“My” GF Flour Blend

This is the mix I use for my GF Flour blend. I found made a variation of one I found in the Seattle Times a few years ago. (Their recipe called for a blend of brown and white rice flours. I used just superfine rice flour – whichever I have on hand: brown or white.) Originally this recipe was credited to Wendy Wark, who has stated that the recipe for this blend is not hers, but rather from some other unnamed/not remembered source. So I don’t know who to thank for this. It works GREAT as a 1:1 ratio for 99% of my recipes from my family that call for “regular” flour. (Not bread recipes though.)

Since I’ve begun to use sorghum and other flours, I still use this mix as the basic mix in my baking and cooking. I’m still exploring the world of gluten free baking (aren’t we all?). Who knows where it will take us. For now, this is what I use.

I know this list looks daunting, but I don’t mix it up very often. When I do, I make a double or triple batch in a huge bowl – or however much I plan to bake/cook those couple weeks or month. During holiday season, I make a triple batch, etc.

SINGLE BATCH OF GLUTEN FREE FLOUR BLEND: (4 1/4 cups of flour)

  • 2 1/4 cups superfine rice flour
  • 1/4 cup potato starch
  • 2/3 cup tapioca flour
  • 3/4 cup sweet rice flour
  • 1/3 cup cornstarch
  • 2 teaspoons xanthan gum

DOUBLE BATCH OF GLUTEN FREE FLOUR BLEND: (8 1/2 cups of flour)

  • 4 1/2 cups superfine rice flour
  • 1/2 cup potato starch
  • 1 1/3 cups tapioca flour
  • 1 1/2 cups sweet rice flour
  • 2/3 cornstarch
  • 4 teaspoons xanthan gum (or 1 Tablespoon + 1 teaspoon)

TRIPLE BATCH OF GLUTEN FREE FLOUR BLEND: (12 3/4 cups of flour)

  • 6 3/4 cups superfine rice flour
  • 3/4 cup potato starch
  • 2 cups tapioca flour
  • 2 1/4 cup sweet rice flour
  • 1 cup cornstarch
  • 2 Tablespoons xanthan gum

Carol Fenster has a new GF Flour Blend out too. It uses sorghum flour. I haven’t experimented too much with this – but here it is for you to try out too.

A NOTE ABOUT POTATO STARCH vs. POTATO STARCH FLOUR: (From the EnerG Foods website):

What is the difference between Potato Starch, Potato Starch Flour and Potato Flour?

Potato Starch and Potato Starch Flour are the same thing.
However, Potato Starch (flour) and Potato Flour are different.

Potato Starch is a very fine flour with a bland taste, that is made by removing the potato peel, made into a slurry and watery mix, then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.

Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel. It is not used as main flour in baking as it would absorb too much liquid and make the product gummy. Small amounts are used to increase water, hold product together and so on.

146 comments on ““My” GF Flour Blend
  1. Gaby says:

    I love you Kate! Kristi told me about your site yesterday and I have downloaded all the great treats to try and make. I think you are wonderful.
    I also see things before they happen, and you are going places with this! Not only my stomach!

    Lots of love and best wishes.

    Gaby and Mohamed

    Oh! What a surprise to see you here, Gabs! You are so wonderful! Bless you and yours, Gabs and the love that we share is definitely what makes the world go ’round, huh? Let’s get together and cook! I’ll send some muffins to you via work and your love. =) -Kate

  2. Heidi says:

    I would like to try your GF flour mix, however, i am confused a little about “potato starch flour”. We have potato starch and potato flour, but we have not seen the combination. Is it a blend?
    Heidi

    Thanks for asking the question about the flour, Heidi. You want to use potato STARCH not potato flour. Some boxes here are sold as “potato starch flour” but I definitely see the issue! LOL I don’t know how it escaped me earlier. I will fix the post to change the name to be easier to understand.
    -Kate

  3. abdulsamad says:

    what is the difference between rice flour and sweet rice flour?

    The two different rice flours come from two different kinds of rice. The sweet rice flour is made by grinding a short grain, sweeter rice (sometimes called “sticky rice”) and the other comes from grinding long-grain rice. Sweet Rice Flour is used in many Asian confections and the other is used with mainly savory dishes.
    I hope this helps!
    -Kate

  4. Rosemary says:

    Hi,This is great but I would also love to find a list of all the various flours and descriptions of how they react in baking. The quote above about Potatoe flour explains some unexpected results I’ve had with it. I assume that the 3 starches (potatoe, tapioca and corn) will add lightness to a mix. There are so many variables that it would be nice to have the information all in one place. Why use one instead of another? What textures, water retention, light or heaviness or stickiness can we expect?
    Another thing that I’ve never seen mentioned is that some of these flours are hard to digest or cause gas. obviously the bean flours have that potential but also millet, quinoa, sorghum and spelt. The Cambridge School of Culinary Arts has some info http://www.cambridgeculinary.com/glutenfree.aspx. Know of any place this exists all together? Thank you.


    Hello Rosemary –
    The questions you ask about flours are good ones. The absolute BEST resource I can think of is a book by Shelly Case called “The Gluten Free Diet: A Comprehensive Resource Guide”. She lists great resources about where to buy the flours as well as what they are (protein, fiber content, etc in a huge chart). The other cookbook that has some good information about flours is “The Best Gluten-Free Family Cookbook” by Donna Washburn and Heather Butt.

    It is actually funny that you should ask this because this weekend I began working on a substitutions list. Not what we substitute for wheat flour, but what we can substitute for the different gluten-free flours when we don’t have them for different recipes. I wanted to make something this weekend, but the recipe called for soy flour which I neither have nor use, so I had to figure out something similar to create the food. (Make sense?)

    I hope I can get a list figured out that will help all of us. I am busy compiling info as fast as I can find it.
    I hope my answer helps a bit.
    Please let me know.
    =)
    Kate

    • Jennifer says:

      Hi Kate,

      Maybe you can help me out. I have severe IBS and food allergies and I am left with nothing to eat! I cannot have wheat because of my IBS, I cannot have soy flour because of an intolerance to soy, I cannot have rice flour or potato starch because I am allergic to rice and potato. I am very unsure about oatmeal because I was told some people have trouble with that and I am trying to pinpoint what is bothering my stomach. I tried making a flour mix of sorghum, millet, tapioca and quinoa flours, a quarter cup each, which made delicious muffins, but I was still feeling sick. I wonder if it is because of what Rosemary wrote about some of these flours causing gas or being hard to digest.

      What flours am I left with?

      I love to make healthy, low-sugar muffins for breakfast. Any ideas?

      • Jennifer says:

        Oh and I forgot to mention that I also have an intolerance to corn. So cornstarch is out as well.

        Hope I didn’t stump you. I know I am.

