This is the best gluten free flour mix I have ever used! So easy to make at home.
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??”
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, gluten free oat flour, tapioca flour as well as cornstarch and xantham gum.
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 or order through Amazon. 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!
I’d love to hear what recipes you try the flour mix in!
Try these recipes using the gluten free flour mix:
Gluten Free Chocolate Chip Cookies
Gluten Free Peanut Butter Cookies
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.
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Valerie A. H.
January 18, 2013 at 9:16 amThis mix looks like a life saver for so many people. No one in my family has a gluten free diet but I’m filing this away anyway. Thanks.
This is off the subject of using the flour mixture but I noticed that Shawni at 71 Toes has a gluten free recipe for granola. Looks great! Here’s the link for anyone interested…
http://www.71toes.com/2013/01/christys-home-made-granola-regular-or.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+71toesrss+%2871+toes+RSS%29
Melinda
January 18, 2013 at 10:00 amWe are also a gluten free and lactose free family. Our flour recipe is almost identical to this, but without the Xantham gum.
RE: Xantham gum: Xanthan gum may be derived from a variety of sources such as corn, wheat, oats or soy. Wheat and some oat products are not GF. Watch for a label that clearly states that it is GF. As well, many people who are allergic to or sensitive to gluten are also sensitive to soy, due to bloating issues. Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. That being said, one can keep from needing that ingredient at all, by mixing small batches at a time with little left over.
More and more GI doctors are asking people to avoid Xantham gum because it is so difficult to digest, thus causing the stomach acid levels to increase. Xantham Gum is made by fermenting grain sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. Yum.
Lauren
January 24, 2013 at 2:46 pmI am not gluten intolerant, but I have friends and family that are or have celiac disease.
This question is for Melinda, Do you substitute the Xantham gum with anything? I really appreciate and tips on this. My friends and family look to me for all of their desserts, and would like to have a few recipies in my file.
Thank you
Leigh Anne
January 24, 2013 at 3:01 pmI think Melinda meant that if you are going to use it fairly soon and not store it that the xantham gum is not necessary. I will try it without next time.
Mama Goose
March 7, 2013 at 9:34 pmXanthum gum is a thickner, so any other plant based gum would work. I got an amazing cookbook from the library recently, that had an excellent intro all about what the components of flour are and how to mimic them in gluten free cooking. Gluten itself is a gummy substance, and some bread recipes will have added gluten in addition to the flour. So when going gluten free, you simply need another gum to get that stretchy quality.
Leigh Anne
March 7, 2013 at 10:14 pmThanks for the info!
So much to learn.
Caneel
March 14, 2013 at 4:07 pmGround chia seed is the best replacement for xanthan gum that I’ve found. Depending on the amount of flour used, I usually add at least a teaspoon or two if it’s a good that will need it. I’ll have to try this flour combo sometime. 🙂
McMom
November 3, 2013 at 2:11 pmWhat is the name of the cookbook? I’d love to read it!
Lisa
February 19, 2013 at 7:13 amI have a corn intollerance and found that xanthun gum was corn derived so I substitute guar gum.
cheryl
October 17, 2013 at 8:47 pmWhat do you use instead of corn starch?
Leigh Anne
October 18, 2013 at 10:30 amI usually use Arrowroot Flour but here is a link to an article that gives quite a few alternatives.
http://voices.yahoo.com/the-best-substitutes-cornstarch-10531919.html
Allison
September 24, 2013 at 7:39 amYou can try guar gum. It’s recommended for people who also have a corn allergy as even GF Xanthan gum can be a problem for people who can’t eat corn. It’s a 1 to 1 substitution and works fine.
Tracy
February 19, 2013 at 11:30 amI’ve heard guar gum works too. And, although I gave Leigh Anne the GF flour recipe, the credit really goes to my friend Elaine who I got it from :o)
Amy
March 30, 2014 at 11:24 amWhere did you get your information on xanthan gum? I am wheat/yeast allergic and have been using xanthan gum in my baking. I am still researching information on the things I am allergic too, so any additional info you can provide would be very helpful. Thanks
Leigh Anne
April 2, 2014 at 6:57 amI just googled it! Good luck with your food journey
Erin @ Erin's 2 Cents
January 19, 2013 at 7:11 amI’m stopping over from Or So She Says. Thanks for sharing this recipe! I work at a school where a lot of the children are on gluten free diets, and this will make it a lot easier to come up with sweet treats for them. ~Erin
Beth @ The First Year Blog
January 19, 2013 at 7:41 amHi Leigh Anne! I have a gluten allergy so this definitely caught my eye! If you ever want to try out a new pre-made gluten free multi-purpose flour try Cooqi Gluten Free Flour! I love them, no grittiness or weird texture issues. You can find them @ http://www.cooqiglutenfree.com.
I am following you on pinterest, and I’ll definitely come back for more gluten free recipes!
Beth @ The First Year Blog
Cheryl S.
January 19, 2013 at 8:35 amHow timely Leigh Anne! Although I am not gluten free I did just try coconut flour this week for pancakes and they were good!
Ashley W.
January 19, 2013 at 10:03 amHi! So I just came across this post on pinterest, and it looks great. I’m a huge baker, so I’m always looking for good flour mixes. I’m just wondering, with the coconut flour in the mix do you notice a slight taste of coconut to your baked goods? Just curious. Thanks
Leigh Anne
January 19, 2013 at 10:08 amAshley, I am not a huge fan of coconut and I didn’t notice a coconut flavor at all. I do when I use coconut milk but not with the coconut flour
Ashley W.
January 19, 2013 at 10:46 amAwesome thanks. I HATE coconut, so I’m always leery of trying anything with coconut flour. I’ll have to give this a try. Thanks! Oh, and I love all your boards on pinterest!! So cute.
