Creating your very own all-purpose flour blend makes baking an easier and less expensive task in your gluten-free kitchen. I started creating my own blend almost a year ago and have been more pleased with my baking outcomes than a pre-bought blend. It took some time for me to realize which flours I enjoyed the taste of more than others (I personally found that I do not like garbanzo bean flour) and which ones gaves the type of texture I liked. The whole point is to play around in the kitchen. Experiment! See what you like.

flour

What I have found the works well is a 2:1 ratio of a blend between 2 medium flours and 2 different starches.  I really like how sorghum flour gives a nice texture to my baked goods and brown rice, I find, is a flavor that I personally enjoy. I also like adding a splash of teff flour into the mix to give just a slight bit denser, beautiful whole-wheat look. For a more comprehensive guide to gluten-free flours and which are heavy, medium, and light flours, check out my Gluten-Free Guide.

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Cara’s Gluten-Free Flour Blend

Makes 6 cups

INGREDIENTS

  • 2 c. brown rice flour (I use Authentic Foods’ Superfine Brown Rice flour).
  • 2 c. Sorghum flour (I use Deer Brand Jowar flour found at my local Indian market. Authentic Foods has a great sorghum flour as well).
  • 1 c. potato starch
  • 1 c. arrowroot powder
  • 1/4 c. teff flour (optional: gives a prettier whole wheat color to the blend)

DIRECTIONS

  1. Spoon out flours into a measuring cup and level off with a knife.
  2. Place into a gallon-size ziploc baggie. Seal tightly and shake well.
  3. Pour into a container that seals nicely.

 

Stay tuned for how to use this blend and turn it into this:

pitabread4

 

Happy Blending!

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