Do-It-Yourself (DIY) Gluten Free Flour Mix
Working with gluten free flours is tricky. There is a definite science to what types you need to bring together to even come close to replicating gluten based flours, such as wheat. While I don’t pretend to be a scientist, nor an expert in all things gluten free, I have experimented enough to know what works for me and borrowed very liberally from those who have come along before me.
The main mix I use is great for baking of all kinds, especially cakes and biscuits (cookies).
You can download the above graphic as a FREE printable by clicking HERE.
Alternatively, below is a printable recipe card you can use to have on hand.
- (Makes 2.5 cups)
- 1 cup Sorghum Flour
- ½ cup Buckwheat Flour
- ½ cup Potato Starch
- ½ cup Tapioca Starch
- (Makes 7.5 cups)
- 3 cups Sorghum Flour
- 1½ cups Buckwheat Flour
- 1½ cups Potato Starch
- 1½ cups Tapioca Starch
- Using a large mixing bowl, whisk all the ingredients together until well combined.
- Store in an airtight container and use as per recipe instructions provided.
These gums are added to mimic the sticky gluten protein that is absent from these flours and starches.
I prefer using xanthan gum - but only in small amounts. Follow the recipes carefully & use less rather than more as too much gum can make a recipe rubbery.
I hope this mix is as helpful to you as it is me.
I am still working on blends to make awesome pastry and bread dough, but as soon as I nail these, they will take pride of place along with these!
Feel free to print or pin it for your quick reference!
Thanks so much for stopping by!
Cook! Eat! Enjoy!