Gluten-free baking expert Laurie Sadowski shares some of her favorite homemade gluten-free flour blend recipes in larger batches to keep on hand.
For storage, these flour blends can be kept in an airtight container until needed for use. For an extended shelf-life, stow the mixes in the refrigerator or freezer.
Note that these blends are sorghum-based. If you prefer using brown rice flour, Laurie recommends picking up superfine brown rice flour for the best results. To substitute, use 3/4 cup + 1 tablespoon brown rice flour for every 1 cup of sorghum flour. Brown rice flour has a heavier weight than sorghum flour, so less is required for similar results.
Flour Blend for Yeast-Based Bread
This somewhat earthy combination is perfect for recipes that require a heartier crumb and an extra touch of cohesiveness. It creates bread with a soft and light texture that is sturdy enough for sandwiches.
Makes 9½ cups
Free of: gluten and all top allergens
Ingredients
- 4 cups sorghum flour
- 3 cups buckwheat flour
- 1/3 cup arrowroot starch
- 1 cup tapioca starch
- 3 tbsp xanthan gum
Method
- Combine all ingredients, and use as a 1:1 replacement for flour or all-purpose gluten-free flour blends in yeast-based recipes.
Gluten-Free Yeast Bread Tips:
- Swap the liquid in your bread recipe for carbonated liquids instead, such as club soda
- If your bread recipe calls for eggs, try substituting a mixture of flaxseed and water.
- 1 egg = 1 tablespoon ground flaxseed (flaxmeal) + 3 tablespoons warm water.
- For the best rise, preheat your oven to 200 degrees F for about 3 minutes then shut it off. Let your dough rise inside the warmed, draft-free oven.
- Gluten-free yeast dough is very sticky! When you’re maneuvering it into the pan, use oiled hands as opposed to wet ones to avoid adding extra moisture to the dough.
Basic Baking Flour Blend
This near foolproof blend creates perfectly tender quick breads, muffins, cookies and bars.
Makes 8 cups
Free of: gluten and all top allergens
Ingredients
- 5 cups sorghum flour
- 2 cups tapioca starch
- 1 cup quinoa flour
- 1 tbsp xanthan or guar gum
Method
- Combine all ingredients, and use as a 1:1 replacement for flour or all-purpose gluten-free flour blends in quick bread and cookie recipes.
Notes:
For a heartier version, reduce the starch to 1 cup and increase the quinoa flour to 2 cups.
Cake Flour Blend
When fluffy cakes and dainty cupcakes are on order, this flour blend is a miracle worker. Millet flour perfects the delicate crumb, arrowroot starch provides a light structure, and tapioca starch encourages a tender bite.
Makes 12 cups
Free of: gluten and all top allergens
Ingredients
- 5 cups sorghum flour
- 4 cups millet flour
- 2 cups arrowroot starch
- 1 cup tapioca starch
- 2 tbsp xanthan or guar gum
Method
- Combine all ingredients, and use as a 1:1 replacement for flour or all-purpose gluten-free flour blends in cake recipes.
Related: Wholesome Gluten-Free Flax Bread
Laurie Sadowski is a gluten-free author of The Allergy-Free Cook Bakes Bread and The Allergy-Free Cook Bakes Cookies and Cakes. Visit her at www.lauriesadowski.com.
