Gluten Free Flour Blend

We all tried the store-bought pre-packaged $$$ versions of gluten free flour alternatives. Apart from price they are often too simple such as a basic rice flour which is missing the binding, texture, and versatility of an all-purpose flour, or they are overly complex with a dozen different ingredients that add to price and may work well for a single product but unable to generalize for the simple pancake.

The goal of this flour was to create something that allowed enough of a base to be a quick go-to for Sunday pancakes and waffles to something more intricate as a well risen, tender, loaf of bread. Inspiration has come from many sources and trial-and-error and I think has come up with a good All Purpose Gluten Free flour.

This recipe will produce about 11 cups of finished flour and is all measured by weight. If you are measuring by volume, well stop, and grab a scale.

You'll also notice that there is no xanthan gum or binder in this flour. You will want to adjust the amount in the final recipe based on what you are baking.

Ingredients

• 16oz Sorghum Flour

• 16oz White Rice Flour

• 10oz Brown Rice Flour

• 9oz Corn Starch or Potato Starch (not potato Flour)

• 4oz Cassava Flour / Tapioca Starch

• 1oz Skim milk powder

Equipment

• Kitchen Scale

• Table Spoon set

• Balloon Whisk

• Large Bowl

• Storage Containers

Directions

1. Place a large bowl on your scale and "zero" it

2. Combine all ingredients in the bowl

3. Whisk

4. Whisk more. It takes a surprisingly long time to effectively combine dry ingredients

5. Put your flour blend in your storage container and refrigerate for up to a month.

Modifications

• 1oz Soy milk powder

• If you can't find Sorghum flour increase to

  • 22.5oz of White Rice flour

  • 14.5oz Brown Rice Flour