My sister-in-law recently found out that she has to eat gluten-free, and as a fun way to experiment with some new baking techniques and also enable her to be able to, ya know–eat–when she visits, I thought I’d make a gluten-free flour mix for all those recipes out there.
I did not come up with this recipe on my own–I definitely don’t have enough experience baking gluten-free, so I have to depend on those better educated than I. I followed a tutorial from Gluten-Free Girl found here.
Anyway, my mom knew I wanted to try using my new grain mill for some new stuff, so she suggested making a basic flour that I could keep around. And for those of you who want to try making something gluten-free, here’s a good place to start!
Gluten-Free Girl uses a ratio system–40% whole grain flours and 60% starches, measured by weight. This was my first try, and quite successful so far!
Gluten-Free All-Purpose Flour Mix (ratio from Gluten-Free Girl)
- 200g oat flour (I used certified gluten-free oats because not all oats are GF)
- 100g millet flour
- 100g (raw) buckwheat flour
- 300g potato starch
- 300g tapioca flour
I ground each flour on the “bread” setting of the mill, then dumped them into a canister with the starches and shook ‘em up!
I had almond meal that I wanted to use, and quinoa that I considered grinding, but both are more strongly flavored flours so I decided not to use them for this first batch.
Having done a good amount of research on baking GF, I’ve decided to make my first few attempts “gum-free”, meaning I won’t be using guar or xanthan gum to substitute for the gluten (the “sticky” part of wheat). Seems like they can be tough on sensitive stomachs, and I also…don’t feel like paying $10 for xanthan gum if I don’t really need it.
My first attempt (chocolate chip banana bread) came out awesome–Fritz loved it and said he wouldn’t have known it wasn’t made with regular flour if I hadn’t told him. Once I get a chance to take some pictures of the (half-eaten) loaf, I’ll share it with you.
Probably the best part of this grain-grinding process was all the pretty jars I had out.
Enjoy!
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Can’t wait for more.
I do most of my baking with xanthum gum and while expensive, that little 10 bag will last more than a year, so while it has an initial outlay, it will last.
For things without xanthum gum, baking with coconut flour is great. I have been having nut issues lately but love the taste/texture of the almond baked goods.
Try some flours with either quinoa or bean (black, fava, chickpea etc) to add protein to the mix.
Does the potato starch turn to sugar and what about those who can not have tapioca?
Will make for my dau. In law. Sounds great. Thx love this site .
I would love to try this, but yes, my son is allergic to tapioca. Everything else would be fine. Is there anything I can substitute? He can’t have wheat, eggs, milk, peanuts, corn (or corn syrup/corn byproducts), or soy or tapioca, and so it’s doubly hard to make baked goods for him – anything you can tell me would be awesome.
Thanks for the fun presentation you gave those of us who work with making the gluten free products to encourage and please those who think they cannot any longer enjoy desserts, especially. Let your friends know that Dr. Terry’s Pies has been making gluten free pies and fresh fruit scones for two years, and is another source for wonderfully tasting pies! Visit our facebook page: Dr. Terry’s Pies and message us with the needs of your loved one, and we will make them and YOU happy people! We ship in the 48 states via USPS Priority Flat Rate Box, using dry ice when necessary. Dr. Terry!