If you are going to turn out great gluten free baked goods, you need a great gluten free flour blend. I have tried many, many gluten free flours, recipes and store bought flour blend varieties over the years. There is definitely a great deal of variation! I know it is convenient to buy a flour blend that’s ready to go and I’ve done it. There are some that are better than others. But, honestly I prefer how baked goods turn out using my own blend. I feel it is more cost efficient as well. I’ve done lots of experimenting and this blend has given me great results, while still being able to use whole grains: brown rice and sorghum. I use extra fine brown rice flour and extra fine sorghum flour for the best texture and results. I really don’t prefer to eat baked goods that are mostly white rice flour and starches.
I always use a gum like xanthan gum when baking with this flour blend. It is needed to get the right texture. In general, I use 1/2 teaspoon xanthan gum to 1 cup of flour mix. I like to add in the gum when baking and not right into the mix, so that I can add more or less as needed. You should also be able to use guar gum in the same quantity, although I have not personally tested this. Do not forget a gum in your recipe, or it will most likely not turn out. When you take the gluten out of a recipe, you need to replace it with something (like xanthan gum) that will mimic what it adds to the structure and texture of a baked good. I’ve accidentally forgotten to add the xanthan gum to recipes before and have had miserable results: cookies that spread all over the pan, cupcakes that sink in the middle, probably others that I’ve blocked out of my memory. Not fun. 🙁
I’ve tested this flour in my recipes against some of the top selling gluten free flour blends. I’m happy to report that I’ve had great results! In fact, this blend has given better taste and textures in some baked goods. That is always a win! 🙂
I have used this the most in cookies, muffins, and general non-yeasted recipes. I would not attempt to use this blend for baking bread. For cakes and lighter baked goods, I substitute the brown rice flour for white rice flour.
Best baking wishes,
These are Amazon affiliate links for the flours that I’ve used and had great results with:
Angela's All Purpose Gluten Free Flour Blend
- 3 cups extra fine brown rice flour
- 3 cups extra fine sorghum flour
- 1 & 1/2 cups potato starch
- 1 & 1/2 cups tapioca starch
Measure the flours and starches into a large bowl, using a spoon to scoop the flour into the measuring cup and leveling it off with the flat edge of a butter knife.
Whisk together, using a metal whisk until thoroughly mixed, about 2 minutes. Store flour mix in an air tight container or zip top bag, until ready to use.
Don't forget to add xanthan or guar gum to your recipe when baking. General recommendation for recipes: 1/2 tsp per 1 cup of flour