Ruthie
January 19, 2013 at 9:15 pmThanks so much for linking this recipe up at my Show & Tell party today! You’re awesome. xoxo~ Ruthie
Meg
January 19, 2013 at 10:26 pmYour recipie pooks yummy but are you aware that oats are not gluten free? it contains a different protien to wheat, bailey and rye, one that is not easy to detect. In Australia supplers cant advertise any product containing oats as gluten free although I have noticed this not to be the case in other countries. If your child has a mild allergy to gluten it may fine. If they are celiac, oats will cause problems. You may like to check out the following article http://www.coeliac.org.au/coeliac-disease/faq.html
Leigh Anne
January 19, 2013 at 10:58 pmMy friend whose daughter is severely celiac gave me this recipe and she is able to eat it fine. Bob’s Red Mill has gluten free oat flour here in the US and that is what I used.
Thanks for the link to the article.
http://www.bobsredmill.com/gluten-free-oat-flour.html
Abigail
February 28, 2013 at 12:39 pmThanks for the link to the gluten-free oat flour! I haven’t seen it in stores here (Orem), so I was just pondering how to turn my BRM GF oats into flour.
We went gluten free last year after my 3 yr old (well 2 at the time) was discovered to likely have Celiac Disease. Cross contamination was a big problem, so we all went gluten free. I’ve avoided baking without a mix since then. And those mixes are expensive! Tomorrow is my birthday and I’m going to try a cake from scratch for the first time!
Leigh Anne
February 28, 2013 at 12:46 pmIf you have a good quality blender – like a BlendTec or a Vitamix put your oats in there and make your own oat flour. Let me know how the cake turns out.
cheryl
October 17, 2013 at 8:50 pmHi Abigail,
I’m in Provo and suspect my 3-yr is celiac. Where did you take your daughter to get tested?
Leigh Anne
October 18, 2013 at 10:29 amCheryl, We live in Portland, Oregon (my daughter lives in Provo) and we had her testing done with a naturopath here in Portland.
Ashley
November 14, 2013 at 9:12 pmI have a magic bullet and use that to make my oat flour. Bob’s Red Mill GF oats.
Cassandra
January 26, 2013 at 2:08 pmOats themselves, do not contain gluten. However, many oats are contaminated with gluten during processing. You can get oats and oat flour that are GF, just be sure to read the label to make sure that they are not processed in a factory which is also processing wheat or other items containing gluten.
Leigh Anne
January 28, 2013 at 10:31 pmYou are so right Cassandra. Cross contamination can be a real problem. Thanks for the tip.
Flora
February 16, 2013 at 2:01 pmThere is so much confusion about this in the USA because they are allowed to label oats gluten-free; claiming that oats are gluten-free, it’s just a “contamination” issue. But of course, as you know, other countries do not take the same stand on oats. I
know many people with Celiac say they can eat them and many people (including my husband can’t).
Whitney
February 23, 2013 at 12:20 pmMy 2 year old has severe Celiac and we live in Germany. We are advised to not give oats and they cannot claim in products to be gluten free because you cannot be sure. One person with Celiac will react to them differently than another. I think that is the controversy with oats. I would rather be safe than sorry, but of course each person has to decide for themselves!
Jennifer
February 21, 2013 at 8:26 pmThere are oats that are gluten free. You just have to look for them. I get mine from a place called http://www.mom‘splaceglutenfree.com. They are guaranteed gluten free. I have a gluten intolerance and regular oats do cause me problems, but using the GF oats from Mom’s Place, I have not had any problems at all.
Ellie
March 13, 2013 at 8:42 pmMy 4 yr old grandaughter was just diagnosed with Celiac. If you are very severe no oats can be eaten. Yes, oats themselves are gluten-free but it’s the contamination in the fields that creates the problem because the farmers rotate the crops each year and some wheat/oats/barley could sneak in. The only true way would be to only grow oats (with no other grains next to it) for at least 3 yrs on the same field. Just like certified organic farming. For those of you who are just cutting out gluten on your own, a little contamination won’t hurt you. For Celiac people it can just be a matter of 2 days to make a difference in the villi. Thanks for all the info on here. I will certainly be checking it all out.
Meg
January 19, 2013 at 10:28 pm*looks
Karmen
January 20, 2013 at 3:31 pmLeigh Anne,
Have you tried this flour mix with anything else? Like pie or bread? I really want to find a good pie crust GF for my step father.
Leigh Anne
January 20, 2013 at 5:11 pmNot yet. My gluten free girl has gone back to college but I may just have to try a few things anyway. I think it would work great in a pie crust.
Kelley
January 25, 2013 at 10:37 pmKelleylease!! And do share your results. 🙂
Kelley
January 25, 2013 at 10:39 pmSorry, that should have said “Yes, please!”
Amanda
January 20, 2013 at 5:58 pmI’m not gluten free, but I’ll pin this to keep it on hand for friends who are.
Anne
January 22, 2013 at 8:40 amI am new to GF and wonder if you can replace the white rice flour with brown rice flour. Anyone have any feed back?
Leigh Anne
January 22, 2013 at 8:52 amI have not done it but it is definitely worth trying.
Anne
January 22, 2013 at 10:15 amAlso, if I can not find specifically GF Oat flour, I can just grind up GF old fashion oats… Same thing right? Thanks for your help.
Cydne
February 21, 2013 at 6:51 pmAnne,
Another well-known gluten-free flour recipe does use brown rice instead of white, so is probably fine. Grinding your oats should also be fine.
Becky
January 23, 2013 at 11:46 pmI’m also new to GF cooking and found this website http://glutenfreegirl.com/how-to-make-a-gluten-free-all-purpose-flour-mix/ that helps with that question. White rice flour is a starch and brown rice flour is a whole grain flour so they wouldn’t switch out easily.
