- When baking gluten free you typically need a combination of flours and starches to obtain a good texture. Typically I use a ratio of 2 cups flour to 1 cup starch when creating my flour mixture.
- Brown Rice, White Rice, Sorghum, Oat, Buckwheat, and Millet flours can usually be substituted easily within recipes.
- Sweet Rice Flour is halfway between a flour and a starch. I usually use this type of flour as part of my starch in a recipe.
- Cornstarch, Tapioca Starch, Potato Starch (not flour), and Arrowroot are all starches that can usually be substituted easily within recipes. They do have different properties such as helping with browning or keeping baked good soft. This is why I typically use a combination in my baking.
- You can also use bean or potato flour. I typically do not use either of these flours in my baking. Then tend to be a heavier flour and the bean flavor is usually detectable in the flavor of the baked goods.
- I typically use coconut flour in a recipe by itself. Baking with coconut flour requires more liquids and you can use less flour. Many of my recipes that I use coconut flour in use only 1/4 to 1/3 cup of flour.
- Tips for purchasing gluten free flours: Shop at local farmers markets and oriental food stores. Purchase rice, sorghum, oat groats, and buckwheat in bulk and grind into flour (requires a grinder). Rolled oats may be ground into flour using a food processor but will not be as fine of a flour as grinding oat groats in a grain grinder.
Elaine's Basic Flour Mix
- 1 Cup White Rice Flour
- 1/3 Cup Sorghum Flour
- 1/3 Cup Buckwheat Flour
- 1/3 Cup Oat Flour
- 1/3 Cup Sweet Rice Flour
- 1/3 Cup Tapioca Starch
- 1/3 Cup Potato Starch
* Substitutions: 1) if oat intolerant substitute additional sorghum flour 2) brown rice may be substituted instead of white rice flour 3) potato starch, arrowroot, or cornstarch substituted for sweet rice flour 4) arrowroot or cornstarch substituted for tapioca starch 4) use 2 cups rice flour instead of a combination of flours
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