We’ve been working pretty hard on some gluten free/vegan baked good recipes in the last few months. Although we like some store-bought flour blends for certain recipes, we haven’t found one that works perfectly all the time. Since we spend a lot of time and energy (and money!) testing recipes, it’s important that we waste as little as possible. There’s nothing worse than testing a promising recipe only to have the texture turn out gluey, uncooked, or too dry. We’re very excited to introduce this gluten-free all-purpose flour blend!
For those of you experienced in gluten free baking, you probably know what we’re talking about. Pancakes with a traditional gluten free all purpose flour blend often have a gummy texture that never fully cooks. Not to mention, it certainly doesn’t compare to fluffy, gluten-full pancakes, which is disappointing! We’ve had similar results with all sorts of gluten free baking recipes. From banana bread and cakes to cookies, brownies, and muffins. After far too many failed recipe attempts, we (by we, I mean mostly my mom) decided to take matters into our own hands.
My mom spent a few days researching the science behind gluten free flours. She studied the types of flour that work best in various applications, and how to make a blend that’s both multipurpose and easy to make at home. We use this blend for gluten free/vegan waffles, pancakes, cookies, sweet breads, and it serves us very well. Every week, we make a single or double batch, store it, and use it for all sorts of thing.
A few notes about the recipe:
- We use a kitchen scale to measure the ingredients by weight. It’s really the only reliable, accurate way to measure flour. Kitchen scales are relatively inexpensive, small, easy to store and surprisingly helpful. (Here’s the basic one we use.) If you don’t have one, scooping flour into a measuring cup with a spoon offers more accurate results than dipping your cup into a flour bin.
- Our blend includes a small amount of powdered coconut milk. This adds a bit of protein, which is lacking in most gluten free flour blends. Some store-bought brands use powdered milk, but we haven’t found a dairy free alternative. Let us know if you’ve heard of any!
- Whisk everything together thoroughly before storing to make sure the blend is well incorporated. You can store in your pantry for 6-8 months. Although if you’re like us, you’ll probably use it up in a week or two!
And a few of our favorite uses for this flour:
- Fluffy Gluten-Free Blueberry Pancakes
- Peanut Butter Chocolate Chip Banana Bread
- Crispy Gluten-Free Waffles
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We developed this gluten free all purpose flour blend after researching the various types of flours and what they’re best used for. This works well in cookies, cakes, cupcakes, muffins, breads, etc. We’ll always be sure to note if we used something different in each recipe.
Ingredients
- 12 oz (2 cups + 2 tbsp) white rice flour
- 4 oz (2/3 cup) brown rice flour
- 3 oz (1/2 cup) potato starch
- 1 1/2 oz (1/4 cup + 2 tbsp) tapioca starch
- 2 tbsp powdered coconut milk
Instructions
- Weigh each ingredient separately, then whisk together until well-incorporated. Store in airtight container in pantry for up to 8 months.
Notes
- Xanthan gum is popular in many gluten free flour blends because of its ability to thicken and bind. We have found that it doesn’t work well in every recipe, so we’ve omitted it from this blend. In some of our recipes, we’ll note to add xanthan gum to the dry mix if necessary, but more often than not, we’ve found we don’t need it for a recipe to succeed.
- The only substitution we’ve had success with in this recipe is swapping powdered coconut for powdered soy milk. They work equally well – we just prefer coconut. You can order both online via Amazon or other retailers. Since the recipe doesn’t call for much, one canister will last you several months.
- If you don’t have a kitchen scale to weight the flours, we suggest scooping flour into a measuring cup with a spoon and then gently leveling off. If you pack the flour into the measuring cup, the quantities will be significantly different than we’ve indicated here.
Keywords: gluten free flour blend, all purpose gluten free flour
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