Leigh Anne for this recipe I’m excite to try it.
Leigh Anne
January 24, 2013 at 7:49 amBecky Thanks so much for the info – there is so much to learn in this gluten free world!!
Tara
February 9, 2013 at 2:05 pmBrown and White Rice flour are always interchangeable.
Heidi
January 24, 2013 at 9:20 pmI’ve never seen a GF flour mix with coconut flour! I”ll have to try this for sure. I usually grind my own flours. I wonder how I would do coconut. I might just have to buy that one! 🙂
Leigh Anne
January 24, 2013 at 10:57 pmI think buying it might be easier!
Denise
January 26, 2013 at 12:21 pmThanks for the share. I would like to correct one statement. In the midwest, I have to drive a bit out of my way to find a grocery store that stocks the ingredients. I do so because my daughter has celiac, but it is one of my biggest gripes. I have to drive an hour…and that is one way. So we have a trip once a month to stock the necessary ingredients to get through the month.
Leigh Anne
January 26, 2013 at 12:30 pmHave you looked into ordering online from Bob’s Red Mill or Amazon?
Abigail
February 28, 2013 at 12:45 pmAmazon is the best place to get gluten free flours. Use subscribe and save!
Sue
January 28, 2013 at 9:08 pmI grind my own oat flour all the time. We use one of those coffee bean grinders and it works real well and real fast!
Leigh Anne
January 28, 2013 at 10:31 pmGlad to know that works so well. Thanks!
sharin
January 31, 2013 at 12:26 amPinned here: http://pinterest.com/pin/241013017530749468/!
Thank You!
Becky I.
February 5, 2013 at 10:12 amI would like to see a blend that works this well without the oat flour. I am gluten intolerant and can not do any oats products. Not even the new “gluten free” oats.
Leigh Anne
February 6, 2013 at 9:37 amBecky, Maybe you could just leave it out and replace it with a little bit more of each of the other flours? Might be worth a try.
Lynda L
February 12, 2013 at 3:04 pmHi, Becky, I too, cannot have any oats. I was wondering did you try the bread by using just a little more of the other flours? How did it turn out? I’d be curious to see if this made a big difference or not. Thanks. You asked my question. :o)
erin
April 9, 2013 at 5:00 pmI use authentic foods (gold bags) bette’s gourmet featherlight rice flour blend – no graininess- and their bette’s gourmet four flour(bean) blend. Half -half. Works awesome, tastes great. Rarely need xanthum gum. If making cake use half rice, quarter bean, quarter corn starch.
Barbara
February 10, 2013 at 9:07 amCan you use this flour in the bread machine for a substitute
for wheat flour? thanks
Leigh Anne
February 10, 2013 at 9:59 amI have never tried it in a bread machine so I’m not sure – probably worth a try though.
Rusty
February 14, 2013 at 7:31 amI’ve used various gluten free flour mixes to make bread in my machine.
I generally use the small loaf white bread setting then when it finishes I straight away put it on to bake for another 15-20 minutes. Alternatively I make dough first on the dough setting, leave it to rise and when it has risen sufficiently I cook it on the ‘bake’ setting for about 40 minutes, sometimes topping up the time at the end as above. You can tell it is ready when the top has browned a little.
Otherwise the bread isn’t cooked enough, I think it must be because the mixture is quite heavy..
I wouldn’t just substitute gluten free flour in a normal bread recipe though. I use an egg to help give the bread some structure (the gluten normally gives it this) and more oil is needed or the bread can be crumbly. Also the mixture has to be quite wet.
Trial and error, be brave, the worst that can happen is that it will be inedible!
Leigh Anne
February 14, 2013 at 8:06 amThanks for all the great info and tips!
Lisa
February 19, 2013 at 7:18 amWhen my bread does not turn out then they become croutons 🙂
Alyssa
August 26, 2013 at 1:49 pmSave the mistakes for gluten free breadcrumbs for chicken and fish. They keep in the freezer.
EAK
February 14, 2013 at 3:45 amThis looks good, I usually do a mix of 1 cup rice or brown rice flour, 1 cup sorghum flour, and 1 cup tapioca starch, that is my basic baking blend and it has worked well for me so far. I also love to use just almond flour or almond meal, it also is fantastic in just about any baking recipe I have tried so far. I just made some chocolate chip cookies from the detoxinista that were amazing and made of almond flour, vanilla, chocolate chips, and coconut oil or butter.
Leigh Anne
February 14, 2013 at 8:07 amThanks for sharing!
Abigail
February 28, 2013 at 12:47 pmSorghum flour! THanks so much for mentioning it! Perhaps I will use that in place of the oat flour since I don’t know if/what oats do to my 3 yr old!
Marthea
September 12, 2013 at 7:05 amBe careful of legumes if your 3yo is very coeliac, my grandson canot have any gluten (definitely NO oats or spelt) and no legumes either
Jennifer
August 4, 2013 at 7:36 pmEAK can you share the recipe for your chocolate chip cookies?
Leigh Anne
August 4, 2013 at 9:08 pmHere you go.http://www.thirtyhandmadedays.com/2013/02/gluten-free-chocolate-chip-cookies/
Angelique
February 15, 2013 at 11:30 amIs there a recipe without coconut flour? I am allergic, very allergic to coconut (and endless other things).
Let me know.
Thanks,
Angelique
Cydne
February 21, 2013 at 6:55 pmEAK shared a recipe above without coconut. Another recipe I know uses 1 cup brown rice, 1 cup pearled barley, and 1 cup spelt and grinds them all together. You do need to add about 3TB extra GF flour in your recipe.
Sarah
February 25, 2013 at 9:18 pmSpelt is NOT gluten free. It is another variation of wheat, and does contain gluten.
