How to Make All-Purpose Gluten-Free Flour

Going gluten-free in our household has definitely been a journey – especially with baking. We’ve tried so many concoctions – mixing various flours and ingredients – and now I finally feel like we have it figured out.
Gluten-free flour can be used for baking and cooking (I make a yummy battered fish). But there’s a little to learn first about the different types of flours available. Gluten-Free Girl has a ton of information on the different types of gluten-free flours available.
She also explains how to follow the 40/60 ratio – 40% grain flour + 60% starchy flour – to get the right consistency that’s similar to a gluten flour.
If I’m baking something really moist like pumpkin or banana bread, I recommend using mini pans rather than regularly sized loaf pans. I find that mini pans work well for giving breads a moist center and firm outer layer – which is perfect for all breads really but especially for pumpkin or banana bread.

Here’s my favorite All-Purpose Gluten-Free Flour Mix

Ingredients

Grain flours

• 2 cups brown rice flour
• 1 cup millet flour
• 1 cup sorghum flour 
• 1 tbsp coconut flour, as needed

Starch flours

• 1.5 cups tapioca flour
• 1 cup sweet rice flour
• 1 cup potato flour 
  

Binder

• 1 tsp xanthan gum, as needed

Directions

• Mix all ingredients together and store in an airtight reusable container with a lid.
• Add 1-2 tsp of xanthan gum to every 1 cup of All-Purpose Gluten-Free Flour Mix to help bind ingredients together.
• Add a tbsp of coconut flour to a recipe when baking moist breads like pumpkin or banana breads to soak up some of the moisture.

Do you have a favorite all-purpose gluten-free flour mix? Share it with us.
Feature image credit: Flickr / Elanas Pantry.
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