Gluten Free Cooking School » gluten free flour mix

Gluten Free, Corn Free Flour Mix

Mary Frances — Thu, 22 Sep 2011 20:07:31 +0000

I still love my gluten free AP flour mix that I’ve been using for years, but I’ve started using a new corn free flour mix to test some of my recipes. For those of you out there who are corn free, know you are loved and thought of in this gluten free kitchen!

If you want to use this gluten free, corn free flour mix in any of the recipes that are formulated for my gluten free all purpose flour mix, just reduce the amount of liquids in the recipes. The almond flour in this mix doesn’t soak up liquids like masa harina does. The best way to reduce the liquids is to add 1/2 the liquids at once, and then gradually add in the remainder of the liquid until the dough/batter reaches the right consistency. Note – if you’re proofing yeast in your liquid, think ahead so that all of the yeast gets into the dough.

Photo by FotoosVanRobin

Mary’s Gluten Free & Corn Free Flour Mix

3 parts brown rice flour
3 parts tapioca starch
2 parts sorghum flour (or soy, or garfava)
1 part almond flour

Gluten Free Bread Experiments – A Loaf of Gluten Free Bread Every Day

Mary Frances — Tue, 08 Mar 2011 21:26:29 +0000

Let me give you a brief sketch of what life is like right now. John and I both work at home. He works on his internet marketing business in the morning. I work on Gluten Free Cooking School in the afternoon. Except for the days that we switch.

Whoever is not working is taking care of the kids. Lucy (10 mo), Grant (23 months), David (4 yrs) are all at home all the time now too. None of their nap schedules completely overlap. And none of them are at quite the right age to play happily together for more than 5 minutes. It’s sometimes crazy. To say the least.

Last week I wrote out a huge schedule to follow when I’m in charge of the kids. I think that it is the secret to maintaining my sanity. And right smack dab in the middle of it is 20 minutes that are allotted for bread baking.

Bread baking is one of my favorite parts of the morning. The kids are generally ready to have a snack in the kitchen and watch Mom bake. David and Grant both like to help. David, who is almost 5, has been helping me bake since he was 18 months and is an old hand at whisking eggs and mixing the dough. For me, it’s time to spend on something that I’m interested in.

So far, we’ve made 4 loaves of bread. I’m currently working on refining two different versions of Finally, Really Good Sandwich Bread (“FRGSB”). One will be gluten free, corn free. The other gluten free, corn free, and egg free. Many, many of you have asked for these variations and I’ve finally figure out how to work the necessary experimentation into my schedule. After that, I’ll move on to other variations. I know that I want to do a sourdough recipe and a yeast free recipe. I’d also like to experiment with some more strongly flavored loaves. What sort of bread recipes would you like to see? Email me at maryfrances [at] glutenfreecookingschool [dot] com and put Bread Recipe Request in the subject line.

I’m tentatively planning to start taking pictures and blogging about each day’s loaf. We’ll see how long I manage to stick with that. But so far, I’ve been reminded of a few interesting things.

1. Changing one flour in a recipe can dramatically change the required amounts of other liquids. I’ve always been aware that different flour are more or less able to absorb liquids, but this is the first time that I’ve actually measured that effect. The bread I’ve baked with my new gluten free, corn free flour mix only needs 2/3 of the amount of water as FRGSB.

2. Rising temperature is important. My first batch of gluten free, corn free bread did not rise very much at all. The culprit was that I put it in the oven to rise (because it was too cool in our house) and the oven was too hot. The top of the bread made a crust before the interior of the bread had time to fully rise.

3. Measurements matter. I’m also much more of a cook than a baker. I like to create recipes on the fly and rarely measure anything when I’m cooking. Baking has to be more exact if you want consistent results. John gave me a digital kitchen scale for Christmas and I’ve had a lot of fun scooping out my flour in measuring cups like I normally would and then measuring the flour by weight. You’d be amazed at how much difference it make whether you scoop the flour and then shake off the excess, scoop the flour and then scrape the excess against the bag, or spoon the flour into the cup and then level with a straight edge. I’ve also been intrigued by seeing how 1 cup of brown rice flour is a different weight than 1 c. of corn starch.

