Let's start with focusing on the positive of gluten free flours...there are so many options! Unfortunately, too many options can be paralyzing and knowing how to blend flours and starches comes more by trial and error than intuition, at least for me! There really isn't a one-flour-acts-like-wheat substitute, so blend we must!
I have very few requirements when it comes to making my own blend. First, I would like it to work as a cup for cup substitute for wheat flour in almost every recipe. Second, it needs to be free of xanthan gum. This is probably the single most reason I make my own blend. Quickly after going gluten free I realized I was having major tummy issues, which was so interesting because I thought I had solved my problem! It turns out xanthan gum and my tummy do not click, so we broke up and I moved on to guar gum which is an excellent substitute. Finally, I would really like for it to taste and act like wheat (I sighed as I typed that as I totally realize it requires so much more than that!).
I purchase all of my flours and starches through Amazon...with three kiddos at home I need convenience, and what better way than have it delivered to your front door??? I have tried different brands, but mostly I stick to Bob's Red Mill. I have also tried superfine flours but the difference is negligible when it comes to most uses (in my opinion) to justify the extra expense.
I measure all of my flours and starches on a kitchen scale. I convinced myself to skip this step for two years and all of my baked good suffered as a result. My rolls were so dense I could've supplied hockey pucks to our local team. Out of desperation I started weighing and was shocked to find an extra 2-3 Tbs per cup!!! It's worth the extra step...believe me! Take the time and a little money to purchase and use a kitchen scale.
I do not add guar gum to my flour blend as I like to add it based on the recipe I'm making. Also, if you do not have/want to include rice bran, feel free to add an extra ½ cup, or 75 grams of sorghum flour. Cornstarch is a great substitute for arrowroot starch in this recipe. Finally, be careful NOT to use potato flour. Totally different than potato starch.
This makes a lot of flour, which I love because I really don't want to blend flours every other week. If you would like a smaller batch, adjust your amounts accordingly.
Give it a try and let me know how it works in your recipes!
Gluten Free Flour Blend
- 1050 g 7 cups white rice flour
- 1050 g 7 cups brown rice flour
- 600 g 3 ½ cups sorghum flour
- 375 g 2 ½ cups potato starch
- 375 g 2 ½ cups tapioca starch
- 300 g 2 cups arrowroot starch
- 75 g ½ cup rice bran
- Combine all ingredients in a large, sealable container. Make sure to mix the flours and starches really well. Store in freezer or refrigerator.