Gluten-Free Flour Blend

Flours and Flowers!

Flours and Flowers!

This will be a quick post to discuss my go-to flour blend in this new world of gluten-free baking in which I find myself. A couple of months ago an allergy test informed me that I am allergic to gluten, yeast, lima beans (well there goes my diet!), coffee, as well as a few other minor things. I don’t drink coffee and my sister has been gluten-free for years; therefore, this wasn’t too big of a hurdle for me to leap (except for those darned lima beans).

Not to mention, I had recently discovered my favorite blog, which has mostly gluten-free fare. Therefore, finding the perfect flour blend merely required a quick visit to Minimalist Baker. I can’t imagine what I would do without this recipe, which I followed with only a minor change to the blend.

I doubled the recipe, as I use it almost any time I bake, which is often!

20140421 gf flour mix

  • 2 cups GF oat flour (blended from GF oats)
  • 2 cups buckwheat flour (blended from buckwheat groats)
  • 1/2 cup yellow cornmeal
  • 1 1/2 cups white rice flour
  • 2 cups brown rice flour

Blend the GF oats into a fine powder. I poured about 3 cups of oats into my blender so that I have extra oat flour on hand.

Blend the buckwheat groats into a fine powder. I did the same thing here, using extra groats to make more flour than I needed.

Add in yellow cornmeal, white rice flour, and brown rice flour. I used Bob’s Red Mill for all 3 of these.

Now the fun part: shake up your container to mix up the blend! Use and enjoy!

The original recipe calls for xanthum gum, which is totally great, but I didn’t have any at the time of making the flour blend. How to fix the lack of this crucial binding agent? Just use the same amount of flax or chia seeds with twice that amount of water. This is the same concept for a flax or chia seed egg. Therefore, if I am using flax eggs in a recipe, I will use a tsp of chia seeds with 2 tsps of water as my additional binding agent.

So far, I haven’t noticed any problems with this method. Which is why I still have yet to purchase any xanthum gum–we’ll see if that changes in the near future!


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