It’s easy and convenient to make your own gluten free flour blend. That, and it gives you total control over what goes into it. It might be cheaper too, though I can’t be sure of that. I never bought a gluten free flour blend, just a ton of different gluten free flours. They’re still all more expensive than wheat flour, unfortunately. But at least you won’t have to give up on nice baked goods.
I use flours that are easily sourced where I live. If the flours I use are not as readily available where you live, there are alternatives, which I will mention for all the flours I use. I cannot guarantee you’ll have the same results as me, though. That’s something you’ll have to find out for yourself.
I have purposely not added xanthan gum – a common ingredient in commercial gluten free flour blends – to my flour blend. Most of the things I bake do not need it. If I do need it, I can easily add it to the recipe instead of adding it to my flour blend.
- 1 cup chick pea flour
- 1 cup buckwheat flour
- ½ cup corn starch
- ½ cup potato starch (do NOT use potato flour!)
Measure all flours carefully and dunk into a large bowl. Whisk well. Really well. Like 3-5 minutes. You want the flours to really blend together.
Transfer to airtight container and store in a cool dark place.
It should keep for at least 6 months, but I can’t vouch for that. It never lasts that long in my kitchen. 🙂
- For chick pea flour: Oat flour, sorghum flour, white rice flour (not recommended as it will give a gritty texture to your bakes – if using, combine with one or more other flours from this list), quinoa flour
- For buckwheat flour: Brown rice flour, almond flour, cashew flour, amaranth flour, teff, corn flour (but like white rice flour will give a gritty texture to your bakes)
- starches: tapioca starch (also called tapioca flour – it’s the same thing; unlike potato flour which is something quite different from potato starch) and/or arrowroot powder. Also note, you can use potato starch or cornstarch only. If using just one starch, use 1 cup.