“My” GF Flour Blend
This is the mix I use for my GF Flour blend. I found made a variation of one I found in the Seattle Times a few years ago. (Their recipe called for a blend of brown and white rice flours. I used just superfine rice flour – whichever I have on hand: brown or white.) Originally this recipe was credited to Wendy Wark, who has stated that the recipe for this blend is not hers, but rather from some other unnamed/not remembered source. So I don’t know who to thank for this. It works GREAT as a 1:1 ratio for 99% of my recipes from my family that call for “regular” flour. (Not bread recipes though.)
Since I’ve begun to use sorghum and other flours, I still use this mix as the basic mix in my baking and cooking. I’m still exploring the world of gluten free baking (aren’t we all?). Who knows where it will take us. For now, this is what I use.
I know this list looks daunting, but I don’t mix it up very often. When I do, I make a double or triple batch in a huge bowl – or however much I plan to bake/cook those couple weeks or month. During holiday season, I make a triple batch, etc.
SINGLE BATCH OF GLUTEN FREE FLOUR BLEND: (4 1/4 cups of flour)
- 2 1/4 cups superfine rice flour
- 1/4 cup potato starch
- 2/3 cup tapioca flour
- 3/4 cup sweet rice flour
- 1/3 cup cornstarch
- 2 teaspoons xanthan gum
DOUBLE BATCH OF GLUTEN FREE FLOUR BLEND: (8 1/2 cups of flour)
- 4 1/2 cups superfine rice flour
- 1/2 cup potato starch
- 1 1/3 cups tapioca flour
- 1 1/2 cups sweet rice flour
- 2/3 cornstarch
- 4 teaspoons xanthan gum (or 1 Tablespoon + 1 teaspoon)
TRIPLE BATCH OF GLUTEN FREE FLOUR BLEND: (12 3/4 cups of flour)
- 6 3/4 cups superfine rice flour
- 3/4 cup potato starch
- 2 cups tapioca flour
- 2 1/4 cup sweet rice flour
- 1 cup cornstarch
- 2 Tablespoons xanthan gum
Carol Fenster has a new GF Flour Blend out too. It uses sorghum flour. I haven’t experimented too much with this – but here it is for you to try out too.
A NOTE ABOUT POTATO STARCH vs. POTATO STARCH FLOUR: (From the EnerG Foods website):
What is the difference between Potato Starch, Potato Starch Flour and Potato Flour?
Potato Starch and Potato Starch Flour are the same thing.
However, Potato Starch (flour) and Potato Flour are different.Potato Starch is a very fine flour with a bland taste, that is made by removing the potato peel, made into a slurry and watery mix, then dehydrated to form Potato Starch. The Potato Starch is not cooked, thus it does not absorb much water unless it is heated. For example, it will make an excellent gravy if heated with liquid in a saucepan.
Potato Flour is heavy with a definite potato flavor made from the actual potato including the potato skin and will absorb large amounts of water because it has been cooked and contains the peel. It is not used as main flour in baking as it would absorb too much liquid and make the product gummy. Small amounts are used to increase water, hold product together and so on.
I love you Kate! Kristi told me about your site yesterday and I have downloaded all the great treats to try and make. I think you are wonderful.
I also see things before they happen, and you are going places with this! Not only my stomach!
Lots of love and best wishes.
Gaby and Mohamed
Oh! What a surprise to see you here, Gabs! You are so wonderful! Bless you and yours, Gabs and the love that we share is definitely what makes the world go ’round, huh? Let’s get together and cook! I’ll send some muffins to you via work and your love. =) -Kate
Gaby
September 4, 2007 at 12:07 pm
I would like to try your GF flour mix, however, i am confused a little about “potato starch flour”. We have potato starch and potato flour, but we have not seen the combination. Is it a blend?
Heidi
Thanks for asking the question about the flour, Heidi. You want to use potato STARCH not potato flour. Some boxes here are sold as “potato starch flour” but I definitely see the issue! LOL I don’t know how it escaped me earlier. I will fix the post to change the name to be easier to understand.
-Kate
Heidi
October 18, 2007 at 7:19 pm
what is the difference between rice flour and sweet rice flour?
The two different rice flours come from two different kinds of rice. The sweet rice flour is made by grinding a short grain, sweeter rice (sometimes called “sticky rice”) and the other comes from grinding long-grain rice. Sweet Rice Flour is used in many Asian confections and the other is used with mainly savory dishes.
I hope this helps!
