Happy New Year, friends! I hope you've all felt inspired to make the most of the year ahead. I'm so looking forward to sharing all that I've got planned for the blog in the coming year. Over the holidays I invested a lot of time into brainstorming and planning out what recipes I'll be sharing with you all in 2020 and I'm so excited! Today I'm sharing the basis for several recipes I've got coming soon, as part of a Gluten-Free series here on Kitchen Joy. My goal is to share at least one gluten-free recipe each month in addition to my usual content.
First thing first...I am by no means a gluten-free baking expert. I have the good fortune of being able to learn about gluten-free baking out of interest and desire to learn and not because anyone in my home's diet requires me to do so. If I’m being completely honest, accommodating a gluten-free guest has been a source of stress in my life. I have been operating from a place of fear instead of from a place of love and love is truly a crucial element in my cooking and baking. This fear stems not only from my limited experience with accommodating gluten allergies but also a very real fear of causing actual physical pain and sickness to someone I care about with my food, or heaven forbid, land them in the hospital. I love cooking and baking deeply, but it is so much more meaningful when it is able to be shared. I decided one day that I would conquer my fears and dive in head-first to researching and developing gluten-free recipes from a place of love, specifically for my new niece who was on the way. You see, my new niece Brooklyn is not much younger than my girls, and her Papa has to eat gluten-free for his health and safety. I want to be able to cook and bake with her and for it to be safe for her to share her creations at home with her parents. My reason for pursuing and conquering my fears got so much bigger and stronger when she came into the world. I hope you all are able to find recipes that inspire you to spend time in the kitchen with your loved ones and to share recipes with friends and family who live a gluten-free lifestyle. My goal for this series is twofold. 1. I would love for folks who are gluten-free to be able to enjoy some of my recipes without the added burden of adapting recipes themselves, and 2. It is my heart's deeper desire to equip people who are not familiar or confident in regards to gluten-free cooking and baking to be able to reach out and invite their friends and family to their table with open arms, minimal stress, and a safe, delicious menu. Everyone deserves to be included at the table, and I’m here to help.
I've spent a good part of the past 4 or 5 months recipe-testing gluten-free bread recipes to share in the future. After doing several side-by-side test batches with several popular brand name Gluten Free All-Purpose flour mixes, they quite literally fell flat compared to this custom blend that I came up with after dozens of hours of research and practice. Trust me on this one. It's worth mixing up your own Gluten-Free All-Purpose Flour Blend and save yourself the disappointment and frustration that comes with wasting expensive ingredients on a sad baked good.
If you would like to follow along with the Gluten-Free recipes I'll be sharing, today's recipe is the starting point so you can be prepared to get baking. I will be sharing a fantastic Gluten-Free muffin recipe in a few days, so get ready! If you're brand new to these different flours/starches, keep in mind that they're very easy to find online, or in most large supermarkets and health food stores. I often order mine directly from Bob's Red Mill online, plus they give a discount when you sign up for their emails. (Not sponsored, I just love their ingredients and appreciate getting discounts whenever possible.)Print
Gluten-Free All-Purpose Flour Blend
This is my go-to Gluten-Free All-Purpose Flour recipe. It bakes up beautifully and so much better than the store-bought blends. This is a large batch and yields just over 5 pounds.
- Total Time: 3 minutes
- Yield: 5 pounds 1x
1275 grams Bob's Red Mill Stone Ground White Rice Flour (about 2 bags)
570 grams Sorghum Flour
280 grams Tapioca Starch/Flour
280 grams Potato Starch
50 grams Xanthan Gum
Combine all ingredients in a large container with an airtight lid. Whisk very thoroughly, then seal the container and shake to combine even more.
Please note: Measurements are only given in weight because gluten free starches are VERY fine and powdery, which makes them incredibly difficult to be accurate and consistent when measuring by volume. I recommend using a digital scale in all gluten-free baking for this reason.
Storage: For best results, I recommend storing the flour blend in a sealed container in the freezer if you won't be using it up within a couple of weeks. I also store all of my leftover GF flours/starches in the freezer.
Keywords: gluten free all purpose flour blend, gluten free flour recipe
Thanks for visiting! I hope you will consider making your own Gluten-Free All-Purpose Flour Blend at home. It is so quick and easy to make, and works so much better than the store-bought cup-for-cup varieties. Please stay tuned for more gluten-free recipes coming soon!
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