Weedy Ways

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Gluten Free Flour Mixes

There are many many many different versions of Gluten Free flour mixes.  It is wise to keep them refrigerated or in the freezer until you're ready to use them, this will prevent spoilage.  It will help your recipe if the flour mix is brought to room temperature before using as well.

These mix recipes and information have been used for many years, some I've created myself and some are from generous sharing of support groups throughout Northeast Ohio as well as many cookbooks by Bette Hagman and Connie Sarros.  

Check your local libraries and bookstores for  cookbooks by Hagman and Sarros, they contain a wealth of knowledge and recipes with easy to follow instructions. In my opinion, if you ever get a chance to hear Connie Sarros speak it will be well worth your time.

Below the mix recipes I will add additional information on the differences of flours, their uses and characteristics.

Remember, this page is under construction, please be sure to check back frequently.

 

Lynn’s Mix

3 C. Rice Flour

1 C. Potato Starch

1 C. Sorghum Flour

1 C. Amaranth Flour

1/2 C. Brown Rice Flour

2 1/2 Tbsp. Xanthan Gum

 

Gluten Free Flour                                                           

6 C. Rice Flour

2 C. Potato Starch

1 C. Tapioca Starch

 

Four Flour Bean Mix                                               

1 C. Garfava Bean Flour

1 C. Sorghum Flour

3 C. Cornstarch

3 C. Tapioca Flour

 

Sorghum Flour Mix                                            

1 ½ C. Sorghum Flour

1 ½ C. Potato Starch or Cornstarch                                   

1 C. Tapioca Flour

½ C. Corn, Almond or Bean Flour

(Corn flour is not the same thing as cornstarch. It is the whole corn kernel ground into flour)

 

Light Bean Flour

3 C. Garfava Bean Flour

3 C. Tapioca Flour

3 C. Cornstarch

 

Featherlight Rice Flour Mix

3 c. Rice Flour

3 c. Tapioca Flour

3 c. Cornstarch

3 T. Potato Flour (Not Potato Starch)

 

GF Flour Mix 1

2 1/2 C. Rice Flour

1 C. Potato Starch Flour

1 C. Tapioca Starch

1/4 C. Bean Flour

1/4 C. Cornstarch

2 1/2 Tbsp. Xanthan Gum

 

Properties, Characteristics and uses of Gluten Free Flours. 

1.     Amaranth Flour

     a.      High fiber and protein content.

     b.     Adds slightly sweet flavor to recipes.

     c.      Adds moisture to recipes.

2.     Arrowroot Flour

     a.      Can be used in place of cornstarch as a thickener.

     b.     High in fiber content, easily digestible.

3.     Bean Flour

     a.      Mixes well with rice flours for baking. (keep mix refrigerated)

     b.     Stores well alone in cupboard.

     c.      May have strong or bitter flavor.

     d.     Too much may give a metallic flavor and cause gas.

     e.      High Protein content.

4.     Buckwheat

     a.      An Herb plant related to rhubarb.

     b.     Triangular shaped seed with black shell.

     c.      Whole, cracked or ground into flour.

     d.     Unique strong flavor.

     e.      Absorbs oil, additional liquid may be required in recipes.

5.     Coconut Flour

     a.      Finely ground coconut meat with most of the fat/moisture removed.

     b.     High fiber and protein content.

     c.      Mild coconut flavor, slightly sweet.

     d.     Can be used alone or mixes well with other Gluten Free flours for baking.

     e.      Absorbs liquids, more may be required in recipes.

6.     Corn Flour

     a.      Regular, medium or finely ground. Finely ground is best if baking.

     b.     Adds slightly sweet flavor to recipes.

     c.      White, yellow or blue varieties.

     d.     Used for corn bread and muffins.

7.     Cornmeal

     a.      Coarse ground corn flour.

     b.     White, yellow or blue varieties.

     c.      Not a substitute for corn flour or cornstarch.

     d.     Mixes well with other Gluten Free flours for baking.

     e.      Use to “dust” pans for items such as pizza.

8.     Cornstarch

     a.      Use as thickening product, mix with water prior to adding to heated liquid(s).

     b.     Mixes well with other Gluten Free flours for baking.

9.     Flax

     a.      Ancient medicinal herb.

     b.     Golden flaxseed meal is almost flavorless.

     c.      Dark flaxseed meal has a nutty flavor.

     d.     Whole, toasted, sprouted, ground meal, pressed into oil.

     e.      High fiber content & Omega-3.

10. Hominy

     a.      White or yellow corn kernels which the hull and germ have been removed.

     b.     Used as a side dish or in casseroles.

11. Millett

     a.      Drought tolerant grass with small seed.

     b.     Good substitution for sorghum flour.

     c.      Adds texture to recipes.

     d.     Has a butter sweet flavor.

     e.      Easily digestible and is the least allergic choice of alternate flours.

12. Nut Flours

     a.      Used in small quantities.

     b.     High in protein.

     c.      Low in carbohydrates.

     d.     Generally add moisture and flavor to recipes.

     e.      May cook faster leaving a doughy inside and overcooked exterior.

