Gluten Free All Purpose Flour Mix
I use this mix of flours for gluten-free items. It is given in parts so that you can make up as much as you need. Gluten-free does not have to taste like cardboard or be purchased at a special store! Just whisk all to combine and use as you would any AP flour.
I use this mix of flours for gluten-free items. It is given in parts so that you can make up as much as you need. Gluten-free does not have to taste like cardboard or be purchased at a special store! Just whisk all to combine and use as you would any AP flour.
- Carbohydrate 241.6768 g
- Cholesterol 0 mg
- Fat 8.7848 g
- Fiber 14.5359996986389 g
- Protein 22.8468 g
- Saturated Fat 1.76012 g
- Serving Size 1 1 Serving (316g)
- Sodium 25.28 mg
- Sugar 227.140800301361 g
- Trans Fat 0.692039999999998 g
- Calories 1147 calories
Step-by-step
- Carefully measure into a bowl.
- Whisk to combine.
- Substitute for All Purpose (AP) Flour in any recipe from sweet to savory.
Whisking together dry starches and alternative flours requires deliberate volume measurement to ensure uniform distribution before any liquid touches the bowl. Different particle sizes and densities among gluten-free components create separation risks during storage, meaning thorough mechanical aeration is critical prior to usage.
Commercial gluten-free baking blends often carry steep price markups, driven by specialty packaging and convenience fees. Constructing a custom baseline blend from bulk ingredients lowers overall kitchen overhead significantly. Sourcing individual components like corn starch, brown rice flour, soy flour, millet flour, and masa harina in larger quantities yields a financially sustainable pantry staple.
Achieving structural integrity in gluten-free baking relies on balancing fine starches with heavier protein-bearing flours. Corn starch and white rice flour provide tender crumb properties, while heavier additions like soy and millet flours introduce necessary protein structures to support rising. Masa harina adds distinct earthy notes, functioning particularly well in savory applications or rustic flatbreads.
Proper storage prevents rancidity and moisture absorption in homemade flour blends. Seal the combined mixture in an airtight container stored in a cool, dark pantry for up to three months, or extend the shelf life to six months by housing the container in a refrigerator. For optimal measurement accuracy, weigh individual ingredients on a digital scale rather than relying solely on volume cups, maintaining exact proportions every time.
