Photo credit: In sock monkey slippers
If you need to do some gluten free baking (for whatever reason) you NEED a good gluten free flour mixture recipe. Don’t be going and thinking that you can just swap out wheat flour for brown rice flour and everything will be hunky dory. That is unless you fancy eating a rice-flavored-rock-hard-muffin…
Starting out in the gluten free baking world, I didn’t find a good mix recipe for a WHILE…almost a year and a half. As a result I avoided baking because it was a PAIN IN THE BUTT to measure four or five different types of flour every time I would try to make anything. Then the result would tasty funky and the texture would be off.
Then I discovered this recipe and my world changed. I made up a giant container. Then you just conveniently scooped like you would flour for whatever recipe and know it (probably) will turn out!
Please don’t think that it’s super healthy. It isn’t…since it contains refined flours – BUT I tweaked it a bit to incorporate sorghum flour which is a WHOLE grain, along with whole grain brown rice flour. Everything in moderation! Life is about balance – we still need some banana bread every once in a while! Bonus points if you can find fortified flour with added vitamins. I try to amp up the nutrition also by adding powerhouse foods like ground flax seed, chia seeds, blueberries or walnuts to my baking.
This gluten free flour mixture is comparable to standard white wheat flour. It can be used pretty much cup for cup in standard recipes like muffins, cookies, biscuits and cakes. Of course the texture is going to be different in batter form. Don’t be expecting it to look or feel like wheat flour batter or dough! Once it’s baked, it should create a similar product. You’ll learn how to make life easier for yourself by using parchment paper to roll out dough or just picking recipes that don’t require a lot of handling.
- 1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
- 1 Bag (24 oz or 4.25 Cups) White Rice Flour
- 1 Bag (24 oz or 4.25 Cups) Sorghum Flour (alternatively you may use Sweet Rice Flour)
- 1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch)
- 2½ tablespoons Xanthan gum
1. Using your BIGGEST mixing bowl, add all ingredients. Mix with a whisk for about 5 minutes to ensure the flours are very well mixed together. If your bowl isn’t big enough, then half the recipe and mix in two smaller batches.
2. Store in a large, air tight 5L jar or container. Keep in the pantry or a cool, dark place.