Have you made a homemade gluten free flour mix? It might just be time to try it.
If you currently purchase a gluten free flour mix and you like it then appreciate that. If you are looking for a less expensive alternative or if you are not getting the consistently delicious results you want then consider this. A homemade gluten free flour mix is easy to make and stores well. I make mine once every month or two, depending on how much baking I do. I also try to make it on a day I am not baking. It takes a few minutes but it is nice to start baking and just pull out a canister of flour that is ready to use.
As you learn more about gluten free baking you can vary one of the flours and notice how it changes the taste and texture of your baking. I use this homemade mix to make my basic Banana Muffins and have made this recipe many times. So many that I can confidently substitute a new flour (anywhere from 2 Tbsp to 1/2 cup of the total amount) and actually notice the difference. This flour mix also works well in pancakes, waffles, Strawberry Shortcake, this party worthy Banana Bundt Cake with Chocolate Glaze and many more recipes on my website.
When people are new to the gluten free lifestyle it can be daunting to simply get into the groove of a restricted diet. Finding a balance between eating at home, replacing favourite staples with gluten free varieties, buying prepared and semi-prepared gluten free foods and finding safe food when traveling and dining out…no small feat. Somewhere in all that you probably want to make healthy choices too while still enjoying food every day and on special celebrations.
This may take years for some people (I can be a pretty slow learner when I want to be) or maybe only months for others. That’s up to you. But one thing is for sure, gone are the days of marginal gluten free baking. With the variety of flours available and the sharing of experiences via social media plus a few good old-fashioned cookbooks; you can and should have very high expectations for home baked goods. Amazing gluten free food is being made in home kitchens around the world, why not make yours’ one of them.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
Of course making a flour mix is easy but there is always more to implementing a new process in any kitchen. Here are some tips for setting up a system that works. After six years of gluten free baking this is what works for me.
There is nothing more frustrating than having the wrong tool for the job and that includes containers. The size and shape of a container affects how easy it is to use and to store. It is the difference between a little job being quick and easy, or the same job being frustrating. So spend a little time reorganizing your pantry to set yourself up for success. Designate tools and containers so they are always there when you need to do this little job.
Clear container – perfect to hold all the items I will need to make this flour mix. Clear is ideal for me to see everything at a glance. I like a container with holes on each side so it is easy to grab and move to the counter. No lid so my strainer handle is not a problem.
Kitchen Scale – Ideal for accurate measurements and consistent results. I like one with a flat surface that can hold any container and has an easy to read display.
Small plastic bowls – Choose a set of light weight bowls that are interchangeable and easily holds 300 grams of flour.
Clean canisters – I like easy-to-open containers with a wide top for easily spooning out flour. Buy what you like; stackable various sizes, a set of 4 or all the same size. I like the good old-fashioned 32-oz Mason jars with plastic lids for all kinds of food.
Mesh strainer – One that fits easily over your large flour storage container. I use it to get the lumps out of potato starch and I store my strainer in the bucket just for this purpose. That way I don’t need to wash it every time and it is never dirty or being used for something else.
Whisk – An essential kitchen tool for mixing flours. I find these, with the plastic handle, easy to use and I have several sizes in my kitchen. A whisk works much better than stirring with a spoon or shaking the container. You decide what works best for you.
Large GF Flour Mix Container – Once weighed each flour goes directly into the final container I store it in. Mine comfortably holds this 8-cup recipe.
This recipe yields 1 kg of flour blend (about 8 cups). I have not yet wanted to double it but if you bake a lot you certainly could. I use this mix in most of my baked goods. It is best for muffins an quick breads. Recipes like cookies and Angel Food Cake require a few more adjustments.
Using a store bought or homemade flour mix is a personal choice. It is convenient but there is always a trade off. Since there are so many different blends available it is not possible to comment on how any one would work in all of my recipes. You need to figure that out in your own kitchen. Making the same recipe and keeping notes is the most effective way I have found to do that.
I wish you luck…and fun, with your gluten free baking adventures. Let me know in the comments below why you make your own gluten free flour mix. I’m always interested in hearing about culinary adventures, both successes and mishaps.
|300 g sweet rice flour|
|300 g potato starch|
|200 g sorghum flour|
|200 g millet flour|
Join our community to get your free ebook and stay up to date with our latest recipes and blog posts.