Making Your Own Gluten Free Flour Mixes

Making Your Own Gluten Free Flour Mixes

There are several different mixes below, and they can largely be used interchangeably. Sift all ingredients together three times and store in an airtight container. You can keep your GF flours in the fridge or freezer. If you use soy, buckwheat or quinoa flour in your mix it may go rancid if left in the cupboard for too long. They will keep almost indefinitely if kept in the freezer.

The mixes below say to use “x parts” of a flour. By this I mean, if I was making up the first flour mix and I needed 3 cups of flour, I would use, 1 cup of corn flour, 1 cup of potato flour, ½ a cup of white rice flour, and ½ a cup of tapioca flour.

One thing to note: different flour mixes will have different absorbency characteristics. This means, when you use a gluten free recipe with your own flour mix, you may need to tweak  the amount of liquid to get the right results, For that reason, most of my recipes give you the mix of flours to use, and also describe what the batter or dough should look like before it’s baked. That way, you can judge if you need to tweak your mix to get the right results.

Having said that, I usually make up a bulk mix of the first flour mix below and use it for most of my cooking. Because I make it myself I get consistent results and I know my recipes will work.

Using Tapioca Flour

I almost always add tapioca flour to my flour mixes. It helps add crispness and chewiness to baked goods like pies or biscuits).

To make self-raising flour, use your own gluten free baking powder, or use a commercial one.

Gluten Free Baking Powder

1 teaspoon cream of tartar

½ teaspoon bicarbonate of soda (baking soda)

Plain or All-Purpose Flour 1

My preferred flour mix. I use this all the time because I can get the ingredients really cheaply from Asian food outlets. It works as well as commercial GF flours, but I know what’s in it and I know it’s consistent. My usual mix is 500g each of rice and corn flour, then 250g of tapioca flour.

2 parts rice flour

2 parts corn flour

1 part tapioca flour

Plain or All-Purpose Flour 2

2 parts potato starch

1 part cornflour

½ part chick pea flour

½ part tapioca flour

Plain or All-Purpose Flour 3

Be careful using quinoa or buckwheat flour. They are both strong flavours. I usually use this mix in a savoury dish or one where I am going to have other strong flavours that won’t be swamped by the quinoa or buckwheat.

2 parts rice flour

2 parts corn flour

2 parts quinoa, potato starch, brown rice or buckwheat flour

1 part tapioca flour

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