-Kate
abdulsamad
October 24, 2007 at 1:01 pm
Hi,This is great but I would also love to find a list of all the various flours and descriptions of how they react in baking. The quote above about Potatoe flour explains some unexpected results I’ve had with it. I assume that the 3 starches (potatoe, tapioca and corn) will add lightness to a mix. There are so many variables that it would be nice to have the information all in one place. Why use one instead of another? What textures, water retention, light or heaviness or stickiness can we expect?
Another thing that I’ve never seen mentioned is that some of these flours are hard to digest or cause gas. obviously the bean flours have that potential but also millet, quinoa, sorghum and spelt. The Cambridge School of Culinary Arts has some info http://www.cambridgeculinary.com/glutenfree.aspx. Know of any place this exists all together? Thank you.
Hello Rosemary –
The questions you ask about flours are good ones. The absolute BEST resource I can think of is a book by Shelly Case called “The Gluten Free Diet: A Comprehensive Resource Guide”. She lists great resources about where to buy the flours as well as what they are (protein, fiber content, etc in a huge chart). The other cookbook that has some good information about flours is “The Best Gluten-Free Family Cookbook” by Donna Washburn and Heather Butt.
It is actually funny that you should ask this because this weekend I began working on a substitutions list. Not what we substitute for wheat flour, but what we can substitute for the different gluten-free flours when we don’t have them for different recipes. I wanted to make something this weekend, but the recipe called for soy flour which I neither have nor use, so I had to figure out something similar to create the food. (Make sense?)
I hope I can get a list figured out that will help all of us. I am busy compiling info as fast as I can find it.
I hope my answer helps a bit.
Please let me know.
=)
Kate
Rosemary
January 14, 2008 at 4:50 pm
Yes, it helps a lot. I also found some good information at http://en.wikibooks.org/wiki/Cookbook:Gluten-Free. Thanks SO much for your willingness to share information.
Rosemary
Rosemary
January 15, 2008 at 1:05 pm
Hi I am knew to the G.F. diet and the first thing I did was ask the computer. I have compiled a lot of info on flours as my cousin has had celiac for years and has trouble with lack of B vit. .If you type “nutritional value ” before the grain or flour you wish to know about this might help you at least stay health, I was totaly amazed. I have 2 books that give lists of flours and their characteristics , values and sub.s G.F.101 &G.F. GOURMET BAKES BREAD THERE IS A LIST OF SUBS ON LINE BUT LOST THE SITE, sure hope this helps
almomd meal /flour=finely ground pecans walnuts cashews pumpkin seed
rice flour=sorghum,/garbanzofava bean flour
cornstarch=arrowroot or lotus root flours,potatoe or amaranth starches
potatoe =almond flours
1 xanthan gum = 2 gaur gum
This is great! Thanks! I have been putting together a notebook of flours etc I use for substitions lately. Not just substitutions for wheat flours, but the ones I make when a recipe calls for one GF flour and I don’t have it on hand. The ones you’ve listed above are great.
-Kate
Norma
February 2, 2008 at 6:34 am
Hi – I’m new to the GF breadmaking scene. What can I use in place of the instant milk powder in GF bread recipes? I’m allergic to (gluten), dairy, corn, and I like to stay away from soy due to thyroid problems. What does that leave? Or can I just not put any kind of milk powder in?
Does it affect the bread much to use the suggested arrowroot in place of corn starch in the recipes and flour blends? I see a question above that lists lotus, potato and amaranth starches also that can be used in place of cornstarch – are they used 1:1 just like the arrowroot?
What is the best “real bread-like” GF recipe out there? The ones I’ve tried remind me of the commercial GF breads sold out there by Food For Life, and they are dense, tasteless and fall apart easily, or cake like. There is a bakery (called Sami’s Bakery) that makes GF Millet bread only sold at health food stores that is GF and the most like real bread that I’ve found, and I would love to duplicate their bread at home. Any suggestions or recipes?
Thanks! Laura
Laura –
I don’t know very much about dairy sensitivities and allergies (sorry!). Does that mean that you can not use sweet dairy whey either? If you CAN, then I would suggest using that for a substitution for the dry milk or buttermilk called for in a recipe. If you can NOT, then I am not sure what other substitute will provide the same moisture boost that the dry milk or buttermilk or sweet dairy whey provides. I imagine any other type of powdered milk (milk from whatever source you can tolerate) would work as well.
The other substitutions that you ask about are:
- arrowroot and cornstarch can be substituted on a 1:1 ratio.
- potato starch (NOT flour) is *NOT* a recommended substitute for cornstarch because of the different consistencies. (The same statement is true for tapioca starch, etc)
- I have sometimes substituted sweet rice flour for some baked goods (as long as there was another starch used as well) in place of the cornstarch. It has worked, but I have not tested this consistently to give you a better idea.
