For gluten-free recipes, having a good flour mix is essential, obviously. A few years ago, I shared how to make the cheapest gluten free flour mix ever. I was (and am) quite proud of it. It’s super easy, super cheap, and can be made even cheaper if you grind your own flour.
I’ve used that mix for nearly every recipe under the sun, and loved it. But, as with most areas of life, even our go-to flour mix has evolved.
I like this one better in many ways. It has a better flavor, and gives baked goods better structure.
I wouldn’t be afraid to test this gluten-free flour mix recipe against some of the most highly rated commercial mixes out there, and unlike the first mix, I use this one for everything. Everything. From cakes, to cookies, to bread. Yes, even bread, usually with few modifications.
Anyone who can’t find reasonably priced corn flour
Doesn’t like the color yellow. (har-har)
The magic ingredient in this flour mix, in case you haven’t guessed, is corn flour. Not cornmeal, and not cornstarch, but corn flour.
But why corn?
Corn tends to be ground very finely, a must in gluten-free baking, and not only that, it’s high protein content lend structure to gluten-free doughs and baters. Something that is sorely missing when gluten is removed.
But what about GMOs?
The best way to be sure that you’re not consuming genetically modified corn is by purchasing organic corn flour. Genetically modified organisms cannot be grown organically. That said, organic flour can get expensive. The key is to always read labels, and to be willing to call the companies and ask about their stance on GMOs.
How much more expensive is this flour mix?
Sad to say, I haven’t been able to grind my own corn flour, thoughI still firmly believe in grinding your own grain when possible, and certainly grind my own brown rice for this mix.
The cheapest of the cheap flour mix cost me a mere $0.34 at the time that article was written. Well, the price of rice came up, and cornstarch went down, thanks to ordering in bulk. Still, It’s costing us less than $0.50/pound.
And since corn flour will make up 1/3 of this mix, that brings the total cost per pound of mix up to $1.03 per pound.
That’s a pretty significant price increase!
But it’s also still very cheap, and for me, it’s well worth it, because it has paid dividends in the improved quality of my baked goods.
So, if you care to spend as much as a dollar-three on flour mix – which, by the way, is still waaay cheaper than any premade mix on the market – I highly recommend this gluten-free flour mix recipe.
(Another thing I feel I should mention is that we don’t actually pay that much since we bought our corn flour with a co-op in 50lb bags.)
So are you ready to get down to business and make some flour mix? Alrighty!
Mix all ingredients together thoroughly, and store in an airtight container.
Multiply this recipe by however times you want to, just remember, one part of each main ingredient, and 1 teaspoon of gum per cup of flour.
*Note on the gum: I do not personally add gum directly to my mix. I find it more efficient and cheaper to add a custom amount to each recipe because some recipe, like bread, will need the full 1 tsp. per cup, and other recipes, like pancakes, need little-to-no gum at all.
Enjoy! You will love this flour mix! And just so you know, it’s been tested with almost every recipe on this site. 🙂
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Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Gluten Free 1-to-1 Baking Flour has a base of Sweet White Rice Flour, Brown Rice Flour, and Potato Starch. The mild rice flavor is a neutral and complementary base for most sweet recipes. It also has the Sorghum and Tapioca Flour added along with the addition of Xanthan Gum.
Making your own gluten-free flour may seem like an investment, and it may take some work to collect all the ingredients you'll need, but gram for gram, our homemade flour blends are less expensive than the gluten-free flours sold in stores.
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
Remember, baking times for gluten-free foods vary greatly, and it's important to keep a constant eye on your creation to monitor for the colors and textures that indicate doneness. These recipes often call for longer baking times at a lower temperature compared to traditional recipes.
Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.
If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.
Buckwheat flour is rich in fibre and antioxidants as well as iron, magnesium, folate, zinc and manganese. Baking with buckwheat flour is very easy because most recipes allow you to make a direct 1:1 substitution of buckwheat flour for wheat flour.
We measure and blend high quality ingredients like sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum to create a blend that works wonderfully in recipes that call for baking powder or baking soda.
Instructions. You can replace regular wheat flour with the Gluten Free All Purpose Flour 1:1, with the addition of Xanthan Gum for best results. Yeasted breads are a little more difficult and may require the addition of eggs, vinegar and possibly more liquid. Please check the website for yeasted bread recipes.
While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.
Keep in mind that some processed gluten-free foods contain high amounts of unhealthy ingredients such as sodium, sugar and fat. Consuming these foods can lead to weight gain, blood sugar swings, high blood pressure and other problems. So, a gluten-free label doesn't necessarily make a food healthy.
Yes, buckwheat is gluten-free. Buckwheat, also called beech wheat or kasha, does not contain any wheat or gluten. Despite the name, buckwheat is not closely related to wheat—buckwheat isn't even a grain. Instead, buckwheat is a flowering plant related to leafy vegetables like rhubarb and sorrel.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
Essentially, adding xanthan gum is like adding glue to the proteins in gluten-free flour. It also increases the shelf life of baked goods. Yes, xanthan gum is expensive, but you only need a little bit.
If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.
If a recipe calls for self rising flour, you can easily make your own gluten free version. Simply whisk together my gfJules Gluten Free Flour plus a leavening agent (baking powder) and a touch of salt.
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