Whether you can’t get your hands on store-bought gluten-free flour or you simply want to make your own gluten-free flour mix, this DIY gluten-free flour blend is super easy and inexpensive to make in your own kitchen.
I don’t know about you, but I’ve run into several baking difficulties over the last few weeks, while under quarantine because of the COVID-19 pandemic.
When I couldn’t get my hands on eggs or milk, I made these dairy-free, no-egg peanut butter cookies. And when I recently couldn’t find gluten-free all-purpose flour anywhere, I figured out how to make my own.
Of course, once I created and tested this gluten-free flour mix recipe, I decided I had to share it with all of you. Hopefully you’ll find it just as useful as I did.
Plus, since I know certain ingredients are hard to find right now, I’m letting you know about a few ingredient substitution options for this DIY wheat-free flour.
Why Make Your Own Gluten-Free Flour?
One reason you may want to make your own gluten-free baking mix is that it can save you money. Gluten-free baking and gluten-free products can be pricey, and one reason is that the all-purpose flour often required for it is more expensive than regular flour.
Also, during these crazy coronavirus times, you may not be able to get your hands on all the ingredients you need. It’s been a lot easier to obtain the ingredients for this all-purpose gluten-free baking mix recipe than it has to actually find multi-purpose wheat-free flour in the grocery stores and online shops!
Read on to find out how to make gluten-free all-purpose flour mix, without potato starch!
How to Make DIY G-Free Flour
Making your own flour blend that doesn’t contain any wheat flour is very easy. You’ll need the following ingredients:
White Rice Flour
This ingredient helps give your gluten-free all-purpose flour a neutral flavor. There are many brands of white rice flour out there, including Bob’s Red Mill and King Arthur Flour. Any of these will do. By the way, people often think white rice is without nutrients. But that’s simply not true! Per a 1/4 cup of white rice flour, you get 3 grams of satiating protein!
Brown Rice Flour
Of course, since I’m a registered dietitian nutritionist, I had to add some whole grains to this wheat-free flour recipe. And using brown rice flour in your gluten-free flour substitute helps add satiating fiber to your baking blend. Brown rice flour also offers protein. Per 1/4 cup, you get the same 3 grams of protein you’ll find in white rice flour. You get other nutrients, too. These include dietary fiber, as well as a little bit of blood-pressure-helping potassium and iron, which helps to keep your red blood cells oxygenated. I find that using the rice flour as a base makes the flour more versatile than if I were to use almond flour.
This is the last ingredient I’ll talk about in this substitute for wheat flour recipe. Xantham gum is a natural thickener, and you’ll see that you only need to use a little bit of it. It’s also thankfully not too hard to get your hands on! Xantham gum is often used in gluten-free baking because it works to emulsify and bind ingredients and add volume to the finished products. Xantham gum helps to emulsify and bind ingredients and also add volume to finished products. It also has the benefit of providing protein, 1 gram per Tablespoon. In regular baked goods, gluten contained within flour binds the ingredients together. You need a gum gluten-free baked goods to get that job done.
When I was looking to make a substitute for regular flour, I found plenty a recipe that calls for tapioca flour. But I didn’t have any of that ingredient on hand. What I did have: corn starch! So I played around with the ingredients I had on hand to make this flour recipe work! This ingredient has long been a staple in my kitchen, and it’s an important part of wheat-free flour. It’s used not only as a thickener. When using corn starch in your gluten-free baking, it’s important to choose a brand that is in fact gluten free. Many brands are cross contaminated. Corn starch is a great ingredient to have on hand for other recipes, as well. I often use it as a thickener for sauces, such as in a sauce for Brussels sprouts.
Ingredient Substitutions You Can Make
In case you have a hard time finding the ingredients to this recipe, here are a few substitutions that should work well.
Instead of Corn Starch….
Instead of Xantham Gum…
Substitute equal amounts of corn starch or guar gum in your flour recipe. Like xantham gum, guar gum is also used to emulsify or bind ingredients. Unlike xantham gum, however, it doesn’t contain protein but does boast fiber.
Instead of Rice Flour…
You may find that other starchy flours work as substitutes, such as potato flour or oat flour. These are substitutions you’ll have to play around with to see if they work. If you can, I’d try substituting only one of the rice flour ingredients; for example, you could try swapping in oat flour for the brown rice flour.
How to Store Gluten-Free Flour Mix
When you’re ready to whip up your own gluten-free flour, place all the ingredients in a large bowl. Give them a good stir.
Then when the flour is mixed, you can store it in a mason jar or other air-tight container. One really cool storage tip for any type of flour is that it will last even longer when stored in the freezer!
How to Bake with Gluten-Free Flour
Once you’ve made your flour, it’s time to get baking! One great thing about this gluten-free flour recipe is that it’s also dairy free. You can make baked goods (hello, chocolate chip cookies!) and savory foods alike with it.
Ready to whip up some favorite recipes? Try these!
DIY Gluten Free Flour Blend for Baking and Cooking
- 1½ cups white rice flour
- 1½ cups brown rice flour
- ¾ cup + 3 Tablespoons + 2 ¼ teaspoons corn starch
- 1½ tsp xantham gum
- In a large bowl, mix ingredients together.
- Store in an air-tight container.
I’d love to hear from you! Let me know how what you’re baking up with this gluten-free all-purpose flour recipe. Will you be making your own no-gluten flour soon?
Are you planning to bake a gluten free bread recipe or some quick breads sometime soon? What are your favorite g-free flours? Have you ever tried sorghum flour?
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