Gluten Free Waffles

Mary Frances — Sat, 29 Aug 2009 20:10:29 +0000

Our family has found a new favorite weekend breakfast – gluten free waffles! You all know that we’ve been on the gluten free diet for years now, so that first bite of homemade waffles was absolute heaven! We stuffed ourselves!

The recipe is a conversion of the “Basic Waffles” recipe in Joy of Cooking. The only change that I made was to swap my gluten free flour mix for the all-purpose flour used in the original recipe. The original recipes lets you adjust the butter from as little a 4 Tbsp for a low-fat waffle to 16 Tbsp for a super yummy, my mouth is in bliss waffle. We’ve tried 8 and 16 Tbsp and 16 is definitely the way to go.

Gluten Free Waffles

1 3/4 cups all-purpose gluten free flour mix
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt

3 large eggs
16 Tbsp unsalted butter, melted
1 1/2 c. milk (soy, cow, rice, etc)

Cooking Directions:
1. Mix first four ingredients together in large mixing bowl.
2. Beat the eggs together until frothy. Add the milk and stir again.
3. Slowly pour the melted butter into the egg/milk mixture. Stir constantly to prevent the eggs from cooking.
4. Now add the wet ingredients to the dry ingredients and mix just until all of the flour is wet. You don’t have to get all of the lumps out.
5. Pour the batter onto a hot waffle iron. Follow the affle iron manufacturer’s directions for cooking. For ours we use 1/2 c. batter and let the waffle’s cook until there is no more steam coming out.

Additional Notes:
1. Let your eggs and milk come to room temperature. If the eggs and milk are cold, then they will resolidify the melted butter when you mix them together.
2. These waffles are not sweet, so you can add sweet or savory toppings to them. You could also 1/4 – 1/2 cup of raisins, cheese, bacon, nuts, sliced bananas, grated coconut to the batter before cooking.

Gluten Free All-Purpose Flour Mixes

Mary Frances — Wed, 06 May 2009 14:12:42 +0000

I’ve gotten several questions about flour mixes lately, so I threw together this post that summarizes a lot of information that’s currently spread around my blog in various places. If you have any additional questions, just ask them in the comments and I’ll answer them and somehow incorporate the answers into this post.

If you’d like to learn more about why you have to use so many different flours together, what the flours do, and which gluten free flour mix is best for you, make sure to read my ebook, The Gluten Free Survival Guide. Chapter 7 is devoted to gluten free cooking, and you’ll get all of your questions answered there.

First, here are the recipes for my flour mixes:

My all-purpose gluten free flour mix, which I use for pretty much everything.
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour or garfava flour
1 part masa harina

Gluten Free, Soy Free, All-Purpose Flour Mix
3 parts brown rice flour
3 parts corn starch
2 parts sorghum flour
1 part masa harina

Gluten Free Cake Flour Mix
1 part brown rice flour
1 part sorghum flour
1 part tapioca starch

Instructions:

1. Depending on how much flour mix you want to make, choose a measuring cup. If you want 9 cups of mix, use a 1 c. measure. If you just need a tad, you can use a 1/8 tsp. measure =)

2. Whichever measure you choose is now a “part”. Scoop out the appropriate amounts of each flour and pour into a large mixing bowl.

3. Sift/whisk/stir the flours until they are extremely well combined. No streaks of corn starch allowed.

4. Store in an air-tight container in your pantry, refrigerator, or freezer depending on how long you think it will take you to use all of the mix. The colder the storage area, the longer the shelf life of the flours.

Common Substitutions:

For the corn starch: tapioca starch (also called tapioca flour), potato starch, arrowroot flour

For the masa harina: almond flour

My Recipes That Use the Flour Mixes:

Banana Bread

Fresh Blueberry Scones

Pancakes

Spiced Apple Pancakes

Drop Biscuits

Pizza Crust

Flour Tortillas

Garlic Cheese Biscuits

Yummy Sandwich Bread

Finally, Really Good Sandwich Bread

Sugar Cookies

Red Velvet Cake

Double chocolate gluten free brownies

How to Use Gluten Free Flour Mix in Your Own Recipes:

1. If you have a gluten free recipe that lists several types of flour, sum the amounts of each flours and substitute an equal amount of flour mix.

