Flour Blends

To achieve a good result in your Gluten free cooking and baking its best to make homemade blends of mixed Gluten free flours. There is no one specific Gluten free flour that will achieve the same result as a Gluten based flour. In general its also more economical to prepare specific blends yourself in preference to purchasing pre-packaged blends.
 
General, All Purpose Gluten Free Flour Blend
 
This is a blend to use blend for all your general Gluten free baking.
 
These blends can be scaled up or down to make whatever volume you need to make. They should be stored in an air-tight container for later use after mixing.
 
Makes 8 cups. (About 1.2kg)


4 cup rice flour
2 cup tapioca starch/flour
2 cup cornstarch or potato starch
 
High Protein Flour Blend
 
Makes 8 1/2 cups. (About 1.275kg)
 
This blend works best in any baked goods that require elasticity and or flexibility such as wraps. With the higher level of protein you will achieve a slightly darker colour in the bread result.
 
2 1/2 cups chickpea flour
2 cup cornstarch or potato starch
2 cup tapioca starch
2 cup white rice flour


Self Rising Flour Blend
 
This blend is ideal to use for baked goods such as muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.
 
Makes 6 1/2 cups. (About 900g)

2 1/2cups white sorghum flour
2 1/2 cups white rice flour
1 cup tapioca starch/flour
4 teaspoons xanthan gum (This provides the binding to give the baked product proper elasticity that keeps it from crumbling).
8 teaspoons Gluten free baking powder (Available in the Gluten free section at your local Supermarket).
3/4 teaspoon salt