A few weeks ago I sent out a call for you favorite gluten free mixes. Understanding Gluten Free Flour Mix is definitely one of the more overwhelming aspects of Gluten Free cooking, but it helps to hear what mixes are working for others. I’m really excited to try some of the mixes below. I mean, who can turn down a flaky pie crust,and chocolate cake.
Our first entry is from Carrie who lives in North Carolina and writes at Ginger Lemon Girl. She recently developed a whole grain flour mix in anticipation of her gluten free, sugar free, meat free, dairy free, and refined flour free January. Here’s Carrie’s description of her Favorite Gluten-Free Flour Blend:
My mix is all whole grain flours. I’ve used the mix in pizza dough, crescent rolls, sandwich breads, and it has worked wonderfully in all the recipes I’ve tried it! I’m really trying to get away from using write rice and simple carbohydrate flours like tapioca and potato starch because diabetes runs in my family, and I think it’s just healthier overall to use whole grains! The flours I am using are all mild-tasting and are whole grains, so they work perfectly.
Carrie uses a mixture of sorghum flour, brown rice flour, and millet flour. Just this weekend she used this mix to make a gluten free pasty crust . Click here to get the recipe.
Natalie at Gluten Free Mommy recently wrote a tremendously helpful article entitled “Gluten Free Grains 101: The Best Flour Blend. She answers a lot of her readers’ questions about gluten free flours and flour mixes as well as giving a description of all of the flours she uses.
Hidden down in one of the Q&A’s is Natalie’s gluten free flour mix recipe. She explains, “I am not using a baking mix right now because I am in experimentation mode. However, I love equal parts sorghum flour, tapioca flour, and brown rice flour for cakes, muffins, and quick breads. I made my No Frills Chocolate Cake with that combination.”
P.S. Natalie also lives in North Carolina and she and Carrie recently got together for an afternoon of gluten free cooking and camaraderie. I’m so jealous =)
Deborah from Northern California writes at One Beggar’s Bread. She recently posted her current favorite gluten free flour mix which she says is especially good for pancakes or chocolate chip cookies. Her mix uses brown rice flour, corn starch, arrowroot powder, and tapioca flour (she makes her own) . And given her other posts this week, it looks like her flour mix makes a mean batch of biscuits.
And to wrap it up, here are my Gluten Free Flour Mixes! I use them them most in my sandwich bread and pancake recipes. (Click here to see all of my baked good recipes.) You can click on the recipe titles below to read more about these mixes. And be sure to check the comments on those posts because your fellow readers have left a lot of great substitution ideas there.
- 3 parts brown rice flour
- 3 parts corn starch
- 2 parts sorghum flour
- 1 part masa harina
or corn flour
- 3 parts brown rice flour
- 3 parts corn starch
- 2 parts soy flour
- 1 part masa harina
Hi Mary Frances,
I didn’t know you were out here in the GF blogging world. What a lovely blog you have! Glad I found you and your recipes look wonderful; I’ve been zipping around your category files having a great time. Yippee, nice to “meet” you!
Melissa
Great list!
So sorry I did not get a chance to enter mine in, but my latest favorite mix is sorghum, brown rice and teff. I have been getting great results with it too.
Hope you are having a great day!
Melissa, it’s nice to meet you too. Thanks for stopping by to look around and say hello. I did some zooming around your site too and have subscribed to your feed.
Slacker Mom (aka Mrs. G.F.),
Do you use equal parts of all three flours?
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Hi, I’ve just discovered that my nineteen year old daughter is gluten intolerant and so have been experimenting with different flours. My first question is what is tapioca flour supposed to taste like? When I have used it in a biscuit and bread recipe, they had an overwhelming chemically taste. I dipped my finger in the tapioca flour and realized that was the culprit. Is there something wrong with mine or is tapioca flour just bad tasting? Second, my daughter just arrived home from school and is craving pizza. I found your pizza crust recipe and am eager to try it. Can I substitute white rice flour for the brown, or more importantly, what is the different between the two in regards to using them in a recipe? Thanks for your time and for all the information you provide. I look forward to exploring your sites more fully.
@Shelly: I’m not sure about the tapioca flour, but proceed with the rice substitution.
Shelly, I’ve had the same problem with Tapioca flour! In the last few months we tried several receipes and all tasted funny to all of the family. I’ve used both potato starch (not flour) and corn starch in place of the tapioca successfully. I’ve used the flour blend listed here on the website and have NO issues with any funny tastes — thought at first the funny taste was the X-Gum, but it was the tapioca for us. Hope this helps.