I seem to have had quite a few conversations about my gluten free flour blend recipe recently, with more and more people I know becoming interested in removing gluten from their diet. Whilst I didn’t remove gluten from my diet by choice, instead it was a case of having to after being so ill for so long, I do know that gluten free foods are less harsh on everyone’s digestive system.
If you are looking at dabbling in some gluten free baking, do not buy a gluten free flour off the supermarket shelves and expect to produce perfectly risen cakes and cookies from your oven. Trust me, I tried. It doesn’t work. After many failed attempts, I started using the gluten free flour blend recipe below, and since then I’ve successfully baked everything from Christmas cake, to waffles, to chocolate chip cookies.
It’s my go-to when baking gluten free goodies, and although there is an initial cost and time factor, with the various ingredients that need to be purchased and then blended together, I promise you it is worth every penny spent!
Happy gluten free baking x
- 255g white rice flour
- 113g brown rice flour
- 85g potato flour
- 85g millet flour
- 57g tapioca flour
- 1 tbsp xantham gum
- 1 tbsp dried milk powder
- Weigh each ingredient and add to a large bowl.
- Stir the ingredients until well combined.
- Store in an airtight container.