                                                                                                                                         i.      Almond: adds moisture and flavor.

                                                                                                                                    ii.      Cashew: slightly sweet, adds moisture and texture.

                                                                                                                                  iii.      Hazelnut: adds moisture and flavor.

                                                                                                                                  iv.      Pistachio: normally add to desserts for flavor or texture.

13. Oat Flour

     a.      This must come from an uncontaminated source.

     b.     Adds protein to recipes.

     c.      Slightly sweet, nutty flavor.

14. Popcorn Flour

     a.      Variety of corn used for popping, the un-popped kernel are milled into flour.

     b.     Used in ready-to-eat cereals or as salad topper.

15. Potato Flour

     a.      Heavier than potato starch flour, has potato flavor.

     b.     Velvety texture.

     c.      Not used as a main flour in recipes.

             It will absorb too much liquid and can create a gummy texture.

     d.     Used in small amounts to increase moisture and hold the product together.

16. Potato Starch, Potato Starch Flour

     a.      Finer than potato flour, has bland flavor.

     b.     From uncooked potatoes where all fibers have been removed.

             Dehydrated until only the starch remains.

     c.      Mixes well with other Gluten Free flours for baking. 

     d.     Good for use in high temperature recipes.

     e.      Adds chewyness and moisture to baked goods.

     f.       Can be used in place of cornstarch or arrowroot as thickener.

17.  Quinoa

     a.      Ancient grain of Peru.

     b.     Closely related to Amaranth.

     c.      Used whole, flakes or ground into flour.

     d.     Mild nutty flavor, can be bitter if used alone.

     e.      Can be substituted for any cereal grain.

     f.       Adds moisture to baked goods.

     g.     Flakes normally work better than flour in baking.

18.  Brown Rice Flour

     a.      Comes from unpolished rice, only the hull has been removed.

     b.     Contains bran thus has higher B vitamin content, iron and fiber.

     c.      Keep refrigerated or in freezer.

     d.     Good for breads and cookies.

     e.      Good base for flour mixes.

     f.       Has a slightly nutty flavor and slightly chewy texture.

19. Brewer’s Rice

     a.      Particles of rice or rice chips.

     b.     Normally used in brewing beer or for animal feed.

20. Sweet Rice Flour

     a.      Can be used in place of cornstarch or arrowroot as thickener.

     b.     Better option for thickener if you’ll be freezing the product.

21. White Rice Flour

     a.      Good base for flour mixes.

     b.     Bland, mild flavor, won’t change taste of recipe.

     c.      Gives option of regular, medium or fine ground.

22. Rice Bran

     a.      High nutritional value ...

             ... thiamin, niacin, B-6, iron, phosphorus, magnesium, potassium and fiber.

     b.     Derived from the epidermis layer (outer covering) of the grain.

     c.      Keep refrigerated or in freezer.

23. Saffron

     a.      Dried stigmas of purple flowered crocus.

     b.     Used to color and flavor recipes.

24. Sesame

     a.      White, brown or black.

    b.     Whole, ground as flour or pressed for oil

25. Sorghum

     a.      AKA milo.

     b.     Certified food grade sorghum has been specially developed for the food industry.

     c.      Made from Sorghum Berries.

     d.     Ground to flour or sweet syrup.

     e.      Adds ‘airyness’ and texture to recipes.

     f.       Good for portion of flour in bread recipes, even up to half the amount.

26. Soy Flour

     a.      High Protein and low Carbohydrate values.

     b.     Available in full fat, low fat and defatted versions.

     c.      Keep refrigerated or in freezer.

     d.     Has a strong, distinct flavor, some say nutty flavor.

     e.      Mixes well with other Gluten Free flours for baking.

     f.       Browns easily.

     g.     Note: Soy is one of the eight major allergens.

             It must be labeled on products for sale by law of FDA.

27. Sweet Potato

     a.      Used as vegetable, dried or ground into flour.

     b.     Adds slightly sweet flavor to recipes.

28. Taro Flour

     a.      Used as a thickener, similar to tapioca.

29. Tapioca Flour

     a.      AKA tapioca starch, cassava flour, cassava starch, manioc starch.

     b.     Extracted from the roots and ground into flour.

     c.      Mixes well with other Gluten Free flours for baking.

     d.     Browns easily, promotes crisp texture

     e.      Can be used in place of cornstarch or arrowroot as thickener.

30. Teff

     a.      Small ancient grain of the Millett family.

             It’s too small to remove husk and bran.

             The nutrients are not lost during processing.

     b.     Natural brown has a stronger, unique flavor.

     c.      Ivory has a mild, slightly nutty flavor.

     d.     High calcium content.

     e.      Can be used as portion of flour in bread recipes for texture.

31. Xanthan Gum

     a.      Binder for GF Baking – Acts as the “gluten” for cakes, cookies and breads.

     b.     1 tsp. in recipes of cakes and cookies; 2 tsp. in recipes for breads.