I decided to create my own all purpose flour mix when I realized the different flours have different weights and some tend to settle to the bottom as they sit in commercial packages. I also wanted to be in control of the amount of xanthan gum in each recipe….and did I mention they are expensive! I did not have much time to experiment this spring when I first began exploring the realm of gluten-free baking in earnest ( I had dabbled when I owned Armstrong’s Bakery but it’s a little different when you need a good birhtday cake for yourself!) so I kept the label from all the commercial GF products I liked and noted the flours used and included them in my mix.
This is still a work in progress but I have a lot of success with muffins and cookies and most cakes as long as they have a few eggs. The Bread flour mix is best used for biscuits, pasta and pancakes. I’m still working on breads and will keep you posted.
Gluten-free All Purpose Flour Mix I usually sift the flour with 1 tsp of xanthan gum per 1 1/2 – 2 cups of flour before substituting for wheat flour in a recipe.
2 cup sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 cup arrowroot flour
1 cup sorghum flour
1 cup teff flour
1 cup potato starch
1 cup tapioca flour
- Optional – add up to 1 cup more flour of choice – millet, quinoa, bean or a mixture
Mix in a container with a lid so you can shake it well before measuring each time. If you do not have a container with a lid whisk the mixture so the heavier flours are not all at the bottom.
Gluten-free Bread Flour Mix
- 2 cups sweet rice flour
- 1 cup brown rice flour
- 1 cup white rice flour
- 1 cup tapioca starch
- 1/2 cup potato starch
- 1/2 cup millet flour
Whisk or shake together before measuring.
Where did you end up purchasing all the ingredients for your all-purpose flour?
I have 6 out of 8 from El Peto and the other 2 from Grain Process or Bob’s Red Mill. I think I can get the teff and sweet rice from El Peto when I use what I have here.