        Jennifer

      • Terrierboy says:

        I’m having trouble with some of the Sami’s products I used to tolerate quite well. I suspect it’s the millet that’s giving me fits. It’s all so frustrating. Every time I find something I think I can have, I seem to develop a reaction to it.

      • Rachel Claessens says:

        Jennifer,

        I know you said you’re trying to pinpoint what exactly is bothering your stomach and your symptoms sound very much like those my neighbor was having until she had a moment of revelation after years of discomfort and severe IBS. She finally figured out refined sugar and high fructose corn syrup were the culprits and she is infinitely happier now. She still enjoys a variety of fruits and even honey but anything containing table sugar or high fructose corn syrup is a no no for her. Oh, and by the way, artificial sweeteners cause her to begin having mild IBS symptoms as well and it gradually worsens if she keeps using splenda, etc. Aspartame affects her the worst of all by the way. I am not saying that these things are necessarily the cause of your symptoms but eliminiating them for a month or two might be worth a shot.
        Regarding the subject of flours, she has been playing around lately with chestnut flour and buckwheat flour, with great results. Since you are celiac, then you may already know that buckwheat is actually not wheat at all and contains no gluten and is actually a member of the rhubarb family. I never knew this until she recently enlightened me with findings from a celiac diet list that said buckwheat grains are actually a fruit :) lol. I know you also said you experimented with a flour blend containing sorghum, millet, tapioca and quinoa flours. My neighbor says that millet and millet flours really affect her badly to the point of abdominal cramping, etc. – well, you get the idea. Also, I know that buckwheat has a very strong flavor but when combined in smaller amounts with other flours it might work for quickbreads. If you have any questions just post a comment in reply to this and I can get back to you. Good luck!
        Rachel

      • Isa says:

        Jennifer, I feel for you. I also have IBS (and hypoglycemia). I found out that I have issues when I eat too much cane sugar, but the worst are EGGS, which I only found out after having eaten eggs everyday to get enough protein for my hypoglycemia. And eggs are everywhere!!
        Too much Xantham gum gives me heartburn (corn), while Guar gum seems to make me gassy. These may be some things for you to consider as well.

        Terrierboy, I also develop a reaction every time I find something that I tolerate and eat it a few days in a row. Have you considered a 4-day-rotation diet. I am trying it and am getting a little better at diversifying every day. Absolutely no chicken and rice two days in a row. So no left overs for me! Although I prefer freshly cooked food, I try to freeze things more as I do not always have the time to cook everyday. Snacks are my worst nightmare, but I am working on them. Thanks for the tip about millet, I think it might be one of the culprit for me as well.

        It is just so hard to eliminate chocolate or cookies … but I know they are contributing to my IBS. I have yet to find something that works without the gums, eggs, amaranth, lactose, and limit the sugar.

        Good luck to you all
        Isa

      • Lisa says:

        My Husband is a newly diagnosed celiac after 10 years of being told it was all in his head and numerous hospital visits and an un-needed surgery. We eliminated ALL wheat products from our home and cooking. We became obsessive!!! Our problem now is… We are also realizing that he can not tolorate ANY rice,corn ,including corn startch, fresh corn ,corn syrup. It seems like everything he thinks he can eat he gets a reaction to it. Hes very frustrated and feels like he can no longer eat,,,salads,meat and veggies dont seem to be fulfilling his need for some regular home cooked food. I have searched and searched to find recipes with potato flour and startch to try to become creative with cooking, but I am having a very difficult time finding much. Potato flour so far seems to be ok when I have used it for fried chicken. We have well over $1000.00 worth of GF food in our pantry that can no longer be tolorated by him. Please if anyone can help me with a similar problem, Thank you !!!!

      • June Keiser says:

        This is another possibility to consider in regard to what causes stomach upsets. I discovered that the problem I was having was not due to the flours, but xanthan gum. Once I removed it from my recipes my stomach pains disappered. Not usinng gums in sweet breads such as muffins does not affect the crumb, but sandwich bread seems to require it. Does anyone have a substitute for the gum? I cannot use flax seed meal as that also causes problems for me.

  5. Rosemary says:

    Yes, it helps a lot. I also found some good information at http://en.wikibooks.org/wiki/Cookbook:Gluten-Free. Thanks SO much for your willingness to share information.
    Rosemary

  6. Norma says:

    Hi I am knew to the G.F. diet and the first thing I did was ask the computer. I have compiled a lot of info on flours as my cousin has had celiac for years and has trouble with lack of B vit. .If you type “nutritional value ” before the grain or flour you wish to know about this might help you at least stay health, I was totaly amazed. I have 2 books that give lists of flours and their characteristics , values and sub.s G.F.101 &G.F. GOURMET BAKES BREAD THERE IS A LIST OF SUBS ON LINE BUT LOST THE SITE, sure hope this helps
    almomd meal /flour=finely ground pecans walnuts cashews pumpkin seed
    rice flour=sorghum,/garbanzofava bean flour
    cornstarch=arrowroot or lotus root flours,potatoe or amaranth starches
    potatoe =almond flours
    1 xanthan gum = 2 gaur gum

    This is great! Thanks! I have been putting together a notebook of flours etc I use for substitions lately. Not just substitutions for wheat flours, but the ones I make when a recipe calls for one GF flour and I don’t have it on hand. The ones you’ve listed above are great. :) -Kate

  7. Laura says:

    Hi – I’m new to the GF breadmaking scene. What can I use in place of the instant milk powder in GF bread recipes? I’m allergic to (gluten), dairy, corn, and I like to stay away from soy due to thyroid problems. What does that leave? Or can I just not put any kind of milk powder in?
    Does it affect the bread much to use the suggested arrowroot in place of corn starch in the recipes and flour blends? I see a question above that lists lotus, potato and amaranth starches also that can be used in place of cornstarch – are they used 1:1 just like the arrowroot?
    What is the best “real bread-like” GF recipe out there? The ones I’ve tried remind me of the commercial GF breads sold out there by Food For Life, and they are dense, tasteless and fall apart easily, or cake like. There is a bakery (called Sami’s Bakery) that makes GF Millet bread only sold at health food stores that is GF and the most like real bread that I’ve found, and I would love to duplicate their bread at home. Any suggestions or recipes?
    Thanks! Laura

    Laura –

    I don’t know very much about dairy sensitivities and allergies (sorry!). Does that mean that you can not use sweet dairy whey either? If you CAN, then I would suggest using that for a substitution for the dry milk or buttermilk called for in a recipe. If you can NOT, then I am not sure what other substitute will provide the same moisture boost that the dry milk or buttermilk or sweet dairy whey provides. I imagine any other type of powdered milk (milk from whatever source you can tolerate) would work as well.