2. Check the recipe that you’re altering and make sure the ratio of flour:starch is about the same as in your flour mix. For instance the flour to starch ratio in my mixes is somewhere between 5:4 and 6:3. (The masa harina acts somewhat similarly to a starch – it absorbs a lot of water). If the recipe that you’re converting has a 3:4 flour to starch ratio, then the recipe author has added additional starch to “lighten” the recipe. If you are confident in your math abilities, then you can probably figure out how much additional starch to add. Otherwise, find another recipe for this type of experiment.

3. If you’re converting a recipe that uses regular wheat flour, start with a 1:1 substitution of one of the gluten free all purpose flours and add 1/2 – 1 tsp. xanthan gum. If the recipe is not as tender as you would want, then replace some of the flour with additional corn starch next time. If the baked good is too tender, then replace some of the flour with brown rice flour, soy flour, garfava flour or sorghum flour. It may take some experimentation, but most gluten free baking does.

Frequently Asked Questions:

1. Can I use the all purpose flour mix for everything? (cakes, pie crust, etc…?)

I don’t use it for cakes, and I still haven’t tried to make a gluten free pie crust. However, the mix has worked well in the few batches of cookies that I’ve made. I generally stick to savory baking, and for that it works wonderfully.

2. Do I have to store the flour mix in the refrigerator once I make up a large batch?

It all depends on how much you make and how quickly you will use it. I usually go through a batch within two weeks and I keep my flour in a canister on the counter without any problems. These flours do contain oils that can become rancid, so refrigerator or freezer storage will extend the shelf lif.

3. I’ve read that when using non-wheat flour mixtures you have to increase the leavening agents. Is this correct with your flour mixture?

I usually use the given amounts of leavening agents when I’m converting recipes. If it doesn’t rise enough, then I increase on the next try. I figure that swapping the flours around is enough of an experiment for the first batch.

4. The recipe that I want to convert calls for self-rising flour. Are you flour mixes self-rising?

Self-rising flour is simply flour that has already been mixed with baking powder and salt. You can make your own self-rising flour mix by adding 1.5 tsp of baking powder and 0.5 tsp. salt to 1 c. flour mix.

5. Can I substitute corn flour of corn meal for the masa harina? What is masa harina:

Here’s an excerpt from Wikipedia: To make masa harina, field corn (or maize) is dried and then treated in a solution of lime or ash and water, also called slaked lime. This loosens the hulls from the kernels and softens the corn. In addition, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. The soaked maize is then washed, and the wet corn is ground into a dough, called masa. It is this fresh masa, when dried and powdered, that becomes masa harina. (Add water once again to make dough for tortillas or tamales.)

Fresh masa is available in Mexican markets, refrigerated and sold by the kilo. But masa harina is a fine substitute. Availability and your personal taste determine whether you start with fresh or dried masa.

Do not substitute corn meal or regular corn flour, however; they’re produced from different types of corn and are processed differently. They will not produce the same results. Regular wheat flour also cannot be substituted.

6. I can’t find masa harina or corn flour that states that it is gluten free. Am I missing something? Bob’s Red Mill doesn’t offer either of these products as “gluten free”.

I use the Maseca brand. It’s with the Hispanic foods in almost all of the grocery stores in our area. If you can’t find masa harina, try almond flour as a substitute.

7. I made “x” changes to your flour mix recipe and tried to make your “y” recipe and it was a complete flop. What went wrong?

I’m not sure. I’ve never made the recipe with that combination of flours either =)

8. Why do your flour mixes not contain xanthan gum?

Baked goods that are meant to be soft and tender use less xanthan gum than pizza crusts and bread. Pancakes don’t need xanthan gum at all. If I added the xanthan gum (or guar gum) to the flour mix, I wouldn’t be able to use my mix for so many different recipes.

Gluten Free, Soy Free All Purpose Flour Mix

Mary Frances — Sun, 06 Jan 2008 01:25:32 +0000

Sometime in my early days of gluten free baking I learned the following:

Truth #1: Gluten free baking takes longer than non-gluten free baking.

Truth #2: I still have only 24 hours per day.

Conclusion: If I’m ever going to get around to cleaning the kitchen or folding laundry, I need to reduce the amount of time allocated to gluten free baking.

I will admit that there is some hyperbole in that, but if you’ve ever had a similar thought, then gluten free flour mixes are for you.

