Elizabeth’s Gluten Free Flour Blend Recipe

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A wonderful gluten free flour recipe compliments of Elizabeth Kaplan, author of Fresh From Elizabeth’s Kitchen: Gluten Free & Allergy-Free Recipes for Healthy, Delicious Meals, 2011. The rice and tapioca flours provide a nice rise and fluffiness, the sorghum flour and potato starch provide structure, and the xanthan gum holds it all together. The perfect blend! It is something I’d use myself when not using superfine rice flours. To top it off, she provides a couple of other healthier flour choices to substitute the sorghum flour. Just perfect!

Having an already prepared baking mix on hand makes gluten-free baking much easier.  A combination of special flours and xanthan gum is needed in gluten-free baking in order to replace the gluten that helps bind baked goods together. There are many gluten-free flour blends that you can purchase as well. The Pure Pantry’s Organic All-Purpose baking mix will work in all the recipes in this cookbook and already combines the necessary binders and leavening agents needed. If you wish to create your own baking mix, the recipe below can be stored in an airtight container for up to 4 months.

Elizabeth’s Gluten-free Flour Blend

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Yield: 4-8 cups

Elizabeth’s Gluten-free Flour Blend

Elizabeth's gluten free flour recipe is great! She's the author of "Fresh From Elizabeth's Kitchen" and the owner of Pure Pantry Gluten Free Products.

Ingredients:

    For 4 Cups of Mix
  • 1 ½ cup organic brown rice flour
  • 1 ¼ cup organic white rice flour
  • ½ cup organic potato starch flour
  • ½ cup organic sorghum, millet or amaranth flour
  • ¼ cup organic tapioca flour
  • 2 teaspoons xanthan gum
  • For 8 Cups of Mix
  • 3 cups organic brown rice flour
  • 2 ½ cups organic white rice flour
  • 1 cup organic potato starch flour
  • 1 cup organic sorghum, millet or or amaranth flour
  • ½ cup organic tapioca flour
  • 1 Tablespoon + 1 teaspoon xanthan gum

Instructions:

  1. Mix all ingredients together and place in air-tight container.

Tips

*When choosing which flour combination to use, consider that sorghum will give you the lightest result in baking. Millet and amaranth will give you a heavier result. For cakes and cookies, I recommend using sorghum. For breads, scones, and biscuits, millet or amaranth are good choices.

© Recipe and photo excerpted from Fresh from Elizabeth’s Kitchen: Gluten-Free & Allergy-Free Recipes by Elizabeth Kaplan, Founder of The Pure Pantry. Copyrighted 2011. All rights reserved.

6 Replies to “Elizabeth’s Gluten Free Flour Blend Recipe”

  1. Congratulations on your inventiveness in researching all these gluten free possibilities, I’m impressed.
    My wife and I are both allergic to wheat and gluten but also to number of foods of the deadly nightshade family which include potatoes and need to avoid all such products.
    Many bread recipes use potato flour and potato starch as well as mashed potatoes for the certain quality and texture these add to the final loaf. I would appreciate your suggestions for any substitutes?
    I’m also experimenting the use of sourdough and am trying to convert other gluten free bread recipes to include this as well. Do you have any experiences in this approach?
    Also if you have any ideas for using these recipes in a bread machine that would be great. I’m stuck with an old clapped out, unreliable electric oven.
    I look forward to your response.
    kind regards
    Grant Dickson

    1. Hi Grant,

      Cornstarch makes a great substitute for potato starch. I have a sourdough bread recipe. Find it here: https://glutenfreerecipebox.com/gluten-free-sourdough-bread/. Just substitute the potato starch for tapioca starch. It will probably turn out better. I’m allergic to tapioca starch, though I use it often in many of my recipes that I develop.

      As far as bread machine recipes go, I plan on experimenting with one soon. Thanks for the reminder. I think I’ll go play with a recipe I had in mind now. If it turns out well, I’ll be publishing it soon.

      Carla

  2. Gluten free due to allergies, I try different flours. I’ve found that rice flour causes arthritis like symptoms, discovered after eliminating it for many months. My allergist said it is the mold that grows on the flour after it is milled. Do you have a suggestion for a substitute for rice flour. It seems that is the predominant flour used in most recipes.

    1. Hi Susan, See this link to all of the different gluten free flour blends at https://glutenfreerecipebox.com/category/recipes/flour-blends . I’m sure you’ll find something you like. Carol Fenster’s only contains sorghum, tapioca and potato starch with a choice of cornstarch. You may like that one, though you need to additional starches, depending on the recipe. Here’s the link to that one: https://glutenfreerecipebox.com/sorghum-flour-blend . I hope this helps!

      Carla

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