    The other substitutions that you ask about are:
    - arrowroot and cornstarch can be substituted on a 1:1 ratio.
    - potato starch (NOT flour) is *NOT* a recommended substitute for cornstarch because of the different consistencies. (The same statement is true for tapioca starch, etc)
    - I have sometimes substituted sweet rice flour for some baked goods (as long as there was another starch used as well) in place of the cornstarch. It has worked, but I have not tested this consistently to give you a better idea.
    -amaranth can be used 1:1 for cornstarch that is used for thickening.

    Gluten Free Bread is… well… Gluten Free Bread.
    While I have not recreated “light and fluffy” biscuits or WonderBread, I’m actually quite thankful. Instead, i make heartier – NOT heavier! – breads. Seldom do my homemade baked breads come out dense like Food For Life Breads UNLESS that was my intention in the first place (like with the Molasses bread). There are several GF bloggers who have great bread recipes for you to try in addition to the ones listed here. GF Bread is just like Gluten bread – it’s completely personal! I learned this lesson just recently because I bought a loaf of bread (for the first time in YEARS) for my in-laws while they visit. (We have a separate toaster for them and my Dad when he visits.) I stood in the bread aisle for ages looking like a deer-in-headlights because I didn’t know what kind of bread to buy for someone elses tastes. I bought the one I thought would be the best (Oat Bran and Honey). My love took one look at it and wonder what I was thinking. This is what I was thinking: “Why the h*ll is the only person who WON’T/CAN’T eat this crap the same one who is BUYING it!”

    Needless to say, tonight they are having GF pitas with hummus for a snack.
    And I’m betting they will give up and just eat my bread too.

    I love a wide variety of breads. From the sandwich breads to pitas to hearty breads. Eating gluten free breads actually an adventure around here. I’ve found that I prefer – by FAR – the breads we make at home compared to any GF breads available in the store in or in mix. It does take a little while to get in to the swing of GF baking, but once you hit your stride, there’s no stopping you!

    When I get a chance, I can better address your bread baking tips in a future post. I’m just not able to do it at this moment but wanted to get back to you with something, anyway.
    -Kate

    • Tandy says:

      What I use in place of milk powder is I replace all of the called for water with rice or other non-dairy milk, that I warm to at least 80°. I usually measure just short of what I need and warm it for 30 seconds at a time in the microwave. Then if I need to cool it a bit I can add some more cold ‘milk’ from the fridge, or if not, I just add enough warm water to finish off the needed measurement.

  8. Ollie says:

    Can potato flour be substituted for rice flour in shortbread cookies? The recipe has AP flour as well, or will it make the cookies gummy?
    Hope you have an answer.

    Ollie -
    I think the potato flour will definitely make the shortbread cookies heavy. If I were you, I would substitute sorghum flour or millet for the rice flour if you don’t have the rice flour.
    -Kate

  9. Rebecca says:

    I substitute Vance’s dairy free milk powder in my bread recipes. It’s made from potatoe and adds a nice browning to the crust of my bread.

  10. Ken says:

    With the amount of GF Flour blend you make how do u keep it fresh? Do you freeze it?

    • Kate says:

      Actually, I only make the large quantity when I’m getting ready to do some major baking – like for the upcoming Holidays. Otherwise, I just make the smaller batches. And i keep it in an airtight Lock & Lock container in the cupboard. :) No extra refrigerator nor space to spare in our kitchen, that’s for sure! LOL

      • Stephanie says:

        My daughter has just added Coconut flour to her baking regime and says it makes things turn out so light. That’s the key in baking. I’m just starting my GF baking experience as now I am an older Granny with lots of GF needs in my children and grandkids. I didn’t know when they were growing up that they might have Celiac or something close. It wasn’t that diagnosable in the 60′s.

  11. Ken says:

    You have a good place to buy some of these flours in bulk. The store I shop (from waht my old eyes can see) only sell the 1 lb versions. Plus thanks for this wonderfull website as my wife has celiac and son is autistic this recipes are going to help.

  12. M-Elle says:

    you have just saved me!!! My dad just called asking me if I knew what flour he could use as a substitute in for a non-GF cake that he wants to make GF for me and I am so not there in my baking yet (I’m still using other recipes and swapping 1 or 2 flours for rice flours, but haven’t even ventured into re-creating recipes). I think this blend is the ticket. Thanks for all of your sharing all of your adventures!
    M-Elle

  13. Caryn Coyle says:

    Hi, Kate-

    I discovered your site today and am having a blast reading recipes and saving them, with visions of yumminess in my head.

    My avoidance of gluten is an allergy thing rather than Celiac disease-. I have a number of food “sensitivities”-wheat being one, and corn being another-so I avoid cornstarch.

    Do you have another flour mix that doesn’t have cornstarch?

    Thanks-
    Caryn

    Caryn –
    You can use arrowroot starch in lieu of the cornstarch for a 1:1 replacement ratio. :)
    Hope that helps!
    Kate

  14. Lisa says:

    Kate,

    Me again with another question. You use superfine rice flours in your blend. What brand do you use and where do you find it. I have used it before, but sometimes it is hard to find in stores and I end up ordering on the internet. I was just wondering if there was an easier way to get it or what stores carried it?

    Thanks, Lisa :)

    Lisa –
    I buy almost all of my flours at the local Asian markets. I get specialty flours (like GF Oats) from my local Gluten-free Market (G.F. Joe’s) and before they were around, I would buy them off the internet.
    Hope that helps!
    -Kate

  15. Laurel says:

    I can’t get superfine rice flour either so I process it in small batches in a clean coffee grinder or larger batches in the food processor. The food processor works best if you do about one cup at a time.

    Good luck!

    • Heidi says:

      Let’s say I need 1 c of superfine rice flour for a recipe. Do I measure out 1 cup of regular rice flour, process that and then add it to my recipe? Or do I I keep processing regular rice flour until I have 1 cup and then add it to my recipe? Thanks for answering my question! I’m looking forward to trying some new recipes for my daughter!

  16. GFNDchrissy says:

    If you don’t have time/resources to mix your own flour, try Jules’ Nearly Normal flour. My family switched to it after years of mixing and not only is is more convenient but there’s no aftertaste, the baked goods are not crumbly and the shelf life lasts longer. It’s still a 1-1 ratio in recipes and works in all types (including bread!!!) I just order it online and have been very happy with the results. (www.nearlynormalkitchen.com)

  17. Laura says:

    I found your site this evening as I was searching for a gluten free noodle recipe. My eldest son wants beef-stroganoff for his birthday. I have baked and made my own pasta for years and recently have had to leave out the wheat. Your site will be a tremendous help to me. I am a homemaker and love raising my children. I am very happy for you and your husband in your prospects for adopting a child. You will love it.

