Gluten-Free Flours

 

I find blending my own flours to be the best way to really have control over my recipes.  I literally taste the flours in my arsenal and try to voodoo-magic my imagination into blending the appropriate combination.  In general these are the proportions I use:

• 1 cup solid flour, like white or brown rice
• 1/2 cup flavorful, nutty flour like quinoa or millet
• 1/2 cup starch, like arrowroot or tapioca
• 1 tsp xanthan gum

There are obviously always exceptions – sometimes you don’t want so much starch, sometimes you want more.  But this is my general rule. And when using incredibly flavorful flours (like those below) I find the more variety the better.

I rarely use already blended flours, as they’re a base primarily of potato flour (which is inexpensive so that makes sense) and starch.  And as potatoes are a deadly nightshade and not good for people with arthritis  or sugar problems, I avoid them in general.  But Bob’s Red Mill All-Purpose flour is a good go-to if you’re in a pinch, as I often am when visiting family without my store of flours on hand.  And if you’re looking for a pre-mixed box for cake or bread, the King Arthur line beat out others in the taste-tests I conducted for a while (they’re also my favorite brand of gluten-full flour).

My favorite gluten-free flour blending book is by Rebecca Reilly.  CLICK HERE to check it out!

Flours I LOVE! The Short List:

• Quinoa: Yes, it’s expensive at about $11 a bag, but it’s my favorite go-to.  It’s high in protein and fiber, like the “mother grain” that it is, and I find it provides soft stability and a slightly nutty flavor to baking that’s great in cookies and pie crusts and not detectable in cakes.  It’s also extremely easy to digest, much more so than rice or bean flours.  It can be a bit bitter, so I prefer it in cookies rather than light cakes.
  
• Millet: Very nutty and slightly crumbly, it’s great in cookies and also extremely digestible for those with digestive stresses.
• White and brown rice: Very solid, stable flours.  They can be a bit grainy – I find white more so than brown – which is why I never use them as my only flour.  When I’ve tried (when doing them for cafes or benefits to keep costs down) I find the flavor to flatten a bit.  And rice is a binder (can cause constipation for those with severe digestive issues) and somewhat harder to digest.  So five points for stability, minus one or two for not being the friendliest of flours.
• Sweet rice (or sticky rice flour): Same as info above but particularly great for pastas.  Made my gluten-free pierogis taste quite delectable.  Wish I had it for the gnocci I made recently.
• Sorghum: Don’t really have too much of an opinion, but find it to be stable and not add too dark of a flavor.
• Buckwheat: This is a completely gluten-free grain, though the name may confuse you.  I find it has a stronger flavor than others, which can be quite incredible in a pie crust, but it’s not my favorite for cookies or cakes.
• Arrowroot: this is my favorite of the starches, for no reason other than I find it the easiest to digest.
• Teff: This is extremely high in protein but I find it has a really strong flavor, so I only use it in somewhat more savory recipes.
• Bean Flour: Again, higher in protein but with a stronger flavor.  Great when blending with LOTS of other flours.
• Cabernet Wine Flour: This is one of the most uncommon flours I use, but I love it.  I got mine from Marche Noir at $14 for 10oz and find it delicious.  I find it brings a curranty, rich taste to my baked goods.  But as it’s very grainy and can leave an aftertaste, less is more.
• Mesquite Flour: I love this smoky flour in cookies and pie crusts – it brings a little New Mexico sunshine into my baking (that’s the image I have, roll with it).  Great in gingerbread, animal cookies and autumnal baking.
  

Cake Flour Blend

• 2 cups brown rice flour
• 1 cup white rice flour
• 1 cup arrowroot
• 1/2 cup tapioca starch
• 1 1/2 tsp xanthan gum
• Directions:  sift together twice and then whisk.  Mix and sift thoroughly each time before using.

Cookie Flour

• 1 cup white rice flour
• 1 cup brown rice flour
• 1 cup quinoa flour
• 1 cup tapioca flour
• 1 cup arrowroot starch
• 2 tsp xanthan gum

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