomplete protein' sorghum flour is  best used as PART of your flour blend.  

Soya Flour  Soya flour is a lovely pale yellow and comes from grinding the roasted soya bean. It  is rich in protein and has a nutty taste. Best used as part of your gluten-free flour blend, or in  combination with other gluten-free flours. You can use it to thicken sauces.  

Tapioca Flour  Tapioca flour is a fine, light and soft flour that is great for  home baking or for thickening soups and sauces.  

White Rice Flour  Rice flour is one of the world's most  popular naturally gluten-free flours. Although plain in  flavour it is creamy in colour and easy on the digestive  system.  

Xanthan Gum  
This is my choice of a gluten replacer, as it is readily available in my local shops.  It is a naturally gluten-free binder for recipes, as it mimics the action of gluten. 

It helps bind together gluten-free bread, improves the crumb structure of your cakes (reducing the  notorious excessive crumbling of gluten-free baking) and makes pastry easier to roll out and  handle.  
Recommended quantities of xanthan gum to add to your gluten free plain flour blend:  

Bread ~ mix 2 level teaspoons of xanthan gum to every 500g flour  
Cakes ~ mix 1/4 teaspoon xanthan gum to every 200g flour  
Pastry ~ mix a pinch of xanthan gum to every 100g flour 

Gluten-free PLAIN Flour Recipe Blends 
Suggestions

Gluten-free plain and self-raising flour* is widely available, but you can mix your own blend to experiment with different flavours and results. These suggestions may help to get you started.

Sift together all the ingredients and store in an airtight container in a cool place. 

Just rice flour on its own can be used in most recipes with great success. 

All the recipes on this blog use PLAIN rice flour.

Recipe 1
4 cups white rice flour
1 cup potato starch flour
1 cup tapioca starch flour

Recipe 2
This recipe was passed on to me by a good friend, is rich in protein, great for pancakes or breakfast rolls for the kids before they leave for school!

2 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 cups amaranth flour
1 1/2 cups sorghum flour
1 cup brown rice flour
1 cup gluten-free and dairy-free egg white protein powder

Recipe 3
Plain Gluten-Free Flour Blend, also corn and potato free and gives a wonderfully nutty flavour to bread

500g buckwheat flour
500g millet flour
500g brown rice flour
500g white rice flour
500g tapioca flour

Recipe 4
Plain gluten-free flour blend, also corn and potato free

1 kg buckwheat flour 
1 kg white rice flour
500g brown rice flour
500g tapioca flour
250g millet flour

*How to make gluten-free self-raising flour 
Add 3 level teaspoons of gluten-free baking powder to every 225g (8 oz) of plain flour

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