  18. becky says:

    I was wondering what i could substitute the Corn with since I am allergic to corn.

    i am have been surfing your recipes and they look awesome i have to try them…

  19. Megan says:

    I am wondering what is the difference between potato starch, tapioca flour, and cornstarch/arrowroot powder. What role do each of them play in baking? I know that they are all starches but not much more than that. Most of the recipes I see have a combination and I’m not sure why or how those combos are formulated. No books or websites I looked at have given an answer to that question. Please help.

    Megan

  20. Leila says:

    Just found this site. Very informative.
    I’m looking for a med-high fiber gf bread. Whole foods have one called Country bread. But there is too much flax & sunflower seeds in it. It also calls for molasses. What does molasses do for the bread?

  21. Laura;
    Instead of using a milk substitute in cooking, try using a fruit juice such as pear, apple, peach, orange; or, take the whole can of fruit and run it through the blender and then measure for use.
    Fruit juices make an excellent substitute for the celiac who is both gluten and lactose intolerant.

    I am lactose intolerant but find that I can use cultured products such as yogurt, buttermilk or Kefir. (I read an article many years ago that made the suggestion that the fermenting breaks down the milk sugar which is the item that causes most milk intolerance, I was willing to chance it and luckily, for me it was successful.)

    I found this helpful advice and cut and pasted it to my solutions page that I keep for emergency substitutions or when people with allergies are coming to visit. I have no idea where it came from so I can’t direct you to the source.

    Let me know how this works out for you

    vk

  22. Elisa says:

    Any suggestions on what I might substitute for potato starch? I am sadly allergic to them. Can anyone tell me a good substitution? arrowroot starch maybe? corn? I have an excellent co-op so getting it should not be a problem.

    You can substitute cornstarch or arrowroot. Depending on the recipe, the texture will be a bit different – but it will work. :) – Kate

  23. Hallie says:

    I all,

    I contacted the Ener-G company which makes the Potato Starch-Flour, and pointed out that the labeling is confusing. They confirmed that it is really potato starch, and that they intend to change the labeling to such eventually.

  24. carol payne says:

    great site, I have been sick for a long time, brain-fog, exhaustion, GI distress, today I read an article that sent me in this direction, I must admit I hope I don,t have celiac intolerence. it sounds like more work than I can handle right now, but for anyone on the east coast, the Wegman’s grocery store chain seems to have every flour imaginable, several that I didn’t even see mentioned here. I would assume in a chain like theirs the prices should be reasonable, but I have nothing to compare it to yet. also good luck and much love with that little bundle of joy

  25. Lori says:

    I love your website. I’ve been making your Pepita Bread and it is wonderful! My kids love it and I have a couple of GF neighbors who have paid me to make them a loaf after tasting mine.
    I have a question, this morning after baking my loaf it wrinkled and fell. Hmmm, it still tastes yummy but not sure why it fell this time after i removed it from the oven. It was a beautiful loaf, sadly my daughter says it looks like a wrinkled old man…. too funny. Any tips are helpful.
    Thanks.

    • Cathy says:

      I have had that happen a few times – here are some things that helped fix it.
      Cook it for longer – that helped a lot for us.
      Less bread dough in the pan – I was using a Bob’s Red Mill mix and it is just too much for one bread pan that goes in the oven. I used about two thirds in the bread pan and the rest for hamburger buns or a small loaf for toast or french toast.
      Make sure it comes out of the pan right after it comes out of the oven and cool it on a rack.
      Hope that helped…

  26. Weinberg says:

    Just wondering why this flour doesn’t work with bread? Have you tried it? I used a recipe that required yeast, but now I’m worried that it’s not going to work out :-(

    Thanks!

    • Kate says:

      Bread recipes require a bit more finess with the starch:flour:protein ratio. This flour mix will work with QUICK breads, usually… but not yeast breads.

  27. Amber says:

    I thought I’d address a couple of questions that have been asked; I hope you don’t mind! You can replace milk powders with almond meal. This adds the moisture, plus some great protein. Also, I replace cornstarch with arrowroot flour. The results are not ‘quite’ as light, but still delicious.

  28. Lark says:

    I have such an aversion to baking with tapioca flour (it tastes metallic to me), yet it’s used in almost every single baking recipe – help! Can you recommend any alternatives in specific ratios for it?

    • Kate says:

      Hello!
      You can use potato or corn starches in lieu of the tapioca. The consistency will be different – the potato will make it more moist/thick and the corn will make it heavier and maybe a bit chalky – the chalky will only happen in recipes where you need a LOT of tapioca.
      Hope this helps!
      Kate

  29. Hi, I love your website, wow is all I can say, I am so impressed.

    What is agave nectar? I want to make the millet bread. Also do you use fast acting or regular yeast?

    Can you use a breadmaker? I was thinking about getting one to make life easier.

    Thanks for all the great recipes, and knowledge, I am a newbie. Leanne

  30. Holly says:

    Kate, I just tried this flour mix recently, and need to say THANK YOU! I made a pound cake and served it to my non GF friends and BF. Neither of them could taste a difference. At. All.

    THANK YOU!!!!

  31. Varenikje says:

    Wow! Thanks for all of the great info in this site. I am still browsing around, as I (no doubt) will be for some time.

    Last night, I had a disappointment with a ng cake mix by Betty Crocker. A bit over $4 per box and I had to use one box per layer (I tried calling Betty Crocker yesterday before making the cake, and they said they did not recommend using this boxed mix in any way other than as outlined on the box, so no 9×13 cake out of this). Although the cake tested done (using the toothpick test…should I not have done that?) it was, in fact, doughy in the center, so the cake had an uncooked part in the middle. So, I learned something: maybe stocking up on various flours and using recipes from your site, including for cake, may be a good idea!

    I plan to do some major looking around on this site to find some recipes and stocking up on flours. Thanks for all of the work you put into this!

  32. Varenikje says:

    Did I miss this? I am wondering what is the difference between rice flour and “superfine rice flour.”

    And in case I haven’t said this already, thank you so much for a helpful and informative website. There is so much really good information here!

    • Varenikje says:

      just me again…

      Is this “superfine rice flour” the same thing as is used to make mochi? Does it matter that I use brown or what rice flour?

  33. brennmi says:

    Started baking GF for my grandsons, but I find that everything I make has a grainy texture. I’m using rice flour, tapioca flour and potato starch. Is there any other combo that would give a better texture?