If you’d like to learn more about why you have to use so many different flours together, what the flours do, and which gluten free flour mix is best for you, make sure to read my ebook, The Gluten Free Survival Guide. Several chapters are devoted to gluten free cooking, and you’ll get all of your questions answered there.

Flour Mix Options:
Store-bought gluten free bread mixes are the easiest. You just dump the dry ingredients and the wet ingredients into a bread machine and flip on the switch. If you’re like me though, you’ll run out of bread mix at the most opportune time and with gas for our car at $3.25 a gallon, I can’t justify running to the store for one bag of mix.

I’ve found that homemade flour mixes work the best for me. Years ago I made-up a recipe for an all-purpose gluten free flour mix that contains brown rice flour, cornstarch, soy flour, and masa harina. Both John and I like the taste and 3 of the ingredients are available locally at very inexpensive prices.

I mix up a big batch of this flour mix (usually 9 cups) every couple of weeks and store it in a air-tight container. Whenever I want to make a loaf of bread, biscuits, or pancakes I use my flour mix instead of having to measure out 3 or 4 different kinds of flours. If this sounds like something that would work for you, and you’re not allergic to soy or corn, then be sure to give it a try.

A New Flour Mix Recipe
Over the past few weeks, several of you have written to ask whether there is another ingredient that you can use instead of the soy flour. Soy is one of the 9 most common allergens and many of us that have issues with gluten also have issues with soy. Sorghum flour is used in many gluten free bread, so I’ve hesitantly suggested that to many of you.

Hesitantly, because I hadn’t tried it myself. I don’t like suggesting things that I haven’t tried myself, so I ordered sorghum flour from Bob’s Red Mill and made up a batch of flour mix. Thus far we have made sandwich bread, biscuits, and pancakes and all of them have turned out exceptionally well. I’m all out of sorghum flour now, so I’m going to give you the recipe and let you try out it too.

How to Use an All-Purpose Gluten Free Flour Mix
Just in case you’re new to this type of experiment, here are a few guidelines.

1. If you have a gluten free recipe that lists several types of flour, sum the amounts of each flours and substitute an equal amount of flour mix.

All-Purpose Gluten Free, Soy Free Flour Mix

3 parts brown rice flour
3 parts cornstarch
2 parts sorghum flour
1 part masa harina or corn flour

1. Depending on how much mix you want to make, choose a measuring cup. If you want 9 cups of mix, use a 1 c. measure. If you just need a tad, you can use a 1/8 tsp. measure =)

2. Whichever measure you choose is now a “part”. Scoop out the appropriate amounts of each flour and pour into a large mixing bowl.

3. Sift/whisk/stir the flours until they are extremely well combined. No streaks of corn starch allowed.

Gluten Free Sugar Cookies

Mary Frances — Fri, 21 Dec 2007 04:12:03 +0000

This is the third of four posts on How to Bake Sugar Cookies. We’ve already learned how to cream butter and sugar, and performed some related experiments. This post will cover the basic Gluten Free Sugar Cookie recipe. And then after Christmas I’ll write a post on how to roll out the cookie dough. Yes, I know it would make sense to do that before Christmas, but I’ve just flat run out of time =)

For more delicious gluten free recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I put all of my favorite recipes in there, like sandwich bread, waffles, scones, tortillas, and more! I know you’ll enjoy the recipes as much as we do!

The first blog post that I ever read about gluten free sugar cookies went on and on about how difficult it was to find a good flour mix for sugar cookies. By the time this individual was done with her recipe it had something like 16 ingredients and one of them was amaranth flour. I don’t know about you, but I’m not about to order amaranth flour for cookies that I would probably only make once a year.

Because of that post we haven’t had sugar cookies for four years. When I saw that post again this year it made me mad. Gluten free baking should not be that hard. Cookies don’t need gluten! I was fired up and ready to make a sugar cookie.

I found a recipe in my favorite cookbook, Joy of Cooking, and decided to convert it to gluten free. I gave some thought to the flour issue and decided to substitute my Gluten Free Soy Free All Purpose Flour Mix for the plain flour in the original recipe. I figured at the worst, the cookies would be good but just wouldn’t taste exactly like the sugar cookies I grew up with. I must say, though, the results were really, really good. I don’t think that I’ll be changing this recipe any at all =)

P.S. This recipe is suitable if you’re making cut-out cookies for decorating.