Leigh Anne
February 28, 2013 at 12:46 pmYou are right Sarah it is not. But my daughter is wheat intolerant not gluten intolerant so she can eat spelt.
Julia
February 17, 2013 at 11:15 amHi there! I’ve been meaning to make this all purpose flour for some time now. We’re making pizza tonight and I was wondering if you have ever tried using the gf all purpose flour to make pizza crust? Would I use the same portions of water, yeast, etc. for this gf flour as regular flour? Thanks for a great looking recipe!
Leigh Anne
February 17, 2013 at 11:44 amI have not used it in pizza dough but I would love it if you would try it and let me know how it works! I would keep all the proportions the same to begin with and see how it works out – if it is too sticky I’d add some more of the flour mixture.
Please let me know if you try it!
Ann
February 17, 2013 at 1:36 pmI use this bread machine recipe: http://www.lynnskitchenadventures.com/2010/01/gluten-free-bread-machine-bread.html, but substitute 3/4 c. Millet for 3/4 c. of the rice flour. I also add 2 Tbsp. chia seeds to give the bread a better texture. I put my bread machine on dark crust & whole wheat setting. This seems to cook the bread to a nice golden brown. I am going to try your flour recipe as a substitute for the flours in here. I’ve got my fingers crossed that it turns out yummy!
Lisa
February 19, 2013 at 7:22 amLeigh Anne,
Heading out this morning to get the coconut and oat flour. I will use arrowroot in substitution for the cornstarch since I am corn intollerant.
Then I am going to make my sandwich bread, with this flour…I am excited.
Sars
February 21, 2013 at 10:42 amThank you so much for this recipe! I’m wheat intolerant as well and so far I have hated all the gf flours I’ve tried. But this is almost like wheat flour! I love the texture of it. So far I’ve made cookies and a cake with this mix but I’m baking bread next. 🙂
Leigh Anne
February 21, 2013 at 11:37 amI am so glad you like it and it is working well for you. I’d love to know how the bread turns out!
Stacey
March 1, 2013 at 2:19 pmHi!
I have now used this mix successfully as a one for one substitute in the following recipes and they all turned out great!
Grapefruit cake
Nestle Chocolate chip cookies
Nestle Peanut butter cookies ( I have substituted almond butter in this as well)
A basic pound cake
Thank you so much for posting this!
Leigh Anne
March 2, 2013 at 8:49 amThank you so much for letting me know – so glad to know it is working so well!!
Melanie
March 13, 2013 at 4:10 pmThis is a great recipe as a treat. All these ingredients except the coconut flour are pretty darn hi GI so will spike blood sugar. Just a tip, using this mix is more for treats than for all purpose use in everything, particularly if weight watching or have blood sugar issues.
Jennifer
March 14, 2013 at 6:14 amIt looks like you have had a lot of comments about the oat flour. The latest research is showing that most people with celiac can eat certified GF oats but there are still some people that react to even those. So it just depends on the person. My husband has celiac and he tried oats last year and had a terrible reaction. The reaction was different than when he consumes gluten. He didn’t have G.I. issue but had severe joint pain for several days.
Leigh Anne
March 14, 2013 at 6:21 amthanks Jennifer – there certainly has been a lot of discussion about this. I guess the best advice is to do what you know is best for you and what your system can handle! Thanks for your input.
Caneel
March 14, 2013 at 4:12 pmYou’re right – even certified GF oats can affect some people with celiac negatively. I’ve read that at least 10% of celiacs aren’t able to handle the protein in oats. My husband has celiac and can handle certified GF oats just fine, but his father who is also celiac can’t. My daughters and I are gluten sensitive and can also eat them as long as they are certified GF.
Lazy Budget Chef
March 14, 2013 at 7:01 amYou are a life saver! Gluten free flour is so expensive! At least with your mix I can make it more affordably if I grind the ingredients to make flour in my blender first.
Heather
March 14, 2013 at 10:43 pmMy M-I-L has celiac’s disease and I have found another recipe (long ago) that you can also use cup for cup in a regular recipe. I was wondering about some of the different flours that you are using in this one. Does the coconut flour lend much of it’s flavour to a recipe? How easy is it for you to find/purchase it? My M-I-L doesn’t eat oats either, as far as she knows they contain some gluten. I do, however, remember a dietician friend of mine saying that usually this is b/c oats are normally grown near wheat crop. Have you ever had anyone who was especially sensitive (I have found that gluten allergies like any other allergy have a variety of reactions/symptoms) to gluten having any adverse effects from recipes made from this flour?
Leigh Anne
March 15, 2013 at 6:31 amHeather, I am not a huge fan of coconut so was worried the coconut flavor would be strong but it isn’t at all. The friend who gave me the recipe has a daughter with Celiac Disease and is pretty severe and as long as she uses GF oats she is fine – and uses this mixture all the time. I have been able to find all the flours at my grocery store or Whole Foods.
Brittany
March 16, 2013 at 9:10 amDo you have any suggestions for someone allergic to coconut? Can you replace it with another flour?
Leigh Anne
March 16, 2013 at 9:33 amI have not tried it but I would just increase the amounts of the other flours equally and see how that works.
Alyssa
August 26, 2013 at 1:53 pmAlmond flour might be a good substitute. Coconut flour is heavy and drying, but so is almond flour.
ladykab
March 20, 2013 at 9:30 pmSeriously…best.gf.flour.mix. EVER! I’ve tried a lot of different mixes, homemade and store bought and have always despised them all. Tonight I actually enjoyed cookie dough again:-) thank you so much for sharing, you’re a taste bud saver!
