The Last Gluten Free Flour Recipe You'll Ever Need
If you’re reading this, it’s because you know the trials of gluten free baking, or you want to learn how to take them on. I dabbled in gluten free baking in the past, and when I needed to make something for a meal train or a friend that was gluten free, I typically just went with foods that were safe by default: proteins, fruits, veggies, basic seasoning. I played it safe. Then in 2016, my husband got Lyme Disease. Within months it became very apparent that his body was wrecked. We assumed it was from the heavy course of Doxycycline to treat the bacterial infection, but after months of candida cleanse diets, tons of probiotics to help his gut recover, we came to the very sad realization that the Lyme Disease had taken an unexpected toll on my husband’s body. He no longer could eat gluten, eggs, or dairy. Classic reactive Lyme’s protein sensitivities. Thus began my discovery to a new way of cooking.
I’d already been making nearly everything from scratch for 4 years because of our immune compromised kiddo who needed us to have a VERY clean diet, so I just grabbed the bull by the horns and decided I would learn to do this well, too. Ya’ll. I’m telling you right now. Gluten free baking is HARD. I mean, we really take for granted what those darling little protein strands in grains do for our foods until they make us or our loved ones sick. And for us it couldn’t be, “Buy all the gluten, dairy, and egg-free processed substitute foods!” I mean, have you seen how expensive those things are?! Furthermore- HAVE YOU SEEN THE GARBAGE INGREDIENT LISTS?! Clearly, I was learning it all from scratch, and as clean as possible.
So I tried. I got the best, organic, 1-to-1 baking mix “flour” and subbed it in my recipes. It was almost always disgusting. Most recipes are just made to have the benefits of gluten, and without, they’re inedible. So I started searching specific recipes, substitutes, tried different brands of mixes, all with varying results- most of which were bad. Finally, I decided to approach it like I did when I initially learned how to cook: Get a recipe with solid reviews, and learn it. Learn what each ingredient did so I could tweak it to make it work to our liking. What I learned first of all was the flour matters. Not every gluten free flour is created equally, and what brand works for one recipe doesn’t work for another. So I broke it down even further: Can I buy the ingredients to make a good, multipurpose, gluten-free flour. The answer was a resounding yes. It took some trial and error. It took a lot of testing. Tweaking. But eventually, I found our sweet spot, and I’ve yet to find a gluten free recipe that this mix does not work for perfectly. Watch. The next thing I make will be a disaster now that I’ve said that and shared this. So here it is, my year of trials, testing, tweaking, and all the things. My incredible, gluten free flour mix.
Gluten Free Baking Flour
Ingredients
- 24 ounces or approximately 4.5 cups organic brown rice flour
- 24 ounces or approximately 4.5 cups organic white rice flour
- 24 ounces or approximately 4.5 cups organic potato starch
- 20 ounces or approximately 4.5 cups organic arrowroot flour
- 3 Tablespoons Xantham Gum
Instructions
- Combine all ingredients in a VERY large container(must be at least 20 cups PLUS room to mix around). I recommend a 3-gallon, food grade bucket with gamma lid. Stir several minutes until thoroughly combined. If you're using a bucket, tighten the lid and shake the bucket for 1-2 minutes.
- Keeps in an airtight container for 6+ months.
All my ingredients come from Azure Standard. No, I don’t get paid to say that. It really is where I get them. It’s hands-down the best price for the best quality ingredients, with reliable texture, taste, and quality EVERY time. Check out the video below for just how quick and easy this really is: