Gluten Free Baking Mix

A super simple flour mix for a few of my recipes in my binder. Currently it is used primarily for animal crackers and soft pretzels.

Gluten Free Baking Mix

Ingredients
3 C brown rice flour
3 C oat flour (I make my own grinding safe oats)
1 1/2 C arrowroot powder
1 1/2 C potato starch

Directions
1. Whisk all ingredients in a large bowl.
2. Store in a sealed container in a dry, cool place in your kitchen

Gluten Free Flour

For anyone that has been in my kitchen, you will know that I have more dry goods than most. This is because I need so many different flours to make any baked goods.

I actually used to use more of a variety and try out different types of gluten free flour like quinoa, sorghum, millet, teff, almond, coconut flours etc. I have pretty much completely switched to two flour mixes that work so well many don’t usually realize what I have made is gluten free.

I found these on a blog called glutenfreeonashoestring. The author has several flour mixes, but I have found that I mainly prefer 2 of them. Mock Better Batter and Mock Cup4Cup.

I have of course remained these to “Gluten Free All Purpose Flour” and “Gluten Free Pastry Flour”

Several notes about these mixes. They are measured by weight. The recipe makes 10 cups of flour. You can use these as a 1:1 substitute in regular recipes.

Gluten Free All Purpose Flour

  • Servings: 10 Cups
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Great all purpose flour mix. Use with cookies, cupcakes, muffins, cakes, chocolate chip cookies etc. Substitute 1:1 in any recipe.

420 grams White Rice Flour
420 grams Brown Rice Flour
210 grams Tapioca Starch
210 grams Potato Starch
42 grams Xanthan Gum* or 40 grams Psyllium Husk Fibre
70 grams Potato Flour
28 grams Pectin**

Use a scale and whisk well together. Store in sealed container

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre, which is what we use.
** Pectin should be safe for those that are Corn lite

Gluten Free Pastry Flour

  • Servings: 10 Cups
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Light & airy. Great for biscuits, scones, pie crusts, pierogies etc. Substitute 1:1 in any recipe.

434 grams White Rice Flour
350 grams Arrowroot Powder***
196 grams Brown Rice Flour
210 grams Tapioca Starch
140 grams Coconut Milk Powder****
42 grams Potato Starch
28 grams Xanthan gum* / or 20 grams Psyllium Husk Fibre

Use a scale and whisk well together. Store in sealed container.

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre which is what we use.
*** Original recipe calls for Cornstarch. You can use this if you desire.
**** We use Native Forest Coconut Milk Powder. Beware of corn maltodextrin added. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Use a scale and whisk well together. Store in sealed container.

** Pectin should be safe for those that are Corn Lite (refer to THIS site if you are unsure), however, I am also looking for a safer pectin as we aren’t sure if this is the case for V.
**** We use Native Forest Coconut Milk Powder. You have to be careful as many coconut milk powders have corn maltodextrin in it. The one we buy has gum acacia which some with corn allergies are sensitive to. Do what works best for you. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Let me know if you have any new suggestions or if you have tried it in a recipe!