Homemade Gluten Free Flour Blend

September 21, 2012

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#Homemade #Glutenfree All Purpose Flour | @Susan Salzman | www.theurbanbaker.comBaking has become much easier in the past few months than it did at the beginning of the year when we switched to a gluten free lifestyle. No one in my home is a Celiac, but two of my boys, as well as myself, have excema. After a bit of research, I decided to first eliminate the wheat/gluten from our diet. If that didn’t work, I was going to move on to eggs, dairy, etc.

Within two months of omitting the gluten, my youngest son’s legs were all cleared up. He used to scratch, obsessively, in his sleep, thus woke up with welts and blood on his sheets. His legs finally became the beautiful, soft skin that every six year old should have and he no longer scratched at night. I have always believed that food dictates how we feel, but this was a true testament to what I have believed for the past 25 years.

Relying on those that I consider the “masters”; Shauna, Aran, and Karina, I have learned so much. In the beginning, totally insecure, I relied on their recipes, solely. Yet, as I became more comfortable and understood the difference between a protein flour and a starch flour, I ventured out a bit more on my own and started recreating some of our family favorites.

Don’t go out and buy every gluten free flour on the shelves at your local Whole Foods (like I did). I had more flours I didn’t know what to do with and they crowded my pantry and drawers of my refrigerator. Find those few special flours that you like, experiment, and then stock up on those that work best for you. I am in love with Millet flour. I use it as much as I can and because I am so in love with it, I have incorporated it into my everyday, all purpose gluten free flour blend. Working off of ratios, inspired by Shauna, I have come up with a blend that happily resides in a glass jar, on my kitchen counter.

Homemade Gluten Free Flour Blend
If you are not gluten free and have no intention of baking with gluten free flour, my recipes can be easily converted using an everyday, white, all-purpose flour. If a recipe calls for 1 cup of flour, simply replace it with 1 cup or 140 grams of AP white flour. If there is xanthum gum in that recipe, omit it. You will not need it if you are using a typical AP white flour. 

ingredients:
200 grams millet flour
200 grams sorghum flour
200 grams sweet rice flour
200 grams potato flour
200 grams tapioca flour

instructions:
• put all the ingredients in a big, glass jar and whisk until it all is blended. you will know all is blended when the blend is all one color.
• generally, I double or triple this recipe.
note: Shauna has a great list of the gluten free flours and their use. go here for more info

{ 22 comments… read them below or add one }

1 Allison [Girl's Guide to Social Media] September 21, 2012 at 9:05 pm

Brilliant. Thank you for sharing this!

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2 Toni @ Boulder Locavore September 22, 2012 at 6:39 am

Hi Susan. I’m always interested in other GF bakers blends. This is very similar to a blend I make and use. I am gluten intolerant as is my daughter and my son has Celiac AND eczema. For my son we learned of both things when he was 2. We’ve been on a strict GF diet since then and I have noted his eczema is much improved over the past years (he’s also allergic to grass so not a perfect experiment in our house on the GF affect on eczema). It all has been very eye opening and I appreciate YOU for inspiration when I’m feeling uninspired. Always something to learn and make on your blog!

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3 Susan September 22, 2012 at 7:06 am

Toni – it’s really not that hard to eat this way. Do you agree? My doctor (a homeopathic md) has been telling me for 28 years to get the white stuff out of my diet. Although I heard it, I ignored. I am loving the tastes, the textures, and the results in cooking this way and it is so much better for all of those around me. Also, getting all of the pre-packaged stuff, filled with additives is also making me feel better. It really isn’t hard to give ones family whole, healthful meals!

I would love to know what is in your blend. And do you add xanthum gum to your blends? And if so, what are your ratios? Thanks for your kind words. We are all an inspiration to one another and this whole web/blog thing is a wonderful thing!! Have a great weekend! x

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4 Toni @ Boulder Locavore September 22, 2012 at 12:27 pm

Hi Susan. I completely agree it is NOT hard to eat this way. The initial educational phase can be overwhelming (I did not even know what gluten was when I learned about our situation 7 years ago) but once it’s understood it’s quite easy and frankly often healthier than most manners of eating (unless one is subsisting on Fritos and Snickers bars, which are gluten free!).

I have played around with a number of blends but there are two from Annalise Roberts ‘Gluten Free Baking Classics’ I’ve liked. One is brown rice, potato starch and tapioca flour (very similar to King Arthur’s Gluten Free Blend which I like for it’s similarity to a cake flour). The other is almost the same as yours with millet, sorghum, cornstarch (I often use arrowroot starch instead), potato starch and tapioca flour.

