Flour Mixes Recipe
Gluten Free Recipes...
In a few recipes for flour mixes, you may be able to get away with substituting cornstarch in place of wheat flour, but those instances are rare. But don't despair. When you use the right combination of alternative flours, add some additional flavoring and include something acidic to help the product rise, your cookies, cakes, and pie crusts will taste every bit as good as their wheat counterparts.
Breads are some of the most difficult recipes to create gluten free. To create a terrific loaf of gluten free bread, make sure the proportion of yeast to salt and sugar is correct. Adding an extra egg white to the mix usually results in a lighter texture. Adding a little light flaxseed meal helps the yeast rise. Adding something acidic (usually cider vinegar) also helps with the rising. Additional flavoring is beneficial. You'll get the hang of this and be glad you did.
Alternative flours are readily available at health food stores, and many mainstream grocery stores now have gluten free sections that offer a large variety of flours.
Gluten Free Flour Mix I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour
Mix all ingredients together. Mixture equals 1-cup of wheat flour.
Gluten-Free Flour Mix II
3 cups white rice or brown rice flour
1 cup potato starch
1/2 cup tapioca flour
Mix all ingredients together. Mixture equals 1-cup wheat flour.
Gluten-Free Flour Mix III
1/4 cup rice flour
1/4 cup tapioca flour
1/4 cup cornstarch
1/4 cup potato flour (not starch)
Mix all ingredients together. 1-cup equals 1-cup wheat flour.
Recipe Mix Notes
- White rice flour and brown rice flour. Brown rice flour still has the bran layer, so it offers more vitamins, minerals, and fiber than its white counterpart, but the finished product will be slightly darker in color and just a bit nuttier tasting. Even though brown rice flour still has the bran layer, this kind of bran is gluten free. White rice flour is used in the flour mixture for baking. Glutinous white rice flour is glutinous (sticky) and is used like cornstarch to thicken gravies.
- Potato starch flour should not be confused with potato flour. Potato flour is used as a thickener for gravies; potato starch flour is used as a base for baked goods.
- Tapioca (or cassava) flour is a thickening agent that helps prevent breads and cakes from crumbling. It also lightens baked goods while adding a chewiness (perfect for cookies), and it helps gluten-free products to brown. It is very easily digested.
- Cornstarch, although it has no nutritional value, is used to lighten the texture of baked goods.
Breading and Coatings
If a recipe calls for breading, bread crumbs, flour coating, or a similar preparation, consider using a wheat or gluten free mix (either homemade or store bought). Bread and muffin mixes work well for coatings on chicken and other fried goodies. Seasoned cornmeal or corn flour (masa) and crushed potato chips are also excellent alternatives.
Bread Disaster? Waste Not, Want Not!
Gluten free ingredients are too expensive to simply toss out when something goes amiss. If you've made a gluten free bread that bombed, try this: Cut the loaf into slices and lay them on a baking sheet. Bake the slices at 200 degrees for 1 hour, or until the bread is crisp. (The baking time will vary considerably depending on the thickness of the slices and the texture of bread.) Let the slices cool, and then put them into a blender with seasonings to make your own bread crumbs.
Alternatively, you could toss the bread cubes in a bowl with a little oil and seasoning of your choice, then spread the cubes out on a baking sheet. Bake the cubes at 200 degrees until they are crisp. Use these cubes as croutons in salads, or freeze them for later use in a bread dressing or bread pudding.
Just for visiting, we offer a free (no strings!) gluten free flour conversion chart for you to use. Simply click on the screen shot below to download a PDF copy for your personal use.