Flour Blends

FLOUR BLENDS

Well, as I mentioned in About Me, I am an Italian-American and was only diagnosed as an adult, so Boy, did I miss my pasta, pastries, Italian breads, pies…you get the picture!
So, I set out to come up with blends of different flours that are Gluten-Free that would look and more importantly, taste like what I was used to enjoying. “Bob’s Red Mill” brand produces the largest variety and I love their brand.

These blends of different types of flours have come to be in my pantry after many attempts to master this gluten-free lifestyle, and trust me, many trials and errors. You may develop your own preferences after the same experiences… But for those who wish to save themselves the time and expense ( Yep, these gluten free flours can get pricey!) in experimenting, here are my choices. I’m also including a word on “Pre-mixed, Ready to -Use” brands.

In my pantry right now, I have
garbanzo bean flour
white sorghum flour
sweet rice flour
brown rice flour
potato starch
tapioca flour
cornstarch and
xanthan gum.
You might feel like adding as you get accustomed to baking with the G-F recipes, but these are my “staples”.

After blending all of the ingredients in the following proportions for each blend, store in an air tight container in the refrigerator. I like large glass jars with tight lids, and whenever I see one on sale somewhere, I scoop it up. There’s always something I’ll need it for.

All Purpose Flour Mix

1 cup Rice Flour
½ cup Tapioca Flour or Tapioca Starch
½ cup Cornstarch or Potato Starch

Self-Rising Mix

Any recipe that needs baking powder for leavening. Use this blend for cakes, cupcakes,  muffins, etc. which will rise while baking.

1 cup White Rice Flour
1 cup White Sorghum Flour
1/4 Cup Tapioca Flour/Starch
3/4 teas. Xanthan Gum
3 teas. Baking Powder
1/4 teas. Salt

For Baked Goods that require a rolling pin, like pie crust, I use this blend:

1 and 1/4  cups Brown Rice Flour

3/4 cup Sorghum Flour

2/3 cup Cornstarch

1/4 cup Potato Starch

2 tbs. Potato Flour

1 teas. Xanthan Gum
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In lieu of buying all of these separately, I have purchased  Bob’s Red Mill “All Purpose  Flour “ and King Arthur All-Purpose flour  to substitute for my first blend at the top of this list.
When I have to use just a bit of G-F flour in recipes that normally call for regular wheat flour, I’ve grabbed  one of these, and been satisfied.
Things like dusting a pan after buttering it to bake something, or in my Eggplant Parmesan recipe ( calls for flour and bread crumbs together), to thicken a recipe I’m preparing such as a gravy, etc.

Let’s face it, when I began stocking a gluten-free pantry, I was shocked at how my wallet had shrunk! There was no one who was a celiac to whom I could turn for advice, so I ended up wasting a lot of cash.  So, if this helps anyone out there, I’m very happy.

While we’re at it, there are some prepared mixes that are my “Go-To” favorites and are incorporated in my “Semi-Homemade” recipes. When I don’t have time, or just feel too lazy to bake from scratch, I am more than happy they exist!

Namaste makes a great variety. One of their cake mixes, their “Spice Cake” mix is so good, you can’t tell any difference.
Betty Crocker’s Chocolate cake is another hit. Many guests didn’t know this Chocoltae cake wasn’t “regular”.
Glutino’s “Gluten Free Pantry ”Muffin Mix”, a plain mix that you will incorporate fruit into, and love.  I’m listing recipes for this as well.
“Gluten Free Pantry” makes a Chocolate Truffle Brownie Mix that kids ( and adults) die for.

My favorite Pancake Mix is King Arthur’s. It’s terrific!

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 CONVERSION CHART & OTHER HELPFUL INFO FOR BAKING

Everyone struggles with the process of baking with flours that are not wheat. This Conversion Chart was posted elsewhere, but it’s a great help for those willing to do their own baking.
An excellent all-purpose gluten-free blend contains the rice flour, potato starch and tapioca starch listed here.

Measure up a large batch and store in the fridge in a tightly closed jar. It’s there whenever you need it! Don’t add the Xantham Gum until you actually do some baking.
Check below the chart for additional conversions and advice!

chart-glutenfree-1.jpeg (500×541)
For recipes calling for 1 teaspoon of Baking Soda…use 1 teas of the Baking Soda and ½ teas Baking Powder.

For recipes calling for 1 teas. Baking Powder…use 1 ½ teas. Baking Powder.

For recipes calling for 1 Egg…use 2 Eggs but decrease the liquid in the recipe by 2 tablespoons. Decrease the liquid 2 tbls liquid per Egg added.

Once you make the flour blend mentioned, and you’re storing it in the fridge, you’re ready to swap that for any wheat called for in a recipe.