    • Kate says:

      Hi Brennmi –
      It can be grainy when you bake GF. My best advice is to find superfinely ground rice flours. It has made all the difference in my baking!
      Good luck!
      -Kate

  34. JOANNE says:

    CAN YOU TELL ME IF BETTER BATTER FLOUR IS USABLE FOR YOUR FLOUR MIXTURE? HOPE YOU KNOW THE BRAND OF FLOUR I AM TALKING ABOUT. THANKS JOANNE

  35. jane lynn says:

    What is the difference in superfine rice flour and sweet rice flour? I have only seen rice flour. Not superfine or sweet. Thnak you

    • Kate says:

      Superfine flour is made by finely grinding long grain rice.
      Sweet rice flour is ground from a grinding short grained, sweet rice (sweet or mochi rice).

      Hope this helps!
      ~Kate

      • Kathy says:

        In regards to the rice flour, when the recipe calls for superfine or sweet rice flour,,is there a reason I couldn’t use the rice flour I have. I have never seen the superfine or sweet rice flour myself. Thank you, I just recently today found this site, my 8 yr old with down syndrome has been diagnosed with Celiac Disease so I am still in celiac meltdown mold trying to help him enjoy food again..Thank you

        • Kate says:

          In regards to the rice flour, you can use regular rice flour in exchange for the superfine. However, sweet rice flour is very different as it is made from a different type of rice (sweet rice rather than long grain). The starchiness, consistency,flavor and cooking properties are different. You can find it in boxes labeled “mochiko” or “mochi” flour. You can also find it at an Asian market labeled “glutinous rice flour”. It does not contain gluten but is sticky rice flour… Thus the term.

          I hope this helps. I know the first adjustment time is like whiplash, but it does get easier. Please come back and ask questions or email. There is a great GF community online and we are happy to help

  36. Shirley says:

    I just happened to fall upon your blog today and love it, thank you for taking the time to post all these lovely recipies. I am new to the Gluten Free life and am having some interesting experiments in my baking this Holiday Season. Can you tell me what the difference is between Guar Gum and Xanthan Gum, besides the price?

    • Varenikje says:

      Yes, I would also like to know this. My container of guar gum says “add 1/2 tsp per cup of flour to aid in the rising of baked goods.” It also calls itself “thickening” powder. When would one use one or the other (guar gum or xanthan gum)?

      • Nursegirl says:

        The gums are used to make things chewier, as gluten does in wheat recipes. Xanthan gum is easier to find, but can cause trouble for people who are allergic to corn. Guar gum comes from beans and is cheaper than Xanthan, but it’s high fiber and can cause GI upset in people who are sensitive to fiber.

  37. Choupichen says:

    Thank you, thank you, thank you!!!
    This mix is amazing! I took it to the test today and tried to make pie crust, of a special kind: I decided to try “pâte feuilletée minute”, which produces the same texture as puff pastry without the hassle! And it work sooooo well! I’m just amazed and will shortly be posting about it on my blog (English version in the works!)
    c

  38. Lori says:

    I would like to make this GF Flour Blend to make baked goods but was wondering if there is any substitute for superfine rice flour. The only grains I can have are corn, arrowroot, tapioca, potato and sorghum? Any suggestions?
    Thank you.

    • Kate says:

      Just use regular rice flour – but know that the texture will be a bit grainier. You can also find a finely ground rice flour at your local Asian market.

    • Lori says:

      Hi Kate, I must have mis-stated something but I cannot eat rice or anything related to it. Are there any other alternatives?
      Thank you.

  39. Judy says:

    I have been struggling with GF since the late 70″s and time has really helped. I am now confused on the difference between rice polish, rice powder and rice flour. I go to the asian market as it is cheaper than buying from the local store. I just found your website and enjoyed reading the posts. Thank you. When I was 10 I thought I was the only one in the world with these problems (still am the only one in my family and I am 41) Thanks again.
    Judy

  40. Selina says:

    Shirley, I’ve found that the main differences between guar gum and xanthan gum are the source and how you use it in recipes. Guar gum comes from guar beans (and is higher in fiber) and you typically include it with your wet ingredients, first, when mixing. Xanthan gum comes from corn and its typically mixed with dry ingredients first.

  41. Bee says:

    So glad for this blog, my niece is diagnosed with celiac disease, but is also egg free and dairy free. I was wondering if Molasses is gluten free? I also have bought coconut milk to make coconut cake with and it has I believe it said, “as it’s not in front of me right now,” guargum added… I just assume also that all coconut milk is free of anything that may upset the celiacs diet.
    I am experimenting with deserts for her, it’s hard at christmas and other holidays to have something she can enjoy along with others, so I am just learning also.
    Thanks for any help and grateful for your website.
    Betsy

  42. Erin says:

    We have tried several pre made GF flours and have found it really hard to like the get used to the taste. How does this taste? Does it have a distinct taste?

    • Kate says:

      I don’t think so at all, Erin.
      I try to avoid bean flours and mixes that are heavy with cornstarch. Those two things not only have a strange/strong taste to me, but the cornstarch mixes leave a grit taste in my mouth for some reason.
      I hope this works for you!
      ~Kate

  43. Mitzi says:

    i mix my own flours or add to others. fiber is important. especially for the kids.
    i add ground flax seeds, etc.

    • Kate says:

      Yes, you are correct. Using sorghun in place of the rice flour is also a good way to boost the nutritional balance of the flour.
      This recipe is the best mix/blend for beginning. Other recipes here include flax, etc as a means of boosting fiber.
      I just wanted to post a good starting place for people who need a basic mix for cookies, quick breads, etc.
      -Kate

  44. Inis says:

    I have been using Bette’s Four Flour Bread Mix recipe (The Gluten-Free Gourmet Bakes Bread) for making bread for a couple years now. I was so happy when I found it because I could make my own mix. It was easy to throw together a loaf of bread and cost only a fraction of what it cost to buy the cardboard bread from the gluten-free market. I don’t know what happened around the first of this year, but I think it was the cornstarch or tapioca starch (I ran out of both at the same time). When I bought cornstarch and tapioca starch early this year, my recipe wouldn’t work anymore. It was like there wasn’t the same texture in the flours AT ALL! I tried using less liquid; then I tried using more flour. I tried measuring more carefully. I scrutinized every detail in the recipe, thinking that it had to be operator error. Nothing helped.

    Can you tell me if there has been a change in the composition of cornstarch and/or tapioca starch in the last several months?

    • Kate says:

      Not that I know of – but humidity/storage/fine-grain will effect the moisture absorption.
      Sorry – not much help, huh?
      Kate

  45. Anna-Marie says:

    I can’t find sorghum flour or potato starch where I live (and can’t order off the internet). What are reasonable subsitutes?

    • Kate says:

      I would substitue millet flour or rice flour for the sorghum.
      For the potato starch, I would substitute tapioca starch or cornstarch.

