I was just talking with an avid baker about the problems of baking for people with celiac disease. (Minnesota has a large Nordic population, which gives a higher-than-average concentration of the disorder.) I mentioned that I developed a flour mix that I like and have had good enough results with that I don’t bother with xantham gum or other additives as long as I’m not trying to make yeast breads (which I leave to professionals).
This is an easy mix in the proportions, though it does take a little bit of extra processing. It’s also based on my thinking about what flour does in various recipes, so others may find it useful in trying to create their own flour mixes for various purposes, like cakes. Personally, I’d get rid of the rice flour for cakes and use only the other three, or even just a mix of tapioca and corn/potato flours.
Gluten-Free Flour Mix
1 lb. rice flour/starch, run through a food processor
1 lb. sorghum or oat flour
1 lb. corn or potato starch
1 lb. tapioca flour
Mix thoroughly in a large bowl. I use a whisk but stir slowly so as not to get flour all over my kitchen.
- The rice flour provides stability in the structure. Running it through the food processor break the grains down further and reduces the graininess in baked goods.
- The sorghum or oat flour provides a more traditional “wheaty” flavor.
- The corn or potato starch provides the gelatinizing that wheat startches undergo.
- The tapioca flour provides a lightness that is frequently missing in non-glutinous breads.
Most importantly, none of these flours taste remotely like beans.