Leigh Anne
March 20, 2013 at 9:39 pmI am so glad you liked it! I totally understand that finding something that tastes as good as you would like it to can be difficult when you are living a gluten free life. I was thrilled when I discovered this mix because it really did make cookies, etc. that tasted “like the real thing!”
Anna
April 30, 2013 at 10:31 amIve tried it.. I was about to bake delicious bread and muffins.. I just decided to do everything as usualy, but replace wheat flour with this mix….and IT DID NOT WORK!(((((( i dont know why…
but thanks for sharing information
Leigh Anne
April 30, 2013 at 2:21 pmThis recipe i designed to be used with the flours listed.
Bet
May 1, 2013 at 4:30 pmThank you for sharing this great flour mix! I just mixed up a batch and tried it out on “2 ingredient pizza crust” – 1C flour mix & 3/4C greek yogurt, well, plus some salt. 😉 It turned out great! The best wheat free pizza crust I have made! Can’t wait to try this out in some scones next!
Amanda
May 11, 2013 at 5:11 amI love this flour for cookies and such but I haven’t found it to be great with bread-type foods. I tried making bread and it was terrible, ended up throwing it all out. I made pancakes with it and didn’t realize I couldn’t substitute cup for cup, they tasted fine but looked and cooked funny. I tried banana bread this week using a GF recipe and, it didn’t rise and become fluffy at all. Again, it tasted fine, it was just pretty flat. I’m going to try a GF pancake recipe this morning using the flour and see how they turn out. No one in my family NEEDS to be gluten free but we’ve been trying it because my 2-yr old son has had various health problems for the past year and I thought this might be a cause. Going to keep trying the flour. May have to keep it just for sweet treats, though.
MelissaJane
June 15, 2013 at 4:52 pmJust made brownies with this flour, using my regular brownie recipe (which is not the most common recipe – uses cocoa and a lot of butter rather than chocolate) and they are excellent. Slightly nuttier flavor than when made with wheat flour, but no off flavors or textures at all.
Ellaney
July 21, 2013 at 5:46 pmWas really looking forward to making these bisquits as they looked good. Is there any way to not use coconut and oat flours. I have a problem with both. Thank you.
Leigh Anne
July 22, 2013 at 9:46 amI have only made them with the mix the way it is – you could definitely try experimenting with different flours.
Nikki
July 26, 2013 at 10:24 pmI just wanted to say thank you so much for posting this recipe. I have tried several other gluten free flour mixes and they tasted very gross to me. I stumbled across this one by accidental and thought I would give it a try. I can honestly say this is the best one I have tried so far, even better the the store bought mixes . I have made the crust to a chocolate dessert, chocolate chips cookies, and an oatmeal cake all using this mix. It taste as close to flour as you can get. My family can’t even tell the difference when I have used this mix. So once again thank you for posting this so I could enjoy a few treats that tasted like they were supposed to.
Jaime
July 30, 2013 at 4:39 amWhat a great flour mix! Just one question – how long would this hold up in the fridge? I don’t use flour daily but I’d like to keep it handy for when I do. Thanks and great blog!
Leigh Anne
July 30, 2013 at 8:11 amI have stored it in my cupboard for a few months with no problem.
Camila
July 30, 2013 at 10:59 amHello, Im from Argentina and I translate in the dictionary what means oat and it is “avena” that is a cereal that celiac cant eat, is there any translation? thanks in advance
Lyn
August 12, 2013 at 1:24 pmHi LeighAnn, I have used this recipe for cookies and cakes as well as Pizza dough and all have worked out great so far. but now i am wondering if I might have a problem with corn and wondered what to use in place of cornstarch?
Leigh Anne
August 12, 2013 at 1:40 pmI believe arrowroot powder can be substituted for cornstarch
Courtney
August 27, 2013 at 4:24 pmi was wondering how much like lour this tastes? i don’t mind a little different flavor for baked goods because there are so many varieties of bread. the thing i am having trouble with is gravy. my husband loves biscuits and gravy. i have got good biscuits but the gravy always tastes horrible.
Courtney
August 27, 2013 at 4:25 pm*flour
Leigh Anne
August 27, 2013 at 9:48 pmThere is a bit of a coconut flavor to it but the texture and overall flavor is great!
Meg
August 28, 2013 at 8:49 amOk, so I just tried this recipe in peanut butter cookies. The cookies are just as tasty but I’ve noted two things.
1) the texture is a bit grainy. It’s like a slightly sandy texture. Now, I’m curious to try the flour in Sand Buckles because you actually want that texture in those shortbread cookies. But it’s kinda ruining my peanut butter cookies.
2) I did notice a slight coconut flavor but I really don’t like coconut at all. It’s not strong but it’s still there and doesn’t mesh well with the peanut butter taste.
I think next time I might put potato flour in the mix instead of coconut flour to see if it cuts the coconut taste out and to see if it also cuts down on the sandy texture of the cookies.
This is a very handy starting point for someone just getting into GF cooking and baking though. I am glad I stumbled upon this recipe and read some of the comments. I wanted to chime in on the coconut flavor because others expressed concern about that and not liking coconuts.
As I used to say as a kid, I don’t like any kind of nut not even coconut!
fiona
September 15, 2013 at 10:16 amoats (GF or not) contain a similar protein to gluten called avenin. some people react to this, and some don’t. i am gluten intolerant, and uncertain about my reaction to oats, so avoid them because it really is easier!
i have not baked with sorghum, but have bought products containing it and been pleased with the result. i will keep this mix in mind next time i bake! thanks for sharing.
mia
September 15, 2013 at 4:43 pmHi,
I’m new to this whole gf thing and have had a really hard time adjusting to baking because I’m also allergic to nuts. As a general rule, what would you recommend instead of almond/coconut flour?
