A good gluten free baking flour mix is necessary for delicious baked good. Whether you’re making cakes, cookies, muffins or scones, you need a flour mix that is light, yet sticky enough to hold the baking together.
Unless the recipe calls for a specific flour, most of the baked goods on Fermenting For Foodies are based on this gluten free flour mix. Gluten free bread is something completely different. I recommend using a gluten free bread flour mix and following a gluten free sourdough recipe.
- 2½ cups gluten free flour (see notes)
- 1½ cup potato starch
- 1 cup tapioca starch
- 2 tsp xanthan gum (optional)
- The recipe can be doubled or tripled if you want to make a large batch of flour. Just mix all the ingredients in a large container and use for all your gluten free baked goods.
- This mix is for baked goods only (cakes, cookies, muffins, etc.). If you want to make bread, then I suggest using a gluten free bread flour mix.
- The main gluten free flour can be any grain-based flour. If you want a white flour blend, then use white rice flour. For a wholegrain flour blend then you can use: brown rice flour, buckwheat flour, millet flour, oat flour, quinoa flour, sorghum flour or teff flour. I usually use oat flour or brown rice flour.
- I have suggested my favourite starch mix, however you can also use arrowroot flour or cornstarch.