Wheat-Free Flour Mixture

Gluten-free flour mixtures contain a lot of added starch to make them behave more like wheat flour. Xanthan gum also helps bind dough or batter like gluten would do in a wheat flour. This mixture uses a blend of brown rice and oat flours. I nearly always add flax meal to the baked goods I make with it, since this mixture doesn’t have as much fiber as I would like. However, the oil in flax meal goes rancid easily, so I keep the flax meal in the freezer until I’m ready to bake rather than adding it to the mixture.

I owe a lot of what I know about gluten-free baking to other cooks who have posted great recipes. I’ve used a lot of great recipes for gluten-free flour mixes, breads, and cookies, but my favorite gluten-free recipe author is Carla Spacher of the Gluten Free Recipe Box. I recommend her website if you like baking and want to make flour mixes with nuanced differences for different uses. She explains how different flours and starches will behave and change the nature of your dough or batter, and her site is loaded with cake and bread recipes that she has thoroughly tested.

Allergy Notes:

  • Remember that gluten-free oat flour does not have cross-contamination from wheat, but some people who have celiac disease react to avenin, which is a natural part of even gluten-free oats.
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Gluten-Free All-Purpose Flour
This flour is intended to be used as a 1:1 replacement for wheat flour in your usual recipes. However, keep in mind that gluten-free dough and batter needs to rest for 5-15 minutes before cooking to allow sufficient moisture absorption.
Prep Time 10 minutes
Servings
canister
Ingredients
Prep Time 10 minutes
Servings
canister
Ingredients
Instructions
  1. Whisk all ingredients together in a large mixing bowl. Store in an air-tight canister.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.

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