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Go-To Gluten-Free Flour Blends

Gluten-free baking expert Laurie Sadowski shares insider tips in Flour Power in our Fall 2013 issue [1]. As a supplement, she has provided 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 ¾ 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

Method

  1. 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:

Next: Basic Baking Flour Blend

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

Method

  1. 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.

Next: Cake Flour Blend

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

Method

  1. Combine all ingredients, and use as a 1:1 replacement for flour or all-purpose gluten-free flour blends in cake recipes.

Laurie Sadowski is a gluten-free author, coach and baking expert. See her article “Flour Power” on the latest and best gluten-free baking secrets in the Fall 2013 edition [1] of Allergic Living magazine. Laurie’s books include The Allergy-Free Cook Bakes Bread and The Allergy-Free Cook Bakes Cookies and Cakes. Visit her at www.lauriesadowski.com [2].