Gluten Free Flour Mixes

I have two flour  mixes I use for all my baking.

Flour Mix A is my interpretation of Amy’s (at Simply Sugar and Gluten Free) bean-based flour mix.  All of the components are “ready” (from bags) in my pantry, so it’s by fall-back, especially when we haven’t ground grains in a while.

  • 22 oz. sorghum flour
  • 28 oz. garfava flour
  • 17 oz. potato starch
  • 8 oz. tapioca starch

Amy says this can be used 1-to-1 to replace standard flour in traditional recipes.  When working recipes by weight I use 5-5.5 oz per cup called for.


Flour Mix B is the simplest I’ve yet tried, and my favorite as long as I have a stock of ground grains (Yes, I know you’re *supposed* to grind your grain right before you use it, but our mill is hand-crank, and I will happily accept my husband’s labor of love filling all the flour containers in the place every couple months).  This idea/ratio came from Gluten Free Girl‘s Muffin Recipe post.  GFG is also the site that introduced me to the (nearly failproof) system of weighing ingredients rather than scooping out cups.

Weights allow me the latitude of substitution and experimentation so important to me as I find what I (and my family) enjoy most.

  • 70% (by weight) ground whole grains – Any combination
  • 30% (by weight) starches – Any combination
  • Isn’t that awesome?! So simple.  Easiest way to do it is with grams and start with either 700 or 1400g of grains than add 300 or 600g of the starches.

    For this one, also, I use 5-5.5 oz for each cup of wheat flour called for in a standard recipe.  Yup. By weight these mixes are completely interchangeable. I use both for anything, except when I know I’m going to want a finger in the batter, then I’ll just use the 70/30 mix, because the flavor of un-cooked bean flour is beyond nasty.

With either mix, combine components and whisk together thoroughly.

Over the next couple weeks I hope to write out my most commonly used recipes.

a) Because I’m always talking about them when I meet (or discover) people who also live gluten-free.
b) Because I’ve had some very frustrating moments when I knew *exactly* what I wanted to make, but had misplaced the recipe

Lately I’ve been getting (outwardly) organized.  As in, stuff I would have labeled *extreme* in my former life.  Working a schedule, menu planning for a month (would you believe it’s actually easier than for a week or two?), avoiding foods on personal evidence and a guess.

“Dedication, to the uninitiated, looks like obsession.”

But it’s been completely defensive.  And so with this.  I find this method (blog-keeping) to be the best way to keep from misplacing something.  SO.  Maybe one or two more M-B posts and then we’ll do my GF *bests* for a while.  Till then check the recipes category for what’s already up and if you need something in a hurry.

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