Whether you have a gluten allergy or simply enjoy a gluten-free diet, then you know how tricky and time-consuming it can be. Between reading every label and finding tasty substitutes, living a gluten-free life can be challenging and expensive. One way to save time and money is by making your favorite foods at home, and making your own gluten-free flour is a great place to start!
Follow the 40:60 rule.
Most all-purpose gluten-free flour blends are based on a 40/60 ratio, with 40% being whole-grain flour(s) and 60% being white starches. Traditional wheat flour is part protein and part starches, thus the 40/60 ratio for gluten-free blends. Most whole-grain flours are packed with protein, and white starches help hold baked goods together and offer a white base for familiar-looking finished products.
Know your flours.
[tweetthis]There are a lot of different types of flour out there, and knowing which ones are whole-grain and which are white starches is important.[/tweetthis] Here are some common whole-grain flours:
- brown rice flour
- buckwheat flour
- corn flour
- oat flour
- quinoa flour
- sweet potato flour
- millet flour
- sorghum flour
Here are a few white flours/starches:
- arrowroot flour
- cornstarch
- potato flour/potato starch
- sweet rice flour
- white rice flour
- tapioca flour
Mix it up!
Invest in a handy kitchen scale to make measuring even easier. Store your gluten-free flour blend in an airtight container or mason jar. Here are a few popular DIY mixes:
(simply multiply the amounts for larger yields)
- 400 grams millet flour, 300 grams sweet rice flour, 300 grams potato starch.
- 350 grams brown rice flour, 120 grams potato starch, 60 grams white rice flour, 60 grams tapioca flour.
- 200 grams sorghum flour, 200 grams millet flour, 300 grams sweet rice flour, 300 grams potato starch.
When you’re using your gluten-free flour in your favorite recipes, substitute 140 grams of your mix for every 1 cup of flour.
Keep in mind that gluten-free flours react differently from recipe to recipe. Since gluten works as a binding agent, some recipes might need a pinch of xanthan gum to stick together. Try experimenting with different flour blends until you find one that works for your baking needs.
