Looking for a good homemade gluten-free baking flour blend? This mix is perfect for pastries, cakes, cookies and muffins. Try it with your favorite flours for your own favourite combination.
Combine the flours and xanthan gum in a large container and mix thoroughly.
This recipe can be doubled or tripled to make a huge batch of flour. Just measure out several batches of the mix, layering them in the container so that it’s easier to mix. For example, I don’t recommend adding 5 cups of GF flour on the bottom of a container followed by the starches, rather measure 2 1/2 cups of flour, then the starches followed by another 2 1/2 cups of flour. Otherwise, it’s hard to get everything well mixed.
See the section above for turning this blend into a self-rising flour blend.
Notes
This mix is best for baked goods (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 use either: brown rice flour, buckwheat flour, millet flour, oat flour, quinoa flour, sorghum flour or teff flour. I usually use oat flour or buckwheat for my baked goods as rice tends to result in dry baked goods.
I have suggested my favourite starch mix, however, you could replace either of the starches with arrowroot flour or sweet white rice flour. Cornstarch has quite a bit different properties and is not a good substitute. Just be sure to include at least 2 different starches to balance the stickiness and chewiness in your baking.