Best 4 Homemade Gluten Free Flour Mix Recipes
In the realm of gluten-free baking, creating a versatile and effective flour mix is essential for replicating the texture and flavor of traditional wheat-based baked goods. This comprehensive guide presents a remarkable homemade gluten-free flour mix that caters to various dietary needs and preferences. Whether you're a celiac, gluten-intolerant, or simply seeking healthier alternatives, this flour mix offers a nutritious and delicious solution. Additionally, we delve into an array of delectable recipes that showcase the versatility of this remarkable flour blend, from fluffy pancakes and golden waffles to hearty breads and decadent cookies. Embark on a culinary journey as we explore the wonders of gluten-free baking with our exceptional homemade flour mix!
Let's cook with our recipes!
GLUTEN-FREE FLOUR
A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.
Provided by Chrystal
Categories Recipes
Time 5m
Number Of Ingredients 14
Steps:
- Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
- Store flour blend in an airtight container.
- Shake the container before using in case any gluten-free flours have settled.
Nutrition Facts : Calories 290 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 16 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GLUTEN-FREE FLOUR MIX
I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania
Provided by Taste of Home
Time 5m
Yield 3 cups.
Number Of Ingredients 3
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GLUTEN-FREE FLOUR MIX
This is a recipe for gluten-free flour that can be used as a replacement for wheat flour in any recipe.
Provided by Melissa
Time 5m
Yield 64
Number Of Ingredients 6
Steps:
- Mix rice flour, tapioca flour, cornstarch, xanthan gum, salt, and sugar together in a bowl; pour into a sealable container for storage.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 95.1 mg, Sugar 0.1 g
GLUTEN-FREE FLOUR MIX
Based on a recipe from The Wholesome Junk Food Cookbook by Laura Trice. She says of this recipe, "You can buy ready-to-use gluten-free cake or muffin flour mixes or you can make your own. Use whatever you think is best.... You can convert most recipes to gluten free by removing the sources of gluten, like wheat, barley, or spelt, and using this mix. You will need to lower the oven temperature and increase the baking time, as rice flour needs to cook longer at a lower temperature.... Tip for light batter: Usually when baking, we think nothing of mixing the batter in a mixer for a long while. However, part of the appeal of muffins, pancakes, and batter breads is the cakey, non-chewy texture. Kneading brings out the gluten, a protein in flour, and affects the texture of baked goods. It is what makes bagels and pizza crust chewy because they are kneaded. You do not want to overmix the batter for baked goods like pancakes, muffins, and batter breads, or you will have a rubbery creation. So, when making muffins, pancakes, and batter breads, the saying is 'mix just until you have barely wet the dry ingredients and stop.' This will produce light and cakey treats every time."
Provided by mersaydees
Categories Breads
Time 5m
Yield 4 1/4 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Store in a container in the refrigerator.
Nutrition Facts : Calories 475.4, Fat 1.6, SaturatedFat 0.5, Sodium 10.3, Carbohydrate 105, Fiber 3.8, Sugar 0.8, Protein 7.9
Tips:
- When measuring gluten-free flours, use a kitchen scale for accuracy. Gluten-free flours can be more compact than wheat flour, so using a scale ensures you're using the correct amount.
- If you don't have a kitchen scale, be sure to spoon the flour into the measuring cup and level it off with a knife. Don't scoop the flour directly from the bag, as this can result in too much flour being packed into the measuring cup.
- When substituting gluten-free flour mix for wheat flour in recipes, start by using a 1:1 ratio. However, you may need to adjust the amount of liquid in the recipe, as gluten-free flours can absorb more liquid than wheat flour.
- Gluten-free flours can be used to make a variety of baked goods, including breads, cakes, cookies, and muffins. Experiment with different recipes to find your favorites.
- When storing gluten-free flour mix, keep it in an airtight container in a cool, dry place. The flour mix can be stored for up to 6 months.
Conclusion:
Making your own gluten-free flour mix is a great way to save money and ensure you always have gluten-free flour on hand. With a few simple ingredients, you can easily create a flour mix that can be used to make a variety of delicious gluten-free baked goods. So next time you're in need of gluten-free flour, give this recipe a try!
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