Gluten Free Baking Basics

When I started going gluten free, it was 2013 and it wasn't nearly as easy finding options at the grocery stores as it is now. I was overwhelmed and honestly wondering if I would be able to enjoy eating again. My mom was awesome and helped me research and test out recipes until we found things that would work for me and my family. Our goal was to find affordable, accessible, and healthy options for baking, in particular. We found that going bulk with our different flours, grains, and starches, made it cheaper since I was looking to make lots of muffins, biscuits, waffles, pancakes, etc. From those ingredients I make my flour blends, tweaking a couple recipes until I found what has seemed to consistently work.

Since different flours and starches weigh various amounts, it is more accurate for baking to weigh instead of measure in cups. I use both methods, but for these flour blends, it works best to weigh each one separately before mixing them together.

What you will need to get started : a good food scale (I use an Escali from Amazon), a plastic bowl or food container to measure out your flours/starches, and either Ziplock gallon freezer bags or large air-tight food containers.

Whole Grain Flour Mix

100 grams Buckwheat Flour

250 grams Teff Flour

175 grams Brown Rice Flour

175 grams White Sorghum Flour

150 grams Potato Starch (not flour)

150 grams Tapioca Starch

Measure each out separately into the freezer bag or an air-tight container, whisk together until combined.

This blend lasts really well in a gallon freezer bag in the freezer for 4-6 months

Gluten Free All-Purpose Flour Mix

200 grams White Sorghum Flour

100 grams White Rice Flour

100 grams Brown Rice Flour

300 grams Potato Starch

300 grams Sweet Rice Flour (found in the Asian cuisine section of the grocery store or an Asian market)

Mix the same way.

I store my AP mix in my baking cabinets.