Homemade Gluten Free Flour Mix Food

A gluten-free flour blend recipe that is versatile and works well with most gluten-free recipes.

Provided by Chrystal

Categories     Recipes

Time 5m

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 290 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 16 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

This homemade gluten-free flour is so easy to make! ($.75 per cup)

Provided by Annemarie Rossi

Categories     Side Dish

Time 5m

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 132 kcal, Carbohydrate 30 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.This recipe reprinted with permission from"The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 3

• Ingredients

This is a recipe for gluten-free flour that can be used as a replacement for wheat flour in any recipe.

Provided by Melissa

Time 5m

Yield 64

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 70.7 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.6 g, Sodium 95.1 mg, Sugar 0.1 g

I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania

Provided by Taste of Home

Time 5m

Yield 3 cups.

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

A blend of gluten-free flours used for baked goods.

Provided by Amy Duska

Categories     Dessert

Time 10m

Number Of Ingredients 5

• Ingredients

Nutrition Facts : ServingSize 0.25 cup, Calories 131 kcal, Carbohydrate 29 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 18 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g

Make and share this Gluten-Free Flour Mixture (Number Two) recipe from Food.com.

Provided by GinnyP

Categories     Free Of...

Time 10m

Yield 7 1/2 cups

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 427.8, Fat 2.8, SaturatedFat 0.6, Sodium 10.4, Carbohydrate 89.8, Fiber 4.6, Sugar 0.8, Protein 9.6

Based on a recipe from Bette Hagman's, The Gluten-free Gourmet cookbook. She refers to this as "GF Mix" in her recipes, so I will, too. She says it's a "heavy mix and leaves a slightly grainy taste in the baked product, but the mix exchanges cup for cup with wheat flour in adapting recipes. Because of its low protein count, you must add extra protein and/or leavening (egg whites, dry milk powder or a nondairy substitute, gelatin, or Egg Replacer)." This recipe has a long shelf life and may be stored at room temperature. For breads, add ¾ teaspoon xanthan gum per cup of flour; for cakes, add ½ teaspoon xanthan gum per cup of flour; and for cookies, add ¼ to ½ teaspoon xanthan gum per cup of flour.

Provided by mersaydees

Categories     Rice

Time 10m

Yield 9 cups

Number Of Ingredients 3

• Ingredients

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

Based on a recipe from The Wholesome Junk Food Cookbook by Laura Trice. She says of this recipe, "You can buy ready-to-use gluten-free cake or muffin flour mixes or you can make your own. Use whatever you think is best.... You can convert most recipes to gluten free by removing the sources of gluten, like wheat, barley, or spelt, and using this mix. You will need to lower the oven temperature and increase the baking time, as rice flour needs to cook longer at a lower temperature.... Tip for light batter: Usually when baking, we think nothing of mixing the batter in a mixer for a long while. However, part of the appeal of muffins, pancakes, and batter breads is the cakey, non-chewy texture. Kneading brings out the gluten, a protein in flour, and affects the texture of baked goods. It is what makes bagels and pizza crust chewy because they are kneaded. You do not want to overmix the batter for baked goods like pancakes, muffins, and batter breads, or you will have a rubbery creation. So, when making muffins, pancakes, and batter breads, the saying is 'mix just until you have barely wet the dry ingredients and stop.' This will produce light and cakey treats every time."

Provided by mersaydees

Categories     Breads

Time 5m

Yield 4 1/4 cups

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 475.4, Fat 1.6, SaturatedFat 0.5, Sodium 10.3, Carbohydrate 105, Fiber 3.8, Sugar 0.8, Protein 7.9

This mix will make an all-purpose gluten-free blended flour. Add xanthan gum, guar gum, baking powder etc as required. Using a blended flour that you have prepared yourself is much cheaper than buying ready blended multi-purpose flour. If you shop at asian supermarkets,bulk or wholesale stores you will be able to locate all of these flours quite cheaply. The flours used in this mix are readily available in most countries and are the standard flours used in gluten-free cooking. Look for a very fine milled rice flour as the grittier flours will also produce gritty baked goods.Keep on hand to use in your recipes. Store in an airtight container. You can make larger amounts to have on hand eg. 6 cups rice flour, 2 cups potato starch & 1 cup arrowroot or tapioca flour. The potato starch/flour that you are looking for is a fine white powder (not the US potato flour). The general recommended amounts of xanthan gum are 1/2 to 1 teaspoon for a cake, 1 teaspoon for a pastry recipe and 1 tablespoon for a bread recipe. Add the gum to your dry ingredients and mix well, prior to adding liquids. This is a general purpose flour blend. You can also replace 1 cup of rice flour with 1 cup of brown rice flour. Editted to add - Yes..this recipe uses potato starch. In Australia we cannot purchase potato flour as is available in the US. Potato starch is sold as both potato flour and potato starch in Australia

Provided by Jubes

Categories     Australian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 1537.5, Fat 4.8, SaturatedFat 1.3, Sodium 58.7, Carbohydrate 341.9, Fiber 13.9, Sugar 4.1, Protein 26.2