Gluten Free All-Purpose Flour Substitute

Gluten Free Flour Substitute.

This flour mixture was developed by Annalise G. Roberts, author of the Food Philosopher blog and several gluten-free cookbooks. I first discovered this all-purpose flour substitute in Gluten-Free Baking Classics. It’s such a great gluten free substitute for all-purpose flour that I keep a tub of it mixed and ready to go at all times.

There is one caveat…. Gluten-Free Baking Classics use this flour blend as the only flour in most recipes. The resulting muffins and cakes are light and fluffy, but very, very starchy. Not only does this concern me from a health perspective, but it makes the texture of baked goods kind of chalky. For me, all that starch made it feel like they just kind of disintegrated in my mouth and then stuck in the back of my throat. Also, I could almost feel my blood sugar levels sky rocketing.

My solution is to use this gluten-free flour mixture in combination with other, non-starchy flours like almond flour, oat flour and ground flax meal. This tends to produce cakes and muffins that are light, tender and fluffy, but without a “starchy” feel.

Gluten-Free Flour Mix:

Blend 2 parts superfine brown rice flour with 2/3 part potato starch (not potato flour) and 1/3 part tapioca flour.

Blend as much as you want and store in an air tight container.

• {Note} This Gluten Free Flour Mix is a Building Block Recipe. Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes. 

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