Have you ever wanted to make your own gluten free flour mix?
Baked goods are awesome! Don’tcha think?
While I miss being able to stop in ANY bakery and grab something that looks yummy, I am having a lot of fun lately coming up with some of my own stuff. I have this long list of different flavor combinations to try that I am so excited about. Squeeeee! (Do people do that anymore or is it sooooooooooo 2013? I’m behind.)
But the issue I was having with my long list of flavor combos is that every recipe ended with…
wait for it…
That is all I know how to make as far as baked gluten free stuff. Seriously!? Muffins!
Now, muffins are all tasty and stuff. And I will not stop making them any time soon. It would just be nice to have a larger repertoire of gluten free baked good options.
The reason why I always go back to muffins is that almond flour is my gluten free flour of choice. It has so many more health benefits than any white gluten free flour.
But it also has a dense, fatty factor that makes it hard to make anything larger than a muffin without it being so mushy in the middle that you need a spoon to eat it. Know what I mean?
AND! And, and, and…
LM has been bugging me for banana bread for months. He saw Daniel Tiger’s mom make it on the show (a cartoon, mind you) and kept asking for it over and over.
So, I tried making it with just almond flour. Yep, needed a spoon to eat it.
Tried with a combo of almond and coconut flour (since it is also a more healthy flour) and ended up with a really dry, almost dusty-dry, bread.
Finally realized if I was going to appease my 6 year old child, I was going to have to break down and use a gluten free flour mix. With all of those white flours. UGH!
I am a sucker for my 6 year old, so I obliged.
But then the creative, DIY-er in me got a hair up the proverbial you-know-where and decided… I am not buying that! I am going to make my own!
So, I did what we all do to get started. I googled. And I found this link to Gluten-Free Girl and making your own gluten free flour mix. And I started experimenting. And while the basic ratios work, you get different results depending on the flours you use.
I made a few options and got to testing. Came up with a winner but learned some interesting things on the way.
One thing I learned is that weighing your gluten free flour matters.
I know, I know. You hear it over and over. And ignore it over and over. Yeah. Me, too. It sucks to bring out the food scale every time you want to bake something. And I have been resisting for years. I think that is why I stuck to one flour. So it would always be the same.
(On a side note, I found out why we use the cup measurement in America and everyone else uses weights, including professional chefs/bakers. It was on an episode of Good Eats. Alton Brown is a fountain of info. Did you know that weights were always used to bake until settlers started heading out west? They didn’t want to carry scales due to, you know, weight. And making something like a cake used proportions. One part this, two parts that, etc. So they just chose one thing to use as their proportion measurement. And the easiest thing was their coffee/tea cup. Voila! Our cup measurement! Crazy!)
Anyway, I decided to use weights when making my gluten free flour mix recipe. That way I would have the correct proportions. But then I would use regular old cup measurements when I baked with it. So it would be easier, but the weights proportions would already be correct. Get it?
And here is the interesting thing I discovered about gluten free flours, weights and cup measurements. They are all different! Seriously! DIFFERENT!
Since I wanted to make them proportional by weight, I measured 200 grams of each gluten free flour. This is what 200 grams of each gluten free flour is in cup measurement. It’s crazy!
- 200 grams of Almond Flour = 2 cups
- 200 grams of Brown Rice Flour = 1 ¾ cups
- 200 grams of White Rice Flour = 1 ¼ cups
- 200 grams of Potato Starch = 1 ¼ cups
- 200 grams of Tapioca Flour = 1 ¼ cups
- 200 grams of Sweet Rice Flour = 1 cup
Wha!?!?!?! Yes! Isn’t that crazy? Insane? Never really realized that.
But using the weight to get the mix right made a big difference in being able to just use cups in my recipes and not having to measure a bunch of different flours by weight each and every time I wanted to bake.
It is so worth it to have this big ol’ jar of gluten free flour mix in my pantry to pull out whenever I want to bake.
And as far as that gluten free banana bread goes that LM wanted… Did it.
And it is awesome! Post coming soon. And applesauce cake is next on the list of gonna-figure-it-out. Since I found out my great grandma was an Irish, lumberjack camp cook, I figured I had to do it to honor her. Heard applesauce cake is an Irish thing. And if I am wrong, don’t tell me. I like having my little dreams to nudge me along.
**Update – I’ve changed the brown rice flour in this mix to superfine brown rice flour. I find it gives even less grit in my baked goods. Oddly, I never noticed the grit until I did the side by side comparison. **
Recipes using my gluten free flour mix –
- 200 g Almond Flour
- 200 g Superfine Brown Rice Flour
- 200 g Potato Starch
- 200 g Sweet Rice Flour
- 200 g Tapioca Flour
- Combine well, all of the flours in a big container/jar.
- Store in an air tight container.
- Use it a lot to make awesome gluten free baked goods.
Linking this to Gluten-Free Wednesdays (GFW), the weekly blog carnival that Shirley of gfe gluten-free easily, Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures host.