Here is my recipe for a gluten free baking flour mix. I admit that it is a bit off the beaten path in terms of fermentation… however, I wanted to share my flour mix because basically every cake, cookie and muffin that appears on this website was actually made with my gluten free baking flour mix!
And here’s my secret… I can’t eat wheat. Neither can my children, my mother, or a bunch of my extended family. We’re not sure what exactly is going on, but none of us are celiac. However, eating wheat just causes a host of autoimmune issues, from arthritis to COPD. Hypothyroidism is the hallmark of my familial wheat sensitivity. Eating wheat causes my TSH levels to skyrocket along with my Anti-TPO. However, everything returns to normal levels as soon as I stop eating wheat, so I don’t eat wheat.
When I first started fermenting I thought that my new skills might uncover a way for me to eat wheat. I tried sprouting spelt, then drying it before grinding into flour which I then fully fermented before baking… and I still got sick from it. So, despite the fact that there are some gluten-based beer and sourdough recipes on Fermenting For Foodies, everything else was actually made with a gluten free flour mix!
This is a recipe for my gluten free baking flour mix, which works well for cakes, cookies, muffins, scones, etc. You can use it to replace the flour in all my baked goods, unless the recipe calls for a specific flour. Gluten free bread is something completely different. I recommend using a gluten free bread flour mix and following a gluten free recipe.
- 2½ cups gluten free flour (see notes)
- 1½ cup potato starch
- 1 cup tapioca starch
- 2 tsp xanthan gum (optional).
- Mix all the ingredients in a large container and use as needed.
-The flour that you choose to use as a base for this mix will affect how “white” versus “wholegrain” the final baked good is. If you want a white flour, then use white rice flour. For a more wholegrain flour you can use brown rice flour, buckwheat flour, millet flour, oat flour, quinoa flour, sorghum flour or teff flour. I usually use a combination oat flour and rice flour.
-I have suggested my favourite starch mix, however you can also use arrowroot flour or cornstarch.