Sunday, January 29, 2012

Natalie's Gluten Free Flour Mix



Gluten Free flour mixes can taste gritty.  When my friend, Natalie, shared this amazing recipe with me, it transformed my Gluten Free baking!  It is the closest to regular All-Purpose (wheat) flour that I have tried.  When Anna was first diagnosed, I stuck to buying prepackaged ones at our local co-op because I didn't want to spend the money experimenting with expensive flours, especially because I didn't know if we would like it. This recipe is worth the risk!  Xanthan Gum generally has to be added to gluten free baking so that your recipe doesn't crumble.  The xanthan gum is already included in this recipe so you don't need to add anymore.  Give it a try and let me know what you think.  If using measuring cups, be sure to lightly spoon the flour into the cup, and level it off with a knife to get an accurate measurement.

Thanks for letting me share this Natalie!

4 1/4 c Rice Flour  (658 g)           
3 c Potato Starch  (420 g)                                                     
2 c Tapioca Flour  (258 g)
2/3 c Garbanzo Bean Flour  (69 g)
1/4 c Xanthan Gum (38 g)


I actually double the recipe so I don't have to make the mix as often and store it in a container in the refrigerator.




21 comments:

  1. Where did you get the scale in the top photo? I love them!! Thank you for ther recipe I am going to try it.

    ReplyDelete
  2. Yes, please do let me know what you think of the recipe. I'd love to hear. The scales are actually a google image, but I have found them at antique stores and have been tempted to buy one.

    ReplyDelete
  3. What can substitute for the garbanzo bean flour. We have a legume allergy in addition to the wheat and eggs!! Thank you!

    ReplyDelete
    Replies
    1. I would try replacing it with millet or sorghum flour. They seem to have a similar consistency/texture. Please let us all know if you give it a try and what you like, I'm sure others could benefit as well. :) Have a great day Yvonne!

      Delete
  4. have you tried it with sorghum instead of rice flour? I think I'll give that a shot :)

    ReplyDelete
    Replies
    1. I haven't tried that yet but plan to monkey with the recipe now that my little girl has added rice to her allergies. She is still allowed small amounts of rice (based on her specific allergy lab values and her doctors recommendation) but cutting it out of this flour blend would be one less thing to think about :) Did you try the sorghum as a replacement?

      Delete
  5. From what I have heard and may be wrong but, Rice has the
    Gluten gain in it and is not to be use for Gluten Free.
    Sorghum has Corn and Corn is A GMO as well as it has Gluten gain.
    If you could explain to me differently I would love to know.
    Also for you flour mix what could you use instead of rice flour?
    Thanks,
    Molly

    ReplyDelete
    Replies
    1. Hi Molly,
      I have not heard of gluten gain, sorry. Rice flour IS gluten free, see http://www.bobsredmill.com/brown-rice-flour.html?&cat=5
      Also, I'm not sure about if the sorghum contains GMO's, that is something you should contact the distributors about. I don't believe sorghum has corn though, sorghum is a grain. Here is another link to Bob's Red Mill that might answer some of your questions...http://www.bobsredmill.com/Gluten-Free-Sorghum-Grain.html
      For replacing the rice flour, it may take some tinkering, maybe make a half batch to try it out. I would start with trying a 50/50 mix of tapioca starch and sorghum or millet flour.

      Delete
    2. This comment has been removed by the author.

      Delete
    3. Remember, though most of it is, not all corn is GMO. When you search for a sorghum flour, make sure it is non-gmo. Also, there is such thing as corn gluten but as a celiac who has friends with severe gluten intolerances as well, we have found that the intolerance is to wheat gluten. :)

      Delete
  6. Melanie Pitts, I'm going to ask you a BIG favor and I'm hoping that you will be able to check out the video below and let me know what you think and maybe explain it to me in a more understandable manner. sometimes it's hard for me to understand what some educated people are talking about and I don't get the full picture all the time. Let me know what you think trying to learn all these new name and items that were suppose to eat and not eat is getting to be a lot for me at 65 maybe if I was younger I would understand it better.
    Please help if you can.
    Thanks, molly

    http://www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/

    ReplyDelete
  7. Your cinnamon swirl bread looks fabulous! I'm looking forward to making it. But, first, can you please tell me whether you are using a white or brown rice flour and where you are getting it from? Thank you so much!!

    ReplyDelete