-amaranth can be used 1:1 for cornstarch that is used for thickening.
Gluten Free Bread is… well… Gluten Free Bread.
While I have not recreated “light and fluffy” biscuits or WonderBread, I’m actually quite thankful. Instead, i make heartier – NOT heavier! – breads. Seldom do my homemade baked breads come out dense like Food For Life Breads UNLESS that was my intention in the first place (like with the Molasses bread). There are several GF bloggers who have great bread recipes for you to try in addition to the ones listed here. GF Bread is just like Gluten bread – it’s completely personal! I learned this lesson just recently because I bought a loaf of bread (for the first time in YEARS) for my in-laws while they visit. (We have a separate toaster for them and my Dad when he visits.) I stood in the bread aisle for ages looking like a deer-in-headlights because I didn’t know what kind of bread to buy for someone elses tastes. I bought the one I thought would be the best (Oat Bran and Honey). My love took one look at it and wonder what I was thinking. This is what I was thinking: “Why the h*ll is the only person who WON’T/CAN’T eat this crap the same one who is BUYING it!”
Needless to say, tonight they are having GF pitas with hummus for a snack.
And I’m betting they will give up and just eat my bread too.
I love a wide variety of breads. From the sandwich breads to pitas to hearty breads. Eating gluten free breads actually an adventure around here. I’ve found that I prefer – by FAR – the breads we make at home compared to any GF breads available in the store in or in mix. It does take a little while to get in to the swing of GF baking, but once you hit your stride, there’s no stopping you!
When I get a chance, I can better address your bread baking tips in a future post. I’m just not able to do it at this moment but wanted to get back to you with something, anyway.
-Kate
Laura
June 27, 2008 at 11:56 am
Can potato flour be substituted for rice flour in shortbread cookies? The recipe has AP flour as well, or will it make the cookies gummy?
Hope you have an answer.
Ollie -
I think the potato flour will definitely make the shortbread cookies heavy. If I were you, I would substitute sorghum flour or millet for the rice flour if you don’t have the rice flour.
-Kate
Ollie
November 23, 2008 at 1:09 pm
I substitute Vance’s dairy free milk powder in my bread recipes. It’s made from potatoe and adds a nice browning to the crust of my bread.
Rebecca
November 24, 2008 at 10:43 am
With the amount of GF Flour blend you make how do u keep it fresh? Do you freeze it?
Ken
December 4, 2008 at 4:12 pm
Actually, I only make the large quantity when I’m getting ready to do some major baking – like for the upcoming Holidays. Otherwise, I just make the smaller batches. And i keep it in an airtight Lock & Lock container in the cupboard.
No extra refrigerator nor space to spare in our kitchen, that’s for sure! LOL
Kate
December 4, 2008 at 7:44 pm
You have a good place to buy some of these flours in bulk. The store I shop (from waht my old eyes can see) only sell the 1 lb versions. Plus thanks for this wonderfull website as my wife has celiac and son is autistic this recipes are going to help.
Ken
December 6, 2008 at 11:20 am
you have just saved me!!! My dad just called asking me if I knew what flour he could use as a substitute in for a non-GF cake that he wants to make GF for me and I am so not there in my baking yet (I’m still using other recipes and swapping 1 or 2 flours for rice flours, but haven’t even ventured into re-creating recipes). I think this blend is the ticket. Thanks for all of your sharing all of your adventures!
M-Elle
M-Elle
December 20, 2008 at 2:27 pm
Hi, Kate-
I discovered your site today and am having a blast reading recipes and saving them, with visions of yumminess in my head.
My avoidance of gluten is an allergy thing rather than Celiac disease-. I have a number of food “sensitivities”-wheat being one, and corn being another-so I avoid cornstarch.
Do you have another flour mix that doesn’t have cornstarch?
Thanks-
Caryn
Caryn –
You can use arrowroot starch in lieu of the cornstarch for a 1:1 replacement ratio.
Hope that helps!
Kate
Caryn Coyle
December 22, 2008 at 10:13 am
Kate,
Me again with another question. You use superfine rice flours in your blend. What brand do you use and where do you find it. I have used it before, but sometimes it is hard to find in stores and I end up ordering on the internet. I was just wondering if there was an easier way to get it or what stores carried it?
Thanks, Lisa
Lisa –
I buy almost all of my flours at the local Asian markets. I get specialty flours (like GF Oats) from my local Gluten-free Market (G.F. Joe’s) and before they were around, I would buy them off the internet.
Hope that helps!
