Here's my basic flour mix.
Gluten-Free mixes often include milk powder or whey powder which are serious offenders for me, so I've spent months figuring out how to make bread taste good. I use it in bread, muffins, cinnamon buns, and to thicken soups which I need to taste creamy.
Just like with non-allergen cooking, it's helpful to buy the ingredients in bulk, and make mixtures to keep on hand. I use 2-quart glass jars and a wide-mouth canning funnel. Measure the ingredients and then screw a lid on your jar and shake it to blend. Or you can pulse it in a food processor in batches. (you'd still have to evenly mix those batches in a big container by shaking it).This mix yields 3 1/2 cups of flour, so you might double, triple, or quadruple it. You can buy these odd flours at many grocery stores, or online.
A good basic one:1 1/4 cups white rice flour
1/2 cup oatmeal flour *
1/2 cup potato or corn starch
1/2 cup tapioca starch
1/2 cup garbanzo flour
1/4 cup buckwheat flour
*if you are gluten sensitive, make sure your oatmeal flour is gluten free!Since posting this, I have come up with another baking mix which I think is a bit better, for me at least.
My body doesn't like rice/potato/tapioca very much, so I came up with a less-offending version for myself. I have friends who can't have corn but can have potato, and I find that the two are interchangeable in baking.
1 cup Cornstarch
1/2 cup each:
*Corn flour (not starch, not meal), or Masa Harina
*White Rice flour
*Tapioca flour
*Garbanzo Bean flour (a.k.a chickpea or gram flour)
*GF Oat flour (optional, doesn't change the mix if left out)
1/4 cup buckwheat flour
1/2 teaspoon Cocoa powder (it really makes a difference in the taste!)
As for Xantham and Guar gums, I have tried them separately and together and I don't find there is a difference when it comes to baking. Use which ever you can get. When baking, as a general rule of thumb, add 1 teaspoon gum for each cup of flour used.
Good Luck, and feel free to post your thoughts!
Gluten-Free mixes often include milk powder or whey powder which are serious offenders for me, so I've spent months figuring out how to make bread taste good. I use it in bread, muffins, cinnamon buns, and to thicken soups which I need to taste creamy.
Just like with non-allergen cooking, it's helpful to buy the ingredients in bulk, and make mixtures to keep on hand. I use 2-quart glass jars and a wide-mouth canning funnel. Measure the ingredients and then screw a lid on your jar and shake it to blend. Or you can pulse it in a food processor in batches. (you'd still have to evenly mix those batches in a big container by shaking it).This mix yields 3 1/2 cups of flour, so you might double, triple, or quadruple it. You can buy these odd flours at many grocery stores, or online.
A good basic one:1 1/4 cups white rice flour
1/2 cup oatmeal flour *
1/2 cup potato or corn starch
1/2 cup tapioca starch
1/2 cup garbanzo flour
1/4 cup buckwheat flour
*if you are gluten sensitive, make sure your oatmeal flour is gluten free!Since posting this, I have come up with another baking mix which I think is a bit better, for me at least.
My body doesn't like rice/potato/tapioca very much, so I came up with a less-offending version for myself. I have friends who can't have corn but can have potato, and I find that the two are interchangeable in baking.
1 cup Cornstarch
1/2 cup each:
*Corn flour (not starch, not meal), or Masa Harina
*White Rice flour
*Tapioca flour
*Garbanzo Bean flour (a.k.a chickpea or gram flour)
*GF Oat flour (optional, doesn't change the mix if left out)
1/4 cup buckwheat flour
1/2 teaspoon Cocoa powder (it really makes a difference in the taste!)
As for Xantham and Guar gums, I have tried them separately and together and I don't find there is a difference when it comes to baking. Use which ever you can get. When baking, as a general rule of thumb, add 1 teaspoon gum for each cup of flour used.
Good Luck, and feel free to post your thoughts!