This is what we're all here for! What do we do when we want a nice treat and all there are things that will make us sick?! I have found that finding a flour mix that works with my baking preferences has given me more freedom in the kitchen to make and eat what I like without feeling limitations.
Many gluten free baking recipes call for one part this kind of flour and another part this other kind and don't forget these other three flours...you begin to wonder if you're ever going to get to add the tasty things into the mix like chocolate chips, butter, and sugar! There are so many recipes out there that have one wheat flour ingredient. Wouldn't it be nice if you could pick up any recipe you like to make it your own and gluten free? Well, it's definitely doable and all you need to do is find an all purpose flour mix that works for your baking preferences. There are so many beautiful options, so where to start?
Each flour has a different character so learning how they behave will help you make decisions on which flours you prefer most in your cooking. If you need a starting point, I would suggest starting with my favorite that I have posted as Mom's Gluten Free Flour Mix. If you're feeling adventurous you can check out some other recipes that could also suit your pallet.
Sometimes life is too busy to make your own mix so it is good to have some other options that you can just pick up from the store or order online. A curory Google search will give you an abundance of options!
Also, if you're craving something and don't have a mix on hand these are good rules of thumb!
Principles of substitution
For general baking, for each cup of wheat flour called for in a recipe, substitute one of the following:
- 1 c. GF flour mix
- 7/8 c. rice flour (brown or white)
- 5/8 c. potato starch flour
- 1 c. corn flour
- 1 scant cup fine cornmeal
So, in short:
- find a flour mix that works for you so you can use it in any recipe you like.
- make all purpose flours in bulk - remember how you used to buy a big bag all purpose wheat flour and just pulled it off the shelf when you needed it. Well, you can make it that simple baking gluten free. Choose a mix that works for you and keep it on hand so you just have to reach for one container when reading any baking recipe. I like Mom's All Purpose Gluten Free Flour!
- use fresh, well stored flours - key to a good flavor
- freeze your flour - GF flours sour if not stored properly or when they get old. If this happens - throw it out and make a new batch. So go ahead and invest in a big 12 cup (or more!) tupperware from your local container store.
- make all purpose flours in bulk - remember how you used to buy a big bag all purpose wheat flour and just pulled it off the shelf when you needed it. Well, you can make it that simple baking gluten free. Choose a mix that works for you and keep it on hand so you just have to reach for one container when reading any baking recipe. I like Mom's All Purpose Gluten Free Flour!
- use fresh, well stored flours - key to a good flavor
- freeze your flour - GF flours sour if not stored properly or when they get old. If this happens - throw it out and make a new batch. So go ahead and invest in a big 12 cup (or more!) tupperware from your local container store.
- bean-based flours are more robust - they hold up longer and hold together more when cooking with them
- emulsifiers - adding xanthan gum and other starches to your mixes helps keep your baked goods held together!
