Gluten-Free Flour Blends
Gluten Free Flour Blend #1
A blend that uses no gums and that I have found works well with cookies, bars, and coffee cakes. Sorghum flour contains protein and iron (versus the lack of either in white rice flour).
1 part sorghum flour (sweet white)
1 part corn starch
2 parts white rice flour
Whisk together until evenly blended.
Gluten Free Flour Blend #2
An experiment with potato starch, for those with corn allergy. This blend also incorporates millet flour, which, like sorghum flour, contains protein and iron.
1 c. white rice flour
½ c. EACH: sorghum flour, millet flour, potato starch
Whisk together until evenly blended.
Gigi’s Bread Flour ~ UPDATE: I am now using the NEW Gluten Free Gigi's Gluten Free Flour Blend below
I use this blend for some bread recipes. It incorporates nutritious sorghum and millet flours, and tapioca flour as the starch - tapioca contains a bit of iron (as opposed to cornstarch, which has no iron), and works well for those with corn allergy.
1 cup white rice flour
1 cup sweet sorghum flour
½ cup millet flour
½ cup tapioca flour
Whisk together until evenly blended.
NEW Gluten Free Gigi's Gluten Free Flour Blend1 cup brown rice flour1 cup white rice flour1/2 cup potato starch1/2 cup tapioca flour1 3/4 teaspoons guar gumBlend with a whisk and use as you would all-purpose flour.
A blend that uses no gums and that I have found works well with cookies, bars, and coffee cakes. Sorghum flour contains protein and iron (versus the lack of either in white rice flour).
1 part sorghum flour (sweet white)
1 part corn starch
2 parts white rice flour
Whisk together until evenly blended.
Gluten Free Flour Blend #2
An experiment with potato starch, for those with corn allergy. This blend also incorporates millet flour, which, like sorghum flour, contains protein and iron.
1 c. white rice flour
½ c. EACH: sorghum flour, millet flour, potato starch
Whisk together until evenly blended.
Gigi’s Bread Flour ~ UPDATE: I am now using the NEW Gluten Free Gigi's Gluten Free Flour Blend below
I use this blend for some bread recipes. It incorporates nutritious sorghum and millet flours, and tapioca flour as the starch - tapioca contains a bit of iron (as opposed to cornstarch, which has no iron), and works well for those with corn allergy.
1 cup white rice flour
1 cup sweet sorghum flour
½ cup millet flour
½ cup tapioca flour
Whisk together until evenly blended.
NEW Gluten Free Gigi's Gluten Free Flour Blend1 cup brown rice flour1 cup white rice flour1/2 cup potato starch1/2 cup tapioca flour1 3/4 teaspoons guar gumBlend with a whisk and use as you would all-purpose flour.