-Kate
Lisa
January 11, 2009 at 1:04 pm
I can’t get superfine rice flour either so I process it in small batches in a clean coffee grinder or larger batches in the food processor. The food processor works best if you do about one cup at a time.
Good luck!
Laurel
January 18, 2009 at 9:45 am
Let’s say I need 1 c of superfine rice flour for a recipe. Do I measure out 1 cup of regular rice flour, process that and then add it to my recipe? Or do I I keep processing regular rice flour until I have 1 cup and then add it to my recipe? Thanks for answering my question! I’m looking forward to trying some new recipes for my daughter!
Heidi
April 26, 2009 at 5:59 pm
If you don’t have time/resources to mix your own flour, try Jules’ Nearly Normal flour. My family switched to it after years of mixing and not only is is more convenient but there’s no aftertaste, the baked goods are not crumbly and the shelf life lasts longer. It’s still a 1-1 ratio in recipes and works in all types (including bread!!!) I just order it online and have been very happy with the results. (www.nearlynormalkitchen.com)
GFNDchrissy
January 20, 2009 at 8:19 am
I found your site this evening as I was searching for a gluten free noodle recipe. My eldest son wants beef-stroganoff for his birthday. I have baked and made my own pasta for years and recently have had to leave out the wheat. Your site will be a tremendous help to me. I am a homemaker and love raising my children. I am very happy for you and your husband in your prospects for adopting a child. You will love it.
Laura
January 26, 2009 at 9:53 pm
I was wondering what i could substitute the Corn with since I am allergic to corn.
i am have been surfing your recipes and they look awesome i have to try them…
becky
February 5, 2009 at 8:14 am
I am wondering what is the difference between potato starch, tapioca flour, and cornstarch/arrowroot powder. What role do each of them play in baking? I know that they are all starches but not much more than that. Most of the recipes I see have a combination and I’m not sure why or how those combos are formulated. No books or websites I looked at have given an answer to that question. Please help.
Megan
Megan
February 6, 2009 at 9:54 am
Just found this site. Very informative.
I’m looking for a med-high fiber gf bread. Whole foods have one called Country bread. But there is too much flax & sunflower seeds in it. It also calls for molasses. What does molasses do for the bread?
Leila
February 15, 2009 at 9:19 am
Laura;
Instead of using a milk substitute in cooking, try using a fruit juice such as pear, apple, peach, orange; or, take the whole can of fruit and run it through the blender and then measure for use.
Fruit juices make an excellent substitute for the celiac who is both gluten and lactose intolerant.
I am lactose intolerant but find that I can use cultured products such as yogurt, buttermilk or Kefir. (I read an article many years ago that made the suggestion that the fermenting breaks down the milk sugar which is the item that causes most milk intolerance, I was willing to chance it and luckily, for me it was successful.)
I found this helpful advice and cut and pasted it to my solutions page that I keep for emergency substitutions or when people with allergies are coming to visit. I have no idea where it came from so I can’t direct you to the source.
Let me know how this works out for you
vk
Gluten Free Bread World
March 3, 2009 at 7:22 am
Any suggestions on what I might substitute for potato starch? I am sadly allergic to them. Can anyone tell me a good substitution? arrowroot starch maybe? corn? I have an excellent co-op so getting it should not be a problem.
You can substitute cornstarch or arrowroot. Depending on the recipe, the texture will be a bit different – but it will work.
– Kate
Elisa
March 31, 2009 at 1:26 pm
I all,
I contacted the Ener-G company which makes the Potato Starch-Flour, and pointed out that the labeling is confusing. They confirmed that it is really potato starch, and that they intend to change the labeling to such eventually.
Hallie
April 8, 2009 at 12:27 pm
great site, I have been sick for a long time, brain-fog, exhaustion, GI distress, today I read an article that sent me in this direction, I must admit I hope I don,t have celiac intolerence. it sounds like more work than I can handle right now, but for anyone on the east coast, the Wegman’s grocery store chain seems to have every flour imaginable, several that I didn’t even see mentioned here. I would assume in a chain like theirs the prices should be reasonable, but I have nothing to compare it to yet. also good luck and much love with that little bundle of joy
carol payne
April 17, 2009 at 3:59 pm
I love your website. I’ve been making your Pepita Bread and it is wonderful! My kids love it and I have a couple of GF neighbors who have paid me to make them a loaf after tasting mine.
I have a question, this morning after baking my loaf it wrinkled and fell. Hmmm, it still tastes yummy but not sure why it fell this time after i removed it from the oven. It was a beautiful loaf, sadly my daughter says it looks like a wrinkled old man…. too funny. Any tips are helpful.
Thanks.
Lori
June 4, 2009 at 10:55 am