Gluten Free Flour Mix

gluten free flour mix

Having a gluten free child has been a bit of an adventure. There is definitely a learning curve involved and a whole new world of ingredients that I never knew existed before! Each time our gluten free girl comes home to visit from college I take on the challenge of trying out new recipes and ways to make food that is hopefully just as delicious as what we are eating and doesn’t make her feel like she is being cheated. That’s not always easy. Especially since she is also dairy free and meat free!

Over the holiday break my friend Tracy who is also gluten free shared with me this recipe for a gluten free flour mix. She said you could use it to replace flour in any recipe and you wouldn’t know you are eating gluten free. I have to admit I was a bit skeptical because I had yet to find any gluten free flour that when used didn’t have a different taste or different texture.

Well, I am excited to say that Tracy was right. This flour mix is amazing. I used it to make my new Favorite Chocolate Chip Cookie (recipe next week) and aside from a very, very small texture issue that I am probably the only one that noticed since I am texture challenged the cookies were delicious. In fact, I had a hard time keeping the other family members away from the cookies so that Cali could get some. They kept asking, “are these really gluten free??”

 Gluten Free Baking Mix

I think, even my son who “only eats food with gluten in it” would like these cookies!!

So far I have only tried the flour mix in cookies but I can’t wait to give it a try in cakes, brownies and anything else I use flour in!  It is used to replace the flour in a recipe equally – 1 cup gluten free flour mix equals 1 cup flour.

This gluten free flour mix is a combination of four flours – coconut flour, rice flour, oat flour, tapioca flour as well as cornstarch and xantham gum.

gluten free flour mix

Most of these items can be found either in the bulk section or the baking section of your local grocery store.  Depending on where you live you may have to visit a health food store to find some of them.   I am lucky enough to live in Portland, Oregon where Bob’s Red Mill is headquartered.  They make many great gluten free products and specialty flours.

Just put all the ingredients together in a gallon size zippered plastic bag or or a airtight container and be sure and mix well..  It is then ready to use when you are ready to bake some gluten free goodness!

Gluten Free Flour Mix

I’d love to hear what recipes you try the flour mix in!

Gluten Free Flour Mix
Enjoy!
Leigh Anne

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You can also visit me on Facebook, Pinterest, Twitter or Instagram.

Gluten Free Flour Mix

Ingredients

  • 1 C white rice flour
  • 1 C oat flour
  • 1 C coconut flour
  • 1 C tapioca flour/starch
  • 1/4 C cornstarch
  • 3 1/2 tsp. xantham gum

Instructions

  • Combine all ingredients together and make sure they are mixed well. Store in an airtight container and use as flour in any baking recipe.

Shared at:  Tidymom  * Whipperberry *Little Miss Information *Real Housewives  Weekend Potluck

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Sarah says

    I just used this flour blend in coffee cake muffins this past weekend and it was great! I loved the extra level of flavoring the mix brought, like a nutty flavor (I think it was the coconut flour).
    I would like to add for the curious: The coconut flour does not taste like coconut. Personally I am not a fun of and coconut flavoring but I enjoyed this mix. Also I couldn’t find oat flour before I wanted to make this so I just ground up so oats (quick oats) and it worked just fine.
    I can’t wait to try this in bread

  2. Cat says

    I made this all-purpose mix today and had good results! I made zucchini muffins and they came out much better than expected. I did omit the gum and subbed with ground flax mixed with hot water. Yum! Thanks!

  3. Denise` says

    I went to Bob’s Red Mill and got all the flours in bulk. I did add a cupe of sorghum flour and used brown rice flour in place of white rice flour. I also sifted the whole mixture together a couple times. We made waffles and they were better than anything we’ve made with regular flour. We also tried your biscuit recipe and they were light and flaky! Thank you so much for this recipe!

  4. Alicia says

    Hi Leigh Anne! I love your posts!
    Is this much cheaper than buying already made gluten free?
    I have never bought it, that’s why I’m asking.
    Thank you!

  5. Holly says

    I am looking for a good gluten free flour recipe that does NOT have xanthan gum. I have a good friend who is allergic to xanthan gum, and have not been able to find a good recipe for flour for yeast bread and other baked goods that avoids it. Any suggestions? Thanks.

      • Rebecca says

        I know this is an old comment, but you can try using psyllium husk instead of xanthan or guar gum. It is becoming much more common, and you can likely find recipes using it with a quick Google search. The only downside is that there doesn’t yet seem to be a standard replacement ratio (some say one to one for xanthan, others don’t specify…).

    • Jil says

      How about Guar gum for Xanthan? I know some people use Agar agar too but I have not. We can’t use corn, so I use the Guar gum since Xanthan contains corn.

  6. Karen says

    If a large amount of the gluten free flour mixture is prepared, what is the recommended storage method. Does it need to be refrigerated?

  7. Carla says

    Hi Anne!

    Thank you for sharing this recipe!
    I would like to know if I can use rice flour brown instead rice flour white?

    Thank you so much!
    Blessings,

  8. Suzanne Bartlett says

    Thank you for this flour recipe. Have been diagnosed gluten, dairy and egg intolerant and it has been a real learning curve to cook. I have had the craving for Blueberry Muffins and this will be the first thing I try with your flour.
    Thank you.

  9. Cristy Henderson says

    I am so glad to have found your page. My 12 year old son’s allergies are all dietary: no dairy, no wheat and no gluten. He feels as though he has been sentence a life of tasteless food. I am bound to prove him wrong. We are enjoying our journey learning together as a family in the kitchen. I can’t wait to try your recipes. Also can coconut flour be substituted? that is another allergen.

    • says

      Cristy, Learning to live with food allergies is definitely a process. I have only used the mix as the recipe is written so not sure about substitutes. I might try just using more of the other flours to replace the coconut flour.

    • Nicole says

      Cristy,

      Did you ever find a replacement for the coconut flour in this flour mix? We have wheat and nut allergies in this house (including coconuts and seeds). So, any help would be appreciated. Just found out about wheat and some dairy intolerances so I’m trying to make adjustments especially since the holidays are coming.

      • says

        I use the recipe as it is written If you can’t use coconut flour you may just want to increase the amounts of the other flours to make up the difference and see how that works.

  10. Charlotte says

    I am really interested that you use oat flour in your Gluten Free mix. I thought Oats has gluten? Please advise.

  11. Sha says

    Hi Anne,

    Have you tried using this flour mix to make your 30-minute rolls? Me and my son are both GI and I would like to try your 30-minute rolls recipe and wonder how the outcome is with this flour. Thanks!

  12. Alicia says

    Hi, thank you, i appreciate this recipe, i am hoping for clarification on what exactly you mean by tapioca flour/starch. I have packages labeled as tapioca flour and one as tapioca starch. Are they interchangeble? Are they the same thing? If not, is one preferable than the other in this recipe? thank you

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