One of the most annoying things about gluten free cooking is that you can’t just use wheat flour for your recipes. You generally need a mix of different types of flours, because gluten free grains aren’t like wheat- some are heavier, some are lighter, some are denser, some are stickier, etc… and in order to get something to be even remotely reminiscent of wheat flour, you usually have to mix at least 3 or 4 different ingredients…
To make gluten free cooking and baking easier, companies sell gluten free flour mix to use instead of regular flour that work in most recipes, but you know me- I don’t like buying anything that I can make myself, especially if I can make it cheaper than the store bought alternative…
I’ve scoured the net for recipes to make my own gluten free all purpose flour mix, but most call for expensive ingredients, or ingredients I can’t buy locally, or a combination of the two. Fortunately, I’ve discovered this gluten free all purpose flour mix that doesn’t use any crazy expensive or exotic ingredients (well, compared to the standard gluten free stuff) and works pretty well in so many recipes. You have no idea how excited I am to be sharing this recipe with you. Its pretty much the “solution” to the “gluten free issue”.
I’ve used it successfully in making wontons/noodles, in making my cheapo vegan chocolate cake recipe, in my pancake recipe, in roll out cookies, etc. With a good gluten free flour mix, you can cook like you used to cook, with (almost) all your old recipes, just GFied.
So now, I proudly present to you, the tried and tested all purpose gluten free flour mix!
Some recipes for gluten free all purpose flour mixes leave out the xanthan gum- I include it, because it allows you to replace the flour in your old recipes as is, without needing to add the xanthan gum each time.
Homemade Gluten Free All Purpose Flour Mix Recipe
Instructions:
1. Mix all the ingredients together very well, so that the flour is a uniform mixture.
That’s it!
Now you can use it in most recipes that call for wheat all purpose flour. Start experimenting- the texture is pretty similar to wheat flour, but because it is missing the gluten, you won’t necessarily get the same exact results- gluten provides a stretchiness that the xanthan gum is unable to mimic 100%. If you do need some stretchiness (but not a ton), try adding some extra xanthan gum.
This recipe doesn’t work as a replacement for flour in regular bread recipes, I’m sorry to say.
So, what have I made with this gluten free all purpose flour mix?
I use a combo of almond flour/meal coconut flour and tapioca flour. 1.5c almond, 1/4 coconut, 1/4 tapioca.. beautiful cupcakes and breads.
Thanks for sharing this.
Thanks for sharing this.
One can also use millet seed flour instead of sorghum or bean:
https://www.thespruce.com/nutritious-millet-in-gluten-free-recipes-1451199
The health benefit of millet is that it is more alkalyzing than other seed or grain flours. There are even sources for pre-germinated millet. The problem with millet is that it does not store long and will go rancid tasting.
The best tasting white bread I've had to date was a millet flour based loaf I purchased from a local organic grocer.
One can also use millet seed flour instead of sorghum or bean:
https://www.thespruce.com/nutritious-millet-in-gluten-free-recipes-1451199
The health benefit of millet is that it is more alkalyzing than other seed or grain flours. There are even sources for pre-germinated millet. The problem with millet is that it does not store long and will go rancid tasting.
The best tasting white bread I've had to date was a millet flour based loaf I purchased from a local organic grocer.
I'm with you on switching to coconut flour, but I can't tolerate almond meal.
I'm with you on switching to coconut flour, but I can't tolerate almond meal.
I like that you are both frugal and conscious of what constitutes healthy eating without setting impossibly high standards.
I do like my noodles and wontons and purchased a spiralizer which helps. I shy away from all grains and seeds and eggs and dairy and, like yourself and your readers, am testing out substitutes. In fact I have a can of coconut flour that I'm just staring at after reading how difficult it is to do any conventional cooking with unless you load it up with almond meal, which I won't be doing. Coconut flour seems to be best suited for cookie making.
I noticed you are exploring aquafaba and it seems to be a godsend for frugal healthy eaters, and as soon as I get an egg beater I will try it with the coconut flour as a binder instead of eggs. I'm starting to read up on psyllium powder and there is a recipe for noodles with psyllium powder.
So, I've switched over to masa harina and organic polenta for now, plus some white rice when I have a complex carb craving. I've learned to love more my fruits and veggies. When Aldi's has their sprouted bread in stock I will cheat and make myself a Dagwood sandwich with it 🙂
I like that you are both frugal and conscious of what constitutes healthy eating without setting impossibly high standards.
I do like my noodles and wontons and purchased a spiralizer which helps. I shy away from all grains and seeds and eggs and dairy and, like yourself and your readers, am testing out substitutes. In fact I have a can of coconut flour that I'm just staring at after reading how difficult it is to do any conventional cooking with unless you load it up with almond meal, which I won't be doing. Coconut flour seems to be best suited for cookie making.
I noticed you are exploring aquafaba and it seems to be a godsend for frugal healthy eaters, and as soon as I get an egg beater I will try it with the coconut flour as a binder instead of eggs. I'm starting to read up on psyllium powder and there is a recipe for noodles with psyllium powder.
So, I've switched over to masa harina and organic polenta for now, plus some white rice when I have a complex carb craving. I've learned to love more my fruits and veggies. When Aldi's has their sprouted bread in stock I will cheat and make myself a Dagwood sandwich with it 🙂