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. Below are some of the more popular recommended flours if you would rather purchase your gluten free flour mixes.
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.
High Protein Flour Blend
This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
1 cup white or brown rice flour (or combination)
3/4 cup bean flour or chickpea flour
3/4 cup arrowroot starch, cornstarch or potato starch
1/2 cup tapioca starch flour
Makes 3 cups. Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein.
High Fiber Flour Blend
This high fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.
1 cup brown rice flour or sorghum flour
1/2 cup teff flour (preferably light)
1/2 cup millet flour or amaranth flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato starch
Makes 3 cups. Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.
Wheat-Free Flour Mix
This recipe makes a nice large batch of wheat free flour mix to keep on hand for your gluten free baking needs.
5 cups brown rice flour
4 cups white rice flour
1 cup corn flour
1 cup arrowroot
1 cup tapioca flour
1 cup potato starch
1/3 cup corn bran
5-1/3 cups dry milk (You can use soy milk powder if desired)
1/3 cup sugar
4-tablespoons Xanthan Gum
4 tablespoons egg replacer
4 teaspoons salt
Mix well and store in large container with a tight lid.
Flour Mixes 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.
Most Popular Purchased Gluten Free Flour Mixes
- Bob's Red Mill. Purchase from BobsRedMill.com. Built a separate gluten free facility with specialized machinery to make sure that their products maintain their purity.
- Enjoy Life Foods. Certified gluten-free, certified vegan, kosher, Halal certified, Non GMO Project Verified and free from the top 8 allergens. Website: EnjoyLifeFoods.com.
Disclaimer: We have NO affiliation with the aforementioned companies.
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.