Gluten Free Cooking Basics VI: Flour Mixes

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Hold onto your hats….I found a LOT of GF baking mix “recipes” to please everyone and anyone.





Gluten Free Baking Mixes & Blends


Living Without’s Gluten Free & More Quick Start Guide
Here is a simple overview of the gluten-free (GF) diet. Not all areas of the diet are as clear-cut as portrayed by this guide. This is intended to be used as a safe and temporary survival tool until additional information can be obtained. Understanding these dietary requirements will enable the newly diagnosed to read labels of food products and determine if a product is gluten free. Celiac disease (CD) is a life-long genetic disorder affecting children and adults. When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine. This does not allow food to be properly absorbed. Even small amounts of gluten in foods may affect those with celiac disease and cause health problems. Damage can occur to the small bowel even in the absence of symptoms. Gluten is the generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their derivatives. Research indicates that pure, uncontaminated oats consumed in moderation (up to 1/2 cup dry oats daily) are tolerated by most celiacs. Gluten-free oats are currently available in the United States. Consult your physician or dietitian before including oats in your diet and for regular monitoring. Read more….
The Gluten Free Homemaker web site has some more mixes 🙂You have to ask yourself a few other questions.
• Do I want the convenience of buying a flour mix for all or part of my baking?
• Do I want to save money and make my own?
• Are there other types of flour I need to avoid?
• Is the nutritional content of a mix important to me?
• Do I want to avoid certain tastes, textures, and smells?
• Do you want to achieve certain tastes, textures, and smells?
Read More…

Mary’s GF blend Living Without’s Gluten Free mag. (yeast breads) – LIGHT
2 C brown rice flour
2 C white rice flour
1 1/3 C potato starch flour
2/3 C  tapioca starch

High-Fiber GF blend (master pizza dough – Loose)
Works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. NOT suited for delicately flavored recipes.
1 C brown rice flour or sorghum
½ C teff flour (preferably LIGHT)
½ C millet or Montina flour
2/3 C tapioca starch
1/3 C cornstarch or potato starch flour

High-Protein GF blend (best for wraps & pie crusts)
1 ¼ C bean flour (can use soy)
1 C arrowroot starch, cornstarch or potato starch
1 C tapioca starch
1 C brown or white rice flour

Jeanne’s GF All-Purpose Flour Mix (Cooking Gluten Free! by Karen Robertson)
1 ¼ C brown rice flour
1 ¼ C white rice flour
1 C tapioca flour
1 C sweet rice flour (also known as glutinous rice flour or Mochiko)
2 scant tsp. xanthan gum

Mary’s Self-Rising Flour Blend (for muffins, cakes + using leavening)
There are lots more baking mixes at this link 🙂
1 ¼ C white sorghum flour
1 ¼ C white rice flour
½ C tapioca starch
2 T xanthan or guar gum
4 t baking powder
½ t salt

Alicia’s GF blend –
¾ C sorghum flour
¾ C brown rice flour
½ C tapioca flour
½ t xanthan gum
½ t baking soda
1 t baking powder

The following links for Bette’s mixes are all different web addresses. Check out all the information presented at these web sites 🙂

Bette Hagman’s Feather-Lite Mix
1 C rice flour
1 C tapioca flour
1 C cornstarch
3 t potato flour (1t per cup)

Bette Hagman’s Light Bean flour
I cannot remember which book I got her flour blends from 😦
1 C Garfava bean flour (avail from authentic foods)
1 C tapioca flour
1 C cornstarch

Bette Hagman’s Four Bean Flour Mix
2/3 part Garfava bean flour
1/3 part sorghum flour
1 part Tapioca flour
1 part cornstarch

Bette Hagman’s Bean Flour Mix
1 C Garfava flour
1 C brown rice flour
2/3 C potato starch flour
1/3 C tapioca starch

GF VARIABLE flour blend #1
This basic blend works for most breads, muffins, cookies, cakes and cupcakes.
NOTE: that if you use tapioca starch as your starch, blend it with a softer starch such as cornstarch or potato starch for the best results.

1 C sorghum flour (or oat flour, brown rice flour)
1 C potato starch, corn starch or tapioca starch
(if using tapioca blend it with another starch)
½ C almond flour, GF millet or GF buckwheat flour
1 t xanthan gum

GF VARIABLE flour blend #2
A slightly heartier blend for breakfast muffins, cookie bars and bread.
1 C sorghum flour (or oat flour, brown rice flour
¾ C potato starch, tapioca starch or corn starch
(if using tapioca blend it with another starch)
½ C millet flour
½ C buckwheat flour or cornmeal
¼ C quinoa flour or almond flour
1 ½ t xanthan gum
YOU CAN also add ¼ C flax meal to your flour blend for added fiber.

GF BREAD Flour Mix (store in fridge)
1 ½ C millet flour
1 ½ C sorghum flour
2 C tapioca starch
1 C potato starch

Carol’s GF Flour Blend   ALSO Mix (store in dark dry place)
1 ½ C sorghum or brown rice flour
1 ½ C potato starch
1 C tapioca flour

All Purpose GF Baking Mix (
1 C teff flour
1 C sorghum flour
1 C brown rice flour
1 C almond meal
1 C tapioca flour
1 t sea salt
2 ½ t baking powder
1 t baking soda
ADD 2 t xanthan gum to make baked goods hold together better

There they all are. If I find any more, I will certainly include them.
OR if you have any you love, please let me know:)

 Check out this web site I came across. If you love Cinnabon buns, maybe this copycat recipe is for you. NOTE: I have NOT made these so I cannot attest to their tastiness. Neither have I ever had a Cinnabon, so couldn’t compare even if I made this recipe 🙂


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