As someone who loves to bake gluten-free, I’ve spent months experimenting with different flours to find the perfect blend. But despite all the options on the market, I’ve never found a store-bought flour that meets my high standards—one that is organic, gluten-free, free of any additives and preservatives and bakes beautifully.
So, I started creating my own flour mix.
What Goes Into My Blend?
I use a combination of organic, simple ingredients that I’ve found produce excellent results. Here’s my favorite blend so far:
2 cups white rice flour – It’s light, neutral in flavor, and provides a good base for my baking.
2 cups brown rice flour – This adds a slightly nuttier taste and helps with the structure.
2 cups potato starch – This flour lightens up the texture and makes the baked goods tender.
2 cups tapioca starch – Tapioca helps bind the flours and creates a soft, chewy texture.
½ cup millet flour – This flour adds a bit of sweetness and depth of flavor.
This blend works great for most of my gluten-free baking recipes. It gives the right rise, texture, and flavor in everything from banana bread to light, fluffy muffins. And because I buy larger quantities of organic flours, it’s more economical in the long run.
Adding Xanthan Gum for Texture (Yes, Even Though I Normally Avoid Gums!)
Normally, I’m not a fan of using gums or other synthetic additives in my cooking or baking. I prefer to keep things as simple and natural as possible. However, when it comes to gluten-free baking, xanthan gum is a game-changer. While I generally avoid gums in most recipes, I’ve found that they are crucial for creating the proper texture in gluten-free baked goods. Xanthan gum helps mimic the elasticity and structure that gluten provides in traditional baking, improving the texture and preventing things from becoming too crumbly or dense.
In my experience, adding ½ teaspoon of xanthan gum for every 1 cup of gluten-free flour blend used is the perfect amount. For most cake or muffin recipes, I’ll add not more than 1 teaspoon to the batter. It’s a small addition, but it makes a significant difference in the outcome, ensuring my cakes and muffins come out with just the right chew and lift.
Feel free to experiment with different flours like sorghum, oat, or corn flour to find your favorite blend!
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