Wednesday, January 20, 2016

Gluten Free Flour Blend (Make Your Own)


I've experimented with all different types of GF flour blends. Cup-4-Cup is my favorite off-the-shelf brand, but it doesn't work very well for breads and baked goods that need to rise.  Luckily, I stumbled upon a copy of America's Test Kitchen's Gluten Free Baking publication in the grocery store last fall, and it had the recipe for an awesome flour blend.

What You'll Need:
24 ounces (4 1/2 cups, plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 Tbsp) nonfat dry milk powder

Directions:
  1. Combine all flours into the bowl of an electric mixer fitted with a whisk attachment. 
  2. Whisk on slow speed until well combined, then store in an airtight container. 
Note: If you're having a hard time finding potato starch or tapioca starch, they might be called "potato flour" or "tapioca flour". 

This is my go-to blend for everything from sticky buns, to blueberry muffins, to cookies

I also keep the following on hand:
  • Powdered psyllium husk: Adding this to baked goods with yeast helps the yeast bind and creates a more gluten-esque dough. 
  • Xantham gum: I learned early on in my gluten free baking adventures that some recipes need a binder, or they don't look quite right and end up with a bizarre texture. This stuff is good to have on hand, and most recipes call for only a minuscule amount. 
  • Extra rice flour: When you're frying catfish or making buffalo wings, you don't need a gluten free blend. Rice flour will usually do the trick. 
Happy baking!

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