Thanks so much
Leigh Anne
September 15, 2013 at 7:02 pmNot really sure as I have only used this flour mix as listed here. You could just try adding in some other flours you can eat. There is a bit of a learning curve to this GF thing so just be patient with yourself. You will figure it out!
Terri
September 20, 2013 at 5:58 pmThanks for sharing this flour blend. As a large family (of seven) all gluten free. Because of celiac. I’ve been looking for a blend to make. The pre made blends are costly. Will try this blend for muffins for our muffin mondays. 🙂 Again thanks for a great sounding different blend.
Leigh Anne
September 20, 2013 at 6:03 pmHope you enjoy the blend as much as we have.
Janet
November 21, 2013 at 6:14 pmI’m just wondering if you think I could substitute more tapioca starch in place of the corn starch, as I am so sensitive to corn.
Leigh Anne
November 21, 2013 at 8:49 pmJanet, I am not sure about that – have never tried it.
Mar
December 31, 2013 at 8:59 amThanks for the gluten free posts, my young daughter is gluten free and it has been a chore finding things she will eat. 🙂
Lisa
January 6, 2014 at 4:25 amHi Leigh Anne,
I had a question for you. You said your daughter has a wheat intolerance and not a gluten intolerance and that you got her tested at a naturopath. I have has issues for years that I believe are being caused by a gluten intolerance or maybe even a dairy intolerance. I am day 6 into a gluten free trial to find out if it helps me and my sympotoms. I was tested for celiac and that was negative. What type of testing does a naturopath do to find out intolerances? I am thinking it is time to get tested, if they can to tell me what I should or shouldn’t eat. Thanks!
Leigh Anne
January 6, 2014 at 7:23 amLisa, Two of my children have gone to a naturopath for food sensitivity testing and had great success. I have also referred several friends who have had it done and it has helped immensely. I do not know what the testing is called, sorry! We spent 1,000 of dollars with traditional medicine and various tests, upper GI’s etc. and nothing helped until the food sensitivity testing with the naturopath. Our naturopath is Dr. Andrew Kim in Portland, Oregon.
Lisa
January 6, 2014 at 9:23 amThank you. I am going to have to look into it more. My mom lives in Newport and if I were going to visit her I would make an appointment with your guy. But unfortunately we are living in Germany (military). I will try to see if I can find one over here and if not when we get back to the states, it will be the first thing we do. Love the blog and I am glad I found it!
tara
March 20, 2014 at 6:24 amMaybe I missed this above, but is there a replacement for rice flour? I would love to use this mix but can’t have rice of wheat.
Thanks!
Leigh Anne
March 20, 2014 at 6:57 amI have only worked with the mix as is but you can try using more of one of the other flours that you can have and see how it works.
Dominique
March 18, 2016 at 12:17 pmI know I’m late to this conversation, but I find that switching from white rice flour to sorghum is a terrific change. I think it’s tastier and healthier than the starchier rice and the baked items seem to last a little longer before going stale. It’s not as easy for me to find, but I stock up on it when I find it.
Katherine
March 31, 2014 at 9:05 amMe, I’m allergic to latex also and they say i should avoid tapioca cuz it is related to the rubber plant. I’ve never had a reaction (I think) but I guess I should not chance it. So I’m thinking I should get some potato flour instead.
Leigh Anne
March 31, 2014 at 9:09 amGive it a try and let me know how it works.
Patti
April 3, 2014 at 5:51 amJust a caution…you can buy potato flour and potato starch and they are NOT the same thing. To use a substitute for tapioca flour, you would want to use potato STARCH, NOT potato flour.
Sarah
April 21, 2014 at 1:11 pmI 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
Leigh Anne
April 21, 2014 at 2:06 pmSarah, I am so glad you loved the mix too – it is a life saver at our house!! Good to know you can just grind up some oats!
Lori
July 25, 2014 at 10:09 pmdo you think grinding up steel cut oats would work as well as quick oats.
Leigh Anne
July 25, 2014 at 10:23 pmI really don’t know. I have never tried it.
Diana Melnyk
January 4, 2015 at 12:34 pmYou cannot just substitute any oats in a gluten-free mix as a lot of them are coated in wheat flour. I didn’t realize this either till my celia son-in-law educated me. Also, for a smoother texture try brown rice flour over white. It isn’t as gritty.
Leigh Anne
January 4, 2015 at 2:52 pmYou can purchase gluten free oats. Bob’s Red Mill has them
Teresa
April 21, 2016 at 8:25 amLooking at Asian cooking, cooks often sift the rice flour saving the larger chunks for porridge and use the sifted for baking.
Sue Seward
May 11, 2015 at 10:19 amHi Leigh Ann,
I’ve been gluten/wheat free for about 7 years now. Corn also bothers me as much as the wheat too so I’m having to eat it in moderation and at times eliminate it totally. I never use corn starch in anything. I use Arrowroot so wondering if that would work in this four mix? Also most oats are not gluten free so I buy Bob REd Mills Gluten Free oats and oat flour. Thanks again for all your awesome recipes! Going to try the Peanut Butter cookies using Almond Butter instead! My system doesn’t tolerate peanut butter either!
Leigh Anne
May 12, 2015 at 7:30 amSue, I haven’t tried arrowroot but I think it should work. Let me know if you try it.
Cat
May 21, 2014 at 2:01 pmI 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!
Lori
July 1, 2014 at 9:12 amWill you please share the proportions and how you used the flax and water?
Denise`
May 25, 2014 at 9:19 pmI 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!
Leigh Anne
May 25, 2014 at 10:36 pmThanks for letting me know – glad the recipe was a hit!
Terri
April 27, 2015 at 8:02 amDenise`, Would you please elaborate on the sorguhm flour, and your proportions please? Did you just add the sorguhm on top of the recipe? I see you replaced white rice with brown, I would assume equally. Thanks for your help!
