Gluten Free/Dairy Free All Purpose Flour Blend

I have loved ones who need gluten free and dairy free food options. I have found this blend to be my favorite blend yet. It is so versatile and works perfectly in all types of baking whether it be cakes, cookies, muffins, or breads.

We can have nuts in our family, so this blend also contains almond flour. A lot of gluten free blends contain brown rice flour. My biggest gripe with brown rice flour is that baked goods go stale so quickly. That is the main reason I use almond flour. It still gives the protein content, but the shelf life of my baked goods is a lot better…for a gluten free baked good that is.

Cassava flour is what I substituted the non-fat milk powder in my “regular” gluten free all purpose blend. Cassava is actually quite remarkable in gluten free baking. I have found that just a little really helps the overall flavor of baked goods. It also helps to give your baked goods a similar coloring to “regular gluten flour”.

I have found this blend to be my favorite blend yet. It is so versatile and works perfectly in all types of baking whether it be cakes, cookies, muffins, or breads.

Gluten Free/Dairy Free All Purpose Flour Blend

A blend of six flours or starches combine to give your gluten and dairy free baked goods a wonderful flavor.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: bread, other

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 24 oz gluten free rice flour
• 7 oz almond flour
• 1 oz Buckwheat flour or tiger nut flour**
• 7 oz potato starch
• 3 oz arrowroot starch
• 2 oz cassava flour

Equipment

• 1 large bowl or glass container I store my blend in an air-tight glass container from IKEA
• measuring cups
• wire whisk
• digital kitchen scale

Method

 

1. Place a large bowl, or the container you store your flour in, on a digital kitchen scale. Tare the weight of the container.
2. Measuring in ingredients making sure to tare the scale after each ingredient.
3. Whisk the flours/starches together well.
4. Now you are ready to bake.
5. Store this flour blend in an air-tight glass container

Notes

**tiger nut flour can easily be substituted for the buckwheat flour.

The base of this flour blend is rice flour. It is MUCH cheaper to source your gluten free rice flour at a restaurant supply store. You really can save a lot when you buy in bulk and mix your own flour blend. My favorite brand for most of my flours except the rice flour and almond flour is Anthony’s. It’s organic and you can easily get it on Amazon. The Almond flour, I buy at Costco, buy you could also get it with this Anthony’s brand as well. The gluten free rice flour I buy, I get in bulk at the US Chef store in Salk Lake City. They usually carry the Bob’s Red Mill and another brand. I actually prefer the other brand they carry(but I can’t remember what it is- I will update when I go next).

Happy baking my friends.

Emma