Homemade Gluten Free All Purpose Flour Substitute Food
GLUTEN FREE ALL PURPOSE FLOUR SUBSTITUTE
If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.
Provided by Catfish Charlie
Categories Rice
Time 10m
Yield 5 1/2 cups
Number Of Ingredients 5
Steps:
- Sift ingredients together.
- Store in an airtight container until needed.
Nutrition Facts : Calories 193.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 44.3, Fiber 0.9, Protein 1.8
HOMEMADE GLUTEN-FREE ALL PURPOSE FLOUR - SUBSTITUTE
Make and share this Homemade Gluten-Free All Purpose Flour - Substitute recipe from Food.com.
Provided by Charlotte J
Categories Free Of...
Time 10m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Stir together all ingredients.
- Store in an air-tight container.
- Yields approximately 2 pounds of flour mix.
Nutrition Facts : Calories 1702.7, Fat 8, SaturatedFat 1.8, Sodium 62.7, Carbohydrate 373.3, Fiber 17.9, Sugar 4.7, Protein 29.3
ALL-PURPOSE GLUTEN-FREE FLOUR SUBSTITUTE RECIPE
What if you had a gluten-free flour that worked in any recipe as a gram-for-gram substitute for all-purpose flour? That was the question we asked ourselves when we developed this blend. "IiF" stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It's gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes, so you can use it as a gram-for-gram substitute anywhere.
Provided by Ideas in Food
Categories Ingredient
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients in a bowl. Store in airtight container at room temperature for up to 6 months.
Nutrition Facts : Calories 326 kcal, Carbohydrate 76 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 2 g, Fat 0 g, ServingSize Makes 15 1/2 cups (2020 grams), UnsaturatedFat 0 g
GLUTEN-FREE ALL-PURPOSE FLOUR
This all-purpose blend is ideal for any gluten-free folks who are also sensitive to MSG. Also, since it is free of xanthan gum, corn flour, and cornstarch, it works well for anyone who cannot tolerate corn.
Provided by Sarina Jane
Categories Quick Breads
Time 15m
Yield 8 cups, 32 serving(s)
Number Of Ingredients 3
Steps:
- Place the flax seeds or flax meal into a clean, moisture free grinder or blender. Grind flax until it is the consistency of whole wheat flour.
- If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
- In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain. A wire whisk works well for this step.
- Enjoy in any recipe that calls for gluten-free all-purpose flour. It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe. (For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.) However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.
Nutrition Facts : Calories 99.7, Fat 2.8, SaturatedFat 0.3, Sodium 3.2, Carbohydrate 16.6, Fiber 2.3, Sugar 0.2, Protein 2.4
GLUTEN-FREE ALL PURPOSE FLOUR
This flour is just like the wheat flour I use to bake with, before I was diagnosed with Celiac Disease.
Provided by Silly Yak Yak Yak
Categories Grains
Time 15m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 7
Steps:
- Throughly blend all ingredients, place in container.
Nutrition Facts : Calories 464.5, Fat 1.9, SaturatedFat 0.5, Sodium 12.1, Carbohydrate 102.2, Fiber 4.2, Sugar 0.9, Protein 7.6
ALL PURPOSE GLUTEN FREE FLOUR
Make and share this All Purpose Gluten Free Flour recipe from Food.com.
Provided by pixieglenn
Categories Lactose Free
Time 5m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients well.
- Because this has xanthan gum added, you do not need to add it in if a recipe has it listed.
Nutrition Facts : Calories 512.5, Fat 1.6, SaturatedFat 0.4, Sodium 19.6, Carbohydrate 114, Fiber 4.6, Sugar 1.4, Protein 8.7
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- Coconut flour. This highly absorbent flour can make baked goods light and fluffy. But be aware that you’ll need to use less. Aim for about 1/4 to 1/3 as much coconut flour as regular flour, says Don Baiocchi, who blogs at Paleo Gluten-Free Guy.
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- Almond flour. This low-carb, nutrient-dense flour leans on the sweeter side. If you don’t have a tree-nut allergy, use this flour in recipes for pie crusts or muffins, says Ruiz-Noriega.
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