Being new to the gluten-free world, I immediately jumped in to learning how to enjoy my baked goods gluten-free. The results were terrible at first! My initial attempt was to buy Robin Hood gluten-free all purpose flour – and I did not have good results with that. Doing a lot of online research, learned that a single gluten-free flour will not normally produce good results, and that you need a mixture of different flours as they have different properties that when blended together can more successfully mimic the properties of regular wheat flour. I am thankful to all those gluten-free food bloggers out there who have put a lot of time and effort into experimenting with different flours and have provided so much information on the properties of different flours. I did try a number of different blends from different people, with different results.
The blend that has worked the best for me is Jeanne’s Gluten-Free All Purpose Flour Mix. I have tweaked the recipe very slightly by adding dry milk powder to the mix. This was a tip from the America’s Test Kitchen gluten-free flour blend – they said it added richness and also helped the baked goods to brown. I did try their flour blend – but overall, I prefer Jeanne’s – I think it is because of the sweet rice flour which is “glutinous” in nature (but without containing gluten) and therefore helps to add more gluten-like properties to the baked goods. I read somewhere that America’s test Kitchen also liked the properties of sweet rice flour, but did not include it in their blend because they wanted to use more readily available ingredients. I doubled Jeanne’s original recipe, as I do use it quite a lot, so making more at once saves time. I have had good success in using this blend to replace the regular all purpose wheat flour in some of my recipes, as well as in new gluten-free recipes.
Measuring by weight is recommended as being more accurate than measuring by volume for gluten-free flours, so I invested in a digital scale.
- 340 g (2½ cups) brown rice flour
- 410 g (2½ cups) white rice flour
- 240 g (2 cups) tapioca flour/starch
- 330 g (2 cups) sweet rice flour
- 1 tbsp xanthan gum
- 3 tbsp dry milk powder
- Add all ingredients to storage container.
- Stir, or place the cover on tightly and shake, until the mixture is well blended and it all looks the same color.