Gluten Free Sugar Cookies

1/2 lb (2 sticks) unsalted butter, softened
2/3 cup white sugar
1 large egg
1/4 tsp. baking powder
1/8 tsp. salt
1 1/2 tsp. vanilla
2 1/2 c. Mary’s AP GF, SF flour

Cream the butter and sugar. Add the egg, baking powder, salt and vanilla and mix until well combined. Then stir in the flour until well-blended and smooth.

Divide the dough in half and roll out each half to 1/4 in. thickness between two sheets of parchment paper. Keeping the paper in place, move the dough to the refrigerator and chill for 20 – 30 minutes.

Preheat your oven to 350 degrees. Move one oven rack to the upper third of the oven. Grease your cookie sheets.

Take one portion of dough out of the refrigerator. Peel one piece of parchment paper off and then replace it. This is now the bottom side of your dough. Take off the other piece of paper and discard. Cut out the cookies using cookie cutters that are 2 – 3 in. long. Place the cut-out cookie on the cookie sheet about 1 inch apart. Roll out the dough scraps and keep cutting cookies until all the dough has been used. Refrigerate the dough again if it gets too soft to handle.

Bake the cookies just until they are lightly colored and slightly darker at the edges – should be around 6 – 9 minutes. Rotate the cooking sheet halfway through baking for even browning. After they are done, transfer them to a cooling rack as soon as possible.

Repeat this process with the other portion of dough. And then enjoy!!

Gluten Free Spiced Apple Pancakes

Mary Frances — Sat, 29 Sep 2007 18:07:54 +0000

The fall air has made it back to Alabama this morning and it is lovely. A perfect day to drink hot tea on the deck and enjoy the cool air, sunshine, and birds. It was also a perfect morning to play with my pancake recipe.

The Gala apples that have been sitting in the fruit bowl for a week, suddenly looked really good. Apples, ginger, cinnamon….mmm, this seems promising. I worked from my usual pancake recipe, first adding unsweetened apple sauce instead of butter or oil. When I got down to the vanilla, I opted for the warm, fall spices of ginger, cinnamon, and nutmeg. I threw in half of a grated apple at the end, just because it seemed the right thing to do.

And, oh it was. Hot spiced pancakes, topped with butter, syrup, and apple slices. A subtle hint of apple. This is a perfect fall morning.

Spiced Apple Pancakes

(Yield: one dozen)

Dry Ingredients
2 2/3 c. "All Purpose Gluten Free Flour Mix Recipe"
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Wet Ingredients
2 large eggs, beaten
1 1/2 c. soy milk (or cow’s milk)
1/4 c. applesauce, unsweetened
1/2 apple, grated on the large side of a box grater

Topping Possibilities
butter
maple syrup
whipped cream
apple sauce
apple butter

Instructions:
1. Combine the dry ingredients in a large mixing bowl and give it a few whisks.

2. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the remainder of the wet ingredients, and mix again.

3. Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined. Stir the batter until all of the flour is mixed in. This should just take a few seconds – there will still be lumps in the batter and that is okay. Put the batter aside while you heat up the griddle.

4. Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet. This is going to keep the pancakes from sticking.

5. Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:

Now, flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again.

Gluten Free Pancakes

Mary Frances — Sat, 16 Jun 2007 02:00:04 +0000

Just in time for the weekend, here is one of our favorite breakfasts: gluten free pancakes. We love to cook these on the weekend, when we have more time to sit and enjoy them. You can always top them with syrup, of course, but we’ve also enjoyed strawberries, blueberries, whipped cream and bananas.

For more fun and easy recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I’ve packed it full of all of my favorite GF recipes, like biscuits, waffles, pizza and more. I know you’ll enjoy cooking them as much as we do!

Gluten Free Pancakes
(Yield: one dozen)
2 1/3 c. of my gluten free flour mix
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt

1 1/2 c. soy milk (or cow’s milk)
3 Tbsp butter, melted (or canola oil)
2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla

Instructions: Combine the first four ingredients in a large mixing bowl and give it a few whisks. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the soy milk, butter, and vanilla to the eggs and whisk again.

Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined. (I usually abandon the whisk at this point and grab a wooden spoon.) Stir the batter until all of the flour is mixed in. This should just take a few seconds – there will still be lumps in the batter and that is okay. Put the batter aside while you heat up the griddle.

Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet. This is going to keep the pancakes from sticking.

Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:

Tips:
Adding the melted butter to the other ingredients can be a bit tricky. If the butter is too hot, then it may cook the eggs. If the milk and eggs are super cold, then the butter may re-solidify once you add it in. The solution is to have all of your ingredients at room temperature. However, this is not always convenient, so I sometimes substitute canola oil for the butter just to make my life a little easier.

If the pancakes are turning out darker than you like, or if the butter in the skillet is turning brown, turn the heat down. I usually have to turn my skillet down to medium low after the first batch. You may even need to take the skillet off of the heating element for a few minutes to let the skillet cool down. Don’t worry, you’ll soon get a feel for it.

On the other hand, if you’re not sure that the pancakes are done, just use the corner of your spatula to make a small slice in the middle of the pancake. Press down on the pancake and if you see oozing batter keep cooking.

If you’re having trouble with the pancakes sticking to the skillet add more butter or try another skillet. I use a Lodge Logic Cast Iron Griddle to cook pancakes. I have used non-stick surfaces and cast-iron surfaces and my pancakes always turn out better on a well-seasoned cast-iron skillet. This may just be a personal preference, but if you’re not having any luck with non-stick, try a cast-iron griddle.

If the pancakes fall apart when you flip them, then you’re either flipping them too soon, or you need a bigger spatula. Ideally, the spatula should be wider than the pancakes. Here is a list of pancake spatulas from Amazon to give you an idea of what I’m talking about. I haven’t tried any of these, and therefore cannot recommend one, but it should give you a general idea.

All Purpose Gluten Free Flour Mix Recipe

Mary Frances — Sat, 02 Jun 2007 23:53:08 +0000

The gluten free item that I most often reach for is my homemade all-purpose flour mix. When I first started cooking gluten free foods, I bought Gluten Free 101 by Carol Fenster and rushed home to bake some goodies for my husband. I eagerly flipped to the section on flour blends and was incredibly disappointed to find that I did not have any of the ingredients on hand, and had no idea where to buy them. I kept reading though, and thanks to Carol’s very informative writing, I came up with my own mix.

If you’d like to learn more about gluten free cooking – such as why you have to use so many different flours together, what the flours do, and which gluten free flour mix is best for you – make sure to check out my online Cooking School. I’ll walk you through step-by-step how to cook great gluten free food using easy to find ingredients. You can find out more about the online Cooking School here.

After almost four years of cooking gluten free, I am amazed at how well this mix works in so many different recipes. When I make gluten free biscuits with this mix, they taste like biscuits. When I make gluten free pancakes, they taste like pancakes. I’ve even made onion rings with this! I know I’m a geek, but this really is exciting!

Since I use this mix so often, I usually make up a big batch and store it in a large canister so that it’s ready whenever I decide to bake. If you don’t think that you will use the flour often, then I suggest that you store it in the freezer so that the soy and brown rice flours do not spoil. Just be sure to let it come to room temperature if you’re going to make gluten free bread.

Gluten Free All Purpose Flour Mix

3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour, sorghum flour or garfava flour
1 part masa harina

I’ve given you this recipe in “parts” so that you can make as much or as little as you want. I usually use a 1 cup measure, so I end up with 3 c. brown rice, 3 c. cornstarch, 2 c. soy flour and 1. c. masa harina. However, I’ve also used a teaspoon measure when I needed just a little bit.

Combine all the ingredients in a large bowl and mix thoroughly. (If you’re new to mixing flours, then you want to make sure that you don’t see any clumps or streaks of indiviual flours. By the time you’re done it should be one homogeneous bowl of flour.) Transfer the flour to a canister or other storage container. You’re done!

Be sure to check back in a couple of days for a lesson on making biscuits!

P.S. I’ve added some links to the recipe so that you can purchase the ingredients online if you cannot find them locally. Masa harina is a flour made from corn that has been boiled with lime and then ground and dried. I can usually find it in local grocery stores in the Hispanic food section .

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