Average Rating:

::Comment

Reviewed by Rachael Krussel on
Thank you for the posting! I use the same recipe but I didn't know about adjusting the xanthan gum! Can't wait to see what recipes you whip up with your flour mix!
Reviewed by Lee Gilmer on
I have just discovered I'm gluten intolerant. Luckily not CD but I am allergic to cottonseed oil - getting worse with each exposure - so understand somewhat the cross contamination problem. I now have to carry an epi pen and check labels. I really appreciate all the work that has gone into the recipes you've posted and am looking forward to trying them. I can't imagine what it would be like for people diagnosed with CD if they each had to figure out recipes on their own. The internet has certainly made life easier for people with CD.
Reviewed by Lady Angel-Wilson on
I appreciate you posting this recipe for GF flour mix...question: I am very new to GF baking, and so far, my test batches, while tasting yummy, have a grainy, SUPER delicate texture to them. I'm curious if the Xanthan Gum will aid in the cookie holding together better (the recipe I used prior called for a Rice/Sweet Rice/Oat flour mix and no xantan gum), and also what is the culprit behind that very grainy texture? Is this the oat, or the rice flour? And does your recipe for GF flour produce the same result, do you know (or have heard)? Thanks for any help you can lend; GF is so expensive to bake, and I am racking up the $$ in the trial and error process for a simple, good GF Sugar Cookie replica.
Reviewed by Jamie on
Hi Angel,

The grainy texture is most likely from the rice flour - try using a super fine rice flour such as Authentic Foods Super Fine Rice Flour. Yes, the xanthan gum is what holds it all together. I would use either xanthan or guar gum. And yes GF baking can be very hard. I don't bake with Oat Flour - I prefer Almond or Millet flour. If you want guaranteed results, then try Jules All Purpose Flour - http://glutenfreemom.com/best_gluten_free_products/flour/jules-all-purpose-flour/#.UnQtNhg6L7A If you like her page on FB she often has specials and promotions. It works great as a 1 to 1 replacement. I will put up my cookie recipe in the next couple of weeks!
Reviewed by Paula on
Do you have a bread recipe using store bought gluten free all purpose flour which can be made in a bread machine. I've tried King Arthur's White Bread & Sandwich Bread recipes without much success.

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

Click the image to see another captcha.




Our Favorite Gluten Free Flour

YIELDS 3 CUPS

TIME: 10 minutes

TAGS:

  • Dairy Free
  • Egg Free

Ingredients

  • 2 cups brown or white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • Xanthan gum (See Note below for amount)

Preparation

Whisk the flours together so the consistency is like one homogeneous bowl of flour – you do not want to see any clumps or individual streaks of flour.

Xanthan Gum

Xanthan gum is the ingredient in Gluten Free flour mixes that replaces the gluten and holds the recipe together.  Most store-bought premade GF mixes include xanthan gum.  If you are using my Gluten Free Flour Mix, you will want to add xanthan gum as follows:

Bread:   1 teaspoon xanthan gum per cup of flour mix

Cakes:  1/2 teaspoon xanthan gum per cup of flour mix

Cookies:  1/4 teaspoon per cup of flour mix

NOTES: Baked goods that are not dependent on gluten are easy to re-create with either a store-bought general gluten free flour mix or a gluten free flour mix you make yourself.  If you have a recipe with a lot of eggs, sugar, oil or some kind of fruit, you can easily substitute almost any kind of gluten free flour mix for the regular flour called for in the recipe.  We use this GF flour recipe for most of our gluten free baking, other than bread. It works great for everything from chicken nuggets to chocolate chip cookies.  I will double, or even triple, the recipe and store it in an airtight container in the freezer.

Gluten free breads, however, require very specific gluten free flour substitutions.  For baking these, you will want to stick with a proven bread recipe.

Only choose grains and flours labeled gluten free.  Your baked goods will be less gritty if you use a finely ground brown rice flour such as Super Fine Brown Rice flour from Authentic Foods.  Also, Bob’s Red Mill is a good source for Gluten Free Flour.

Ready Made Gluten Free Flour:  The following are ready made, one-stop flours that can be used in almost any recipe:

 

 

Average Rating:

::Comment

Reviewed by Rachael Krussel on
Thank you for the posting! I use the same recipe but I didn't know about adjusting the xanthan gum! Can't wait to see what recipes you whip up with your flour mix!
Reviewed by Lee Gilmer on
I have just discovered I'm gluten intolerant. Luckily not CD but I am allergic to cottonseed oil - getting worse with each exposure - so understand somewhat the cross contamination problem. I now have to carry an epi pen and check labels. I really appreciate all the work that has gone into the recipes you've posted and am looking forward to trying them. I can't imagine what it would be like for people diagnosed with CD if they each had to figure out recipes on their own. The internet has certainly made life easier for people with CD.
Reviewed by Lady Angel-Wilson on
I appreciate you posting this recipe for GF flour mix...question: I am very new to GF baking, and so far, my test batches, while tasting yummy, have a grainy, SUPER delicate texture to them. I'm curious if the Xanthan Gum will aid in the cookie holding together better (the recipe I used prior called for a Rice/Sweet Rice/Oat flour mix and no xantan gum), and also what is the culprit behind that very grainy texture? Is this the oat, or the rice flour? And does your recipe for GF flour produce the same result, do you know (or have heard)? Thanks for any help you can lend; GF is so expensive to bake, and I am racking up the $$ in the trial and error process for a simple, good GF Sugar Cookie replica.
Reviewed by Jamie on
Hi Angel,

The grainy texture is most likely from the rice flour - try using a super fine rice flour such as Authentic Foods Super Fine Rice Flour. Yes, the xanthan gum is what holds it all together. I would use either xanthan or guar gum. And yes GF baking can be very hard. I don't bake with Oat Flour - I prefer Almond or Millet flour. If you want guaranteed results, then try Jules All Purpose Flour - http://glutenfreemom.com/best_gluten_free_products/flour/jules-all-purpose-flour/#.UnQtNhg6L7A If you like her page on FB she often has specials and promotions. It works great as a 1 to 1 replacement. I will put up my cookie recipe in the next couple of weeks!
Reviewed by Paula on
Do you have a bread recipe using store bought gluten free all purpose flour which can be made in a bread machine. I've tried King Arthur's White Bread & Sandwich Bread recipes without much success.

Leave a Review








Please type the letters and numbers shown in the image.
Captcha Code

Click the image to see another captcha.