Gluten-Free Flour Mix Recipe | Frugal Farm Wife (2024)

FAQs

What is the trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

2) When adding xanthan gum to a recipe that doesn't already call for it (and baking with a gluten-free flour that doesn't include it), use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before mixing.

But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.

For every 1 cup of flour you need in the recipe, remove 2 tablespoons of the gluten free blend and substitute with 2 tablespoons gluten free cornstarch.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Before you start a recipe, or consider adding xanthan gum, your first step is to check the ingredients on the side of your bag of gluten-free flour. If the mix already contains xanthan gum, you likely won't need to add any more, as those flours/mixes have been specifically formulated to take that into account.

The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.

Cake, muffin, and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per 1 cup of gluten-free flour used. Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per 1 cup gluten-free flour used.

Using too much xanthan gum may make your baking a little heavy, so in pastry, only a pinch per 100g (3½oz) flour is required.

Measurements: All-in-one gluten-free blends are usually a one-to-one swap with regular flour, allowing you to substitute one cup of all-purpose flour with one cup of gluten-free flour.

Can you over mix gluten-free flour? ›

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.

Substitute by weight, not volume. Moreover, because they are finer, they weigh less than all-purpose flour, so it is a good idea to substitute your blend for the all-purpose by weight, rather than by volume. If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend.

When too much cornstarch is added, the coating often turns out gummy rather than crunchy. For the perfect, gluten free fried food, consider blending cornstarch with a gluten free flour like almond flour. This will help create a more breaded result, similar to wheat flour.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Tapioca flour: ideal as thickener or for healthy baking

It also thickens very quickly without changing the flavour of the dish. When baking with tapioca flour, you can substitute it at a 2:1 ratio for corn starch or combine it with other gluten free flours to make your own all-purpose blend.

Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure.

It's best to use a recipe created for gluten-free flours, or you might end up with a batter or dough that's too stiff or runny. After you've put gluten-free biscuits or cake in the oven, you might notice that they won't rise as high as recipes made with all-purpose flour, even if you use yeast.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.