      Do you mind if I ask where you live? I am surprised you cannot find potato starch. It is usually in the kosher section of the tiniest grocery stores we have in town. :)

      Good luck!
      Kate

  46. Ann Capodanno says:

    Why is it that so many GF piecrust recipes call for an egg — what is this addition supposed to do? I have not found it at all helpful. Thanks, AnnC

  47. Valerie says:

    hi – I live in France where so many people haven’t been diagnosed for gluten intolerance, yet. And where the food industry just doesn’t care about the poor ones who have to follow a GF diet.
    I can’t find any fGF flour mixes and this, if I can get my hands on xantham gum & potatoe starch, is probably going to save my life !!! thank you so very much ! (you have no idea !!!)

  48. Melissa says:

    I’ve found this website helped me understand the different in flours a bit, too: http://www.canihavethis.com/baking-basics-gluten-free-flour-blends/#comment-16

  49. Ruth says:

    I’ve been TOLD…. and tried it myself… that if you don’t have any potato flour, you can use potato flakes – measurements are the same… just make sure you read your container to see if there’s any gluten in it. :-)

  50. liza says:

    THANK YOU for sharing your gluten free flour blend!!! I am the one who makes “THE” santa cookies every year, so last year, we had none. It was my first Christmas as a diagnosed celiac. We have a family recipe for roll out sugar cookies that calls for 4 1/4 cup of flour, so when I saw that your blend recipe made exactly the amount I needed, I knew it was gluten free fate! I made the family recipe tonight by using your blend and they cookies are PERFECT. My gluten-eating husband said they were great! And both kids, one GF and one not, loved them, too!! thank you thank you thank you!!!

  51. Eustace says:

    Help anyone… I am gluten intolerant, and my wife has been trying to help me out by baking bread with non-gluten ingredients. However, the bread is always very crumbly and so difficult to make a sandwich with… it just doesn’t stay together… Has anyone had this experience? If so what can we do to make the bread less crumbly??
    My wife mixes white rice flour with brown rice flour, eggs, zanthan gum, salt, water, corn meal (when we have), a pinch of sugar (I am also diabetic), arrowroot starch(when available)

    • Kate says:

      Hello Eustance –

      I’m sorry that you are having a hard time finding a bread recipe that suits you. From the limited information you posted in your comment, I am thinking that you have yet to discover that general gluten free flour mixes do NOT work for any bread beyond a quick bread (like banana bread). Gluten is truly the key ingredient for breads – like sandwich breads – so you can not just use a general mix. Instead of using your GF mix, you can either buy bread mixes (Breads by Anna are fabulous, Pamela’s is good, Gluten Free Pantry’s Favorite Sandwich bread mix – are just three to name a few.) If you can’t find them locally, you can order them (some even on Amazon). If you or your wife are feeling adventurous, you can make your own gluten free breads as well. Here are a few of my favorite recipes:

      For flat bread (roll up for sandwiches):
      Mock Lavash Bread (whole grain)

      For sandwich/loaf bread:
      Oat and Honey Bread
      Pepita Bread (my favorite)

      For buns:
      Bran Buns

      Hope this helps!
      -Kate

  52. Christa Reichert says:

    HI! I’m a beginner … just 7 months into GF. And I have four kids so simple is the name of the game! I hope you can give me some insight into better baking. I have tried GF baking mixes and they are palatable and change the texture a little, but when I made corn bread for the first time and just used rice flour instead of the baking mix they were amazing! Then I experimented with my favorite muffin recipe (Pumpkin choc chip) and used rice flour again instead of a GF baking mix… at they turned out better, even better than the original gluten recipe. They were light and fluffly instead of dense and dry with gf baking mix (not your mix, just bob’s red mill). So my question is …. what’s the job of each of the flours in your baking mix… what does each one do? It seems sometimes just rice flour alone works great … so when does one know when to just keep it simple with one rice flour and when to use a baking mix?

    Thanks!
    Christa

    • Kate says:

      Crista –
      I highly recommend picking up a copy of Sheila Case’s book about Celiac and the gluten free diet. She delineates each flours protein, etc levels as well as helps with the role they play in baking. Each has slightly different properties. The different starches all have different textures (and densities) and the flours have different proteins and density as well. Is there one (or are there two or so) that you would like to know about in particular??
      ~Kate

  53. Shawna says:

    OH, THANK YOU!
    I have been gluten free for 3 years now, and I have tried so many different flour blend but never found one that made my favorite cookies taste “not gluten free”. Last year’s christmas cookies went stale before we could finish them, this year they were gone in no time! I now can’t wait to try your croissants too!

  54. Hi Kate, I have been diagnosed since ’03 and shortly after realized that my little girl had it too. You name it, we’ve been through it together, (I always say my girl is my hero, because I just wanted to lay down and cry but Anna was having none of that). So we learned together. Anyway a dear friend of mine makes the very best cakes by using corn starch ONLY, and they are mouth-watering. I use crn-strch as well but our fave is Bob’s Red Mill all purpose. We never cared much for “rice flour due to the obvious. I emplore everyone to try using cornstarch as a all-purpose-flour because you can’t tell if your cheating or not. Thanks so much, Sherly Miller, Cel-Kid director of OKC, Ok support group.

    • Azra says:

      Hi Sheryl,

      I found your post very interesting. Are you saying to use JUST the corn starch and not any of these other flours? Just 100% corn starch? I’m confused. I’m completely new to this mixing of flours and have a lot to learn. And I’m sorry, but I don’t know why not rice flour? What’s the obvious negative about it. Sorry, I just don’t know because I’m so new to this… Thank you so much for your advice!

      Regards

      • Yes, Azra. Some people use just cornstarch. I don’t because of the high starch (no whole grain) issue and for some reason, I’m always left with a filmy feeling in my mouth after eating cornstarch baked goods. – But Roben Ryberg has a couple cookbooks/recipe books out that use mostly cornstarch (I believe), if you are interested.~Kate

  55. Mario Al says:

    Wanted to know if I could substitute corn starch for potato starch.
    I really appreciate your articles, I have recently found out that my
    daughter is affected by glutin. Have lots to learn.

