Do you want an easy recipe for gluten-free flour for baking? The great thing about making your own gluten-free flour is that you can use any of your favorite ingredients. The key is to balance the amount of grain (or seed) and starch.
I use brown rice flour, white rice flour and millet as the grains and potato starch and tapioca starch for the starches. Potato starch is not the same as potato flour. You can use potato flour however it has a strong potato flavor that may not work well for general baking where you may taste the flour.
You can often purchase different flour and starch from a health food store or specialty grocer. There is another option: you grind your own flour! Grinding white or brown rice into flour is a very simple task if you have the right equipment. If you have a KitchenAid stand mixer you can use the KitchenAid KGM All Metal Grain Mill Attachment.
I also use millet flour, although you can substitute any other flour in its place. I find that millet gives a very pleasant, nutty flavor to the flour. I purchase millet in bulk and roast it in a pan, then grind it using the grain mill mentioned above.
In addition to the grains and starch, will probably want to add some thickener to your gluten-free flour for most recipes. You can use xanthan gum, although alternatives such as guar gum, psyllium husk powder, chia seeds or flaxseeds. You could leave this out and add the thickener to each recipe, or you can add a standard amount, generally 4 teaspoons for each 5 cups of gluten-free flour mix.
Ingredients
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup millet flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 tablespoon xanthan gum