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If you’re looking to add more protein to your gluten free diet and flavor to your baked goods, give this homemade gluten free almond flour blend a try. t adds an almost buttery flavor to dairy free recipes. Use this blend from cakes to yeast-risen breads. This flour blend does not contain gum because you really need different amounts of gum for specific recipes. It also allows you to use gum alternatives. Provided is a general guideline to steer you in the right direction of gums and alternatives that work well.
How This Recipe Came About:
When I first created this blend, I duplicated an existing commercial gluten free almond flour blend. However, just as some others had complained about, it was a little gummy, especially in warm biscuits and rolls. So, I made a couple of adjustments, including ingredients. I am very pleased with the result including the Gluten Free Pull-Apart Rolls that I made, which I will be sharing the recipe soon.
UPDATE: I have used this flour blend in several different recipes and they turned out deliccious. I even made a Tender Gluten Free Challah Bread Recipe.
Uses for This Almond Flour Blend:
I haven’t tried this flour blend in anything except the pull-apart rolls. So, I may update this page as time goes on. I’d like to use in cakes and more. I may add a variation for cakes that contains just superfine rice flour versus both regular and superfine. So, be sure to come back and check out any updates.
How Much Gum or Psyllium Husk Should I Use
See the article How to Use Xanthan Gum by Carol Fenster. Carol and I use almost the same amounts of gum, but differ on a few things. It’s a great guide though!
Alternatively, use equal amounts of psyllium husk powder and add three times additional liquid compared to the amount of psyllium husk powder used. Example: The recipe calls for 1 teaspoon gum. Use 1 teaspoon psyllium husk plus add 3 teaspoons or 1 tablespoon additional liquid that is called for in the recipe or water. Psyllium husk powder absorbs more liquid than xanthan or guar gum.
For corn allergies, use guar gum.
I’m currently out of town, but when I get back, I will figure out the nutritional facts for this flour blend and post it here.
Gluten Free Almond Flour Blend
- 3/4 cup superfine almond flour *(2.5 ounces) (Bob's Red Mill)
- 1/2 cup superfine white rice flour (2.6 ounces) (Vitacost)
- 1/2 cup white rice flour (2.6 ounces) (Bob's Red Mill)
- 1/2 cup tapioca flour (or cornstarch) (2.3 ounces) Bob's Red Mill
- 1/2 cup potato starch (2.9 ounces) Vitacost
- xanthan gum (see notes**)
Whisk together all of the above ingredients and use as instructed in the recipe that calls for the flour blend or as a substitute for Gluten Free Mama's Almond Blend (All-Purpose Gluten Free Flour).
For nut free, I read that you should replace 1 cup of almond flour with 1/2 cup + 3 tablespoons each of coconut flour and arrowroot powder. Then, add 2 additional eggs and 1/2 cup coconut milk or enough milk to create the same consistency of the dough in the video.
So, for this recipe, it only calls for 3/4 cup superfine almond flour. You would have to divide all of the above ingredients by 4 and multiply by 3. Example: 1 cup almond flour divided by 4 x 3 - 3/4 cup. 1/2 cup (8 tablespoons) + 3 tablespoons = 11 tablespoons coconut flour divided 4 = 8 1/4 tablespoons. You would also use 8 1/4 tablespoons of arrowroot flour. For the eggs, 2 divided by 4 = 1/2 egg multiplied by 3 = 1 1/2 eggs.
Gum is a necessary ingredient in gluten free baking. It replaces the gluten found in traditional flour. I add 1-3/4 teaspoons for bread recipes. You may wish to reduce this for more delicate things like cakes.
Guar Gum For Corn-Free:
Xanthan gum is usually derived from corn. While most manufacturers state that is to overly processed that there is no corn left after manufacturing is complete, you may wish to aoivd it if you are allergic to corn. Instead experiment with the use of guar gum. It takes about 1.5 times as much guar gum to get the same effect as xanthan gum. You'll know if you haven't used enough because your rolls will not rise enough. Gums create structure (hold the dough up) to prevent collapsing.