Alicia
July 5, 2014 at 4:45 pmHi 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!
Holly
July 17, 2014 at 11:38 amI 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.
Leigh Anne
July 19, 2014 at 8:05 amHolly, I have struggled finding a good recipe for GF yeast bread also. I’m still looking!
Rebecca
September 25, 2014 at 7:00 amI 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…).
Leigh Anne
September 25, 2014 at 7:12 amThanks for the info!
Jil
July 21, 2014 at 8:06 amHow 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.
ryan
November 3, 2014 at 7:32 amtry using arrowroot for a xanthum gum substitute
Karen
July 21, 2014 at 8:12 amIf a large amount of the gluten free flour mixture is prepared, what is the recommended storage method. Does it need to be refrigerated?
Leigh Anne
July 21, 2014 at 8:13 amI store it in an airtight container and do not refrigerate it.
Carla
July 21, 2014 at 8:06 pmHi 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,
Leigh Anne
July 21, 2014 at 8:44 pmI haven’t tried brown rice flour but I would think it would work fine.
Suzanne Bartlett
July 22, 2014 at 1:04 pmThank 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.
Cristy Henderson
July 26, 2014 at 8:17 pmI 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.
Leigh Anne
July 26, 2014 at 10:14 pmCristy, 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
November 7, 2014 at 8:24 pmCristy,
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.
Leigh Anne
November 11, 2014 at 12:01 pmI 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.
Charlotte
August 5, 2014 at 5:44 amI am really interested that you use oat flour in your Gluten Free mix. I thought Oats has gluten? Please advise.
Leigh Anne
August 5, 2014 at 7:17 amOats are naturally gluten free – the problem can be in cross contamination in the factory where they are processed.
Heidi Fluegel
January 3, 2015 at 1:09 pmNot always true. If oats are grown next to a field of wheat or barley, they can also be contaminated with gluten. It is best to make sure you buy an oat flour that is certified gluten free. That also means that the oats were not grown near any wheat/barley also.
Pam Way
December 1, 2014 at 5:47 amMy mother has celiac and oats are included in her do Not eat list. However, Bob’s Red Mill makes both gluten-free oats and regular oats. She has not had a problem using BRM gluten-free oats.
Sha
October 4, 2014 at 8:38 pmHi 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!
Leigh Anne
October 4, 2014 at 9:14 pmI did try it and didn’t care for it with the 30 minute roll recipe.
Sha
October 5, 2014 at 7:36 amOh thanks so much Leigh Anne (sorry I typoed Anne only the first time) for the prompt reply!
Alicia
October 26, 2014 at 9:33 pmHi, 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
Leigh Anne
October 27, 2014 at 7:34 amThey are the same thing. Some companies call it starch others flour. It can be used interchangeably.
Katherine
January 15, 2015 at 10:33 pmHi! Thanks for doing the hard work! I really need to get stuck in with this Gluten Free life, and I need bread! Lol I was wondering if you think oir know if your mix can be used like you would food making general bread? I use live yeast and yes its made with gluten free flour. I tell everyone I have to feed my fridge pet once a week lol any info would be great! Keep the gluten free recipes coming!
Katherine
Leigh Anne
February 1, 2015 at 12:25 pmI have only really used this mix in cookies and cakes. I tried rolls once and wasn’t t hrilled with the results.
Joline Moore
February 1, 2015 at 11:48 amI’m anxious to try your flour mix, several people have asked about a replacement for the coconut flour. I have a great cookbook for GF baking, it is called: Gluten Free Gourmet Cooks Comfort Foods by Bette Hagman. It has several flour mixes that can be used as replacement flours and she uses combinations of rice flour, potato flour, tapioca flour and cornstarch as well as several others.
i am looking forward to the coconut flour addition and can’t wait to try it. I have had great results with the above mentioned cookbook as well.
Dawn
March 23, 2015 at 7:46 pmIs there something that can be substituted for the corn starch?
Leigh Anne
April 5, 2015 at 6:01 pmDawn, I have only made it with cornstarch, sorry
Martha
April 7, 2015 at 6:21 pmI’m a diabetic and count carbs.How many are there in this flour? Thank you:)
Margie
May 12, 2015 at 7:07 pmI have made your blend a few times. I had success with chocolate cake and blueberry muffins. My family loved them both, the GF and those who are not GF. I just substituted the mix for the all purpose flour in the two recipes.
I also tried it for pancakes and it wasn’t my favorite.
The next time I use it I plan to add an extra egg to the recipe. Great flavor but a bit more dense than all purpose flour. It is worth using.
Lajuana
June 7, 2015 at 3:08 pmHello. I like your non wheat/ non gluten flour. I was wondering can I use brown rice flour instead of white rice and garbanzo bean flour instead of tapioca flour. Garbanzo flour make non gluten breads soft though is pungent intaste. Too me tapioca is very starchy and white rice had high carbs, I am a type 1 diabetic and i can not eliminate carbs but I do not want my blood level spiked. Plus I have these ingredients. Thank you.
Leigh Anne
June 9, 2015 at 3:00 pmLajuana, I have only made the recipe as it is written. Feel free to experiment with substitutions but I can’t guarantee the success of it.
Melody
August 10, 2015 at 8:58 pmI saw your recipe for the flour mix recipe. But I can’t have cornstarch or potato starch. Can I omit that or sub it for something else?
Leigh Anne
August 21, 2015 at 2:42 pmMelody, I have only made the recipe as is but you could try substituting in more of the other flours and see how it works.
Nola Connors
March 28, 2016 at 8:54 amHello Leigh Anne, I recently received your flour mix recipe from our culinary arts instructor and he says that your chocolate chip cookie recipe is better than the one made with regular flour!
