Best 4 Gluten Free All Purpose Flour Recipes
Gluten-free all-purpose flour has become an increasingly popular choice for those looking to enjoy a healthier, gluten-free lifestyle. Unlike traditional all-purpose flour, gluten-free alternatives are made from a variety of naturally gluten-free grains and starches, such as almond flour, coconut flour, chickpea flour, and tapioca flour. These flours can be used in various baking and cooking recipes, allowing individuals with gluten sensitivity or celiac disease to enjoy a wider range of dishes. Whether you're new to gluten-free cooking or a seasoned pro, this article will guide you through finding the best recipe to create delicious and nutritious gluten-free dishes using all-purpose alternatives.
Let's cook with our recipes!
GLUTEN-FREE ALL-PURPOSE FLOUR MIXTURE
Use this in place of your favorite gluten-free flour. This is the best one! Use it in pancakes, muffins, cakes, as a thickener, or almost anywhere you use wheat flour.
Provided by glutenfreemama
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Sift brown rice flour, potato starch, tapioca starch, and xanthan gum together into a large bowl; mix thoroughly. Store in a sealable container.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 13.8 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 0.1 g
GLUTEN-FREE ALL-PURPOSE FLOUR
After being disappointed by commercial GF flours, I finally sat down and researched what it takes to make a good flour one day. This was my first attempt, but after trying it out, I never even tweaked it! This is an all-purpose flour that I have used for gravies, cakes, cookies, fried food coatings, and more. Substitute 1:1 in any recipe calling for wheat flour. The only use I haven't tried is yeast breads.
Provided by Janet Emro
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 5
Number Of Ingredients 7
Steps:
- Combine rice flour, cornstarch, tapioca starch, brown rice flour, milk powder, potato starch, and xanthan gum in a container. Mix well.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 67.9 g, Cholesterol 2.5 mg, Fat 0.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 102.2 mg, Sugar 6.7 g
GLUTEN-FREE ALL-PURPOSE FLOUR MIX #1
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
Steps:
- Blend all flours together in a large mixing bowl or in a large sealable container.
- Use as required.
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
JEANNE'S GLUTEN-FREE ALL-PURPOSE FLOUR
A mixture of brown, white, and sweet rice flours, plus xanthan gum, and tapioca flour makes this nutty, sweet flour the perfect all-purpose, gluten-free alternative for baking.
Provided by Jeanne Sauvage
Categories Vegetarian Wheat/Gluten-Free Vegan
Yield Makes 4 1/2 cups / 660 g
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.
Tips:
- Choose the right gluten-free flour blend: Different brands and blends may vary in taste and texture. Experiment with different blends to find one that suits your preferences.
- Follow the recipe carefully: Gluten-free baking often requires precise measurements and techniques. Make sure to follow the recipe's instructions carefully to ensure successful results.
- Use xanthan gum: Xanthan gum is a common binder used in gluten-free baking. It helps to improve the texture and elasticity of gluten-free baked goods.
- Don't overmix: Overmixing can result in tough and dense baked goods. Mix the ingredients just until they are combined.
- Bake at the right temperature: Gluten-free baked goods often require lower baking temperatures than traditional recipes. Check the recipe for the recommended temperature.
- Let the baked goods cool completely: Gluten-free baked goods often need more time to cool completely before they are ready to serve.
Conclusion:
With careful attention to ingredients and techniques, gluten-free baking can produce delicious and satisfying results. By following these tips and experimenting with different recipes, you can create a variety of gluten-free baked goods that everyone will enjoy.
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