You can buy premixed gluten-free flour at the store, however, I have not found one that is as versatile as this particular blend. Many of them have corn, so that’s right out, and some even have xanthan gum or preservatives added, yuck. Some don’t do well with breads or crusts… they crumble just by looking at them.
This blend was inspired from Gluten-Free Girl, whose recipes have helped me so much! This flour mix article not only gives a great flour blend, but also talks about the dreaded xanthan gum.
Thank you, Gluten-free girl, you’ve given this gluten-free family hope that there is delicious food beyond gluten!
You will need a scale. I highly recommend getting one. My mother, who is an excellent cook with many Danish recipes collected from her family, told me I needed a scale first thing when I started cooking for myself. A scale? That sounds like a lot of work.
It’s actually easier than measuring with cups. Less dishes, less mess. Plus many of the great recipes are portioned by weight.
Just go to amazon.com and search for: “digital kitchen scale” and you’ll see many options. I recommend getting a white or silver one. Avoid the black. Not only does it darken the mood while cooking, but it always looks dirty, especially since flour is generally white(ish).
So here is our favorite flour blend:
Coconut flour: 280g
Sorghum flour: 280g
Millet flour: 280g
Amaranth flour: 280g
Almond meal: 280g
Tapioca Starch: 300g
Other options for flour include brown rice flour and teff flour, but we stopped using teff because it is a bit heavy (especially combined with almond meal), and brown rice flour we stopped using due to high levels of arsenic appearing in rice these days.
Place your large mixing bowl on your scale, tare the scale, then start pouring. Mix well and store in a tightly sealed container. You can halve or double the recipe without a problem.