I have stopped using Xanthan Gum for the most part. I too consulted with Shauna and Jenn of Jenn Cuisine who both stopped using it. I did not notice a difference in dropping it and recently posted a Fall Spice Mini Muffin recipe for which I did a ‘bake off’, making half a batch with and half a batch without Xanthan Gum. I did not notice a marked difference though those WITH the Xanthan Gum were a bit gummy (something Shauna warned was the issue with using gums and that they really were not needed as a binder with the right flours). I think you’ve really landed on the ideal flour blend from my experimentation. There are other popular flours that must bind well but I can’t stand the flavor (e.g. Gar-Fava for instance; too beany and green tasting for me). Everything I post is either gluten free or provides a gluten free option too. Sorry for the long response! You too have a wonderful weekend!

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5 Susan September 22, 2012 at 10:15 pm

No apologies necessary. And yes, an educational process. I think that is what I like about it. I have been called the life long student – and I am certainly learning, daily.

Thanks so much for the Xanthan Gum tip. I wanted to test some pumpkin recipes tomorrow and I am going to do this without the Xanthan Gum. I, too, don’t like the bean flours. If I am making falafels or fritters, I love garbonzo bean flour – but not for baking. YUCK!!

We all have to stick together and share our experiments. It’s the only way we can get through it!

xx
s

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6 Shanna@ pineapple and coconut September 22, 2012 at 7:35 am

Funny I was just about to post my blend today! After I make pumpkin waffles with it of course. I totally agree with experimenting and find what works best. My blend I came up with so far is awesome for “sweets” like waffles, pancakes, muffins, cupcakes. Haven’t tried it for pizza dough yet – we love making homemade pizza in this house.
My blend originally was white rice flour, sweet rice flour, tapioca and potato starches and xanthan gum but I felt it was a touch “gritty” albeit really good. So I halved the white rice and subbed in millet. Oh my! I am in love with millet as well. No one can tell that the items I make are gluten free, but we all agree they taste so much better!

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7 Susan September 22, 2012 at 10:20 pm

Hi Shauna, I know it is really incredible the results I have been getting by using alternative flours. I am loving almost everything that is coming out of my kitchen and so are my kids. I am going to check out your site – and cannot wait to share recipes.

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8 Shanna@ pineapple and coconut September 23, 2012 at 7:19 am

I agree! I think so many just think “gluten free” means tasteless or bland when its far from it. I also think the variety of flours to experiment with give so many more options for taste and texture and really come out surprisingly well. I actually think gluten free flours have opened up the baking world to a whole new level. I have a few recipes in the line up to be made and posted and will hopefully be getting to them soon. I don’t keep my flour blend in a cute container like yours – mine is in a tupperware tub in the pantry! But you inspired me to find a better container – I like the idea of having it on display! I have been looking at your recipes – what a great site – can’t wait to try some of your creations!

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9 Susan September 23, 2012 at 10:42 am

Thanks, Shanna. It is so great to meet you and share ideas!

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10 marla September 22, 2012 at 7:43 am

Such an essential post for people on GF diets. Thanks!

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11 billpeeler September 22, 2012 at 7:45 am

It’s so true that the food we eat dictates how we feel. We really are what we eat! Thanks for sharing this -

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12 Susan September 23, 2012 at 10:41 am

Yes, Bill – it is so true…”we are what we eat”!!

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13 sally cameron September 22, 2012 at 8:38 am

Terrific Susan! I love to hear the stories behind how people discovered their issues with gluten. So many people are being effected by this today. Thanks for posting your recipe! I’ll put it on my facebook for my readers.

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14 Susan September 23, 2012 at 10:40 am

Thanks, Sally. Missing you!!!

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15 El September 22, 2012 at 9:45 am

I’ve always wondered what the right combination is for gluten free flours. Thank you for simplifying the process.

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16 Susan September 22, 2012 at 10:22 pm

These are the best flours for me right now. Sometimes I use more millet and add a bit of brown rice flour. Regardless, this blend is working for me and I am loving the experiment!

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17 Veronica September 23, 2012 at 1:47 am

Lots of great ideas in this post and comments. I’m not GF but very intrigued by the idea. Will share your post with friends who are. Y
Thank you!

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18 Susan September 23, 2012 at 10:39 am

Thanks, Veronica. I feel whether one is gf or not, these alternative flours are a better health choice. I have been wanting to omit the white flour from our diets for sometime and this was just the kick in the pants I needed! Thanks for sharing!

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19 HeatherChristo September 23, 2012 at 7:45 am

Very good idea Susan! Thanks for doing all the research for us!

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20 Brooke @ Food Woolf September 25, 2012 at 5:14 pm

Wow, Susan. What a journey. I’ve been itching and scratching so much lately, I have to figure out what’s causing it and how to work my life around making it better. If gluten is the thing, I’ll have to start using each and everyone of these recipes on a daily basis!!!!

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21 Trina October 6, 2013 at 7:44 am

My daughter is gluten free but she is allergic to rice too. Do you have any suggestions on replacing the sweet rice flour?

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22 Susan November 3, 2013 at 10:52 am

Can she eat millet. I would try and swap the rice flour for millet. Let me know if it turns out!

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