If you are new to gluten-free baking there are things you should know. Your first experiments with gluten-free flour can be terrible. Don’t worry, you haven’t figured it out yet. Being an awesome gluten free baker doesn’t always translate to a great gluten free one. Do not give up.
You will have to do your own experiments and find out for yourself that you can actually achieve great results with gluten-free pastry. It is not for you to “throw in the towel”, it is for you to be happy that, at last, you will be able to eat your desserts or breads without guilt or fear of putting your health at risk later.
For example, did you know that buckwheat flour makes great pancakes and crepes? Also, coconut flour for brownies is great, and oatmeal is really versatile for many baked goods.
Preparing your own gluten-free baked goods is more reliable than buying them out there already made, since these, in fact, may contain gluten when prepared in kitchens where there may be gluten-containing preparations at the same time.
If you are actually allergic or sensitive to gluten, get your flour gluten-free with a “certified” stamp and never buy it in bulk. It is not possible to know if the tablespoons used may have wheat flour.
All-purpose gluten-free flour recipe for breads, cookies, and cakes
Well, without further ado or more to say because you yourself must do your own explorations on the subject and, above all, experiment, today we want to offer you our own gluten-free flour mixture with which you can start baking practically anything.
The thing about gluten-free flour is trying to keep it healthy, keep the protein, remove the gluten, but keep that essential binding ability.
So a good mix is the combination of oatmeal, coconut flour, white rice flour, sweet rice flour, and arrowroot or tapioca flour. You will find that many people use other types of gluten-free flours since they exist, among them are potato starch, casava, almonds and others.
Our gluten – free flour recipe for today contains:
Oatmeal: It is slightly sweet, so you can actually cut the sugar in your recipe to adjust for sweetness.
Coconut flour: it is a solid and resistant flour that helps stabilize the flour mixture. Lots of extra protein and fiber. Makes you feel fuller for longer. If you find that your recipes come out with a “grainy” texture, this is why. Let the wet ingredients soak into the flour mixture for 15 minutes.
Millet Flour – This is the building block of the mix. Add warmth and body to your baking.
Sweet Rice – This is your binding ingredient. It’s what will keep all your concoctions together and make sure they don’t fall apart.
Tapioca flour: You need this consistency to keep everything out there moist and light, although you can swap it for arrowroot or potato starch.
- 1 1/2 cup oatmeal
- 1/4 cup coconut flour
- 2 1/2 cups millet flour
- 1 1/2 cup sweet rice flour
- 1/4 cup potato starch
Mix all the flours and keep them in an airtight container. Use them to make quick breads (banana bread, pumpkin bread, pancakes) and baked goods (brownies, cakes, cupcakes, muffins, scones, cookies). You can also use it to make your own pizza dough.
- Makes six cups of gluten-free flour.
- Due to the addition of coconut flour, you can add an extra egg (applesauce is a great option if you don’t eat eggs).
- Please feel free to play around with this recipe.
- You can add xantham gum, but due to the addition of the sweet rice flour, most of the time it is unnecessary.