The never ending search for the perfect gluten-free flour blend

Sweet sorghum growing

Sorghum growing

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For the most part, in gluten-free baking I have settled on a blend of flours that works in most recipes. It contains enough *carrier* flours and *functional* flours to yield good results. I generally use this blend for about 1/2 to 3/4 of the flour in a recipe and combine a few favorite flours for the balance of the flour. I find myself using a lot of buckwheat, additional sorghum, coconut, quinoa, amaranth and oats in various combinations, as suits the recipe.  The decision of what to use is based on the desired texture and flavor of the final product.  Most of these flours do not have flavors you want peaking through in your baked good.  Coconut flour in moderation, buckwheat flour and sorghum flour are the obvious exceptions.  Both coconut and buckwheat add a great flavor element to a recipe.  Sorghum is fairly neutral in flavor, while giving a great lightness of texture.  Introducing these flours into a recipe also enhances the nutritional value of gluten-free baked goods, which with lots of starches can be quite low.

In some cases, I find the flour mix without the sorghum is preferred. The choice is really just a way to vary textures in the final products. Often in recipes with this blend, I add sorghum in on its own in larger quantity than in the sorghum mix. Sometimes I use the concentrated starch properties of this blend in combination with other “carrier” flours to carry out a recipe.

So here for your consideration are the two gluten-free blends I have been using. I keep some of each made up at all times. I use far more of the second blend which is really just a sorghum enriched variation of the first.

GLUTEN-FREE BLEND #1

  • 1 1/4 cup brown rice flour
  • 1 cup white rice flour
  • 1 1/4 cup garfava flour
  • 1 1/4 cup potato flour
  • 3/4 cup tapioca flour

GLUTEN-FREE BLEND #2

  • 1 1/4 cup brown rice flour
  • 1 cup white rice flour
  • 1 1/4 cup garfava flour
  • 1 1/4 cup potato flour
  • 3/4 cup tapioca flour
  • 1.5 cup sorghum flour

And don’t forget the xanthan gum!

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2 Responses to “The never ending search for the perfect gluten-free flour blend”

  1. Fascinating, Gone Pie, and so good of you to provide this
    interesting information. You’re way ahead of the pack.
    Your baking results are proof.

  2. Indeed fascinating. Barbara, your generous sharing of information is really wonderful. You def walk your talk!

    Respectfully,
    Fran