Gluten Free All Purpose Flour

For those of you who are trying a gluten-free diet, here is the flour combo that I’ve developed to substitute for all purpose wheat flour in quick breads, cookies, and cakes.

Gluten Free All Purpose Flour

whisk together

1 part organic brown rice flour
1 part sorghum flour
1 part tapioca flour

Xanthan Gum is required in all recipes with this flour, and should be whisked in prior to adding the flour to other ingredients. Here are the amounts needed for different types of baked goods.

Add per cup of All Purpose Flour used:
1/4 tsp. for cookies
1/2 tsp. for cakes
3/4 tsp. for muffins and quick breads
1 to 1&1/2 tsp. for breads
2 tsp. for pizza crust

4 thoughts on “Gluten Free All Purpose Flour

  1. Hello Bronwyn,

    In adding the xanthan gum to a bread recipe I am sorry I don’t understand what amount you mean. You said 1-1 and 1/2 tsp. for breads. I don’t get 1-1. Do you mean to say, 1 and 1/2 tsp.? Or, did you accidentally write 1-1 instead of just 1?

    Thanks for your reply,

    Arlyne

    1. Sorry, that was confusing!

      It is supposed to say 1 tsp. up to 1&1/2 tsp. for breads.

      I honestly haven’t tried substituting this flour is a bread recipe; the bread recipe I make most often is given in this post: http://cleangreenstart.wordpress.com/2011/02/22/gluten-free-breadtortillasbunspizza/

      In that recipe, the amount of flour is 6&1/2 cups, and the Xanthan is 2 Tbs (6 tsp.), so that is actually a little less than given in the conversion table above. However, this recipe also has 4(!) eggs in it, which makes a pretty good binder as well as the Xanthan. If you are using the flour in a recipe without eggs, I would stick to the conversion table amount and do 1 tsp or greater per cup of flour.

      Happy Baking! Bronwyn

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