For successful GF baking you need to use a blend of various GF flours. You can’t substitute wheat flour 1-for-1 with a GF flour. Some recipe books are great and they itemize every ingredient in each recipe. But then many authors have several blends for different applications (yeast bread, quick breads, cakes, pastry etc). For each of their custom recipes they refer to a given flour blend recipe. Even more complicated, some Master mixes either contain one or 2 flour mixes, leavening agents and/or fat (which would require refrigeration or freezing). So you really need to commit to their custom recipes that use the given mixes. So the key is to experiment with a few then decide which ones are your “Go To” blends. I tape the recipe right on the container for easy reference. Always nice to have 1 or 2 blends on hand so you can quickly makeover your old recipes.
Note: All the GF authors recommend spooning flour in the measuring cup and levelling off with a flat edge, then sifting. You may find weighing your flours as a faster, accurate, less messy option too. Good recipe books will show both the volume and weight measurement options. I’ve tried to develop my own reference table but every time I measure then weigh the ingredients, I get a different value. Luckily we can leverage off of Chef Janice Mansfield’s Measure GF Flours by Volume-Weight.
The flour blend recipes I’m using most often these days:
1. Rice-Free Gluten-Free Gum-Free Flour Blend from GF Gigi’s Food Solutions Magazine, August 2013.
- White Flour Mix
- Whole Grain Flour Mix
- High Protein Bread Flour Mix
- Not included in PDF at this time…
- Quick Bread Mix
- Cookie Mix without Gums
- Cake Mix
- Brownie Mix
- Light Cakey Corn Bread Mix
- Hearty Corn Bread Mix
- Sorghum-Corn Flour Blend: All-purpose flour blend
- Bean Blend: Good for high protein breads
- Rice Blend: For lighter, more delicate cakes and desserts