I recently made gluten free bread with a small bag of your flour that he mixed up and gave me but I also used one half of Bob’s baking mix garbanzo beans in it.
Also I have read a lot about rice in general containing arsenic so I try not to use it or, if I do, I use very little. The sorgrum flour worked well too. Thank you again, Nola
Leigh Anne
March 28, 2016 at 9:13 amNola, Those cookies are the best! Glad your instructor liked them – hope you enjoy the flour mix too.
Amy P
April 10, 2016 at 6:07 pmCan you substitute another gf flour for the oat flour? I’m gluten free and also can’t tolerate oats, even if they’re not contaminated with wheat flour. Just can’t digest them well. Otherwise, this looks great & id love to try it!
Leigh Anne
April 10, 2016 at 6:37 pmYes, you may. You can add more of each of the other flours to make up the oat flour if you wish.
Carolyn L
May 9, 2016 at 10:38 amYour recipe calls for coconut flour. I know that coconut flour usually needs more liquid. How does that affect different recipes?
Leigh Anne
May 9, 2016 at 10:42 amI have used this mixture successfully with many recipes, most of them are on the blog – check out the gluten free section of the recipe index.
James
May 10, 2016 at 6:43 amHello! I made this recipe for my sister who’s gluten intolerant, and I substituted the corn starch for potato starch since I was running low on corn starch. I doubled the recipe and put it in a large container.
I have already used this recipe to make homemade gluten free brownies using this recipe: http://www.kingarthurflour.com/recipes/gluten-free-brownies-recipe
They came out absolutely delicious. 🙂 This flour substitute seems to work very well for baked goods. I will try it again using different recipes in the future. Thank you. 🙂
Win Darnell.
May 23, 2016 at 8:20 pmHave only just seen your column. Please, is this a self raising or plain flour. Silly question but new to this style of cooking. If plain, what to do to make it S.R.
Leigh Anne
May 23, 2016 at 10:06 pmThis is not a self rising flour but an all purpose flour. I’m not sure what you would need to do to make it self rising Sorry
Mariaan de Klerk
June 11, 2016 at 8:22 amAt last a gluten-free mix that doesn’t have potato starch in it! (I’m allergic to gluten and potato) I’ve made a chocolate cake with this mix today and it’s delicious!
Leigh Anne
June 11, 2016 at 11:16 amSo glad you love the mix!
Chloe
July 31, 2016 at 3:45 pmHi there! Would you use this as breading for chicken? We’re new to the GF scene and trying to figure it all out! Thanks
Leigh Anne
July 31, 2016 at 6:56 pmChloe, You definitely could try using it for that.
Julia Medialdea
August 21, 2016 at 5:02 pmHi Leigh Anne
I’m Julia from Barcelona, Spain.
I have a wheat and corn intolerance. Do you know if I can substitute the cornstarch for sth else?
It’s quite difficult form to find wheat and cornfree food.
Thanks!!!
I’m looking forward to try your recipe!
Leigh Anne
August 22, 2016 at 9:42 amJulia, Have you ever worked with arrowroot, it is a cornstarch substitute as is potato starch and tapioca
Karan
August 22, 2016 at 5:35 pmIs the xantham and cornstarch added to make it a “self-rising” flour? Or is it just a binder. Will you still need to add a leavening agent to recipes?
Leigh Anne
August 22, 2016 at 6:36 pmKaran, It’s not meant to be a self rising flour
Sam
August 24, 2016 at 8:13 pmIs there a replacement flour for the oat flour?
Leigh Anne
August 24, 2016 at 8:29 pmJust use more of the other flours to replace it.
Aubrey Christensen
March 26, 2017 at 5:17 pmI bake for a few friends that are gluten and dairy free. Have you ever used this flour mix with making bread? I do make my own flours so this would be great if I could use it for bread for them (and my family).
Leigh Anne
March 27, 2017 at 8:18 amAubrey, I have tried it with rolls before and didn’t love it. It works great for things like cookies, cakes, brownies, etc.
Shawna Cragun
May 24, 2017 at 12:42 pmI would love to try this for my daughter whom we have discovered has an allergy to wheat, barley, Rye and peanuts. My one question is that would it be okay to make this mixture without the Oat flour? She did test positive for oats as well so I do not want to even chance Oat flour
Leigh Anne
May 24, 2017 at 4:47 pmShawna, You can substitute the oat flour for more of the other flours.
Hannah
September 13, 2017 at 6:20 pmWhat if you have an oat allergy? Is there a flour you can sub out for the oat flour?
Leigh Anne
September 13, 2017 at 8:43 pmYou could try just adding more of the other flours to replace the oat flour
Maia
January 26, 2018 at 10:07 amHi! i´m from Argentina, the mix looks fantastic, i.m gonna use it.
SUSAN PEAVOY
March 4, 2018 at 6:36 amWhile making a gluten free four blend I accidentally put in 1/4 cup of extra potato starch. Will this still be ok to use.
Leigh Anne
March 25, 2018 at 7:38 pmshould be fine
Sharon
April 14, 2018 at 6:10 amI intend to use this as a base for making my own GF flour. My husband is wheat sensitive and I am diabetic, so we are a joy to cook for! I need something with fewer high glycemic carbohydrates than found in the usual gluten free flour blends. I am thinking that replacing some or all of the rice flour with almond flour might work.
Also, I saw a comment about xantham gum. I have found a couple of recipes that use Psyllium husk powder as the binder. If this all works out, I will let you know. Silence means either it didn’t go so well or I haven’t gotten around to it yet.
Nayera
July 11, 2018 at 4:57 amCan i use this mix in baking bread?
Leigh Anne
July 11, 2018 at 6:38 amI have not used it in bread – just in cakes, muffins, cookies etc.