    • Kate says:

      Yes – you can substitute cornstarch for potato starch (not flour).
      Thank you for the compliments – we are definitely all in this together. I hope you find something useful here – please feel free to email if I can help!
      -Kate

  56. audrey says:

    I was curious…can I use all brown rice flour in this mix and also, is there a alternative for corn starch? I can’t wait to try this!
    Audrey

  57. anita says:

    I don’t know if anyone has thought about it… but I have. I bought mill and now I grind my own flours. The cost was around $179 and it has really saved me on flour cost. I grind it on the finest setting and have ground, garbonzo beans, long grain white rice, sweet rice, tapioca and long grain brown rice and would love to find a source for food grade sorghum to grind as well. It takes about 15 min. to have 8 cups of flour. – Anita

    If you’re interested here’s the link for the one I have on Amazon.com
    http://www.amazon.com/KTEC-Kitchen-Mill-Grain-Flour/dp/B000EIMBKA

  58. ROSE MOORE says:

    Kate,
    I have been using your flour blend and site for over a year now and loveeeee but I have a question, have you ever tried the barry farm gluten free flours? http://www.barryfarm.com
    I never tried them and was looking for cheaper prices on gluten free flours but I was unsure if these were safe. thanks for everything you do !
    Rose

    • Dear Rose –
      I’ve never tried their flour. In a pinch, my favorites are made by Mama (Mama’s Coconut Blend) or Pamela’s All Purpose GF Blend. Sorry, I cannot attest to the GF validity of Barry Farm GF Flours. Have you written to them to see if it is made in a dedicated facility?
      -Kate

  59. Gail Hurst says:

    help, i’m wheat dairy and potato intolerent.. is potato starch ok? it is in most products and i don’t know whether to avoid it?
    ||Trudi

  60. marie says:

    Kate,
    Thanks for the advice re the difference between potato flour and potato starch. I have learnt the hard way as my local health food shop told me they were the same and my cake came out very gummy! Unfortunatly it appears very very difficult to source potato starch in the uk, do you have any advice on using something else or where I could source it? I have almost created the perfect GF, vegan and sugar free cake and this is the one ingredient stopping it from happening! Help!

  61. KATZ says:

    kate, i just use you gluten free bread recipe, my husband is not fg and he doesn,t like my bread but he did eat one slice hoping he will try more thank you katz

  62. Sue says:

    I can not thank you enough for this flour recipe!!!!!!!!! Truly. From the bottom of my heart.
    I have used this to make so many things, both in cooking and baking and ALL of it tastes great! This lets me eat a delicious and satisfying version of all the things I was missing, AND I can share them all with other people too! :) My kids have loved everything I’ve made, and they are the toughest judges. :) Thank you again, so much!!!
    Sue

  63. Shu Han says:

    love your site, first time at it! I’m not celiac, but am interested in gluten-free cooking! When I do use what, I try to use sourdough, which sits better with my stomach. I’m just wondering wether you can do without xanathan gum at all, or if there are any replacements for it? thanks!

  64. Nikki says:

    Hi-
    I just wanted to tell you that I have fell in love!! This flour mix is devine. I have created a white bread that is absolutely perfect. I was messing around with different GF recipes and mixed a few differnt ones to come up with this one. You honestly can not even tell that it is GF! My mom makes wonderful bread that is not GF and this tastes the same! I will make this over and over again!! Thanks again!!

  65. Jen says:

    After being tested, I have found that in addition to gluten products, I am also allergic to potatoes, corn, & sorghum. Do you have any ideas on a flour combination I can eat? Can I replace the potato flour with tapioca?

  66. Azra says:

    Hi!

    I made a double batch of this flour mix with some changes. I used the Glutenous Rice Flour, which is apparently same as Sweet Rice Flour, to substitute for the Super Fine Rice Flour. So basically instead of 4.5 cups of Super Fine Rice and 1.5 Sweet Rice Flour, I had a total of 6 cups of Sweet Rice Flour. Also, I only had 0.5 (or 3/6 of a cup) cups of Corn Starch. I substituted the 1/6 cup of Corn Starch with Tapioca Starch, which means I used a little more than Tapioca Starch than specified.

    My question for the more experienced GF “scientists” than me, whether or not this kind of change should make a huge difference in baking? I made chocolate chip cookies and they came out great, the best I’ve had. However, pancakes from this mix came out very very sticky and it seems that even if I bake them longer they’re still sticky. What’s going on?

    This is my first attempt at making my own mix of GF flour. I bought my Glutenous Rice Flour at a local Asian store and I assumed that the Glutenous flour is better than the non-Glutenous. Has anyone experiences such drastic difference in results between Glutenous and regular Fine Rice Flour?

    So far I’ve always used Xanthan Gum. I have bought Guar Gum just because I’ve seen it in some recepies, but I’m not sure what’s the difference between the two or are they interchangable?

    Also, can anyone point me to a good crescent roll/bread GF mix? Or is the blend from this recipe also good for bread?

    Thank you all so much!

    Take care!

    • Hi Azra –

      First – the glutenous rice flour IS the same as Sweet Rice Flour (or mochi flour). It is the culprit for why your pancakes are wet/sticky. This kind of flour is more of a starch than the rice flour you subbed it for in the mix. Thus, the sticky pancakes. Usually starches bake up nicely – so your cookies wouldn’t notice much. (I think quick breads would also suffer from sticky insides as well due ot the high starch content with your mix, but I’m not certain.)

      So just to clarify: Glutenous Rice Flour is NOT a substitute for “regular” or “fine” rice flour (brown or white).
      It WOULD be a substitute for tapioca starch, corn starch or potato starch.

      I don’t use guar gum. It’s harder for me to find for some reason and I’ve been perfectly happy with xanthan gum. I believe the use is different however. From what I have read and seen, people do not use them interchangeably without adjusting the quantities. Bob’s Red MIll has an excellent post on this. You can find it here: http://www.bobsredmill.com/blog/2010/05/14/guar-gum-vs-xanthan-gum/

      Here is what they say:
      How much Xanthan Gum for Gluten Free Baking?
      Cookies………………………………¼ teaspoon per cup of flour
      Cakes and Pancakes………………..½ teaspoon per cup of flour
      Muffins and Quick Breads………… ¾ teaspoon per cup of flour
      Breads……………………………….1 to 1-½ tsp. per cup of flour
      Pizza Dough…………………..…… 2 teaspoons per cup of flour
      For Salad Dressings…Use ½ tsp. Xanthan Gum per 8 oz. of liquid.

      How much Guar Gum for Gluten Free Baking?
      Cookies………………………………¼ to ½ tsp. per cup of flour
      Cakes and Pancakes………………..¾ teaspoon per cup of flour
      Muffins and Quick Breads………….1 teaspoon per cup of flour
      Breads……………………………….1-½ to 2 tsp. per cup of flour
      Pizza Dough…………………..…….1 Tablespoon per cup of flour
      For Hot Foods (gravies, stews , heated pudding)…Use 1-3 teaspoons per one quart of liquid.
      For Cold Foods (salad dressing, ice creams, pudding) Use about 1-2 teaspoons per quart of liquid.

      And here is a FABULOUS recipe (not just saying that ’cause I’m linking back to myself – but really, I LOVE THESE) for Crescent rolls:
      http://glutenfree.wordpress.com/2008/01/04/gf-an-army-of-mini-crescent-dogs/

      I would NOT use this blend for breads. Only quick breads (like banana bread) or muffins. Breads take a different finesse to get them to rise and be lighter and not sticky.

