How to Make Gluten Free Flour Recipe (2024)

FAQs

How do you make gluten-free flour? ›

Gluten-free flours are made by grinding gluten-free grains, seeds, nuts, and other ingredients into a fine powder. We've listed them below, but you may already have a few favorites, like cornmeal for cornbread, buckwheat for pancakes, and almond flour for desserts.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Rice Flour, Potato Starch, Pea Fiber, Tapioca Starch, Xanthan Gum.

Measurements: All-in-one gluten-free blends are usually a one-to-one swap with regular flour, allowing you to substitute one cup of all-purpose flour with one cup of gluten-free flour.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

Brown rice flour

The most versatile of the gluten-free flours, brown rice flour is definitely a great option to have on hand. Standing alone in a recipe, brown rice flour can make things gummy, chewy, and bland.

What is gluten-free flour? For flours that are made from grains (amaranth, buckwheat, corn, millet, quinoa, rice flours, sorghum, and teff), always buy them labelled gluten-free, since many are grown, harvested and processed in facilities that also manufacture wheat, barley, or rye and cross-contact can occur.

What is the gluten-free version of flour? ›

Black bean flour, white bean flour, fava bean flour, garfava (a blend of garbanzo bean and fava bean flour), garbanzo bean (chickpea) flour, green pea flour and soy flour are some of the readily available varieties.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

For most purposes that don't rely on gluten development for structure, GF flour is just as good as plain flour (all purpose) and can be substituted one-to-one in recipes. It isn't really good for baking bread, since good bread relies on gluten for structure to support its rise and for the chewy texture of the crumb.

Our Gluten-Free All-Purpose Flour will work in any recipe that calls for gluten-free flour and an added stabilizer (e.g. xanthan gum), even yeasted breads. Bottom line: When following a recipe that calls for yeast and an added stabilizer, choose Gluten-Free All-Purpose Flour to make high-rising, tender final products.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.