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.Print
Gluten Free Baking Flour Mix
Looking for a gluten free baking flour mix that can be used to make cakes, cookies and muffin? Look no further! Here is THE PERFECT gluten free flour mix. Best of all you can combine it with your favorite flours for your own personal mix.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 5 cups 1x
- Cuisine: Gluten Free
- 2 1/2 cups gluten free flour (see notes)
- 1 1/2 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.
Keywords: flour mix, sorghum, teff, quinoa, oat, millet, buckwheat, rice