  67. Azra says:

    Wow, thank you so much for such detailed responses and for all your advice. I actually just made chocolate chip cookies, mini cupcakes, and one of my all time favorite cakes but with your flour blend. They turned out incredible and if I didn’t make them myself I honestly wouldn’t believe that they’re not made from wheat free flour. Amazing! I can’t wait for my four yeard old daughter to try these out tomorrow. I’m actually sending cupcakes tomorrow to school so that she can share with her classmates. Wow! I just can’t believe it! I’m so thankful to God for directing me to your page. Thank you!

  68. Janna says:

    Does anyone know where you can buy sweet rice flour in Vancouver BC? I’ve tried Whole Foods and Capers and they’ve never heard of it.
    Thanks :)

  69. Lesley says:

    Hi, Just found out a few weeks ago I am intolerant to wheat, I need to be tested for celiac. I am also dairy and soy intolerant. I just found this site..wow thanks!
    I was in London last week and bought some Buckwheat flour to try tp make bread, the shop bought stuff was nasty and made me ill!
    Have you any hints as o how to use it?

  70. summer says:

    thank you so much! i needed to make a gluten free cake for a party with friends and had never done such a thing, but knew i wanted to make a REALLY good cake for friends with soy and gluten allergies, for a 1 year old’s birthday party :)
    So I took your GF flour mix and only slightly changed it based on need- i substituted the 3/4 sweet rice in your blend out for 1/2 c. brown rice flour and 1/4 c. almond flour, and in making the cake also added one vanilla bean, substituting the almond extract out. then i made a strawberry frosting and the cake turned out amazing! i got a ton of compliments and it was gobbled up by men and women alike, in fact, it seemed the men liked it the most. I can’t really take credit for it, it’s not like i put in all the time that you have, so i just wanted to say thanks :)

  71. Farz says:

    Wow, looks like nothing but starch to me. Doesnt starch turn into sugar in your body and eventually . . . fat??? !!!!!

  72. Farz says:

    Summer: I think adding almond flour is a wonderful idea. I like to aslo had oat flour and quinoa to my loafs to give me added nutrients.

  73. Kansas Nancy says:

    I was looking for a pizza dough and came across two recipes – one that used gluten free oatmeal put in blender to make flour and another receipe that used baking soda (instead of yeast) – and it really came out great! What do you think of using oatmeal in a pinch?

  74. nayab says:

    i dont have xanthan, guar gum and tapioca flour and potato starch available here.
    what can i use as an alternative to these?
    plz suggest a good mix excluding those ingredients stated above.

  75. Jane mirtschin says:

    I brought ground rice can I use this for ground fine rice flour?
    jane

  76. Deena says:

    My daughter has a wheat and potato allergy….What would I use as a sub for potato starch?

  77. Diane says:

    I would like to know if anyone has a good recipe for bread. I have not had any luck with start from scratch recipes,or the pre-mixed packages you can buy.. The last one I tried looked great coming out of the oven,but fell after sitting out for 10 mins…
    I dont have any trouble with GF banana bread,,GF pumpkin bread,or different GF muffins, just regular GF bread..thx..Diane

  78. Thank you, thank you, Thank you! This flour mix is FANTASTIC. Made toll house cookies and would not know the difference from these or regular ones. I know it says don’t use in breads, but what about sweet breads….like banana bread? If not…do you have a mix that you use for this? found you on a google search. Will be following! Thanks again!

  79. Jim says:

    Not sure if this was already answered, but I only have brown rice flour, corn starch, and xanthan gum. Will these ingredients work for a good mix, or am I still short an ingredient?

    • For me, personally, Jim. I would use the brown rice flour with tapioca starch and not cornstarch. I’m not a fan of the aftertaste of cornstarch in baked goods. In addition, the starches all vary in the qualities they bring to the baked good. Some are lighter in texture (cornstarch and tapioca), some make a better moist crumb (tapioca or potato starch (not flour), etc. Otherwise – you are missing a binder (xanthan gum is what I use).

      What are you planning on making?

    • mo says:

      How would you blend gluten free flour for sweet bread. Gluten free mix flour are too expensive.

  80. mo says:

    I have the following flour: white rice flour,brown rice flour,amaranth flour,sorghum flour,potato starch and tapioca starch/flour. I would like to make a sandwich bread. What are the proportions of the above flours to blend 1 Ib of flour?

  81. Brian Taylor says:

    For UK readers Andrew Whitley deals with many different flour types (their properties and how best to use them) in his book Bread Matters and he is also an advocate of creating sponges (poolish, leavens sourdoughs) of natural yeasts. His view is that ‘quick yeasts’ are not helpful with IBS and similar conditions. My niece has to be gluten free and you’ve given me some great ideas for when she stays with us. Many thanks

  82. Kate,
    Hi !
    I have used your blend for 2 years and love it, have you tried the Authentic Foods Multi-Blend Gluten Free Flour ? It has the ingredients you ask for but I was unsure if it will be like yours, I was debating to try this or just buy all sepearte like I have been.
    Thanks,
    Rose

  83. Wendy says:

    Hi Kate, I’m looking forward to trying your mix. I really like that you have the different size batches. Quick question – you have it listed in cups, but do you know what the equivalent in grams would be? Or how many grams a cup of each of the flours weigh? When I got into making cakes (prior to being GF) I learned to cook using weight rather than volume and prefer it as it’s much more precise.
    Thanks,

  84. Katie says:

    I was recently wondering what the difference was between potato starch and potato flour..thanks for clearing that up for me! Love your blog by the way!

  85. Been looking for a good gluten free flour blend! This solved it :)

5 Pings/Trackbacks for "“My” GF Flour Blend"
  1. [...] Balance 1/4 cup whipped cream cheese 1 cup sugar 1 egg 1 1/2 teaspoons vanilla 1 1/3 cups gluten free flour mix 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon xanthan [...]

  2. [...] 1/2 cup butter or Earth’s Balance 2/3 cup sugar 1 egg 1 1/2 teaspoons vanilla 1  cup  gluten free flour mix (depending on your mix, you may need to add up to 2 Tablespoons more of GF Flour) 1/2 teaspoon [...]

  3. [...] my vegan chicks can enjoy these too)* 1 1/2 teaspoons vanilla 1 1/3 cups gluten free flour mix
 * Kate has one on her site that I used (except I used brown rice flour instead of super fine rice flour) 1/2 teaspoon baking [...]

  4. [...] 1/2 cup butter, softened 1/4 cup peanut butter 1 large egg 1 teaspoon vanilla extract 1 3/4 cups Gluten-Free Flour blend 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup semi-sweet chocolate [...]

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