Basic Gluten Free Flour Mix
Gluten-free flour mixes are a kitchen basic when you begin to move away from wheat. While this flour measures gram for gram with wheat flour, like all gluten free flours, it will handle differently. As you begin to work with gluten free flours, you may find that your recipes will need adjustments for moisture and starch. Baking times may need adjusting. Be ready to experiment--you'll get a feel for what works with experience.You'll notice that we don't specify component measurements in volume (cups, tablespoones, etc.) but by weight. Measuring by weight is far more consistent for dry ingredients and takes away some of the variation for a product's manufacturer and local humidity. If you don't have a kitchen scale, get one. They're inexpensive, useful, and virtually essential for good gluten-free baking.
Servings: 1 Batch
- large container with tight fitting lid
- medium container for weighing
- kitchen scale
- 1050 grams white rice flour, preferably water milled Needs to be very fine grind. Asian groceries are a good, inexpensive source of Thai "red bag" flour)
- 454 grams sorghum flour
- 227 grams potato starch Not potato flour!
- 227 grams arrowroot starch/flour
- 40 grams LV methycellulose or psyillium husk Modernistpantry.com is a great source for many gluten free food components
- Weigh each flour component. Transfer to a large container, cover tightly, and shake to mix.
This flour is will be used for many of the recipes on this site. It's adapted from Gluten Free Artisan Bread in Five Minutes a Day--an essential guide for any gluten-free chef. Gluten free (GF) baking is different and can be frustrating without good info; the authors present a broad range of knowledge needed to work well with gluten free dough. Their specific pastry recipes are fabulous, with a number of alternative flour and starch recommendations. You can use this flour mix one for one by weight with almost any recipe (note 1 cup of all purpose flour is about 140g). This mix, like most GF flours, will result in wetter dough that thickens as it rests. The "trick" is adapting to pouring thick batters or waiting to for the mixture to thicken (30 minutes) and then working it on a well-floured (rice flour) surface with liberally floured dough. Resist the temptation to add flour mix immediately. The down side of GF flour mixes is that they will never have the stretch and self-adhesion of gluten containing ones. The upside is that it is impossible to "overwork" a gluten free dough. You'll notice that we don't use xanthan or guar gum in the mixture. Many commercial 1-for-1 flour mixes use a lot of xanthan gum in particular, and we found that it upset our tummies badly (as many with gluten intolerance or Celiac's do). While methylcellulose sounds much more like a chemical, it, too, is a polysaccharide (like a gum or starch).